Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
KULDEEP RAWAT

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
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
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
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
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
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
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
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, Uttarakhand
01.2010

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

Similar Profiles

CREATE PROFILE
KULDEEP RAWAT