Sumit Rawat
Basingstoke,UAE
Summary
A culinary professional with extensive experience across multiple stations, specialising in Weston and Indian cuisine with a focus on Tandoor. Demonstrates strong allergen awareness and compliance with food laws, ensuring health and safety standards are met. Skilled in menu creation and nutrition awareness, with a keen eye for food trends. Known for excellent communication and interpersonal skills, working efficiently under pressure while maintaining flexibility and a pleasing personality. A dedicated team player committed to delivering exceptional dining experiences.
Overview
10
10
years of professional experience
Work history
Senior chef de partie
Chennai Express
Fleet, United Kingdom
08.2023 - Current
- Influenced positive dining experience through consistent delivery of top-quality dishes.
- Achieving weekly goal.
- Manage over 200 pax orders par day Or more.
- Coordinated with other chefs for smooth operation during peak hours.
- Trained apprentices effectively, fast-tracking their career progression.
- Conducted regular equipment checks to ensure compliance with safety regulations.
- Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
- Ensured freshness of ingredients by conducting daily inspections.
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Resolved customer complaints promptly, enhancing customer service reputation.
- Improved menu variety by introducing innovative dishes.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Chef De Partie
Sheraton hotel Dubai creek
Dubai, UAE
10.2022 - 08.2023
- Handling IRD kitchen.
- Handle any guest complaints or problems promptly according to the company's policy and to ensure that all resolved/unresolved incidents are reported to the higher management.
- Maintain effective teamwork and high morale by cooperating and supporting the team.
- Ensure the customer's dining experience is one to remember.
- Maintain a high profile during service while being polite and helpful.
- Provide prompt, unobtrusive, attentive service.
- Collaborated with other chefs for special events and banquets.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Manage team and ensure quality standards.
- Always keep your station clean and clear.
- Communicate any issues to the Executive Chef and ensure proper resolution without service interruptions.
- Cleaning stations and being aware of Team need.
- Greet and interact with customers in a courteous and pleasant manner.
- Answer and respond to customer inquiries relating to food preparations.
- Ensure all customer orders meet quality standards and proper presentations.
- I Have Excellent Experience Knowledge in Indian Cuisine, tandoor and western cuisine.
- Participated in local food festivals, elevated restaurant's reputation within the community.
-
Demi Chef de Partie
ERTH (Armed Forces Officers Club & Hotel)
Abu Dhabi, UAE
05.2021 - 10.2022
- Under the guidance of CDP & Sous Chef carries out all request and order to ensure smooth running of the Kitchen operation to the required standards and achieve maximum productivity.
- Ensure required mis-en-place is complete based on the menu and requirement of covers.
- Food service and presentation must adhere to all preset standards.
- Ensure all stocks are adequate or the needs of the business and time.
- Ensure all orders and menu for the day are placed and executed at the required time.
Commis I
Al Raha Beach Hotel
Abu Dhabi
10.2018 - 05.2021
- Direct in charge of Indian Cuisine preparation for Al Day Dining Restaurant.
- Rotation schedule exposure in Banquet Preparation & ODC.
- Reliever of Demi Chef & Chef de Partie during Off Days & vacation.
- Organize the assigned work area and efficiently carried out menu on daily basis.
- Prepare all menu items by strictly following recipes and yield guide.
- Prepares mise-en-place for the next day menu.
- Setup station properly and on time for each service period as well as buffet refilling.
- Proper food rotation - first in - first out.
Commis II
Eros Hotel
New Delhi
10.2017 - 10.2018
- Assigned in Ala-Carte menu preparation.
- Organize the assigned work area and efficiently put away orders.
- Prepare and sell food within recommended time frames to meet guest expectations.
- Prepare all menu items by strictly following recipes and yield guide.
- Comply with nutrition and sanitation guidelines.
Commis III
Courtyard by Marriott
Haryana
01.2016 - 10.2017
- Prepare simple dishes such as salads, entrees.
- Rotation exposure to Banquet Preparation, Ala-Carte & Buffet.
- Maintain cleanliness of workstation, storage area and kitchen.
- Measure ingredients including mise-en-place and seasonings to be used in cooking.
- Perform other kitchen duties as assigned.
On-The-Job Training
The LaliT Jaipur
Jaipur, India
01.2015 - 06.2015
- Exposed to Food Production Department as well as F&B Service Department.
- Assisted ODC Chef and exposed to handling outdoor catering menu preparation.
Education
Bachelor of Hotel Management - Food production
Graphic Era University
India 04/2013 - 06/2016
Intermediate - Account
Krishna Public School
India 1 2011/2011 - 1 2013/2013
Secondary - undefined
Krishna Public School
01.2009 - 01/2010
Skills
- Multiple station experience
- Allergen awareness
- Weston, Indian with Tandoor , cuisine
- Food trend awareness
- Compliance with food laws
- Menu creation
- Nutrition awareness
- Health and Safety
- Worked efficiently under pressure
- Multi-tasking
- Pleasing personality
- Flexible
- Team player
- Excellent interpersonal skills
- Excellent communication skills
Languages
English
Fluent
Hindi
Fluent
Custom
I do hereby declare that the above-mentioned details are correct to the best of my knowledge and beliefs.
Personal Information
Nationality: Indian
Timeline
Senior chef de partie
Chennai Express
08.2023 - Current
Chef De Partie
Sheraton hotel Dubai creek
10.2022 - 08.2023
Demi Chef de Partie
ERTH (Armed Forces Officers Club & Hotel)
05.2021 - 10.2022
Commis I
Al Raha Beach Hotel
10.2018 - 05.2021
Commis II
Eros Hotel
10.2017 - 10.2018
Commis III
Courtyard by Marriott
01.2016 - 10.2017
On-The-Job Training
The LaliT Jaipur
01.2015 - 06.2015
Secondary - undefined
Krishna Public School
01.2009 - 01/2010
Bachelor of Hotel Management - Food production
Graphic Era University
04/2013 - 06/2016
Intermediate - Account
Krishna Public School
1 2011/2011 - 1 2013/2013
Similar Profiles
Rama Devi KurugundalaRama Devi Kurugundala
Restaurant Owner at Chennai Express Indian RestuarentRestaurant Owner at Chennai Express Indian Restuarent
Sethumadhavan RamanSethumadhavan Raman
Cluster Director Talent & Culture at Accor Hotels-Novotel & Ibis Chennai OMR & Novotel Chennai SIPCOTCluster Director Talent & Culture at Accor Hotels-Novotel & Ibis Chennai OMR & Novotel Chennai SIPCOT
Ankush UbaleAnkush Ubale
Sr. Tech Lead at HCL TECH. Chennai, ChennaiSr. Tech Lead at HCL TECH. Chennai, Chennai
Ana PintoAna Pinto
Master Data Analyst at Charlotte TilburyMaster Data Analyst at Charlotte Tilbury
Stephen GowerStephen Gower
Senior Team Lead at Game Distribution CentreSenior Team Lead at Game Distribution Centre