RAJNISH CHANDRA

RAJNISH CHANDRA

CHEF at CTG MULTICUSINE RESTAURANT
Lives in Bokaro Steel City, India
over 6 months ago

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Professionally trained and highly disciplined Chef, with more than 16 years of experience in Food Production.

Experience

  • CHEF

    CTG MULTICUSINE RESTAURANT - Patna, India

    F&B kitchen
    June 2016 - April 2018 · 1 year and 11 months

    Oversee and execute the day-to-day demands of the kitchen,including supervision of the staff. Check the stock to determine what orders should be placed for the next day and order supplies when required; Verify the freshness and quality of supplies when they arrive. Deal with vendors who can provide better ingredients for less money.

  • Chef Tournant

    Norwegian cruise lines - Miami, FL, United States

    F&B kitchen
    August 2007 - February 2015 · 7 years and 7 months

    Ensure that all stations remain stocked before and during the meal preparation period. Ensure that the kitchen staff follow all recipes and portion servings correctly Ensure that all kitchen stations/storage areas are clean and organized at the end of each days cleaning.

  • Chef de partie

    Majorda beach resort - Majorda, India

    F&B kitchen
    August 2005 - July 2007 · 1 year and 12 months

    Assist the executive chef in setting up themed cooking, buffets and barbecues for parties and celebrations. Interact with Clients about the food quality and make necessary adjustments. Resolve customer complaints about food and executed heavy production demands on daily basis.

  • Demi chef de partie

    Highland beach resort - Candolim, India

    F&B kitchen
    September 2003 - August 2005 · 1 year and 12 months

    Manage the opening and closing of the kitchen on a daily basis. Prepare, cook and present food, quickly and efficiently, meeting company standards. Maintain accurate food-ordering and stocking levels, including all kitchen materials.

  • Kitchen trainee

    Whispering palms beach resort - Candolim, India

    F&B kitchen
    November 2001 - July 2003 · 1 year and 9 months

    Acted as Mis-en-place for different stations and prepared food on a daily schedule for all major cuisines. Maintained good communication between team members to ensure smooth functioning of food production and quick service.

Education

  • BHM

    Administrative Management College - Bengaluru, India

    June 1998 - May 2001

    Subjects Food production Food and beverage Service House keeping Front office Management Business law French English Economics

Languages

  • Hindi
    Native or fluent
    100%
  • English
    Full professional
    80%

Skills

  • Culinary skills
  • Detail oriented
  • Fast at Service
  • Fast Learner
  • Hard work
  • Leadership
  • Positive minded
  • Self motived
Following
Caprice Holdings
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