RAJENDRA KUMAR
Riyadh,Riyadh Region
Summary
Culinary professional with strong expertise in food preparation and equipment maintenance. Proficient in food hygiene, portion control, and innovative cooking techniques, ensuring compliance with health standards and minimizing waste. Experienced in conflict resolution and skilled in operating kitchen equipment, particularly in breakfast dish preparation and grilling. Committed to enhancing culinary skills and contributing effectively to a dynamic kitchen environment.
Overview
8
8
years of professional experience
5
5
years of post-secondary education
Work history
Line cook
THE FOOD INDEPENDENT COMPANY
Riyadh, Riyadh Region
10.2024 - Current
- Managed effective coordination with front-of-house staff during busy meal services.
- Prepared ingredients prior to service hours through efficient mise en place techniques.
- Helped maintain a clean working environment through diligent disposal of waste materials after each shift.
- Focused on portion control whilst serving food to avoid unnecessary wastage.
- Maintained high standards of food hygiene by regular cleaning and sanitisation of kitchen equipment.
- Collaborated with head chef to prepare daily special dishes.
- Conducted routine checks on kitchen appliances to prevent potential malfunctions or breakdowns during service hours.
- Provided assistance in food plating, ensuring attractive presentation to enhance customer satisfaction.
- Adhered strictly to health and safety regulations for reduced risk of workplace accidents.
- Executed complex cooking methods under guidance from head chef, contributing towards diverse menu offerings.
- Ensured freshness of ingredients by proper storage techniques.
- Ensured timely preparation and setup of stations before start of each shift.
- Specialised in preparing meat dishes using various grilling, roasting, braising methods for diverse menu offerings.
Commis chef
THE PLATIUM RESTUARENT
Riyadh, Riyadh Region
02.2019 - 05.2024
- Organised storage areas for easy access to ingredients during busy periods.
- Followed recipes meticulously, ensuring consistent dish quality.
- Trained under experienced chefs increasing professional culinary skills.
- Provided support to senior chefs, improving speed of service delivery.
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
- Maintained high hygiene standards throughout kitchen operations.
3rd commis chef
THE SEASONS HOTEL CLUB
RAJKOT,GUJARAT, INDIA
03.2018 - 01.2019
- Followed strict standards of personal hygiene ensuring health safety guidelines were met.
- Demonstrated flexibility in working across different sections of the kitchen as required.
- Participated regularly in culinary workshops to stay updated with latest industry trends.
- Supported senior chefs to create innovative dishes for customer satisfaction.
- Handled feedback from customers positively, implementing necessary changes for improvement.
- Contributed significantly to menu planning sessions with creative ideas.
- Prepared basic dishes under supervision, enhancing culinary skills.
- Ensured freshness of food stock through regular checks, reducing wastage.
COMMI 2
REGECY LAGOON RESORT
RAJKOT,GUJARAT, INDIA
03.2017 - 04.2018
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Consistently arrived at work on time and ready to start immediately.
- Offered friendly, efficient customer service and handled challenging situations with ease.
- Supported team by demonstrating respect and willingness to help.
- Worked flexible hours, covering nights, weekends and bank holidays.
Education
High School Diploma - ARTS
GOVERMENT INTER COLLEGE RATURA ,RUDRAPRAYAG
INDIA,UTTHARKHAND 03.2009 - 04.2013
Diploma - DIPLOMA
HOPE INSTITUTE OF HOPITALITY MANAGEMENT [ PVT].LTD
INDIA,KOTDWAR 04.2015 - 05.2016
Skills
- Food preparation
- Equipment maintenance
- Cooking techniques
- Food hygiene
- Portion control
- Culinary innovation
- Waste reduction
- Health compliance
- Conflict resolution
- Kitchen equipment operation understanding
- Breakfast dish preparations
- Grilling expertise
- Adaptability
- Order processing proficiency
- Vegetables cutting
- Food presentation artistry
Languages
English
Intermediate
Hindi
Proficient (C2)
Arabic
Beginner
Timeline
Line cook
THE FOOD INDEPENDENT COMPANY
10.2024 - Current
Commis chef
THE PLATIUM RESTUARENT
02.2019 - 05.2024
3rd commis chef
THE SEASONS HOTEL CLUB
03.2018 - 01.2019
COMMI 2
REGECY LAGOON RESORT
03.2017 - 04.2018
Diploma - DIPLOMA
HOPE INSTITUTE OF HOPITALITY MANAGEMENT [ PVT].LTD
04.2015 - 05.2016
High School Diploma - ARTS
GOVERMENT INTER COLLEGE RATURA ,RUDRAPRAYAG
03.2009 - 04.2013
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