Baldev Singh Rawat
Ottawa,ON
Summary
Culinary professional dedicated to maintaining high standards and achieving quality results. Extensive experience in kitchen management enhances team collaboration and efficiency. Recognized for adaptability and reliability, with a strong focus on culinary creativity and leadership.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Head Chef
Ailmennts Rinag Food Inc
08.2022 - Current
- Managed food costs through menu planning, portion control, and seasonal ingredient utilization.
- Conducted inventory of food and supplies to facilitate vendor order preparation.
- Established strong vendor relationships for securing fresh ingredients at competitive prices.
- Produced bulk food for retail outlets and catering services.
- Developed recipes and executed food trials targeting retail market.
- Ensured high food quality standards by verifying delivery contents for accuracy.
- Trained kitchen staff in efficient preparation techniques under pressure.
- Cultivated supportive kitchen environment promoting teamwork and communication.
Sous Chef(EXPAT)
Gran Melia Hotels & Resorts
04.2019 - 05.2022
- Planned and executed menus for Alacarte, Buffet, and VIP events in high-volume settings.
- Managed food preparation tasks during peak service periods, ensuring timely order execution without compromising quality.
- Trained kitchen staff of 40 to perform various preparation tasks effectively under pressure.
- Directed high-volume food preparation in fast-paced environments to maintain operational efficiency.
- Oversaw inventory levels, achieving reduced food waste and cost savings for establishment.
- Ensured compliance with HACCP standards across all outlets.
- Curated exclusive menus for the owner Mr. Ali Abwardy.
Sous Chef
Lalit Ashok
12.2018 - 03.2019
- Developed innovative menu items in collaboration with executive chef, enhancing guest return rates.
- Curated menus for International Buffet and exclusive Sunday brunch, attracting diverse clientele.
- Ensured quality control of all dishes, establishing a reputation for excellence among patrons.
- Mentored junior kitchen staff to foster collaboration and improve team performance.
- Provided exceptional customer service, addressing guest concerns and special dietary requests.
- Assisted in budget planning and cost management, maintaining profitability without compromising quality.
Junior Sous Chef
The Park Hotel
07.2017 - 11.2018
- Executed daily menu item preparation for prompt delivery upon request.
- Maintained cleanliness standards across all kitchen stations.
- Regularly updated inventory records and ordering systems to match anticipated demand.
- Directed high-volume food preparation in fast-paced environment.
- Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.
Chef De Partie
Vivanta By Taj
10.2015 - 05.2017
- Trained kitchen staff to efficiently perform preparation tasks during high-pressure situations.
- Demonstrated strong multitasking skills by managing multiple stations during peak service hours.
- Maintained organized mise en place to ensure consistent workflow and efficiency.
- Operated kitchen equipment safely, minimizing risk of injuries.
- Rotated stock to prioritize usage of items before expiration.
- Complied with portion and serving sizes according to restaurant standards.
- Provided versatile support across all kitchen areas, adapting quickly to changing demands.
Chef De Partie
Taj West End
07.2011 - 01.2014
- Trained kitchen staff to efficiently perform preparation tasks in high-pressure environments.
- Fostered positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high cleanliness and organization standards, ensuring safe and efficient workspace.
- Reduced food waste by monitoring inventory levels and adjusting orders accordingly.
- Plated meals with attention to garnishes and overall presentation quality.
- Ensured consistent dish quality by strictly adhering to recipe guidelines and presentation standards.
Education
Bachelors In Hotel Management - Culinary
Christ University
Bengaluru03-2011
Skills
- Food safety
- Kitchen management
- Staff training
- Team management
- Menu development
- Menu planning
- Banquets and catering
- Cost management
- Seasonal menu planning
- Fine-dining expertise
Accomplishments
- Recognized for Innovation Excellence
- I was awarded Gold Star and Silver Star at the Taj Hotels. Its a means Special Thanks and Recognition for the efforts made in providing the guests with exceptional service.
- Supervised team of 40 staff members at Gran Melia, Arusha and The Lalit Ashok, Bangalore.
Languages
English
Full Professional
Hindi
Full Professional
Interests
- Gym Workouts
- Committed to improving personal fitness through regular exercise
- I enjoy cooking for friends and family gatherings
- Exploring famous landmarks, historical sites, and cultural attractions in a new destination
Certification
- Certified [Food Handlers Certifcation], [Food Safety Training.Ca] - [ 2024-2029]
Timeline
Head Chef
Ailmennts Rinag Food Inc
08.2022 - Current
Sous Chef(EXPAT)
Gran Melia Hotels & Resorts
04.2019 - 05.2022
Sous Chef
Lalit Ashok
12.2018 - 03.2019
Junior Sous Chef
The Park Hotel
07.2017 - 11.2018
Chef De Partie
Vivanta By Taj
10.2015 - 05.2017
Chef De Partie
Taj West End
07.2011 - 01.2014
Bachelors In Hotel Management - Culinary
Christ University