RAKESH GOBERU
Palmerston North,MWT
Summary
Experienced Culinary Professional skilled in menu development, food safety oversight, and allergen awareness. Creates diverse dishes that enhance customer satisfaction and support repeat business. Committed to high kitchen standards and team efficiency, with a strong foundation in kitchen management and food costing. Proven ability to thrive in high-volume environments while delivering unique culinary experiences.
Overview
19
19
years of professional experience
Work History
Chef
ACERNZ
Taihape, New Zealand
02.2017 - Current
- Inventoried food, ingredient, and supply stock to effectively prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and plates.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and plates.
- Providing support to another chefs and kitchen hand.
- Baked a variety of new goods including slices, scones, pies, muffins, and cabinet food to enhance menu offerings.
- Providing support to another chefs and kitchen hand.
Chef
Number 8(jesters Pies)
Auckland, New Zealand
08.2015 - 01.2017
- Cooked hospital meals, including soups and pie mixtures.
- Coordinated cooking staff to ensure effective meal preparation, storing food properly and respecting safety standards.
- Prepared diverse menu items using fresh, locally sourced ingredients daily.
- Managed kitchen staff, delegating tasks and ensuring efficient workflow.
- Maintained high standards of food safety and hygiene throughout the kitchen.
Cook
Costa cruises
Genoa, Italy
05.2011 - 03.2015
- Worked with a busy and popular cruise routinely had cooked meals for large diners every day and worked in different stations like pasta, Roast, sauce, breakfast etc.
- Prepared diverse menu items for guests on board luxurious cruise liners.
- Managed kitchen inventory and ensured freshness of ingredients daily.
- Collaborated with team members to maintain high food safety standards.
Commis chef
NOVOTEL
Hyderabad, India
11.2007 - 05.2011
Education
Diploma in cookery - Level-4
NZQA
NEWZEALAND05-2017
Certificate in food production -
SIHM
India05-2007
Skills
- Cost control
- Menu development
- Food costing
- Food safety oversight
- Allergen awareness
- Staff coordination
- Kitchen management
- Multitasking and organization
- Multitasking
- International cuisines
- Hospitality management
Hobbies and Interests
- COOKING
- TRAVELLING
Languages
English
Personal Information
- Title: CHEF
- Date of Birth: 06/05/86
- Driving License: DZ446304
Timeline
Chef
ACERNZ
02.2017 - Current
Chef
Number 8(jesters Pies)
08.2015 - 01.2017
Cook
Costa cruises
05.2011 - 03.2015
Commis chef
NOVOTEL
11.2007 - 05.2011
Diploma in cookery - Level-4
NZQA
Certificate in food production -
SIHM