Rajesh Chamoli

• Hired and managed employees to maximize productivity while training staff on best practices and protocols.
• Increased customer satisfaction through continuous improvement initiatives and excellent customer service.
• Managed crisis situations effectively while minimizing disruption to daily operations.
• Enhanced company performance by implementing strategic plans and overseeing daily operations.
• Established a culture of accountability by setting clear expectations and holding individuals responsible for results.
• Streamlined organizational processes by evaluating current systems and implementing improvements.
• Inspired innovation by creating an environment that encouraged creative thinking and problem-solving capabilities.
• Reduced operational costs through strategic cost management initiatives.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity..
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Planned and directed high-volume food preparation in fast-paced environment.
• Participated in food tastings and taste tests.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented food cost and waste reduction initiatives to save money.
• Modified recipes to accommodate dietary restrictions and allergies.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Contributed to successful menu launches by developing unique, well-balanced sauces that aligned with culinary trends and customer preferences.
• Helped troubleshoot technical issues related to sauce making equipment when necessary, minimizing downtime in production.
• Achieved consistent, high-quality sauce production by maintaining a clean and organized work environment at all times.
• Ensured food safety by strictly adhering to sanitation standards during sauce preparation and storage.
• Supported wider culinary team during busy periods, assisting with other areas of food preparation as needed.
• Assisted in training new team members on proper sauce-making techniques and best practices within the kitchen environment.
• Optimized workflow in the kitchen by organizing ingredients and equipment for easy access during peak times.
• Conducted regular taste tests to guarantee consistency in flavor profiles across all sauces produced.
• Reduced waste by closely monitoring inventory levels and adjusting batch sizes as needed.
• Kept detailed records of recipes, ingredient inventories, and cooking processes for future reference and continuous improvement efforts.
• Covered, dated, rotated and properly stored food items to preserve quality and freshness.
• Organized server tickets to expedite food orders.
• Set up and maintained saute station to facilitate kitchen operations.
• Leveraged scales, dishers and ladles to monitor portion control.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared and cooked meals according to recipes and customer specifications.
• Prepared food items in compliance with recipes and portioning control guidelines.

• Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
• Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
• Worked closely with the front-of-house team to address customer inquiries or concerns swiftly.
• Streamlined ingredient procurement process by establishing strong relationships with local vendors.
• Contributed positively towards overall establishment success through dedication, hard work, and a customer-focused approach.
• Ensured timely service by managing multiple simultaneous orders without sacrificing quality or presentation standards.
• Consistently met tight deadlines for meal service during peak dining hours, maintaining a calm demeanor under pressure.
• Reduced food waste with careful portioning and utilizing leftovers creatively in new dishes.
• Adhered to strict dietary requirements for guests with allergies or restrictions, ensuring enjoyable dining experiences for all patrons.
• Prepared various cuisine types, demonstrating versatility and adaptability in the kitchen environment.
• Maintained excellent attendance record despite demanding work schedule and long hours.
• Demonstrated commitment to professional development through ongoing training workshops relevant to the culinary industry.
• Maintained high standards of cleanliness, resulting in consistently positive health inspections.
• Participated in special events catering, showcasing culinary skills and contributing to successful functions beyond the restaurant setting.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Communicated closely with servers to fully understand special orders for customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Monitored food quality and presentation to maintain high standards.
• Measured and mixed ingredients according to precise recipes for best results.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.
• Trained and supervised cooking staff to expertly meet daily needs.
• Planned menus for different events, seasons and customer requests.

• Managed kitchen resources effectively to reduce costs while maintaining quality, portion control, and presentation standards.
• Supported head chef in executing daily specials that showcased culinary creativity while adhering to budget constraints.
• Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction.
• Collaborated with head chef to develop innovative menu items, resulting in improved guest experiences.
• Maintained a clean and safe working environment by adhering to strict sanitation guidelines and procedures.
• Ensured ingredients were properly stored and rotated to minimize spoilage while maintaining freshness for optimal taste profiles.
• Increased productivity through proper time management and organization of workstations for optimal performance.
• Minimized waste via effective planning, forecasting, and stock control.
• Assembled and served dishes consistently with commitment to flavors and quality presentation.
• Consistently met or exceeded health department inspection standards by maintaining cleanliness and implementing appropriate food handling practices.
• Contributed to the successful execution of special events by preparing and presenting dishes according to client specifications.
• Planned and prepared menu items, continuously surpassing guest expectations.
• Prepared high-quality meals using fresh ingredients according to standardized recipes for consistent flavor profiles across menu offerings.
• Developed positive relationships with fellow team members for a cohesive working environment that promoted collaboration and open communication.
• Streamlined kitchen operations for increased efficiency and reduced waste with effective inventory management.
• Enhanced customer satisfaction by maintaining high-quality food preparation and presentation.
• Utilized sharp attention to detail in measuring, weighing, and mixing ingredients according to recipe specifications for accurate dish preparation.
• Assisted in maintaining kitchen equipment through regular cleaning and maintenance tasks, ensuring proper functionality during service hours.
• Followed food production and handling guidelines.
• Assisted in training new staff members on cooking techniques, equipment usage, and safety protocols to ensure consistency in the kitchen.
• Demonstrated adaptability in working with diverse cuisine types and dietary restrictions while still delivering high-quality meals that met guest expectations.
• Adapted quickly to changing circumstances during busy meal services by remaining calm under pressure and prioritizing tasks accordingly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Grilled meats and seafood to customer specifications.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Adjusted recipes based on ingredient availability or customer request.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Planned menus for different events, seasons and customer requests.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
• Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
• Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
• Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
• Improved overall customer satisfaction by implementing new service standards and staff training programs.
• Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
• Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
• Maintained meticulous financial records, enabling accurate budgeting and financial planning.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.

Supervised day to day operations at the Club Floors such as Breakfast,Hi-Teas and parties.

Experienced in butler service ,front office(check in check out procedures), bar-tender,casual dining,fine dining,valet service, out-door catering ,handling reservation,allotting the room and making it according to the profile of the guest.

Handled inventory and performed health and safety procedure including HACCP & fire fighting.

• Maintained high standards of cleanliness and organization throughout the property, resulting in a consistently welcoming environment for residents and guests.
• Coordinated travel arrangements for family members and guests, leading to hassle-free trips and enjoyable experiences.
• Assisted with event planning and execution, ensuring successful gatherings that left lasting impressions on attendees.
• Collaborated with other household staff members to ensure cohesive operation of all domestic matters.

• Processed payments accurately, maintaining proper cash handling procedures and balanced registers at the end of each shift.
• Assisted in training new team members, fostering an atmosphere of teamwork and collaboration among staff members.
• Resolved customer complaints diplomatically, resulting in enhanced guest relations and return visits.
• Managed front desk operations, ensuring a smooth and pleasant guest experience.
• Streamlined check-in and check-out processes for increased efficiency and guest satisfaction.