Rintu Prasad
High Level,AB
Summary
Organized and dependable candidate with over 16 years of experience in the hospitality industry, successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Cook
Best Western Plus Mirage
10.2022 - Current
- Prepared diverse menu items according to standardized recipes and presentation guidelines.
- Managed kitchen inventory, ensuring fresh ingredients and minimizing waste through efficient stock rotation.
- Trained junior staff on food safety protocols and cooking techniques to maintain high-quality standards.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Streamlined kitchen operations with effective communication and collaboration among team members.
Head Chef
Cafe Bateel
12.2021 - 09.2022
- Developed innovative seasonal menus, enhancing customer satisfaction and driving repeat business.
- Trained and mentored kitchen staff, improving skill levels and operational efficiency.
- Streamlined food preparation processes, reducing waste and optimizing ingredient usage.
- Ensured compliance with health and safety regulations, maintaining high standards of cleanliness.
Head Chef
Cafe Cateliya, Thodupuzha
01.2020 - 10.2021
- Lunch, High tea, Special Parties, Take Away, Dinner services were supervised
- Train the colleagues on menu change, customer handling, hygiene standards, Take away undertakings
- Inventory Control and monitoring on waste management
- Unpredicted pandemic situation business running
Associate Professor (Sous chef) in Hotel Management Department
Snehacharya Institute, Karuvatta
05.2019 - 12.2019
- Responsible for training students in F&B Production Theory and Practical.
- Handles goal setting and provides insight to the students about the upcoming trends in the industry
- Conducted Food festivals
- Handled food competitions
- Special occasions and honoring ceremonies food preparation and presentations
Jr.Sous chef in Main Kitchen
The Diplomat Radisson Blu, Bahrain
09.2018 - 04.2019
- Supervised kitchen operations, ensuring adherence to food safety and hygiene standards.
- Collaborated with head chef to develop innovative menu items reflecting seasonal ingredients.
- Managed inventory control, optimizing stock levels and minimizing waste in kitchen supplies.
Associate Professor in Hotel Management Department
Yuvakshetra Institute, Palakkad
05.2017 - 03.2018
- Conducted and was responsible for lectures in F&B Production Theory and Practical, Management Principles and Practices
- Successfully trained students in College prestigious function Les Oyers (Synchronized service).
- Maintained a good relationship with Guardians of students throughout.
Sr.CDP in Main Kitchen (A la Carte) & poolside
Madinat Jumeirah, Dubai
12.2015 - 02.2017
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Adaptable and proficient in learning new concepts quickly and efficiently.
Worked as CDP in Palace Ceremony (A la Carte)
Emirates Palace Hotel, Abu Dhabi
03.2015 - 12.2015
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Paid attention to detail while completing assignments.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Worked as DCDP in Italian Kitchen (A la Carte)
Marriot Marquis Hotel, Doha
11.2013 - 02.2015
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
Worked as Commi in Hot Kitchen
Carnival Cruise Line, UK
08.2011 - 08.2013
- Worked in Vegetable preparation section, Grill section, Cold Kitchen and All Day Dining.
- Carried out bulk quantity food preparation following HACCP standards results quality food
- Appraised on completion of contract
Team Member in Italian Fine Dining Restaurant (River Side)
The Leela Kempinski, Goa, India
04.2010 - 04.2011
- Worked different stations to provide optimal coverage and meet production goals.
- Provided exceptional support to colleagues by sharing knowledge, offering assistance, and fostering teamwork.
Education
Bachelor of Hotel Management -
Bangalore University
Bangalore, India06.2009
Skills
- Guest Relation
- Verbal and written communication
- Food safety
- Cost control
- Staff training
- Special diets
- Kitchen sanitation management
- Food safety procedures
- Team leadership
- Food handlers card
- Quality assurance
Languages
English
Full Professional
Hindi
Professional Working
Malayalam
Native or Bilingual
Certification
- Yes I Can ,Radisson Hotel Group, Feb 2019
- Bronze Medal Winner, Emirates Culinary Guild, Dec 2015
- Basic Food Hygiene Level 1,UK Highfield, Mar2014
- Diploma In Cruise Galley Operations, Mar 2011
Disclaimer
I, Rintu Prasad, hereby declare that the information contained herein is true and correct to the best of my knowledge and belief.
Computer Proficiency
MS Office
Timeline
Cook
Best Western Plus Mirage
10.2022 - Current
Head Chef
Cafe Bateel
12.2021 - 09.2022
Head Chef
Cafe Cateliya, Thodupuzha
01.2020 - 10.2021
Associate Professor (Sous chef) in Hotel Management Department
Snehacharya Institute, Karuvatta
05.2019 - 12.2019
Jr.Sous chef in Main Kitchen
The Diplomat Radisson Blu, Bahrain
09.2018 - 04.2019
Associate Professor in Hotel Management Department
Yuvakshetra Institute, Palakkad
05.2017 - 03.2018
Sr.CDP in Main Kitchen (A la Carte) & poolside
Madinat Jumeirah, Dubai
12.2015 - 02.2017
Worked as CDP in Palace Ceremony (A la Carte)
Emirates Palace Hotel, Abu Dhabi
03.2015 - 12.2015
Worked as DCDP in Italian Kitchen (A la Carte)
Marriot Marquis Hotel, Doha
11.2013 - 02.2015
Worked as Commi in Hot Kitchen
Carnival Cruise Line, UK
08.2011 - 08.2013
Team Member in Italian Fine Dining Restaurant (River Side)
The Leela Kempinski, Goa, India
04.2010 - 04.2011
Bachelor of Hotel Management -
Bangalore University
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