RAGHUVEER HEGDE
Summary
Looking for an opportunity to work at the recognized hotels and gain better exposure in the field of hospitality. And learn the new skills with the help of quick adaptation power. Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a Commis Chef in the downtown area.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Commis Chef
Marina Bay Sands
04.2023 - Current
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
Commis De Cuisine
Villa Rene Lalique
08.2022 - 02.2023
- Enhanced kitchen efficiency by streamlining food preparation and plating processes.
- Reduced food waste by implementing proper storage techniques and inventory management practices.
- Collaborated with chefs to develop new menu items, resulting in increased customer satisfaction.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Improved dish presentation through attention to detail and creative plating techniques.
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Complied with all allergen guidelines when preparing meals for guests with dietary restrictions, ensuring their safety and enjoyment of their dining experience.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Industrial Trainee
Vivanta Goa Panaji
02.2021 - 04.2021
- Increased efficiency in manufacturing processes by identifying bottlenecks and implementing corrective measures.
- Assisted in the development of safety protocols to reduce workplace injuries and maintain a safe working environment for all employees.
- Collaborated with cross-functional teams to optimize production processes, resulting in decreased waste and increased profitability.
- Conducted thorough quality inspections of finished products, ensuring adherence to company standards and customer satisfaction.
- Completed projects on time and within budget by effectively coordinating resources, schedules, and communication among team members.
- Maintained accurate records of equipment maintenance to ensure optimal functioning and prevent costly downtime.
Food Production Trainee
3102 BCE
12.2020 - 02.2021
- Enhanced trainee experience by developing comprehensive orientation programs and hands-on training sessions.
- Increased trainee retention rate by conducting regular check-ins and providing constructive feedback.
- Streamlined the onboarding process for new trainees, reducing time to productivity.
- Developed strong working relationships with trainees, fostering a supportive learning environment.
- Identified areas of improvement in current training programs and implemented necessary changes for better outcomes.
- Created customized training materials tailored to individual learning styles, maximizing effectiveness.
- Evaluated trainee progress through skill assessments and performance reviews, ensuring ongoing development.
- Collaborated with subject matter experts to deliver accurate and up-to-date information during training sessions.
- Facilitated practical application of newly acquired skills through real-world scenarios and role-playing exercises.
- Promoted positive collaboration among trainees, encouraging teamwork and problem-solving skills.
Experience in managing of the private catering unit
Kamitartha Catering Services
05.2017 - 06.2019
- Improved customer satisfaction by implementing efficient catering services and prioritizing client preferences.
- Managed high-quality food preparation and presentation for various events, resulting in positive feedback from clients.
- Increased revenue by developing new menu options and marketing strategies for the catering unit.
- Streamlined operations with effective scheduling, resource allocation, and team management for optimal productivity.
- Developed strong relationships with vendors to secure competitive pricing on supplies, reducing overall costs.
- Enhanced client retention through consistent communication, follow-up, and proactive problem-solving measures when dealing with concerns or issues.
- Implemented inventory control systems to minimize waste while ensuring adequate stock levels for seamless catering operations.
- Collaborated with sales and marketing teams to promote the catering unit''s services effectively across various platforms and networks.
- Achieved successful event execution by coordinating closely with clients regarding menu selection, venue setup, staffing requirements, and budgetary constraints.
Education
Advanced Diploma in Hotel Management - Hospitality Administration And Management
International Institute of Hotel Management, Bangalore
Bengaluru11.2022
B.A. in Hospitality Management - Hospitality Administration And Management
University of West London
Bangalore07.2022
Pre-University Course -
MES Chaitanya PU college, Sirsi
01.2017
Secondary School Leaving Certificate -
Shrirama High School, Kalladka
01.2015
Skills
- Computer Basics, MS Word, MS Excel, MS PowerPoint
- Food Preparation
- Food Presentation
- Hygiene Practices
- Cleanliness and Sanitation
- Basic Cooking Methods
- Bulk Food Preparation
- Knife Skills
- Work under pressure
- Fish filleting
- Meat cooking
- Salad making
- Attention to detail
- Vegetable cutting
- Multitasking
- Mise en place
Certification
- Certified Commis Chef' From Indian Federation of culinary Association
- Completed level-A1 in 'DIPLOME D'ETUDES EN LANGUE FRANCAISE' from Alliance francaise, Bangalore
- Successfully Completed the 'WSET Level 2 Award in Wines' from Tulleeho Beverage Academy
- Successfully completed the 'Cert-Tequila Level 1' from International Tequila Academy
- Successfully completed the 'Introductory sake Professional' from Sake Sommelier Association
- Completed the 'TEA CONNOISSEUR' Program from Asian School of Tea
- Certificate of appreciation for participating in YOGASANAPROGRAMME at Dakshina Kannada and Udupi District, Karnataka that made GUNNIES WORLD RECORD
Additional Information
- During the college off days having ODC Experience at The Leela Palace, Double Tree by Hilton, TAJ West-End, and ITC Gardenia Bangalore
Passport Number
Z5662338
Personal Qualifications
- International Institute of Hotel Management, Bangalore, Advanced Diploma in Hotel Management, 2019-2022
- University of West London, B.A. in Hospitality Management, 2019-2022
- MES Chaitanya PU college, Sirsi, Pre-University Course, 2017
- Shrirama High School, Kalladka, Secondary School Leaving Certificate, 2015
Passport Expiry Date
09/08/29
Personal Information
- Date of Birth: 07/20/99
- Marital Status: Single
- Religion: Hindu
Hobbies and Interests
Playing Chess and Cricket, Solo Travelling and Listening Music
Languages
English
Advanced (C1)
kannada
Bilingual or Proficient (C2)
Hindi
Advanced (C1)
tulu
Advanced (C1)
French
Elementary (A2)
Timeline
Commis Chef
Marina Bay Sands
04.2023 - Current
Commis De Cuisine
Villa Rene Lalique
08.2022 - 02.2023
Industrial Trainee
Vivanta Goa Panaji
02.2021 - 04.2021
Food Production Trainee
3102 BCE
12.2020 - 02.2021
Experience in managing of the private catering unit
Kamitartha Catering Services
05.2017 - 06.2019
Advanced Diploma in Hotel Management - Hospitality Administration And Management
International Institute of Hotel Management, Bangalore
B.A. in Hospitality Management - Hospitality Administration And Management
University of West London
Pre-University Course -
MES Chaitanya PU college, Sirsi
Secondary School Leaving Certificate -
Shrirama High School, Kalladka
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