Singh Rakesh Rawat

About Singh Rakesh Rawat

I have been working in the hospitality industry from past several years. I got…

Experience

1. Sous Chef

   Royal Caribbean Group

   Apr 2023 — Present · Baltimore, MD, US

   Maintain set budget and monitor time management.• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.• Ensure safe, quality food products and complete guest satisfaction.• Develop and comply with the systems, procedures, rules, objectives, and timescales set by the organization and take a disciplined approach when undertaking tasks.• Ensure full adherence to menus, recipes, methods, and operational specifics provided by the company.• Conduct food tastings on a daily basis.• Monitor the Dinner Service Line in the assigned location, to ensure smooth and efficient service, presentation, and final plating.• Monitor the production and preparation level using the Culinary Checklist.• Maintain and ensure that Public Health regulations (US and Canadian.) are followed at all times on board.• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health and make AVO if requirements to the technical department.• Be present during all inspections.• Ensure and reinforce the daily Recipe review program with CDP’s and Section Heads. Recipe reviews must be submitted to the culinary department for review and approval.• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items).• Ensure the portion control chart is followed accordingly.• Attend all meetings, training activities, or classes related to the assigned position as required.• Ensure that the recipe training program is conducted as required.• Responsible for controlling food and general expenses related to the production in his / her area, set by the Corporate Office Guidelines and Budget.• Maintain cost control within the department/team.• Ensure economical work practices are in place to minimize and/or avoid waste • Participate in the Cooking Demonstration as required.

Education

• D.T.S.S. college of commerce and science

  Bachelor in commerce (B.com)

  2010 — 2013

• Kohinoor College of Hotel Management

  Bsc.hm

  2013 — 2016