KULDEEP RAWAT
Summary
I am an efficient and confident Chef with demonstrated experience working in the hospitality industry. My experience helped me develop expert knowledge of the hospitality industry. I am highly motivated to continue learning and improving my cooking and hospitality skills.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Chef De Partie
Rosewood Hotel Group
Matauri Bay, New Zealand
06.2025 - Current
- Supervised kitchen operations, ensuring high standards of food safety and hygiene compliance.
- Developed and executed seasonal menus, incorporating local ingredients and culinary trends.
- Mentored junior chefs, providing training on techniques and kitchen protocols.
- Collaborated with front-of-house staff to ensure seamless service and guest satisfaction.
- Managed inventory control, reducing waste through efficient stock management practices.
Chef de Partie
Hermitage Hotel
Mount Cook, New Zealand
09.2023 - 01.2025
- Preparing, cooking and presenting high quality dishes within the speciality section.
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
- Preparing meat and fish.
- Assisting with the management of health and safety.
Chef de Partie
Atlantis The Royal
Dubai
06.2022 - 09.2023
- Preparing, cooking and presenting dishes
- Ensuring high standards of food hygiene and follow the rules of health and safety
- Managing and training any demi-chef de parties or commis working
- Monitoring portion and waste control to maintain profit margins.
- Helping the sous chef and head chefs to develop new dishes and menus
- Season and cook food according to recipes or personal judgment and experience.
Chef de Partie
Yarana Restaurant
Singapore
02.2020 - 04.2022
- Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- General food preparation work.
- Maintain and enhance the food products through creative menu development and presentation.
- Create confidence by being an expert at what you do; by acting and looking the part and adapting your style to match your guest pace in all you do.
- To ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Collaborate with Senior Chefs in menu development, adapting, to seasonality of products and cooking trend
Demi Chef de Partie
Bread Street Kitchen by Gordon Ramsay
Marina Bay Sands, Singapore
10.2018 - 02.2020
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Season and cook food according to recipes or personal judgment and experience.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Ensure proper safety & sanitation in kitchen.
Demi Chef de Partie
Garden, Contemporary Peruvian Cuisine, JW Marriott Marquis Dubai
Dubai
08.2016 - 09.2018
- Work in all areas of the restaurant under the supervision of the Chef de Cuisine, this includes ceviche section, grill section, plancha section, cold section, hot appetizer section.
- Learn new skills quickly and make for an excellent addition to the kitchen team.
- Assist Chef de Cuisine & Sous Chef brainstorming new menu items and specials based on locally sourced, in-season ingredients.
Commis 1
Rang Mahal by Atul Kochhar, JW Marriott Marquis Dubai
Dubai
10.2012 - 08.2016
- Traditional as well as contemporary preparation and cooking skills of all Indian curry in our established menu.
- Profound knowledge about Indian ingredients and spices used in Indian cooking.
- Contributing to team efforts by accomplishing related results as needed
Education
Bachelor's Degree - Hotel Management
Culinary College
Dehradun, Uttarakhand01.2010
Skills
- Silver Medal in Fish Cooking, Abu Dhabi Six-Year Working Experience in World Tallest Hotel (JW Marriott Marquis, Dubai)
- Worked for Michelin Chef Atul Kochhar at Rang Mahal
- Experience working in a wide array of working environments
Certification
Food Hygiene certificate
Timeline
Chef De Partie
Rosewood Hotel Group
06.2025 - Current
Chef de Partie
Hermitage Hotel
09.2023 - 01.2025
Chef de Partie
Atlantis The Royal
06.2022 - 09.2023
Chef de Partie
Yarana Restaurant
02.2020 - 04.2022
Demi Chef de Partie
Bread Street Kitchen by Gordon Ramsay
10.2018 - 02.2020
Demi Chef de Partie
Garden, Contemporary Peruvian Cuisine, JW Marriott Marquis Dubai
08.2016 - 09.2018
Commis 1
Rang Mahal by Atul Kochhar, JW Marriott Marquis Dubai
10.2012 - 08.2016
Bachelor's Degree - Hotel Management
Culinary College