ARJUN RAJBANSHI

Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.

Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.

1.Certificate of Appreciation From IHG Hotels and Resorts.

2.Associate of the month from JW Marriott Hotel.

3.Certificate of Achievement from Crown Plaza Hotel.

4.Certificate of Excellence is awarded for completing Two days Internal Auditor Training Program from URS verification private limited.

5.Certificate of Appreciation from Grand Hyatt Bolgatty for managing event of 30,500 people in the course of 5 days during 61st National Confrence of the Indian Academy of Pediatrics (PEDICON 2024).

As you know planning, organizing, prioritizing work and carrying out administrative assignments in an effective and efficient manner are inherent traits that are fine-tuned through hands-on experience. As you will notice in the above resume, I have an extensive luxury 5 star hotel background. My diverse theoretical experience has helped me to develop strong skills in culinary art, organization, planning, community relations and special events. My individuality and personality define me as a dynamic individual having strong interpersonal, supervising and communication skills and one who is self-motivated with the ability to work under pressure, meet deadlines and one who has potential for professional growth. Thanking you for your kind consideration.

• Manage and monitor operations related to menu making and daily production of Coffee shop and banqueting functions
• Responsible for the food costing, and standard production of all the menu items on a daily basis Manage the supply and daily market requirements for the organization handle the operations of entire department in the absence of the Exe-Sous Chef, Attend all the management meetings and put forth recommendations and suggestions improved functionalities and quality Maintain and establish quality by ensuring proper implementation of all the operations Train new employees and impart knowledge for effectiveness in activities related to Asian Cuisine. Maintain store requirement according to the functions and daily needs.

Father's name: Bishnu Rajbanshi

Date of Birth: 13 Sep 1989

Gender: Male

Marital Status: Married

Nationality: Nepali