RITESH DILIP ROKADE
New Panvel (W),India
Summary
Forward-thinking professional offering more than 17 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Food preparation skills.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Cook
INDIA HOUSE FINE INDIAN CUISINE
2023.06 - Current
- Managed opening and closing shift kitchen tasks.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
LINE COOK
CIRCLE SIMPLE GOOD FOOD
2016.10 - 2019.10
- Deliver excellent customer food, at all times, ensuring guests' comfort and safety
- Check Food Quality & Weight
- Keep Kitchen Clean, Organized & Well Stocked
- Maintained Equipment
- Maintain Kitchen Properly Cleaned & Sanitized
- Promoted Teamwork & Created A Great Customer Experience
- Follow FIFO in area of production
INDIAN CHEF
White Orchid Resort
2016.01 - 2016.05
- Follow FIFO in area of production
- Maintaining storage, maintaining food control
- Ensure that stock is rotated and controlled within the specific section of the kitchen
- Deliver excellent customer food, at all times, ensuring guests' comfort and safety.
OPENER CHEF
The Chef's Life
- Control on Food cost
- Deliver excellent customer food, at all times, ensuring guests' comfort and safety
- Check Food Quality & Weight
- Keep Kitchen Clean, Organized & Well Stocked
- Maintained Equipment
- Maintain Kitchen Properly Cleaned & Sanitized
- Promoted Teamwork & Created A Great Customer Experience
- Summit daily report to management.
OPENER CHEF
Cafe Goa
2015.09 - 2015.10
- Manage a section within the kitchen with the assistance
- Ensure that dishes are prepared and cooked according to the specific restaurant standards
- Ensure that stock is rotated and controlled within the specific section of the kitchen
- Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions
- Ensure compliance with legal requirements under the H&S act 1974 and Food Hygiene
- Follow FIFO in area of production
Tr.Unit Manager
Kamat Group Of Hotel
2015.03 - 2015.08
- Control on Food cost
- Deliver excellent customer food, at all times, ensuring guests' comfort and safety
- Check Food Quality & Weight
- Keep Kitchen Clean, Organized & Well Stocked
- Maintained Equipment
- Maintain Kitchen Properly Cleaned & Sanitized
- Promoted Teamwork & Created A Great Customer Experience
- Summit daily report to management.
KITCHEN SUPERVISOR
Vits Shalimar
2014.11 - 2015.03
- Check Food Quality & Weight
- Keep Kitchen Clean, Organized & Well Stocked
- Maintained Equipment
- Maintain Kitchen Properly Cleaned & Sanitized
- Control on Food cost
- Promoted Teamwork & Created A Great Customer Experience
- Arrange sepical task daily
- Summit daily report to management.
Rainbow Paradise Beach Resort
2014.02 - 2014.08
- Assist to Head Chef
- Follow FIFO in area of production
- Maintaining storage, maintaining food control
- Ensure that stock is rotated and controlled within the specific section of the kitchen
- Deliver excellent customer food, at all times, ensuring guests' comfort and safety.
commi I (Indian HOD)
Pallavi a VIDA
- Deliver excellent customer food, at all times, ensuring guests' comfort and safety
- Provide reports, as required, for hotel management
- Maintain effective communication, at all times, among the team
- Assist in keeping the kitchen clean and tidy, at all times.
Chef De Partie
C'est la vie
- Manage a section within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef
- Ensure that dishes are prepared and cooked according to the specific restaurant standards
- Ensure that stock is rotated and controlled within the specific section of the kitchen
- Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions
- Ensure compliance with legal requirements under the H&S act 1974 and Food Hygiene
- Ensure all policies, procedures, standards and guidelines are carefully adhered to.
Trainee Undergraduate
The Sentosa Resort & Spa
2011.09 - 2012.03
- Assist to Soue Chef
- Follow FIFO in area of Production
- Maintaining storage, maintaining food control.
Apprentice Cook
Sky Gourmet Catering Pvt. Ltd.
2007.10 - 2010.10
- Assist to Head Chef
- Follow FIFO in area of Production
- Maintaining storage.
Education
Hospitality & Cultural Program -
SUNWAY INTERNATIONAL BUSINESS & MANAGEMENT
Diploma in Hospitality Management -
SIRIUS TRAINING EDUCATION INSTITUTE (STEI)SINGAPORE
Secondary School Certificate Examination -
MAHARASHTRA STATE BOARD
Skills
- MARTHI - (Native Tongue)
- ENGLISH - (Reading, Writing, Speaking)
- HINDI - (Reading, Writing, Speaking)
- Microsoft Office (word, powerpoint)
Languages
English
Full Professional
Hindi
Native or Bilingual
Marathi
Native or Bilingual
Certification
- DEC 2010 - completed successfully Fruit & Vegetable Course {Navi Mumbai - India }
- April 2011 {SINGAPORE} - CEPP {Community Emergency Preparedness Programme}
- April 2011 {SINGAPORE} - Food and Beverage safety and Hygiene policies & procedures
- January 2012 - Diploma in Reception operations and services (London)
- January 2012 - Diploma in Food and Beverage services (London)
- September 2011 - Industrial Attachment at THE SENTOSA RESORT & SPA (13 September 2011 to 13 march 2012)
- February 2014 - Completed Successfully Hospitality & Cultural Program
- November 2014 - Completed Successfully Certificate Course In Restaurant Operations(KAMAT ACADEMY)
Personal Competencies
- Six month abroad experience as Trainee undergraduate with five star organization {The Sentosa Resort & Spa}
- Around "3" years of experience as an apprentice cook
- Excellent interpersonal & strong oral & written communication skills
- Ability to do effectively to a team framework
Personal Information
- Date of Birth: 10/20/88
- Nationality: Indian
- Marital Status: Single
Hobbies and Interests
- Surfing
- Cooking
- Cycling
Timeline
Cook
INDIA HOUSE FINE INDIAN CUISINE
2023.06 - Current
LINE COOK
CIRCLE SIMPLE GOOD FOOD
2016.10 - 2019.10
INDIAN CHEF
White Orchid Resort
2016.01 - 2016.05
OPENER CHEF
Cafe Goa
2015.09 - 2015.10
Tr.Unit Manager
Kamat Group Of Hotel
2015.03 - 2015.08
KITCHEN SUPERVISOR
Vits Shalimar
2014.11 - 2015.03
Rainbow Paradise Beach Resort
2014.02 - 2014.08
Trainee Undergraduate
The Sentosa Resort & Spa
2011.09 - 2012.03
Apprentice Cook
Sky Gourmet Catering Pvt. Ltd.
2007.10 - 2010.10
OPENER CHEF
The Chef's Life
commi I (Indian HOD)
Pallavi a VIDA
Chef De Partie
C'est la vie
Hospitality & Cultural Program -
SUNWAY INTERNATIONAL BUSINESS & MANAGEMENT
Diploma in Hospitality Management -
SIRIUS TRAINING EDUCATION INSTITUTE (STEI)SINGAPORE
Secondary School Certificate Examination -
MAHARASHTRA STATE BOARD
- DEC 2010 - completed successfully Fruit & Vegetable Course {Navi Mumbai - India }
- April 2011 {SINGAPORE} - CEPP {Community Emergency Preparedness Programme}
- April 2011 {SINGAPORE} - Food and Beverage safety and Hygiene policies & procedures
- January 2012 - Diploma in Reception operations and services (London)
- January 2012 - Diploma in Food and Beverage services (London)
- September 2011 - Industrial Attachment at THE SENTOSA RESORT & SPA (13 September 2011 to 13 march 2012)
- February 2014 - Completed Successfully Hospitality & Cultural Program
- November 2014 - Completed Successfully Certificate Course In Restaurant Operations(KAMAT ACADEMY)
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