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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....
chef de partie
Ezdan Hotels - Doha, QatarF&B kitchenMarch 2011 - Now · 7 years and 10 months
senior Chef de Partie
Ezdan Hotels West Bay - Lusail, QatarOtherMarch 2011 - Now · 7 years and 10 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
DIPLOMA IN HOTEL MANAGEMENT
INSTITUTE OF CULINARY ARTS AND MANAGEMENT STUDIES - Muvattupuzha, IndiaJanuary 2003 - February 2005