Rajesh Govindaraj
Dieppe,NB
Summary
Hard-working professional with experience in ingredient pairings, plating and food presentation, and nutrition. Frequently praised as adaptable by peers, I can be relied upon to help your company achieve its goals. Dedicated professional with proven performance in management, leadership and communication. Detail-oriented in problem-solving and planning. Ready to make an immediate contribution to your organization. Detail-oriented professional with excellent communication, interpersonal and creative thinking skills. Aiming to leverage my abilities to successfully fill the vacancy at your company. Frequently praised as hardworking by my peers, I can be relied upon to help your company achieve its goals.
Overview
18
18
years of professional experience
3
3
Certification
Work History
Kitchen Supervisor
OMNI QUALITY LIVING
08.2023 - Current
- Preparing and ordering food orders through Sysco for 200 Residents.
- Planning Menus and execute the plan meal for special Diets.
- Coordinated with executive chef on monthly budgeting projections, monitoring expenses closely throughout each period.
- Developed comprehensive training manual for new hires, reducing orientation timeframes significantly upon implementation..
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Monitored food inventory and supplies to prevent waste.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
Chef De Partie
DANNYS HOTEL& SUITE
03.2021 - 08.2023
- Met with customers to discuss menus for special occasions
- Operated industrial ovens, stoves and grills to prepare food
- Determined meal prices based on calculations of ingredient prices
- Made special dressings and sauces as condiments for sandwiches and salads
- Compiled and maintained records of food use and expenditures
- Demonstrated new cooking techniques or equipment to staff.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie
PRESTIGE HOTEL AND RESORTS
11.2019 - 02.2021
- Head Chef at OMARS FUSION, TORTOLA
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Drafted catering menus for weddings, parties and banquets
- Assisted with staff recruitment and training for kitchen stations and supporting roles.
- 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.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Head Chef
OMARS FUSION
01.2019 - 10.2019
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
General Manager of Operations
PUSSERS MARINA CAY
02.2017 - 11.2017
- Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.
- Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
- Established a culture of continuous improvement by identifying opportunities for enhancement in operations, systems, and procedures.
- Developed high-performing teams through effective coaching, mentoring, and performance management strategies.
- Developed and executed strategic plans for increased productivity, profitability, and overall business growth.
Senior Chef De Partie
LAMBERT BEACH RESORT
01.2016 - 12.2016
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
Head Chef
ITALIAN HOUSE
10.2012 - 12.2015
- Collaborated with the front-of-house team to ensure seamless communication between kitchen and dining area, enhancing overall guest satisfaction.
- Developed creative menu options to cater to diverse dietary needs and preferences, increasing overall customer satisfaction.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Spearheaded efforts towards sustainability within the kitchen by adopting eco-friendly practices such as composting leftovers and recycling used materials.
Demi Chef De Partie
CARNIVAL CRUISE LINES
04.2008 - 06.2012
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Management Trainee
Grt Hotels And Resorts
06.2006 - 02.2008
- Improved management skills by participating in rigorous training programs and workshops.
- Assisted supervisors in setting clear goals, establishing priorities, and monitoring progress to ensure successful completion of tasks.
- Gained knowledge of company policies, protocols and processes.
- Acted with integrity, honesty and knowledge to promote culture of company.
- Collaborated with team members to ensure seamless guest experience throughout their stay.
- Assisted event planners in coordinating successful events, conferences, and meetings at the hotel.
Education
GED -
Empee Institute of Hotel Management And Catering Technology
Chennai, Tamilnadu06.2003
Skills
- High-Volume Production Capabilities
- Kitchen Equipment Operation
- Menu Planning
- Order Delivery Practices
- Quality Assurance and Control
- Food Spoilage Prevention
- Cleaning and Organization
- Developing Menus
- Portion and Cost Control
- Operations Management
- Kitchen Sanitation Management
- Food presentation
- Inventory Control
- Staff Training
Certification
Diploma in Hotel Management and Catering Technology (American Hotel and Lodging Association), 2003, 2006
Languages
English
Personal Information
Title: Cook/Chef
Timeline
Kitchen Supervisor
OMNI QUALITY LIVING
08.2023 - Current
Chef De Partie
DANNYS HOTEL& SUITE
03.2021 - 08.2023
Chef De Partie
PRESTIGE HOTEL AND RESORTS
11.2019 - 02.2021
Head Chef
OMARS FUSION
01.2019 - 10.2019
General Manager of Operations
PUSSERS MARINA CAY
02.2017 - 11.2017
Senior Chef De Partie
LAMBERT BEACH RESORT
01.2016 - 12.2016
Head Chef
ITALIAN HOUSE
10.2012 - 12.2015
Demi Chef De Partie
CARNIVAL CRUISE LINES
04.2008 - 06.2012
Management Trainee
Grt Hotels And Resorts
06.2006 - 02.2008
GED -
Empee Institute of Hotel Management And Catering Technology
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