Rakesh Pal

I would like to take this opportunity to describe myself as an independent person who gets along with people of different cultures
and enjoys diverse atmosphere around me. This nature helps me to become a better team player wherever I am associated with. I
like to upgrade my skills by taking new challenges so that I do not restrict myself to my comfort zone. I like to indulge myself
passionately in whichever task given to me so that I contribute to the fullest in success of my team.
I am Seeking a learning, Challenging and progressive career in Tourism and Hospitality Industry which could provide me with sufficient opportunities to apply my achieving organizational goal and as well as my personal enrichment.

L8547847

India

• Hindi
• English
• Marwari

• Highly passionate about trying new recipes and learning new cooking techniques
• I am an excellent communicator, with a friendly personality
• I am very comfortable interacting with and helping guests
• Highly motivated to take up challenging assignments
• Capable team player to work with people at all levels with strong interpersonal and communication skills

• Diploma in cookery course (2001-2002) from National Council For Hotel Management And Catering Technology, New Delhi
• Senior Secondary Certification, 2001 from Rajasthan Board

Six Month Industrial Training in TajHariMahal Palace, Jodhpur

· Letter of Appreciation by “Jason Brotherton”, Executive chef, Grand Hyatt Muscat.

· Letter of Appreciation by “David Watson”, Executive chef, The Westin Gurugram.

· Been nominated for the “Guest Care Award” for the month of March 2012 The Westin Gurugram.

· Letter of Appreciation by “David Concas”, Italian chef de cuisine, The Westin Gurugram.

· Recognized by guest on Trip advisor so many times Amari Havodda Maldives.

· Conducted practical and training cooking classes for guest Amari Havodda Maldives.

· Hygienic self-checking HACCP Training course for on-board food operators by RINA Training Factory (Costa Cruise)

Hygienic self-checking HACCP Training course for on-board food operators dedicated to production, handling and food service by RINA Training Factory (2009)

· Highly Skilled in Continental, Italian and Indian cuisines.

· Experienced in a wide variety of food like Pasta, Pizza, BBQ, Tandoor, Maldivian curries and Thai Noodle Soup, Grilled, fried and bake.

· Excellent Leadership qualities, always leading by example

· Experienced in Cost control techniques, while maintaining quality & standard

· Adept at developing new menus & specialties

· Methodical approach, experienced in developing standard recipes and SOPs.

· Adept at Banquet handling and buffet menu planning

· Innovative & Experimental culinary approach

· Good knowledge & skills in modern plating & food presentation techniques

· Ability to work in multicultural working environments

· Track record of maintaining cleanliness and sanitation of kitchen.