Summary
Overview
Work History
Education
Skills
Timeline
Generic

Rakesh Singh

Hayward,CA

Summary

Dynamic culinary professional with extensive experience at Elior North America, excelling in food safety and kitchen sanitation. Proven track record in managing high-volume meal preparation while fostering team collaboration. Skilled in knife techniques and minimizing waste, consistently enhancing guest satisfaction through innovative menu offerings and efficient operations.

Overview

19
19
years of professional experience

Work History

Banquet Cook

St.Ignatius Prep College
03.2014 - Current
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Ordered food and supplies used to prepare meals for [Number] people.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
  • Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
  • Ensured adherence to safety protocols during high-volume events by closely monitoring staff performance under pressure.
  • Continuously refined culinary skills through ongoing professional development, incorporating new techniques and trends into banquet offerings.
  • Supported catering events by assisting with menu planning, ingredient sourcing, and preparation of specialty dishes.
  • Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
  • Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
  • Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.

Food Service Director

Elior North America
05.2006 - 03.2025
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
  • Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
  • Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
  • Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
  • Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.p
  • Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
  • Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
  • Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
  • Worked with qualified chef to diversify menu with new offerings.o

Education

Associate of Arts - Culinary Arts

California Culinary Academy
San Francisco, CA
06-2004

Skills

  • Food safety
  • Kitchen sanitation
  • Safe food handling
  • Knife skills

Timeline

Banquet Cook

St.Ignatius Prep College
03.2014 - Current

Food Service Director

Elior North America
05.2006 - 03.2025

Associate of Arts - Culinary Arts

California Culinary Academy

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