Rishi Kumar
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
5
5
years of professional experience
Work History
Senior Chef De Partie
CANCHITA Peruvian Restaurant
08.2021 - Current
- Head of cold side managing a team of 5 ,helping out in running events .( Mine en place, ordering ,etc)
- been on oversees exchange to promote the Restaurant
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food production to verify quality and consistency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Chef De Partie
L'Entrecôte The Steak & Fries Bistro
12.2020 - 08.2021
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Chef Trainee
L'Entrecôte The Steak & Fries Bistro
06.2020 - 12.2020
- Cleaned kitchen counters, refrigerators, and freezers.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Read through recipes and set up ingredients for SOUS chef.
Chef Trainee
THE FULLERTON Hotel AND RESORTS
10.2019 - 03.2020
- Cleaned kitchen counters, refrigerators, and freezers.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Read through recipes and set up ingredients for sous chef.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Set up and broke down kitchen for service.
Education
High School Diploma -
At - Sunrice Global Chef Academy
28 Tai Seng St, Level 5 Sakae Building, Singapore 09.2019
Mechatronics - Mechatronics
ITE Collage Central
Singapore 12.2016
Skills
- Mentoring abilities
- Grill Mastery
- Kitchen Management
- Allergen awareness
- Sauce preparation
- Recipe creation
- Kitchen leadership
- Problem-Solving
- Communication skills & very good team player
- Time Management
- Inventory Management
Accomplishments
- Best Employee of the month of May 2023
- Best Employee of the month of January 2024
- Supervised team of 5 staff members.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Timeline
Senior Chef De Partie
CANCHITA Peruvian Restaurant
08.2021 - Current
Chef De Partie
L'Entrecôte The Steak & Fries Bistro
12.2020 - 08.2021
Chef Trainee
L'Entrecôte The Steak & Fries Bistro
06.2020 - 12.2020
Chef Trainee
THE FULLERTON Hotel AND RESORTS
10.2019 - 03.2020
High School Diploma -
At - Sunrice Global Chef Academy
Mechatronics - Mechatronics
ITE Collage Central
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