Rajendra Rai
Mellieha
Summary
Seeking a challenging position of Asian sous chef in a reputed organization where I can utilize and practice exceptional culinary skills in a positive and motivational environment with an emphasis on quality food. Seasoned Sous Chef specializing in Japanese cuisine. Successful 15 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
18
18
years of professional experience
Work History
Junior Sous Chef
Db Hotel Resort and Spa
04.2024 - Current
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
Senior Sushi Chef
Db Hotel Resort and Spa
08.2023 - 04.2024
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.
Sushi Chef
Db Seabank Resort and Spa
07.2022 - 03.2024
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
Chef de Parties
Dusit Thani Abu Dhabi
06.2019 - 11.2020
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Demi Chef de Parties
All Day Dining Kitchen Six JW Marriot Marquis
11.2016 - 06.2019
- Preparing ingredients, including chopping, peeling, and marinating.
- Cooking and plating dishes under the supervision of the Head Chef or Chef de Partie.
- Maintaining a clean and organised kitchen workspace.
- Collaborating with kitchen staff to ensure smooth service.
- Learning and following recipes and cooking techniques.
- Monitor the quality of ingredients and cooked dishes to meet the restaurant's standards and customer expectations.
- Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
Asian Chef de Parties
MARINA VIEW HOTEL Apartment Dubai All Day Dining Restaurant
10.2015 - 10.2016
- Assists the sous chef in daily food preparation activities
- Monitors inventory and expiration dates of raw goods
- Supports the growth of commis chefs
- Ensures high quality food production, preparation, and presentation
- Observes all applicable standards
- Ensures work area remains clean
Chef de Parties
THE LEELA PALACE Bangalore (ZEEN) Pan Asian Restaurant
06.2013 - 09.2015
- Setting up the kitchen prior to a restaurant’s opening
- Preparing a particular kitchen station by bringing all food containers to that point in the line
- Cooking a specific portion of each plated meal
- Assisting with marinating, cutting and precooking foods
- Cleaning the kitchen before the restaurant closes
- Cleaning and sanitising their area with warm water and soap
- Wrapping unused items and storing them in proper areas at the end of a shift
- Plating food creatively and maximising customer enjoyment
Demi Chef de Parties
THE LEELA PALACE Bangalore (ZEEN) Pan Asian Restaurant
07.2012 - 06.2013
- Helping the chef de partie to prepare dishes within their section: The demi chef de partie spends most of their time working directly with the more senior chef de partie, preparing ingredients and cooking dishes within their station. This might mean contributing elements towards a complete dish, such as cooking meat or fish or preparing whole dishes like starters or desserts.
- Assisting with the management of their specific section of the kitchen: The role of demi chef de partie involves assisting the chef de partie with the running of the section. This means ensuring the section is ready for service and making sure dishes consistently meet the required level of quality.
- Training and supervising commis chefs: As a demi chef de partie, you may oversee the work of more junior chefs, including commis chefs. You may also take some responsibility for training them in different cookery techniques, kitchen equipment or the preparation of certain dishes.
- Learning new skills and techniques from more senior chefs: Demi chef de partie is a step in the career progression of a professional chef and involves a level of training and learning from more senior members of the kitchen team. You may spend time with a sous chef or head chef, learning new skills that can help you in your career path.
- Following health and safety procedures: It's necessary for all members of a professional kitchen, including the demi chef de partie, to observe health and safety procedures at all times while working. This also includes following guidance on food hygiene and cleanliness.
- Assisting senior chefs, including the sous chef and the head chef, in creating new dishes: Another key element of working in a professional kitchen is creating new dishes that go on to feature on the restaurant's menu. The demi chef de partie may play a role in assisting the sous chef and head chef to create these new dishes.
Demi Chef de Parties
THE ROYAL ORCHID SUITES
02.2012 - 07.2012
- Preparing ingredients, including chopping, peeling, and marinating.
- Cooking and plating dishes under the supervision of the Head Chef or Chef de Partie.
- Maintaining a clean and organised kitchen workspace.
- Collaborating with kitchen staff to ensure smooth service.
- Learning and following recipes and cooking techniques.
- Monitor the quality of ingredients and cooked dishes to meet the restaurant's standards and customer expectations.
- Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
Commi I-Food & Beverage Production
HHI group of THE EMLION hotel
08.2010 - 01.2012
Commi-II Food & Beverage Production
CITY MAX hospitality pvt.LTD
08.2008 - 08.2010
Chinese Cook
DAILY CASSE CHINESE & THAI RESTAURANT
08.2006 - 08.2008
Education
ARASAM INSTITUTE OF HOTEL MANAGEMENT AND CATERING
TRICHY 05.2006
High School Diploma -
DHANKHANA HIGH SCHOLL
MISSAMRI TEZUR ASSAM 05.2001 -
Skills
Food safety knowledge
Cooking methods
Food presentation
Mise en place
Kitchen leadership
Maintaining consistency
Equipment usage
Work under pressure
Kitchen Management
Extra Qualifications
Basic computer knowledge Excel & Ms Word.
Roles And Responsibilities
Primarily responsible for overseeing the operation of the kitchen and maximizing the productivity & efficiency of the kitchen activities and of the kitchen staff. Responsible for the food that comes out of a kitchen, from conception to execution (design the menu, review food and beverage purchases, etc.) Ensuring highest quality is maintained at all times within the health & safety standards. Manage, train & coach the commis chef, cooks and other food preparation workers to reflect company service standards & procedures. Maintain communications with Corporate Staff Coach and counsel employees to reflect company service standards and procedures Ensure that level of quality, portion control, and plate presentation is adhered to consistently. Teach employees the importance of consistency in preparation and presentation. Effective in providing exceptional customer service and associate relations, and ability to improve the bottom line.
Personal Qualifications
- HSLC Completed From Education Board Of Assam in 2004.
- ARASAM INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY at Trichy in 2006.
- Rouxbe online cooking school culinary foundation label 1 complete 14 January 2018.
- Rouxbe online cooking school culinary foundation label 2 complete 17 January 2018.
Personal Information
- Father's Name: Bal Bahadur rai
- Date of Birth: 08/28/87
- Marital Status: Married
- Religion: Hindu
Positionappliedfor
Asian sous chef
References
- Chef Nirupam Guha, Chef De Cuisine, Radisson Blue , Bangalore India +91 7829140225
- Chef Vinod , Executive sous chef , Dusit Thani , Abhudabi UAE +971 501464176
Disclaimer
I hereby declare that the details mentioned above are true and correct to the best of my knowledge and belief.
Languages
ASSAMESE
Native language
English
Upper intermediate
B2
Hindi
Advanced
C1
Timeline
Junior Sous Chef
Db Hotel Resort and Spa
04.2024 - Current
Senior Sushi Chef
Db Hotel Resort and Spa
08.2023 - 04.2024
Sushi Chef
Db Seabank Resort and Spa
07.2022 - 03.2024
Chef de Parties
Dusit Thani Abu Dhabi
06.2019 - 11.2020
Demi Chef de Parties
All Day Dining Kitchen Six JW Marriot Marquis
11.2016 - 06.2019
Asian Chef de Parties
MARINA VIEW HOTEL Apartment Dubai All Day Dining Restaurant
10.2015 - 10.2016
Chef de Parties
THE LEELA PALACE Bangalore (ZEEN) Pan Asian Restaurant
06.2013 - 09.2015
Demi Chef de Parties
THE LEELA PALACE Bangalore (ZEEN) Pan Asian Restaurant
07.2012 - 06.2013
Demi Chef de Parties
THE ROYAL ORCHID SUITES
02.2012 - 07.2012
Commi I-Food & Beverage Production
HHI group of THE EMLION hotel
08.2010 - 01.2012
Commi-II Food & Beverage Production
CITY MAX hospitality pvt.LTD
08.2008 - 08.2010
Chinese Cook
DAILY CASSE CHINESE & THAI RESTAURANT
08.2006 - 08.2008
High School Diploma -
DHANKHANA HIGH SCHOLL
05.2001 -
ARASAM INSTITUTE OF HOTEL MANAGEMENT AND CATERING