Rajesh TK

Rajesh TK

senior Chef de Partie at Ezdan Hotels West Bay
Lives in Lusail, Qatar

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About me

To drive Quality standard product within the deadline. To meet with all the set standards. To follow hygiene and monitor supervise the food safety of the dpt kitchen. To monitor check and make sure all the CCP's of the hotel are followed and maintained. To train the staff on new standards and keep them updated. To contribute to the budget of overall kitchen dpt by using cost productive ingredients and ensure minimal wastage. To control the preparations of all day dining outlet and have a FIFO use of product in a HACCP safe environment. To manage fill and check the HACCP related documentation. To contribute in the Menu Planning and preparation. To order for the Main kitchen and outlet kitchen in ONE STORE ORDER so as to control the budget of overall Hot Kitchen Food. To monitor the prep in advance for all day dining outlet, Ala carte service and Banquet Functions. To drive the Team to achieve all goals planned for kitchen dpt 2016. Always strive for Team EFFORT and TEAM WORK. To drive, Motivate, Inspire, young chefs in the kitchen department. To have a healthy working respectful environment in an organized manner for all chefs of my kitchen and resolve any misunderstandings, miscommunication, engineering, work related issues. Happy Chefs cook Good Food....

Experience

8 years and 11 months

  • senior Chef de Partie

    Ezdan Hotels West Bay - Lusail, Qatar

    F&B kitchen
    March 2017 - Now · 2 years and 11 months

    • Maintaining highest hygiene standards. • Handling day-to-day operations. • Training staff to be competent in tasks assigned. • Proactively run the Section in the kitchen to ensure dish were to the highest quality standards • Controlled and MANAGED staff issues. Trained and managed Kitchen brigades of 12 Chefs and achieved significant improvements in their productivity. • Supervised cooking and other section kitchen personnel, coordinating their assignments to ensure economical and timely food production. • Observed methods of food preparation, cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner. • ESTABLISHED and enforced nutrition and sanitation standards. • Introduced and implemented COST cutting measures in the kitchen

  • chef de partie

    Ezdan Hotels - Doha, Qatar

    F&B kitchen
    March 2011 - March 2017 · 6 years and 2 months

Education

Currently studying

  • HACCP LEVEL 3

    HIGHFIELD PRODUCTS - Doha, Qatar

    September 2019 - Now

    Food And Hygiene

  • HACCP Level 2

    Boecker - Doha, Qatar

    June 2014 - June 2014

    Has successfully completed 6 hours L2 Award in Food and Safety

  • HACCP Level 1

    Cambridge - Doha, Qatar

    March 2012 - March 2012

    Has successfully completed the program of training and passed the final examination.

  • DIPLOMA IN HOTEL MANAGEMENT

    INSTITUTE OF CULINARY ARTS AND MANAGEMENT STUDIES - Muvattupuzha, India

    January 2003 - February 2005

Languages

4 languages

  • Arabic

    Professional working

  • English

    Professional working

  • Hindi

    Professional working

  • Malayalam

    Professional working

Personal information

Nationalities

  • Indian

Date of birth

January 22nd 1988

Skills

13 skills

  • Banquet
  • Buffet
  • Ezdan Hotels
  • F&B
  • Food and Hygiene
  • Food Safety
  • HACCP certified
  • Haccp level 1
  • Haccp level 2
  • Hot kitchen
  • Material control
  • MS Words
  • TripAdvisor
Connections
GERRAL FLORES
PRE OPENING at Kempinski Hotels
Krisantus Sutrisno
People and Culture Officer at Four Seasons Hotels and Resorts
Moise Nezerwe
Chef de partie at Kigali Marriott Hotel
View 6 connections
Following
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