Rohit Singh Jeena
Birmingham
Summary
Culinary professional with 10 years of expertise in food production and a strong background in high-pressure kitchen environments. Seeking a dynamic organization to contribute to driving more business and further grow my career. Known for developing menus, sourcing quality ingredients, and maintaining high standards of food quality and presentation. Excel in fostering collaboration, adapting to changing needs, and consistently achieving desired results. Experienced in team leadership, inventory management, and culinary innovation. Skilled in diverse culinary techniques and creating innovative dishes. Precise menu planning and kitchen management have been instrumental in driving success, fostering teamwork, and maintaining high standards in fast-paced environments.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef De Partie(CDP)
St. Paul's House Hotel - SUBURBAN INNS
09.2023 - Current
- Manage daily kitchen operations, create dishes and produce high quality dishes to restaurant specification.
- Responsible for stock control, hygiene and cleanliness legislation Report to Sous.
- Maintain professional restaurant image including smart appearance and high personal hygiene standards for yourself and the team.
- Comply with hygiene legislation, company procedures and government legislation.
- Enforce diligence practices for food handling.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef De' Partie
Fuel Cafe and Restaurant
01.2021 - 12.2022
- Scheduling a kitchen team of 12
- Monitoring menu planning for the day
- In charge of Managing and training kitchen staff. Suggest menu that make as per the needs.
- Supervise cooks and assist as needed.
- Monitor food stock and place orders.
- Manage relationships with distributors and resolve issues with vendors.
- Cost control check of each and every recipe and ingredients.
- Check freshness of food and discard out of date items.
- Knows and operates and trains teams members on all equipment according to proper procedure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Demi Chef De ' Partie
Fuel cafe and Restaurant
12.2018 - 09.2020
- Responsible for handling kitchen
- Work with all the kitchen personnel in a cooperative productive and effective Manner.
- Supervise the quality of food.
- Supervise all the dishes before they arrive at the customers.
- Cooperation and respect between co-workers.
- Checking of all healthy and safety regulations within the Kitchen Areas.
- Receiving feedback and making improvements.
- Work with the Restaurant Services team to ensure a cohesive team strategy.
- Responsible for inputting work requests for required equipment repair or service
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Commis 1st
Fuel cafe and Restaurant
12.2016 - 11.2018
- Responsible for preparing food for service in a premium restaurant.
- Coordinate with other cooks and Chefs to complete dishes.
- Ensure mise en place is ready and up to standard before the start of service.
- Ensure knives are sharp and uniform is clean.
- Take ownership over station, using your knowledge to promote efficiency.
- Daily and weekly cleaning duties, including assisting dishwashers.
- Handling multiple food orders at one time
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Managed time to juggle multiple tasks simultaneously with ease.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Line Cook
Paramount Restaurant chili 's grill and bar
02.2015 - 11.2016
- Responsible for preparing and following the SOP.
- Responsible for preparing food for service in a premium restaurant
- Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment.
- Ascertain the quality and freshens of products
- Keep a clean workstation, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
Bachelor of Hotel Management - Hotel Management
Amrapali Institute of Hotel Management
Lamachur, Haladwani, Nainital, Uttrakhand06.2014
Secondary CBSE - Commerce
DAV Public School
Haldwani, Uttrakhand01.2011
Intermediate CBSE -
Kendriya Vidyalaya
Lokra, Assam01.2009
Skills
- Teamwork
- Problem-Solving
- Customer service
- Leadership
- Quick thinking and effective decision making
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Recipes and menu planning
- Food plating and presentation
- Allergen awareness
- Food safety and sanitation
Certification
- PIC Certification- Muscat Municipality Food Safety Training program. (Approved by Ministry of Manpower-Government of Oman)
- HACCP Certification- Level 3 Award in HACCP for Caterers Muscat Oman(Highfield Awarding Body for compliance -UK
- Food Safety certification - Level 3 Award in food safety in Catering Muscat Oman (Highfield Awarding Body for Compliance- UK.
- Food safety certification - Level 1 & 2 Award in Food safety in flow learning by maple.
- Health and safety certification- Level 1 & 2 in food
- safety in flow learning by maple.
- Food Allergens certification in food safety in flow learning by maple.
- First Aid Awareness certification in flow learning by maple.
Additional Information
PERSONAL DETAIL
GENDER MALE
D.O.B 16.04.1993
MARITAL STATUS Married
NATIONALITY Indian
LANGUAGE KNOWS English,Hindi
Timeline
Chef De Partie(CDP)
St. Paul's House Hotel - SUBURBAN INNS
09.2023 - Current
Chef De' Partie
Fuel Cafe and Restaurant
01.2021 - 12.2022
Demi Chef De ' Partie
Fuel cafe and Restaurant
12.2018 - 09.2020
Commis 1st
Fuel cafe and Restaurant
12.2016 - 11.2018
Line Cook
Paramount Restaurant chili 's grill and bar
02.2015 - 11.2016
Bachelor of Hotel Management - Hotel Management
Amrapali Institute of Hotel Management
Secondary CBSE - Commerce
DAV Public School
Intermediate CBSE -
Kendriya Vidyalaya
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