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Prakash Singh Rawat

Professional Summary.......................... Talented kitchen leader and team motivator successful at maintainingstaff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with Mexican, Italian, Brazilian. Continental cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational professional skills. Creative and highly regarded successful at driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Daily basic Work Buffet with skills in concept development and high-quality restaurant operation is well Organized and beautiful Environment.

Key Skills

Safety standards and protocols
Proper Food Handling
Need Creation. Creativity
Product Concept Development
Promoting Improved Methods, motivated
Plating And Presentation
Menu Planning And Costing
Distributed Team Management
Team Building, Team work
Fine dining expertise
Problem-solving skills
First Aid/CPR Certified

Professional Experience

Oct 2017
Nov 2018
Demi chef de PARTIE
MAJESTIC ARJAAN BY ROTANA BAHRAIN Manama, BH

  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting a performance review 
  • Oversaw scheduling, inventory management and supply orders to maintain a fully stocked kitchen
  • Verified compliance in preparation of menu items and customer special requests Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers 
  • Introduced new market items and spearheaded the production of highly popular Friday Brunch Monitored line processes to maintain consistency in quality, quantity and presentation Planned promotional menu additions based on seasonal pricing and product availability 
  • Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish and eggs 
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business 
Sep 2016
Nov 2017
Demi chef de PARTIE
DELMON International Hotel Bahrain Manama, BH

  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews 
  • Oversaw scheduling, inventory management and supply orders to maintain a fully stocked kitchen 
  • Verified compliance in preparation of menu items and customer special requests 
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers 
  • Introduced new market items and spearheaded the production of highly popular Friday Brunch    Monitored line processes to maintain consistency in quality, quantity and presentation 
  • Planned promotional menu additions based on seasonal pricing and product availability 
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business
  •   Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish and eggs 
Oct 2014
Oct 2016
COMMI 1
DELMON International Hotel Bahrain Manama, BH
 
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers 
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget 
  • Monitored line processes to maintain consistency in quality, quantity and presentation 
  • Oversaw grill, stove and oven and cleaned all equipment after every shift 
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business 
  • Received incoming calls and messages and addressed or triaged phone requests 
  • Developed standard operating procedures and document workflows for current and future process steps 
  • Calibrated instruments and scales in the production area and quality lab  
May 2013
Oct 2014
COMMI chef 1
Ananda in the Himalayas Destination spa Rishikesh, IN
  •  Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers 
  • Scheduled and received food and beverage    deliveries, adhering to food cost and budget 
  • Monitored line processes to maintain consistency in quality, quantity and presentation 
  • Oversaw grill, stove and oven and cleaned all equipment after every shift 
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business 
Sep 2011
Mar 2012
Industrial trainee
Hotel Shiv Villas Resort Jaipur, IN
  •  Took detailed notes on directions Filled out the necessary paperwork 
  • Analyzed existing systems and offered ideas for improvement
  •  Followed up with supervisors about complicated tasks 

Education

Mar 2010
May 2013
B.Sc in Hospitality & Hotel Administration in Hospitality & Hotel Management
CHITKARA UNIVERSITY
Feb 2008
Apr 2010
Higher Secondary Education, Commerce in Saharanpur Public School,
ISC BOARD
Mar 2005
Jun 2008
Secondary School Certificates in Saharanpur Public School,
ICSE Board

Certifications

2018
First Aid/CPR Certified
Agora Training Service

Achievements

2018
Employees Of the month , ROTANA

  • The more challenging goal,
  • The stronger success feeling is related to it. This way, we can get a better motivation to achieve bigger goals 
  • I get additional stimulus to self-improve, grow personally and learn to handle challenging goals. 
 
2020
Employee of The Month , The Merchants, Bahrain
  •  During weddings and banquet events often charged with a great deal of prep work 
  • In addition to being a key champion of hors d’oeuvres presentation during cocktail hour, keeping our banquet servers well-stocked for plated service or food stations. 
  • Guest satisfaction Service, 
2021
Supervisor of The Month, The Merchants, Bahrain
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Hobbies & Interests

  • Play football

Languages

Hindi
(Fluent)
English
(Fluent)

Get in touch with Prakash Singh