Rakesh Negi

As Executive Chef, I implemented cost-control measures that reduced food costs by 15% and designed menu offerings that increased patronage by 25%. I led a team of 20 in a high-volume kitchen, conducted staff training for improved food safety, and collaborated with local farmers for seasonal ingredients.

At Kaushal Group Hotels, I developed seasonal menus that increased customer satisfaction by 30%. I managed food inventory to reduce waste by 20%, implemented food safety practices with a 100% pass rate on inspections, and designed catering events for up to 500 guests.

Managed kitchen operations at Hotel Patliputra Exotica, focusing on high-quality food preparation and seasonal menu design. I ensured compliance with health standards and trained kitchen staff in culinary techniques.

Oversaw kitchen operations at Mann Holiday Resort, focusing on menu innovation and staff training. Implemented waste reduction practices and ensured high standards of food quality and presentation.

As Executive Chef at Hotel Palkhi, I managed kitchen operations, designed seasonal menus, and supervised staff training on culinary techniques and safety standards.

Managed a high-volume kitchen at Hotel Regant Park, focusing on timely food preparation and quality. Designed seasonal menus and supervised kitchen staff.

Maintained inventory control and ordered supplies at Hotel Country Inn Suites. Created special event catering menus and trained kitchen staff.

Prepared high-quality dishes and collaborated with the head chef on new menu items at Hotel Sarovar Partico. Maintained kitchen hygiene and safety standards.

Assisted the head chef in recipe creation and food preparation at Ramada Hotel. Managed food inventory and ensured kitchen hygiene standards.

Worked as a Trainee Chef at Leela Palace, focusing on food preparation and kitchen organization. Assisted in maintaining food safety standards.

Gained foundational culinary skills and knowledge during my internship at Leela Palace, focusing on food preparation and kitchen operations.

Earned a Bachelor of Arts degree, which enhanced my critical thinking and communication skills, beneficial for managing diverse culinary teams and operations.

Completed a Diploma in Food Production, focusing on culinary skills and kitchen management, which provided a strong foundation for a successful career in the culinary arts.