Rakesh Pg

Rakesh Pg

Chef de partie at Warwick Hotels and Resorts
Lives in Baghdad, Iraq
over 6 months ago

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Experience

  • Chef de partie

    Warwick Hotels and Resorts - Baghdad, Iraq

    F&B kitchen
    September 2017 - Now · 1 year and 4 months

    Assist, supervise and control the events, the production in general and the à la carte production Prepare every courses as well as mis en place at the respective post Ensure the quality of the prepared courses Responsible for the preparation of the market list and daily store order Responsible for a cost-conscious acting at the respective post Daily control of the cold-storage houses and refrigerators Allocate the individual tasks to the Demi chefs de partie and Commis de Cuisine Jointly responsible for the subordinated employees, especially trainees and apprentices Clear and take care of the equipment at the respective post

  • Demi chef de partie

    Royal Caribbean International - China - Shanghai, China

    F&B kitchen
    April 2016 - January 2017 · 10 months

    Ensure Day-to-day Asian kitchen operation Preparing, cooking and presenting dishes within speciality Helping the sous chef and head chef to develop new dishes and menus Ensuring my Team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margine Prepare the daily mis-en-place and food preparation in Asian sections Report directly to Sous Chef regarding daily Planning and requirements Maintain purchasing stander, receiving stander and food storage stander ensure that delivered food is of excellent quality and prepared under hygienic conditions Determine how food should be food presented, quality products, presentation and flavor

  • Chef de partie

    Coral beach hotel - Saudi Arabia

    F&B kitchen
    July 2011 - December 2016 · 5 years and 6 months

    Ensure Day-to-day Asian kitchen operation Preparing, cooking and presenting dishes within speciality Helping the sous chef and head chef to develop new dishes and menus Ensuring my Team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margine Prepare the daily mis-en-place and food preparation in Asian sections Report directly to Sous Chef regarding daily Planning and requirements Maintain purchasing stander, receiving stander and food storage stander ensure that delivered food is of excellent quality and prepared under hygienic conditions Determine how food should be food presented, quality products, presentation and flavor

Education

  • Diploma in hotel management

    January 2005 - May 2008

Languages

  • English
    Professional working
    60%
  • Arabic
    Professional working
    60%
  • Hindi
    Professional working
    60%
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