Summary
Overview
Work history
Education
Skills
Websites
Languages
Personal Information
Custom
Affiliations
Timeline
Generic
Ajay Kumar Rajak

Ajay Kumar Rajak

London,United Kingdom

Summary

A seasoned culinary professional with extensive experience in multi-cuisine environments, including Italian, French, Mexican, Indian, and Arabic kitchens. Demonstrates expertise in food and beverage management systems and is adept at handling outlet operations. Proven track record in opening and closing projects for seasonal hotels such as Maxx Royal in Turkey over six years. Successfully led pre-opening initiatives for prestigious establishments like The Torch Hotel in Doha and City of Dreams in Cyprus. Skilled in menu engineering, costing, and creating duty rosters. Career goals include further enhancing culinary innovation within luxury hospitality settings.

Overview

15
15
years of professional experience

Work history

Sous Chef

Mielo Restaurant
London
10.2024 - Current
  • Assisting head chef to run daily operation
  • Taking care of market order
  • Dealing with suppliers
  • Controlling running cost of operation.
  • Creating festive menu.
  • Set up SOP of restaurant.
  • Keep record of all hygiene and temperature control record.
  • Managed over 100 customer calls per day.
  • Fostered positive working environment through clear communication and team motivation.
  • Delegated tasks to junior chefs for efficient kitchen operations.
  • Ensured proper storage of raw materials adhering to health standards.
  • Maintained high standards of food preparation by following recipes accurately.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.

Sous Chef

City of Dreams Mediterranean - Integrated Resort, Casino & Entertainment
Limassol
07.2023 - 07.2024
  • Company Overview: FIRST FRENCH GASTRO FINE DINING RESTAURANT & CLUB IN EUROPE "Anaïs"
  • Taking care of Outlet
  • Making and updating Menu
  • Assisting Chef de Cuisine to Run Operation
  • Making Duty Schedule of outlet
  • Taking care of Market order and all stuff to run operation.
  • Dealing with Purchasing and Receiving as well as with supplier.
  • Taking care of costing and budgeting of Outlet.
  • Handling VIP private function at outlet.
  • Making Plan for upcoming Project.

Sous Chef

Maxx Royal Kemer Resort
Kiris, Turkey
04.2022 - 10.2022
  • Assisting Chef Cuisine to Run Operation
  • Making Duty Schedule of outlet
  • Taking care of Market order and all stuff to run operation
  • Dealing with Purchasing and Receiving
  • Taking care of costing and budgeting of project
  • Making Plan for upcoming Project
  • Making and updating Menu
  • Attending everyday chef meeting.
  • Supervised daily food prep operations, ensuring consistency across all dishes served.
  • Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
  • Reinforced safety protocols amongst staff members for safe working environment.
  • Provided feedback on dishes' taste and visual appeal before service offering optimal culinary experience.

Junior Sous Chef

Maxx Royal Kemer Resort
Kiris, Turkey
05.2019 - 03.2022
  • Assisting Sous Chef and Chef de Cuisine to handle Outlet.
  • Assisting CDC to make Duty Roster for all staff of outlet.
  • Taking care and taking in charge of Outlet while Chef de Cuisine is unavailable.
  • Taking care of all stuff including outside market order needed for Outlet.
  • Making menu and updating menu when needed.
  • Making Daily Report.
  • Kept up-to-date with current food trends, infusing creativity into menu development process.
  • Gained expertise in variety of cooking techniques whilst honing culinary skills.
  • Helped maintain high standards of food quality with meticulous attention to detail.
  • Coordinated with fellow chefs for smoother kitchen operations.

Chef de Partie

Maxx Royal Kemer Resort
Kiris, Turkey
08.2017 - 04.2019
  • Assisting Sous Chef to make menu
  • Taking care of station as required (Pasta, Main Course, Pizza, and Garde Manger)
  • Taking Care of Store and Market order list as desire in each section of kitchen
  • Making Fresh Pasta
  • Adapted quickly under high-pressure situations to deliver consistent results.
  • Ensured cleanliness in kitchen to maintain health and safety standards.
  • Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.

Demi Chef de Partie

Sofitel The Palm Hotel & Resort & Spa
The Palm Jumairah
07.2015 - 10.2016
  • Working as a Shift In charge of All day dining Restaurant (MANAVA)
  • Taking care of Buffet and Kitchen
  • Making Menu
  • Making Market order and taking care of cost control
  • Making Daily Report
  • Managing duty schedule of Shift and Staff
  • Working as shift in charge in all the Shift ( Breakfast / Lunch / Dinner)
  • Assisted in preparing banquets and events, leading to successful large-scale services.
  • Streamlined food preparation processes for faster service times.
  • Trained junior staff members to improve overall team performance.
  • Maintained consistency in food production, ensuring a high standard of quality in every dish served.

Commis I

The Torch Hotel
Doha
01.2014 - 07.2015
  • Opening experience of fine dining Restaurant (Panorama) under C.D.C
  • Supervision
  • Work in all the section ( Hot/ Cold/ Pastry)
  • Making daily outlet Report
  • Opening of luxuries lounge Outlet ( Torch Tea Garden)
  • Fully taking care of the show kitchen of the outlet
  • Complain Handling and dealing with the guest of all matter
  • Making report on daily basis

Commis II

The Torch Hotel
Doha
10.2013 - 01.2014
  • Working in Main Kitchen ( Hot / Cold)
  • Taking care of banquet function & Daily operation
  • Relieving Staff on their off day and taking care of their work
  • Making canapé food for V.I.P
  • Function
  • Taking Care of Cold Kitchen During Vacation and day off of Cold Kitchen In charge (Senior C.D.P)

Proprietor

R.B. Café & Garden Restaurant
Teku
03.2013 - 09.2013
  • Making full menu
  • Layout and set up full restaurant with decoration
  • Staff Management
  • Job Distribution to all the staff
  • Making and receiving Market order
  • Customer dealing and Business promotion according to demand of market

Chef In Charge

Hotel Heritage
Barahipith, Nepal
04.2012 - 02.2013
  • Design of Kitchen layout
  • Making full menu of all day dining and room service menu
  • Design of all day dining outlet and buffet stations
  • Staff recruiting
  • Train to staff
  • Making hygiene standard
  • Recipe Costing

Commis II

The Torch Hotel
Doha
01.2011 - 02.2012
  • Follow the instruction of chef de cuisine to prepare the food according to the menu
  • Decorate and arrange the restaurant and kitchen with the required items in respective places
  • Separate the section of area in the kitchen with the direction of C.D.C
  • Plating and food presentation for I.R.D and All day dining

Commis III

Fujairah Rotana Resort & Spa
Al Aqua Beach
11.2009 - 12.2010
  • Taking Care of Breakfast
  • Preparing all the mis-en-place for Breakfast
  • Support to prepare Lunch buffet
  • Worked in Butchery

Education

School leaving certificated -

Prabhat High School

Intermediate Level - undefined

Hira Lal Multiple Campus

Graduation level - undefined

Public Youth Campus

Skills

  • Advance computer course in windows & office package
  • Known about Multi Cuisine ie Italian, French, Mexican, Indian, All day dinning ,Pastry, Butchery Kitchen and Arabic Kitchen
  • Able to handle the outlet
  • Known about Food & Beverage Management System, Birch street's System
  • Able to Make Duty Roster, Market List & Store Requisition, Costing, Menu Engineering
  • Well Experienced of opening and closing project of seasonal Hotel (Maxx Royal, Turkey - 6 yrs)
  • Well experienced of Pre Opening New 5 Star Hotel

*The Torch Hotel- Doha - 2010

* City of Dream, Limassol, Cyprus - 2023

  • Well Experience of New Opening Outlet Lounge Restaurant

* Torch Tea Garden Lounge Restaurant in The Torch Hotel- Doha - - 2013

  • Well Experience of New opening French Restaurant

*Panorama French Restaurant & Sky Lounge in The Torch Hotel-

Doha - 2014

* Anais ( French Fine dining Restaurant) at City of Dream, - Cyprus - 2023

Languages

English
Upper intermediate (B2)
Nepali
Fluent
Hindi
Advanced
Newari
Native
Turkish
Elementary

Personal Information

  • Place of birth: Kathmandu
  • Passport Number: PA1785544
  • Passport Date Of Issue: 06/14/23
  • Passport Place Of Issue: Kathmandu
  • Passport Expiry Date: 06/13/33
  • Date of birth: 03/21/85
  • Gender: male
  • Nationality: Nepalese
  • Marital status: Married

Custom

  • Chef Rene Alcocer, Executive Chef, Maxx Royal Kemer Resort, Antalya, Turkey (Previous), Pullman Doha, west bay, Qatar (Currently)
  • Chef Giuseppe Pucciarelli, Executive Chef, Maxx Royal Kemer Resort, Antalya, Turkey

Affiliations

  • Reading Book
  • Visiting New Place
  • Creating new and innovative dish.

Timeline

Sous Chef

Mielo Restaurant
10.2024 - Current

Sous Chef

City of Dreams Mediterranean - Integrated Resort, Casino & Entertainment
07.2023 - 07.2024

Sous Chef

Maxx Royal Kemer Resort
04.2022 - 10.2022

Junior Sous Chef

Maxx Royal Kemer Resort
05.2019 - 03.2022

Chef de Partie

Maxx Royal Kemer Resort
08.2017 - 04.2019

Demi Chef de Partie

Sofitel The Palm Hotel & Resort & Spa
07.2015 - 10.2016

Commis I

The Torch Hotel
01.2014 - 07.2015

Commis II

The Torch Hotel
10.2013 - 01.2014

Proprietor

R.B. Café & Garden Restaurant
03.2013 - 09.2013

Chef In Charge

Hotel Heritage
04.2012 - 02.2013

Commis II

The Torch Hotel
01.2011 - 02.2012

Commis III

Fujairah Rotana Resort & Spa
11.2009 - 12.2010

Intermediate Level - undefined

Hira Lal Multiple Campus

Graduation level - undefined

Public Youth Campus

School leaving certificated -

Prabhat High School
Ajay Kumar Rajak