This document contains a summary of a chef's personal and professional experience. It includes over 10 years of experience as a chef in India, China, and other parts of the world. The chef has expertise in many Indian cuisines and sweets. Currently, the chef works as a senior chef at The Taj Pavalian Restaurant in Beijing, where responsibilities include cooking Indian and Chinese foods, assisting with food preparation, and ensuring quality standards. The chef is looking for a suitable position with a company seeking a talented and enthusiastic individual.

1. Badri Rakawat Badri Das,
Lido Chef Residency,
Near Jian Tai Square,
Jian Tai Tai Road,
Beijing - 101300
Mob : +86 13240175291
badri_rakawat@yahoo.com
Personal Summary
 10+ year of excellent experience as a Chef in various renowned hotels in India,
China and various part of the world.
 An Expert chef with expertise in nearly all the varieties of Indian food and sweets
including Gujarati, Rajasthani, Panjabi, South Indian etc.
 A calm, pleasant, helpful and hardworking individual who has a passion for great
food and who enjoys cooking mouth watering dishes.
 I get a real buzz out of working in a busy kitchen, and great pleasure out of
seeing happy faces enjoying a good meal that he has cooked.
 As an experienced Chef I have a proven track record of making great food that
will entice diners and leave them wanting more.
 I love the freedom of expression that cooking gives him and I am willing to work
hard to build a career in the culinary world.
 Right now I am looking for a suitable position with a company that wants to
recruit talented and enthusiastic individuals.
Career History
The Taj Pavalian Restaurant - Beijing(China)
Senior Chef March 2010 - present
Working as part of a team of highly motivated Chefs. Responsible for the efficient
running of the kitchen area, and directly in charge of the overall preparation of all
the
food which is served in the dining hall and cafeteria.
Duties:
1. Cooking wide varieties of delicious Indian and Chinese foods and sweets.
2. Cooking up tasty, nutritious and well balanced meals for customers.
3. Assisting in the basic preparation of food under the supervision of the Head
Chef.
4. Deciding on the quantities of food to be cooked and size of portions to be
served.
5. Creating dishes for clients with special dietary or cultural needs and making
sure that kitchen staff always wears appropriate clothing and head wear in
accordance with the relevant guidelines.
6. Negotiating with sales representatives on the price of orders and supplies.
7. Maintaining the correct level of fresh, frozen and dried foods in the store
room.

2. Thomas Cook - Mumbai(India)
Chef March 2009 – Feb
2010
Duties:
1. Cooking nearly all varieties of Indian food and sweets following the high
quality standards of the customer.
2. Creating dishes for clients with special dietary or cultural needs.
Tanvi Group of Tours and Travellors – Boriwali, Mumbai (India)
Chef Jan 2007 – Jan 2009
Duties :
1. Cooking varieties on Indian and other flavoured foods and sweets.
SP Group – Goregaon, Mumbai (India)
Chef August 2006 – Dec 2007
Ranawat Caterers – Dadar, Mumbai (India)
Chef November 2005 – July
2006
Kamath Restaurent – Minerva Circlr, Bangalore (India)
Chef March 2005 – September 2005
Nainumal Bhojraj – sanpada, New Mumbai (India)
Chef April 2003 – Feb 2005
KEY SKILLS AND COMPETENCIES
Culinary attributes
a. Strong desire to instill good practice and procedures in those working with you.
b. Mentoring, training and supporting junior chefs.
c. Ability to bring creative and commercially viable new lines to the market before
any
competitors do.
d. Physically fit and able to lift heavy goods and stand for long periods of time.
e. Able to communicate well with both superiors and subordinates.
f. Can accurately estimate food and labour costs.
g. Enforcing strict health and hygiene standards in the cooking & food preparation
area.
AREAS OF EXPERTISE
a. Indian, Chinese veg- non veg foods.
b. Excellent in all indian Sweets.
c. Seasonal dishes
d. Cooking methods

3. e. Implementing recipes
f. Preparing meals
g. Food preparation
h. Contract catering
i. Baking skills
j. Food costings
k. Staff supervision
l. Special diets
PROFESSIONAL
a. First Aider
b. An expert in various languages like Chinese, English, and various Indian
languages like Marwari, Gujarati, Marathi, kannada etc.
PERSONAL SKILLS
a. Creative flair
b. Self motivated
c. Determined to learn
d. Good communicator
REFERENCES – Available on request.