Rakesh Kumar Prasad
Somerset,NJ
Summary
Innovative [Desired Position] with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Executive Chef
FINEINDIAN DINING LLC
03.2023 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Executive Chef
FOODLINK F&B HOLDING INDIA PRIVATE LIMITED
09.2022 - 02.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
CHEF DE CUISINE
INDIA HABITAT CENTRE
06.2021 - 09.2022
- MANAGING fine dining , banquet, outdoor catering.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local produce.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
Chef de cuisine
Old world hospitality Pvt ltd
12.2010 - 05.2021
- MANAGING ALL KITCHEN OPERATIONS
- WHICH INCLUDE STAFFING, MENU, FOOD QUALITY, RESTAURANT OPERATIONS, BANQUET OPERATIONS, OUTDOOR CATERING, QSR, ALSO WORKING ON CLOUD KITCHEN PROJECT
- STAFF TRAINING
- HACCP TRAINED FOR ISO, FSSAI
- FOOD FESTIVAL, FOOD AND CULTURE, CONVENTIONS
- CATERINGS WHICH INCLUDE DDCA, WEDDING
SR Sous chef
Kwality group (KIC food Pvt Ltd)
10.2007 - 12.2010
- COACH AND SCHEDULE KITCHEN STAFF TO MAXIMUM LEVELS OF PERFORMANCES
- MONITORING FOOD QUALITY AND STAFFING REQUIREMENT TO ENSURE SMOOTH OPERATIONS
- MAJORLY LOOKING AFTER OUTDOOR CATERING, BEST WAS THE CATERING FOR COMMONWEALTH GAMES, DELHI
Senior chef de partie
Club Sapphire
07.2005 - 01.2007
- COORDINATION BETWEEN KITCHEN AND RESTAURANT, FOOD FINISHING, CHECK MI-SEN -PLACE, COORDINATION WITH EXECUTIVE CHEF
Senior chef de partie
Lodi the garden restaurant
07.2004 - 07.2005
- Was a second chef in charge
- Food orders, purchase orders, receive materials, staff briefing and Manning, coordinate with restaurant and kitchen, report to execute chef
Commis-1 / CDP
Olive bar & kitchen
10.2003 - 07.2004
- Was a line chef, in the kitchen operations, preparing food, dishing out
- Coordination between executive chef & sous chef
Commis 3
Taj Palace
09.2000 - 01.2002
- Was an integral part of kitchen operations, doing mi sen place, had worked on range Coordinated With chef worked on company policies, food preparation
- Placed at coffee shop (KAFE FONTANA)
Commis 3
The Park
11.1997 - 08.2000
- First hotel to start my carrier, started working at continental kitchen then got transferred To Spanish kitchen (LAS MENINAS)
Industrial Training
THE LEELA BEACH
10.1995 - 03.1996
Education
THREE YEARS - HOTEL MANAGEMENT AND APPLIED NUTRITION
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
KOLKATA INDIA01.1997
CLASS 12TH. - Science Education
ISPAT COLLEGE
Rourkela, Odisha, INDIA01.1993
CLASS 10TH, - Middle School Education
Deepika EM School
Rourkela, Odisha, INDIA01.1991
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
Accomplishments
- Done senior professional examination for First Aid, from Indian Red Cross Society, New Delhi.
- Have featured in many television food show channels, which include Zee Business, Aajtak, PTV 7, Magazine, Instagram.
- Have completed training for HACCP.
- Have been training staff during COVID-19.
Personal Information
- Date of Birth: 10/21/73
- Gender: Male
- Marital Status: Married
Disclaimer
I hereby declare that the above furnished information is authentic to the best of my knowledge., New Delhi, Rakesh Kumar Prasad
Industrial Exposure
Under gone 6 months of industrial training at The Leela Beach, Goa., 10/01/95, 03/01/96
Certification
- Certified Culinary Administrator (CCA) - American Culinary Federation (ACF).
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- ServSafe Food Handler's Certification
- [State] Driver's License
Languages
English
Full Professional
Hindi
Native or Bilingual
Bengali
Full Professional
Spanish
Limited Working
Timeline
Executive Chef
FINEINDIAN DINING LLC
03.2023 - Current
Executive Chef
FOODLINK F&B HOLDING INDIA PRIVATE LIMITED
09.2022 - 02.2023
CHEF DE CUISINE
INDIA HABITAT CENTRE
06.2021 - 09.2022
Chef de cuisine
Old world hospitality Pvt ltd
12.2010 - 05.2021
SR Sous chef
Kwality group (KIC food Pvt Ltd)
10.2007 - 12.2010
Senior chef de partie
Club Sapphire
07.2005 - 01.2007
Senior chef de partie
Lodi the garden restaurant
07.2004 - 07.2005
Commis-1 / CDP
Olive bar & kitchen
10.2003 - 07.2004
Commis 3
Taj Palace
09.2000 - 01.2002
Commis 3
The Park
11.1997 - 08.2000
Industrial Training
THE LEELA BEACH
10.1995 - 03.1996
THREE YEARS - HOTEL MANAGEMENT AND APPLIED NUTRITION
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
CLASS 12TH. - Science Education
ISPAT COLLEGE
CLASS 10TH, - Middle School Education
Deepika EM School
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