Rajendra Singh Rawal
Riyadh ,Saudi Arabia
Summary
Culinary professional with expertise in Japanese, Italian, and international cuisines. Strong innovator in culinary techniques and modern plating, with proven success in banquet management and menu development. Maintains high standards of kitchen cleanliness and sanitation in diverse environments. Proficient in Windows and MS-Office, dedicated to enhancing culinary experiences.
Overview
11
11
years of professional experience
2013
2013
years of post-secondary education
Work history
Demi chef de partie
Roka
Riyadh
09.2024 - Current
- Ensured cleanliness and organisation of workspaces to enhance kitchen efficiency.
- Trained junior staff to improve team performance and operational standards.
- Addressed special dietary requests to accommodate diverse customer needs.
- Maintained awareness of culinary trends and techniques for personal development.
Demi chef de partie
Vari Brasserie & Grill, Saudi Arabia
Riyadh , Saudi Arabia
11.2022 - 07.2024
- Developed new dessert recipes resulting in positive customer feedback.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Maintained inventory control without compromising on food quality or taste.
Demi chef de partie
Siham International Trading Co, Saudi Arabia
, Saudi Arabia
10.2021 - 05.2022
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Contributed to cost control measures by reducing food waste levels.
- Collaborated with senior chefs to create innovative seasonal menus.
- Participated in regular stock takes for accurate inventory management.
Line Cook I
Burgan Company For Well Kuwait
07.2019 - 07.2021
Commis II
The Fern Jaipur, India
Jaipur
01.2017 - 06.2017
Commis III
The Fern Jaipur, India
Jaipur
01.2015 - 01.2017
Education
Advance Diploma - Hotel Management
Ishta Institute of Hospitality & Culinary Arts
Khatima, India 01.2013 - 01.2014
Intermediate - Mathematics
Uttarakhand Board
IndiaSenior Secondary Certificate - undefined
Uttarakhand Board
IndiaSkills
- Skilled in Japanese, Italian and international cuisine
- Adept at Banquet handling and buffet menu planning
- Innovative and experimental culinary approach
- Skilled in modern plating and food presentation techniques
- Highly skilled in creating menu specials
- Ability to work in multicultural working environments
- Track record of maintaining the cleanliness and sanitation of the kitchen
- Windows, MS-Office
LANGUAGE SKILLS
English
Intermediate
Hindi
Native
PROFESSIONAL REFERENCES
Can be provided on request
JOB RESPONSIBILITIES
- Ensure smooth and efficient working of the restaurant
- Preparation of food for lunch and dinner à la carte service under the supervision of senior chefs.
- Attending to all guest feedback promptly and hospitably.
- Leading the team in the absence of the senior chef.
- Develop new menus & specialities with the executive/ sous chef.
- Carry out training for staff from time to time.
Timeline
Demi chef de partie
Roka
09.2024 - Current
Demi chef de partie
Vari Brasserie & Grill, Saudi Arabia
11.2022 - 07.2024
Demi chef de partie
Siham International Trading Co, Saudi Arabia
10.2021 - 05.2022
Line Cook I
Burgan Company For Well Kuwait
07.2019 - 07.2021
Commis II
The Fern Jaipur, India
01.2017 - 06.2017
Commis III
The Fern Jaipur, India
01.2015 - 01.2017
Advance Diploma - Hotel Management
Ishta Institute of Hospitality & Culinary Arts
01.2013 - 01.2014
Senior Secondary Certificate - undefined
Uttarakhand Board
Intermediate - Mathematics
Uttarakhand Board