Rakesh Kumar

• Helped kitchen team prioritise and complete high-volume orders in busy restaurant environment.
• Maintained cleanliness and organisation of kitchen stations and storage areas.
• Operated kitchen equipment safely, including ovens, grills, and mixers, following health and safety guidelines.

• Executed directives from Chef de Partie and Sous Chef
• Maintained quality, flavor, and presentation standards of dishes
• Sanitized and serviced kitchen equipment and work areas
• Facilitated stock checking and reduced food wastage
• Operated effectively in fast-paced kitchen environment

• Supported senior chefs in food preparation for high-volume service
• Processed ingredients and assembled basic dishes adhering to company standards.
• Upheld hygiene and food safety standards according to USPH guidelines.
• Facilitated seamless galley operations throughout service

• Crafted and delivered dishes in alignment with standard recipes.
• Directed and mentored Commis Chefs throughout service
• Upheld food quality, hygiene, and safety standards

Supported senior chefs in daily food preparation and culinary tasks.

Measured and organized ingredients following standard recipes

Sustained kitchen hygiene and food safety protocols

Facilitated seamless kitchen operations throughout service

Organized food items efficiently and facilitated inventory management