Chandanchand Rajput
Edmonton
Summary
Keen to take on a challenging role in a dynamic organization which will offer responsibilities and a progressive career path and the opportunity to maximize my potential
Overview
27
27
years of professional experience
1
1
Certification
Work History
Certified Trainer
Dennys
05.2023 - Current
- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Kitchen Manager in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff's performance
- Order supplies to stock inventory appropriately
Line Cook
Dennys (Northland Properties) West End
02.2019 - Current
- Responsible to ensure that the food produced is of optimum standards in terms of quality, temperature, plating & portion size.
- Knowledge of freezing and preserving cooked and uncooked food.
- Prepare the complete set meals for Breakfast, Lunch, Dinner and monitor the portion size.
- Maintain production line and cook to order, maintain hygiene in the kitchen.
- Doing daily prep and prep as per the requirement.
Line Cook
Our parent home, Marquise hospitality (compass group Canada)
12.2022 - 03.2024
- Responsible to ensure that the food produced is of optimum standards in terms of quality, temperature, plating & portion size.
- Knowledge of freezing and preserving cooked and uncooked food.
- Prepare the complete set meals for Breakfast, Lunch, Dinner and monitor the portion size.
- Maintain production and cook food according to the menu .maintain hygiene in the kitchen.
- Preparing dietary food according to the guest requirement.
SOUS CHEF
OEB BREAKFAST
09.2021 - 05.2022
- Responsible for managing the kitchen according to OEB’s goals and expectations in providing guests with a experience.
- Assist Chef with overall operations of the kitchen
- Manage kitchen staff during shift ensuring quality and that all duties are successfully fulfilled at the end of the shift.
- Scheduling to meet fluctuating service periods while maintaining targeted labour costs
- Maintain ordering and inventory management levels specific to the stores required food service.
- Assisting Chef with orders and restocking of items
- Working on the line as required .
- Ensuring cleanliness of kitchen and necessary controls are in place as required .
- Team member orientations, onboarding and training .
Chef De Cuisine
Grand Hyatt Mumbai
01.2018 - 01.2019
- Responsible for planning a menu for the function, special event, seasonal menus and promotional menu with emphasis on using local produce in assistance with executive sous chef and executive Chef.
- Performing the role of Operational in charge of kitchen and taking responsibility of kitchen in absence of executive sous chef.
- Ensure that culinary activities are aligned with the corporate strategy.
- Maintain positive guest and colleague interactions with good working relationship.
- Maximizes employee productivity through the use of multi-skilling, multitasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Preparing weekly schedule and Holiday plans of the staffs.
- Review menus, analyses recipes, determines food, labor overhead costs and assigns price to menu items.
Sous Chef
Grand Hyatt Mumbai
02.2014 - 01.2018
- Company Overview: 5 Star business hotel
- A 178-cover multi cuisine international restaurant (fifty-five east) serving different cuisine under one roof offering Indian, Lebanese, Western, Japanese, Thai.
- Responsible for planning a menu for the function, special event, seasonal menus and promotional menu with emphasis on using local produce in assistance with Chef de Cuisine and Head Chef.
- Performing the role of Operational in charge of kitchen and taking responsibility of kitchen in the absence of Chef de Cuisine.
- Preparing weekly Schedule for team as per the operational requirement.
- Discussing food preparation, storage, and maintenance issues with chef, dieticians and other staff members during the meeting hours.
Chef De Partie
Grand Hyatt Mumbai
11.2010 - 12.2014
- Company Overview: 5 Star business hotel
- Performing the role of, Operational in charge of kitchen. Taking responsibility of kitchen in the absence of sous chef and Chef de Cuisine
- Menu planning for seasonal menus and promotional menu with emphasis on using local produce.
- Menu costing maintaining food cost for profit maximization.
- HACCP implementation and maintaining records.
- Responsible for training and development of the team as a Departmental trainer.
- Responsible for food trial, Plate presentation, and standardizations of recipes.
- Responsible to ensure that the food produced is of optimum standards in terms of quality, temperature, plating & portion size.
- Handling conference & banqueting buffets, finger food & sit-down Lunch/Dinner when required.
Demi Chef de-Partie
Grand Hyatt Mumbai
08.2007 - 10.2010
- Company Overview: 5 Star business hotel
- Responsible to ensure that the food produced is of optimum standards in terms of quality, temperature, plating & portion size.
- Handling conference & banqueting buffets, finger food & sit-down Lunch/Dinner when required with Chef de-Partie
- Implementing HACCP & maintaining records
Commis
Grand Hyatt Mumbai
06.2005 - 07.2007
- Company Overview: 5 Star business hotel
- Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches
- Doing daily prep and prep as per the function requirement.
- Maintaining the hey
- Knowledge of freezing and preserving cooked and uncooked food.
I2i media ltd
08.2000 - 10.2001
- Representing & handling call of corporate clients like American Express, ICICI Bank, Satyam Infosys, Citibank, HSBC Etc. & Providing information about the company service & product being offered.
Sales Executive
Business Press Publication
06.1998 - 06.1999
- Architectural & Building Directory of India as Sales Executive
Education
Diploma - Hotel Management
01.2005
Bachelor’s Degree - Commerce
01.2000
Skills
- Drive for result through high set Personal standards & effective teamwork
- Indian & European (Modern British & Brasserie) Fine dining: Starters (hot & cold), soups, entree, main course
- Good understanding and hands on experience in Modern Indian Cuisine
- Pre plated dinners, conference catering, volume banqueting
- Maintain & reduce food cost, overheads & maximizing Gross Profit
- HACCP implementation, menu planning, recipe standardization, daily ordering & requisitions
- Manpower planning & analyses the need of operation
- Organic menu planning using local fresh produce & fair-trade products
- Attention to Detail
- Inventory Management
- Good communication skill and customer service
- Heavy Lifting
Certification
- Certificate in Advanced Food Safety Certification program, certification no.51185785.
- COVID-19 Awareness for Foodservice, certification no.511857856.
- Food Allergen Awareness Restaurants, Catering & Retail certification no.51185787.
- WHMIS 2015 With GHS certification no.51185783
Linguistic proficiency
English
Hindi
Hobbies and Interests
Playing Football, listening music.
Accomplishments
- Received Certificate of Honor for highest Attendance in Rizvi College for 3yrs (2002 - 2005).
- Received Hystar Gold Certificate from Hyatt in 2008
- Received Times food award for best international buffet restaurant for 2015 & 2016
Training
- Kohinoor continental, Mumbai (May 2003 to October 2003) Industrial Training
- Taj Mahal Hotel Mumbai (December 2002 in F & B Dept.)
- Participated in Food Safety and Hygiene by Johnson and Diversely.
- Attended HACCAP and ISO 22000-05 module.
- Lvl Food Safety for Food Handlers Training Program
- Attended Hyatt on Skill Training and Training program on Fire Fighting.
- Advanced Food Safety Program-Safe Check
Disclaimer
Date: (Chandanchand Rajput)
Personal Information
- Date of birth : 26th January 1977.
- Nationality : Indian.
Timeline
Certified Trainer
Dennys
05.2023 - Current
Line Cook
Our parent home, Marquise hospitality (compass group Canada)
12.2022 - 03.2024
SOUS CHEF
OEB BREAKFAST
09.2021 - 05.2022
Line Cook
Dennys (Northland Properties) West End
02.2019 - Current
Chef De Cuisine
Grand Hyatt Mumbai
01.2018 - 01.2019
Sous Chef
Grand Hyatt Mumbai
02.2014 - 01.2018
Chef De Partie
Grand Hyatt Mumbai
11.2010 - 12.2014
Demi Chef de-Partie
Grand Hyatt Mumbai
08.2007 - 10.2010
Commis
Grand Hyatt Mumbai
06.2005 - 07.2007
I2i media ltd
08.2000 - 10.2001
Sales Executive
Business Press Publication
06.1998 - 06.1999
Bachelor’s Degree - Commerce
Diploma - Hotel Management
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