Ritesh Raje

Excutive Sous Chef at Chelsea Plaza
Lives in Dubai, United Arab Emirates
over 6 months ago

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10 years’ experience in managing kitchen operations and supervising staff
 Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and
techniques
 Well versed in assigning responsibilities to culinary staff
 Known for setting deadlines ensuring the timely completion of work
 Able to create and maintain excellent rapport with the patrons and co-workers
 Competent at preparing and organizing banquet as well as restaurant meals
 Creating new menus
 PIC 3 certified by Dubai Municipality
 Maintain annual food cost

Experience

  • Excutive Sous Chef

    Chelsea Plaza - Dubai, United Arab Emirates

    F&B kitchen
    March 2015 - October 2018 · 3 years and 9 months

    Responsible for overseeing kitchen staff Keeping daily inventory records, ensuring food presentation meet outlined high quality standards. Maintain the food cost at 28% Enforced strict HACCP and sanitation polices set by the company. Supervise the kitchens throughout the high volume meal period. Used my training to resolve matters in multiple situations to promote a professional work environment. Created, planned, and executed unique menus for breakfast, lunch and dinner Executed various food events which increase the revenue Responsible for the scheduling of 15 kitchen employees - including all areas of the back of the house and multiple stations. Managed food and supply inventory and ordering, based on budget set by corporate.

  • Sous Chef

    Shangri-La Mumbai - Mumbai, India

    F&B kitchen
    April 2012 - March 2015 · 2 years and 12 months

    Manage 41 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high- volume restaurant.  Create unique menu items and plate presentations.  Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety.  Plan monthly staff and production schedules.  Monitor equipment maintenance and sanitation of kitchen facilities.  Collaborate with Executive Chef on inventory control, employee concerns, and operations.  Oversaw daily recipe preparation, food storage, cooking, and presentation.  Developed recipes and recommended menu item pricing.  Researched and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs.  Built and developed 11-member, back-of-house team; provided performance feedback and additional instruction in biannual reviews and one-on-one counseling sessions.  Conducted interviewing, hiring, and training functions, ensuring that individual performance Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop. 2 Ritesh Raje - CV  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Achievements:  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant) Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop. 2 Ritesh Raje - CV  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Achievements:  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant) Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop. 2 Ritesh Raje - CV  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Achievements:  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant) Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop. 2 Ritesh Raje - CV  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Achievements:  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant) Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop. 2 Ritesh Raje - CV  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Achievements:  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant) Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop. 2 Ritesh Raje - CV  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Achievements:  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant) Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop. 2 Ritesh Raje - CV  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Achievements:  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant) Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop. 2 Ritesh Raje - CV  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Achievements:  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant) Pre-opening team member of five star property consisting of 368 rooms and seven food and beverage outlets  Responsible for recruitment of entire pre-opening culinary team  Responsible for pre-opening h.e.o.s for the hotel.  Responsible for product specification during the pre-opening of the hotel.  Responible for menu engineering, costing of menu and buffet.  Responsible for training of staff for the opening of the coffee shop.  Responsible for smooth operation of in-room dining and Ekayana(a lounge consisting of Lebanese and Indian menu)  Headed the multi-cuisine coffee shop consisting of 256 covers and a team of 49 staff  Assisted and supported the executive chef in routine and specific tasks  Ensured customers are served well-on-time and effectively  Helped with the planning of menus and meals  Maintained high food quality and presentation  Supervised the preparation and service of food  Rotated products to avoid spoilage  Handled concerns in the kitchen  Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties  Assisted to the sales and cuisine team  Monitored food expenditure  Performed product inventory  Helped executive chef to pick and train kitchen personnel  Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets  Assisted opening of oriental speciality restaurant named Mekong Ac  Successful opening of Shangri-La Hotels and Resorts Mumbai(Biggest Coffee shop in Mumbai- 268 Covers)  Involved in pre-opening and food trials for Room Service Menu for the hotel  Assisted expat Malayasian Chef in opening Mekong(Asian Cuisine restaurant)

Education

  • Bsc H&HA

    Institute Of Hotel Management, Catering Technology & Applied Nutrition - IHMCT

    June 2002 - April 2005

Languages

  • English
    Professional working
    60%
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