Rakesh Kumar Email & Phone Number

Bahrain

Riyadh, Saudi Arabia

• Prepare and present cuisine to First & Business Class guests in-flight, with the utmost attention to quality and detail
• Ensure all areas of the galley kitchen are kept clean, hygienic and tidy at all times
• Liaise and interact with guests, confidently informing them about the First & Business Class menu choices
• Liaise with and assist the First & Business Class crew as required
• Build rapport with guests and aim for increased customer satisfaction
• Flexibility with rosters that may change to adapt to business needs and staffing situations that may arise

Bahrain

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or other outlet
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Bahrain

Bahrain

. Takes care of daily food preparation and duties assigned through the superiors to meet thestandard and the quality set by the Restaurant.. Follows the instructions and recommendations from the immediate superiors to complete thedaily tasks.. Coordinates daily tasks with the Sous Chef.. Responsible to supervise junior chefs or commis.. Able to estimate.

Dubai, United Arab Emirates

• To assist and monitor food stocks and stock movement.
• To understand daily departmental costs and how they influence profit and loss results.
• To ensure minimum kitchen wastage.
• To learn and record skills and recipes from other members of the department.
• To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• To ensure stock is controlled and rotated. Accept and store deliveries.

• To work as directed on station of assignment under appropriate Chef de Partie.
• Set up station properly and on time for each service period.
• Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
• Make sure quality and quantity meets our standard.
• Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
• Be able to work in another area when needed and take part in cross training when directed.

Bengaluru Area, India

• We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests. As a.
• Support the Demi Chef de Partie or Commis I in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

Hyderabad Area, India

Acquiring good knowledge on all the aspects of the industry that are applicable for the job of a trainee in hotel management, there is a need to understand who the top opponents for a particular hospitality industry are.– Understanding the present situation of the hotel and developing strategies for improving– Learning to provide reports on status as per.