• With 17 years of experience in, F&B Production Management in Hospitality industry. • Currently associated with Citrus Hotel gulbarga as Executive chef understanding and knowledge of all food items in the menu and the ability to recommend food

1. BHAGAT SINGH RAWAL
E-Mail: bhakatrawal@gmail.com Phone no- +91 957510972
+91 7000372803
I am seeking a challenging & Stimulating experience with an organization that of full scope
of qualification, skills & experience, where I can augment my knowledge of hospitality
industry.
• With 17 years of experience in, F&B Production Management in
Hospitality industry.
• Currently associated with Citrus Hotel Gulbarga, as Executive chef
understanding and knowledge of all food items in the menu and the
ability to recommend food.
PROFESSIONAL EXPERIENCE
Tenure Organization Designation
16th Sep 2019 Citrus Hotel Executive Chef
December 2018 To June 2019 Saffron Group Executive Chef
May2015 To Aug-2018 Country Inn & Suites By Radisson, Indore Sous Chef

2. Organization : CITRUS HOTEL GULBARGA OTHPL GROUP
Working Experience : 16th SEP, TOTILL DATE
Designation : EXECUTIVE-CHEF
 Briefing all kitchen staff about food contamination & Cross Contamination.
 Prepare food cost of entire Food & Beverage outlet.
 Briefing the kitchen team HACCP , FIFO& LIFO hygiene, food contamination
 Responsible for improving food standard across the outlets.
 Active involvement menu planning and new recipes development, studying customers taste.
Creation and delivery of daily menus and dishes.
 Training apprentice chefs, line cooks, and other kitchen staffers
 Division of labor within kitchen stations
 Inventory control
 Food cost control
 Staff supervision and scheduling
 Sanitation and hygiene
 Equipment maintenance
 Banquets and catering Leadership by example
 Cross-marketing for increased sales – pairing wine with food, etc.
 Conducting food tastings for potential
 Knowledge of the latest cooking trends and ingredients.
 Able to cook for large numbers of dinners.
 Always arriving at work at the correct time and in immaculate uniform.
 Able to work with all kinds of fresh food.
 Can accurately measure portion sizes and dish ingredients.
 Preserving food quality.
 Knowledge of working in five star hotels.
 Advising customers on the menu and also recommending specific dishes to them.
 Able to work to tight budgets.
 Closely monitoring the food that is being prepared in a kitchen.
 Storing food in the right manner.
 Well enough food presentation skills.

3. Organization : SAFFRON PUNE SANKALP GROUP
Working Experience :DEC-18, TO JUNE-19
Designation : EXECUTIVE-CHEF
Job Profile
 Plan and coordinate the activities of the team to ensure operative effectiveness.
 Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
 Ensure to contribute to achieve the objectives set within the culinary department.
 Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
 Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
 Ensure that the team has been trained for all safety provisions.
 Analyze food costs and determine most cost-effective recipes while ensuring that standards are
maintained.
 Identify optimal, cost effective use of the resources and educate the team on the same.
 Monitor the operations of the assigned function to ensure that the food wastage is minimized.
 Preparing and cooking food according to recipes, quality standards, presentation standards, and food
preparation checklist.
 Meet with the Chef to review assignments, anticipate business levels, changes, and other
information.
 Ensuring proper portion, arrangement and food garnish are served.
 Handling team of 54 people.
 Ensuring all policies, procedures, standards and guidelines are carefully adhered to.
 Supporting team to reach common goals; listen and respond appropriately to the concerns of other
employees.
 Preparing market list of dry items and green vegetables for day today operation.
 Creation of new menus according to guest standard and satisfaction.

4. Organization : COUNTRY INN &SUITES BY RADISSON INDORE
Working Experience : 12thMAY, 2015 TO21 AUG 2018
Designation :SOUS CHEF
Job Profile
 Meet with the Chef to review assignments, anticipate business levels, changes, and other
information.
 Testing foods to determine if they have been cooked sufficiently, using methods such as tasting,
smelling, or piercing them with utensils.
 Be aware of food and labor costs and monitoring food levels to minimize waste and maintaining
controls to meet fore casted food costs and identify instances of shortages when items may run
out.
 Informing the Chef of any excess food items that can be used in daily specials or elsewhere.
 Providing new ideas to and run the department in the absence of the Chef.
 Supporting team to reach common goals; listen and respond appropriately to the concerns of
other employees.
 Preparing weekly duty roasters of all production staff.
 Preparing market list of dry items and green vegetables for day today operation.
 Managing and training any CDP & demi -chef de parties or commis.
 Ensuring teams have high standards of food hygiene and follow the rules of health and safety.
 Preparing of everyday menu for buffet restaurant.
 Helping the Head chef to develop new dishes and menus.
Organization : DILLI CHAWALA RESTAURANT MERRUT
Working Experience : OCT 2011 to SEP 2013
Department : DCDP (TANDOOR)
►Test foods being cooked for quality.
►Cater special events as required.
► Instruct and functionally supervise the activities of other employees performing the
same or related duties.
►Attend to day-to-day problems and needs concerning equipment and food supplies;
detect and ensure disposition of spoiled or unattractive food, defective
supplies/equipment, and other unusual conditions.
►Prepare special diets according to prescribed standa rds
►Perform miscellaneous job-related duties as assigned

5. Organization : BARBEQUENATION CHENNAI
Working Experience : JAN, 2008 to JAN 2009
Department : SENIOR CUISINE CHEF
In charge to make all type of Tandoori Kebabs &Tikkas
Specializes in Indian Tandoor. Knowledge of Kebabs & Tikkas
►Maintain high standards of preparation to minimize wastage.
►Ensure hygiene standards are maintained in accordance with current legislation and procedures.
►Supervise the performance of kitchen staff as required and directed
►Relationship with other department in order to achieve best possible service to client
►Very interesting and involvements working skill practical experience.
►The preparation and delivered of a high standard product with in Restaurant.
Organization : HOTEL AMARVILLAS INDORE
Working Experience : JAN 2005 to DEC 2007.
Department : COMMI1st(TANDOOR)
►Test foods being cooked for quality.
►Cater special events as required.
►Instruct and functionally supervise the activities of other employees performing the
same or related duties.
►Attend to day-to-day problems and needs concerning equipment and food supplies;
detect and ensure disposition of spoiled or unattractive food, defective
supplies/equipment, and other unusual conditions.
►Prepare special diets according to prescribed standards
►Perform miscellaneous job-related duties as assigned.
ORGANIZATION : MOTI MAHAL DELUXE INDORE
Working Experience :APR 2004 to DEC 2004
Department : COMMI 2nd(TANDOOR)
►General food prep work – cutting vegetables, chicken, meat, etc.
►Ensure correct portions of food and beverage are served at correct temperatures
and proper plate presentation.
►Rotate all food inventories and restocks hot lines.
►Maintain area cleanliness and quality while upholding safety guidelines.
►Work as part of a team to increase productivity and while providing excellent guest
service

6. ►Maintain food quality and sanitation standards to prevent cross-contamination
Cleaning, including wiping down tables and chairs, sweeping, mopping, washing
dishes, and other general housekeeping duties.
►Provides excellent guest service to guests and employees.
►Maintains a professional appearance that meets grooming and food safety
standards
ORGANIZATION : HOTELRAJ MAHALMERRUT
Working Experience : APR 2002to MAR 2004
Department COMMI3rd(TANDOOR)
►General food prep work – cutting vegetables, chicken, meat, etc.
►Ensure correct portions of food and beverage are served at correct temperatures
and proper plate presentation.
►Rotate all food inventories and restocks hot lines.
►Maintain area cleanliness and quality while upholding safety guidelines.
►Work as part of a team to increase productivity and while providing excellent guest
service
►Maintain food quality and sanitation standards to prevent cross -contamination
Cleaning, including wiping down tables and chairs, sweeping, mopping, washing
dishes, and other general housekeeping duties.
►Provides excellent guest service to guests and employees.
►Maintains a professional appearance that meets grooming and food safety
standards
HOBBIES
Travelling
Listening music
Cooking food
Personal Details
 Date of Birth 30/03/1989
 Father Name Mr.Maha Singh Rawal
 Gender Male
 Nationality Indian
 Language Hindi , English

7.  Religion Hindu
 Contact No 9575210972
 Material Status Married
 Permanent Address 353/3 Malviya NagarIndore
Date: --------------------------
BHAGAT SINGH RAWAL