Rakesh Negi - Executive Chef - The Cube Clube By Clark’s Resort | Himalayas
Rakesh NegiRN
Open to opportunities

Rakesh Negi

@rakeshnegi

Results-oriented Executive Chef with over 10 years of experience.

India

What I'm looking for

I am looking for a role that values creativity and sustainability, offering opportunities for growth and innovation in culinary arts.

I am a results-oriented Executive Chef with over 10 years of experience in leading diverse culinary teams and optimizing kitchen operations. My commitment to sustainable sourcing and seasonal ingredients has allowed me to create innovative dishes that enhance guest satisfaction and drive business growth. I have a proven track record in high-volume restaurant settings, where I have successfully implemented cost-control measures and maintained health and safety standards.

Throughout my career, I have developed and executed seasonal menus that have significantly increased customer satisfaction. My leadership skills have been recognized through my ability to train and mentor junior chefs, promoting from within the team to enhance culinary skills. I take pride in my ability to collaborate with local farmers to incorporate fresh ingredients, ensuring high-quality food presentation and taste.

Experience

Work history, roles, and key accomplishments

TR
Current

Executive Chef

The Cube Clube By Clark’s Resort

Oct 2023 - Present (1 year 8 months)

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.

KH

Executive Chef

Kaushal Group Hotels

Jan 2024 - Oct 2023 (-1 years 9 months)

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.

HE

Executive Chef

Hotel Patliputra Exotica

Sep 2022 - Dec 2022 (3 months)

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.

MR

Executive Chef

Mann Holiday Resort

Mar 2017 - Aug 2018 (1 year 5 months)

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.

HP

Executive Chef

Hotel Palkhi

Apr 2015 - Apr 2017 (2 years)

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

HP

CDP Chef

Hotel Regant Park

Apr 2014 - Apr 2015 (1 year)

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

HC

CDP Chef

Hotel Country Inn Suites by Carlson

Feb 2012 - Apr 2014 (2 years 2 months)

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

HP

1st Commi Chef

Hotel Sarovar Partico

Jan 2011 - Feb 2012 (1 year 1 month)

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

RH

2nd Commi Chef

Ramada Hotel

Oct 2007 - Jan 2011 (3 years 3 months)

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

PP

3rd Commi Chef

Park Plaza

Mar 2004 - Mar 2005 (11 months)

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

LP

Trainee Chef

Leela Palace

Mar 2004 - Mar 2005 (11 months)

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

Education

Degrees, certifications, and relevant coursework

PU

Punjab University

Bachelor of Arts, Arts

2002 - 2005

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

ID

Institute of Hotel Management Dehradun

Diploma, Food Production

2002 - 2003

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.

Tech stack

Software and tools used professionally

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