Summary
Overview
Work History
Education
Skills
Phone
Personal Information
Language Ability
References
Hobbies and Interests
Languages
Timeline
Generic
Rahul Maheshwari

Rahul Maheshwari

Victoria,India

Summary

Seeking a position to utilize my skills and abilities in the Hospitality Industry that offers professional growth while being resourceful, innovative and flexible.

Overview

13
13
years of professional experience

Work History

Line Cook

Bin 4 Burger Lounge
11.2022 - Current
  • Prepared and cooked meals according to recipes and customer specifications.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Plated and presented all dishes to match established restaurant standards.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

Jr.Sous Chef

Diva Restaurants
11.2021 - 11.2022
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Implemented food cost and waste reduction initiatives to save money.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Ordered new ingredients and supplies to meet expected needs.

Chef De Partie

CARNIVAL CRUISE LINES
07.2013 - 09.2021
  • Represents the food production on a daily base
  • Ensures immediate subordinates perform with the framework as set forth in the job description and Standard Operating procedure (SOP) and Local standard Operating Procedure (LSOP)
  • Taking care of room service order,Practice daily on-the-job training
  • To be responsible for standard stock items in the kitchen, as well as equipment, and to ensure that the equipment is used for the purpose for which it was designed
  • To ensure safe working condition for all kitchen associates
  • Ensures that all maintenance are reported and recorded
  • To be responsible that deliveries from stores or from or to outlets are properly checked with an emphasis on quality, quantity and food safety
  • All transfers made be recorded onto a transfer form and forwarded immediately to the chef’s office to ensure proper cost control
  • To ensure minimum wastage,follow U.S.P.H Standards
  • Engages in the preparation of all dishes in a fast efficient sequence according to order for restaurants, banquets or any other events as specified by the Head Chef
  • To ensure fast and efficient service to the guest
  • Assigns production and preparation levels based on projected business forecast
  • Indicates plan to work out any leftovers or dead items
  • Month end inventories taken maintaining the daily food cost
  • Safety training on food handling equipment; accident reports written
  • Engaged in the development of new recipe , implementing new menus with executive chefs followed and used in conjunction with use records
  • Follow-up on production charts to ensure no over production and waste
  • Should always keep in mind quality, portion size, food safety is the key for total customer satisfaction
  • Report to Executive chef about ordering and helping him to maintain daily cost.

COMMI -1

HYATT REGENCY CHENNAI
07.2012 - 07.2013
  • Ensuring to make good food that sutes all the guest needs and satisfactions according to their taste
  • Ensure after finishing of food taking guest comments on the food,so if food not good so next time we improve and giving a better food to the guest
  • Maintain the cleaning at the work place
  • Follow the rules and regulation of the hotel
  • Guarantee a cost conscious manner of working
  • Participate in internal meetings and training courses
  • Conscientious and correct execution of the Team Leaders’ instructions.

COMMI-III

ITC GRAND CHOLA CHENNAI
10.2011 - 06.2012
  • Making pasta soups stocks
  • Taking feedback of the customers
  • Giving suggestions to guests in terms of fooding & staying in the hotel
  • Capability of doing up selling
  • Checking delivery of orders in Rooms by service as per given time to guest.

Education

Bachelor of hotel management -

I.H.M College
Srinagar, Jammu and Kashmir

Passed Higher Secondary School Certificate Examination -

C.B.S.E Central board of secondary education
01.2007

Passed Higher Secondary School Certificate Examination -

C.B.S.E Central board of secondary educationUniversity
01.2004

Skills

  • Comprehensive problem solving abilities, excellent verbal and written communication skills, ability to deal with people diplomatically, willingness to learn, team facilitator & hard worker Many times commented by guest
  • Special Events and Catering

Phone

±1 7789227376

Personal Information

Date of Birth: 02/01/90

Language Ability

Fluent, Excellent

References

  • Biju Jacob, Executive Chef, Carnival Cruise lines, Chef_biju@yahoo.com, +91-9447279001
  • Stanley Fernandes, Traveling Fleet Cantina Chef, Carnival Cruise Lines, Fernandesstanley16@gmail.com, +91-9765774657

Hobbies and Interests

Swimming, Discovering new places

Languages

English
Professional Working

Timeline

Line Cook

Bin 4 Burger Lounge
11.2022 - Current

Jr.Sous Chef

Diva Restaurants
11.2021 - 11.2022

Chef De Partie

CARNIVAL CRUISE LINES
07.2013 - 09.2021

COMMI -1

HYATT REGENCY CHENNAI
07.2012 - 07.2013

COMMI-III

ITC GRAND CHOLA CHENNAI
10.2011 - 06.2012

Bachelor of hotel management -

I.H.M College

Passed Higher Secondary School Certificate Examination -

C.B.S.E Central board of secondary education

Passed Higher Secondary School Certificate Examination -

C.B.S.E Central board of secondary educationUniversity

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Rahul Maheshwari