RAJUL KANDARI

CAREER OBJECTIVE ​:
To grow as a professional in the fast growing service industry by acquiring culinary skills along
with my hard work and intelligence.

EDUCATIONAL BACKGROUND:

➢ 12​th​ from sanjeevani public school, CBSE Board, 2006

➢ 10​th​ from sanjeevani public school, CBSE Board, 2004

PROFESSIONAL QUALIFICATION​ :
Four year Bachelor degree program in​ Hotel Management & Catering technology ​(2006- 2010)
from Centre for Mountain Tourism & Hospitality Studies, ​H.N.B Garhwal Central University​,
Srinagar Garhwal, Uttarakhand.

INDUSTRIAL EXPOSURE:

➢ From 03 March, 2018 to till date

Working As Sous Chef (kitchen head) at The Golden Palm Hotel & SPA, I.P Ext,Patparganj,
New Delhi.

(Being a sous chef report to General Manager, looking after entire food production operation in the
hotel. I am also responsible for menu management, budgeting & planning of the department, cost
controlling with taking care of quality product system, f&b promotion,motivating the staff,conducted
training to all supervisors/cdp,s and down the line staff.Responsible for recruitment,food trails, menu
and all the prerequisite activities of food production.

Certificate of basic food safety and hygiene.

➢ From October 2017 to March 2018

Working as Sous chef at The Metropolitan Hotel and spa, Connaught place, New Delhi.

(Executes and​ ​supervises food production activities, e.g proper

cleaning,cutting,marinating,seasoning,cooking of food item etc. Coordinates and control kitchen
helpers in food storage (e.g maintaining tidiness,follow the FIFO principle.) oversee day to day
production and operations in the kitchen which includes the planning and directing of all food
preparation. Conduct coordinates and supervises inventories.)
➢ From 28 Nov, 2016 to October, 2017

Working as Chef De Partie at The Metropolitan Hotel and spa, Connaught place, New Delhi​.

(As a chef de partie reported to the executive sous chef.Looking after day to day kitchen
operation.Ensuring maximum guest satisfaction.Consistent with the met standards,through
planning,organizing,directing and controlling the kitchen operation and administration.To maintain
the daily logbook.Attended weekly f&b meetings and daily operation meetings.

➢ From​ ​04​th​ Aug, 2014 to 26 nov,2016

(Member of pre-opening team.)

Working as commi, stage one at Ibis Delhi Aerocity, Accor group, New Delhi.

(As a commi reported to the kitchen executive. Make planning to operate a successful kitchen
with Jr. sous chef. Arrange set up to the egg counter, lunch and brunch buffet in live kitchen.
Follow all sanitation policies when handling the food)

➢ From​ ​1st​​ July, 2013 to 24​th​ july 2014

​worked as commi II at Hilton Hotel, Janakpuri,New Delhi​.

(As a commi II reported to the kitchen incharge. Check the functions and mise-en. Follow
​HACCP and FIFO policies)

➢ From 1​st​ July, 2011 to 30​ th ​june 2013

​ Worked Fas commi III at Vivanta by TAJ Ambassador, New Delhi.

(As a commi III reported to the buffet chef.Check the cleaning of walk-in,floor and apply
tagging procedure. Follow all safety and sanitation policies)

➢ From 20​th​ Aug, 2010 to 30​th​ June 2011

Specialization in Food Production at TAJ Ambassador, New Delhi​.

(As specialized in continental kitchen and taking care of a’la carte and buffet. Knowledge of all
buffet and a’la carte menu)

➢ From 05​th​ July 2009 to 08​th​ Sep, 2009

Vocational Training from Country inn & suites by Carlson, Jaipur

(As a vocational trainee reported to the kitchen. Follow kitchen policies, procedures & service
standards. Follow tagging policies apply hygiene & FIFO policies)
➢ From 19​th​ Feb, 2008 to 18​th​ Aug, 2008
Industrial Training from Radisson Hotel, Mahipalpur, New Delhi

(As a industrial trainee reported to the kitchen incharge. Ensure the cleanliness & maintenance of
all work areas utensils & equipments full knowledge of all menu items)

ACHIEVEMENT

➢ Appreciation letter from Radisson hotel, mahipalpur, New Delhi

➢ Appreciation letter from Vivanta by taj ambassador, khan market, New Delhi
➢ Participant of accor India national food competition
➢ Certificate of Basic food safety & hygiene by diversey

PERSONAL INFORMATION:

Date of Birth : 08 September, 1988

Father's Name : Mr. S. Sudarshan

Nationality & Religion : Indian & Hindu

Languages Known ​:​ English & Hindi

Marital Status : Married