Rinki Pal
Chef
Miami,FL
Summary
Seasoned Head Chef with background in various culinary styles, including French and Italian cuisine. Strengths include menu development, staff management, and kitchen operations. Known for creative flair and high standards in food presentation. Previous work has led to increased customer satisfaction rates and repeat business.
Overview
6
6
years of professional experience
3
3
Certification
Work History
Head Chef
Dana Pani Indian Kitchen
Miami
07.2022 - Current
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Head Chef
Saffron Indian Cusine
Miami, Florida
01.2022 - 06.2022
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Chef
Namaste Miami
Miami
01.2021 - 12.2021
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Line Cook
Royal Indian Cuisine
Las Vegas, Nevada
01.2020 - 12.2020
- Executed proper techniques when preparing menu item ingredients.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Cook
The Broodmor
Colorado Springs, Colorado
12.2018 - 12.2019
- Organized storage areas for efficient usage of space.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
Education
MBA - Culinary
JIS University GNIHM
Kolkata India05-2018
Bachelor of Arts -
Berhampore Girl’s College
Kolkata India06-2016
Skills
- Budgeting and cost control
- Dish preparation
- Menu design
- Banquets and catering
- Waste reduction
- Budget development
- Cost control
- Sanitation standards
- Nutritional advice
- Allergy awareness
- Menu supervision
- Menu pricing
- Grilling
- Customer retention
- Menu planning
- Fine-dining expertise
- Employee retention strategies
- Food safety
- Kitchen equipment safety
- Recipe creation
- Kitchen management
- Equipment maintenance
- Ingredient selection
- Kitchen operations
- Signature dish creation
- Food preparation techniques
- Team management
- Staff training
Languages
English
Native language
English
Full Professional
A1
Certification
- IT Training at The Broodmor Hotel
- MBA At Hotel and business administration
- Best employee of the month
- Graduation Bac
References
References available upon request.
Timeline
Head Chef
Dana Pani Indian Kitchen
07.2022 - Current
Head Chef
Saffron Indian Cusine
01.2022 - 06.2022
Chef
Namaste Miami
01.2021 - 12.2021
Line Cook
Royal Indian Cuisine
01.2020 - 12.2020
Cook
The Broodmor
12.2018 - 12.2019
- IT Training at The Broodmor Hotel
- MBA At Hotel and business administration
- Best employee of the month
- Graduation Bac
MBA - Culinary
JIS University GNIHM
Bachelor of Arts -
Berhampore Girl’s College
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