Rajnesh Prakash
Queenstown,OTA
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Accomplished Pastry Chef with high-level technical expertise and passion for pastries. Managed team of pastry chefs for large Hotel facility and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results.
Overview
19
19
years of professional experience
Work History
Head Pastry Chef
skyline enterprises
06.2017 - Current
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Supervised and enhanced work of 6-8-person team producing more than 300 plates per day
Junior Sous chef
Westin Hotel & Spa
03.2015 - 04.2017
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ordered new ingredients and supplies to meet expected needs.
- Ordered food items for upcoming events per sous chef request.
- Monitored recipe portioning to control food costs.
- Oversaw cleanliness of each station in kitchen.
- Led team by example in preparing items accurately and according to high-quality standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Developed unique menu items and plating presentations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted sous chef with weekly schedule drafts for 50 kitchen staff
- Delivered verbal culinary instruction and assignments to 40 kitchen staff members daily to promote successful dining experiences for clients
Senior Chef de party
Dusit Thani hotel
02.2013 - 03.2015
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
Chef de party
Intercontinental, Resort. Fiji
08.2009 - 01.2013
- Everyday reporting to executive chef about day-to-day operations as there was no pastry chef at that moment
- Manage and train kitchen brigade effectively to ensure well organize and motive team
- Responsible for quality and presentation of food
- To ensure consistency in quality of dish at all time
- Ensure that food wastage is kept to minimum, and attention is paid in stock security
- Maintain high standard of hygiene in kitchen as per HACCP.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained organised mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Demi chef de party
Outrigger on the lagoon, Fiji
07.2008 - 08.2009
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities
- Trained kitchen staff to perform various preparation tasks under pressure
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Maintained up-to-date knowledge of current culinary trends and techniques
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals
- Mentored kitchen staff to prepare each for demanding roles
- Set up and broke down kitchen for service
- Participated in food tastings and taste tests
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
Commis chef 1
Outrigger on the lagoon, Fiji
04.2006 - 06.2008
- Responsible for room amenity and chocolates
- Make chocolates as per guest request
- Supporting banquet functions.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Prepped daily menu items to quickly deliver upon request
- Maintained well-organized mise en place to keep work consistent
- Rotated through all prep stations to learn different techniques
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Trained kitchen staff to perform various preparation tasks under pressure
- Placed orders to restock items before supplies ran out
Commis Chef
The Warwick Fiji Resort
06.2004 - 03.2006
- Responsible of coffee break setup and clearance
- Supporting senior chef in daily functions
- Productions of different variety of cookies.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
Education
Bachelor of Arts - Hospitality Administration And Management
Australian Hospitality Skills Recognitions
Brisbane Australia08.2016
Certificate III In Commercial Cookery And Pastry - Hospitality
Australian Pacific Technical College
Melbourne, Australia08.2009
Certificate III In Baking And Patisserie - Hospitality
Training And Productivity Authority Of Fiji
Fiji , Islands11.2007
High School Diploma -
Cuvu College
Fiji,Islands1998
Skills
- Presentation Management
- Recipe Development
- Inventory Rotation
- Restaurant Experience
- Desserts knowledge
- Recipe creation and conversion
- Employee training
- Data Entry
- PPE Compliance
- French baking techniques
- Management
- Recipe development
Education Achievements
- 2016, Diploma In Hospitality, Australian Hospitality skills Recognition, Brisbane, Australia
- 2009, Certificate III in Commercial Cookery and Patisserie, Australian Pacific Technical College (APTC), Box Hill Institute, Melbourne Australia
- 2007, Certificate III in Baking & Patisserie, Training and Productivity Authority of Fiji (TPAF), Namaka, Nadi
- 1995-1998, Secondary Education, Completed Form 5, Cuvu College, Sigatoka
Personal Information
- Gender: Male
- Visa Status: Resident visa
- Date of Birth: 11/14/76
References
1.Mr. Pathma balagangahram,
Executive chef, Thusit Thani hotel, Abu Dhabi,
padma.bala@gmail.com
2.Mr. Rian Stubbs, Chef de cuisine,
Thusit Thani hotel, Abu Dhabi,
rianestubbs@gmail.com
3.Mr. Udo Eichel Mann, Specialist trainer, School of Tourism & Hospitality, APTC, Nadi, 7384263/6727343, udo.ahc@gmail.com
4.Mr. Bulent canbolat, Executive chef,
The Westin hotel &spa, Doha, Qatar,
bulentcanbolat1@gmail.com
Languages
English
Full Professional
Timeline
Head Pastry Chef
skyline enterprises
06.2017 - Current
Junior Sous chef
Westin Hotel & Spa
03.2015 - 04.2017
Senior Chef de party
Dusit Thani hotel
02.2013 - 03.2015
Chef de party
Intercontinental, Resort. Fiji
08.2009 - 01.2013
Demi chef de party
Outrigger on the lagoon, Fiji
07.2008 - 08.2009
Commis chef 1
Outrigger on the lagoon, Fiji
04.2006 - 06.2008
Commis Chef
The Warwick Fiji Resort
06.2004 - 03.2006
Bachelor of Arts - Hospitality Administration And Management
Australian Hospitality Skills Recognitions
Certificate III In Commercial Cookery And Pastry - Hospitality
Australian Pacific Technical College
Certificate III In Baking And Patisserie - Hospitality
Training And Productivity Authority Of Fiji
High School Diploma -
Cuvu College
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