Bhagat Rawat

A highly motivated and experienced Indian Curry Chef with nearly 10 years of experience across the Indian Subcontinent and U.A.E. and Africa, including roles as Chef de Partie and Commis Chef. Well-equipped with the ability to lead and manage kitchen operations effectively. Possesses a passion for creating authentic and flavourful curries, using fresh ingredients and traditional techniques. Eager to contribute culinary expertise and leadership skills to a fast-paced restaurant environment.

Multi Cuisine Chef at Kebabs & Kurries (2024-10 – 2026-01)

• Spearhead preparation of authentic Indian curries, tandoor specialties, Chinese, and South Indian dishes, ensuring consistency in taste, quality, and presentation.
• Developed innovative recipes and contributed to menu planning, introducing new flavor profiles while maintaining cost efficiency.
• Applied expertise in spice blending and traditional cooking techniques to enhance the authenticity and diversity of offerings.
• Oversaw kitchen operations including food cost management, inventory control, and vendor coordination to optimize resources.
• Trained, mentored, and supervised kitchen staff, fostering a collaborative environment and upholding high culinary standards.
• Ensured strict adherence to hygiene, HACCP, and food safety protocols while managing pressure during peak service hours.

Chef Culsinier at Tandoor Restaurant Algeria (2022-06 – 2024-05)

• Workflow Streamlining: Maintained an immaculate mise en place to ensure fluidity in workflow and uniform quality dishes.
• Safety Champion: Confirmed the highest safety standards maintained in a kitchen by operating kitchen equipment proficiently.
• Culinary Mastery: Prepared dishes using various cooking techniques that identify culinary skill.
• Reduced Waste: Initiated stock rotation system to ensure the utilization of ingredients before they reach their expiration date.
• Plating & Presentation Pro: Plated meals with extreme detail to create an attractive presentation.
• Managed Inventory: Placed orders proactively to ensure that the inventory is well-stocked to avoid stockouts.
• Leadership & Mentorship: Mentored kitchen staff for skill development for more demanding positions.
• Menu Innovation & Cost Control: Developed memorable dishes that would attract new customers while retaining cost consciousness through vendor collaboration.

D.C.D.P in Indian Curry at Royal Inn Palace Hotel (2019-12 – 2022-05)

• Indian Curry Champion: Prepared various recipes of Indian curries coupled with expertise in plating styles, ambiance creation as an art, and presentation techniques.
• Culinary Methods Specialist: Employed Indian culinary techniques, products, and processes; is an active contributor toward menu development with regard to Indian cuisine.

Indian Curry Commi 1st Chef at The Brew Factory (2018-01 – 2019-06)

• Tandoor & Curry Maestro: Aced crafting curries & tandoor dishes (per menu) with steady high-quality presentation & portion control.
• Menu & Customer Champion: Contributed to menu development (restaurant & catering), assisted with cost control, & effectually resolved customer food concerns.

Indian Curry Chef Place at Rainbow Steak House L.L.C (2015-01 – 2017-01)

• Menu Development: Assisted in the development and planning of menus for the restaurant, taking into consideration consumer preference and market trend.
• Catered Event Execution: Prepared Indian Curries and delivered a memorable dining experience execution for a special catered event.
• Cost Control & Sustainability: Introduce correct portion controls to reduce food wastage, optimizing resource usage.
• Inventory Management: Led in the preparation of stock purchase lists to ensure efficient ordering and cost-effective inventory management.

Indian 2nd Commi Chef at Hotel Empire International (2014-06 – 2015-12)

• Culinary Support
• Indian Curry Specialist

Indian 2nd Commi Chef at Hotel Goradia S Lords Inn (2013-12 – 2014-05)

• Inventory Management: Maintain kitchen inventory and supplies.
• Task Execution: Cutting, chopping and garnishing as directed by senior chefs.
• Standardised Quality: Ensure consistent quality by following standardized recipes and portion sizes.

Trainee at Phoenix Park Inn Resort (2013-03 – 2013-09)

• Industrial Training: Underwent all department industrial training to contribute towards smooth kitchen operations by maintaining inventory, executing assigned tasks, and ensuring recipe/portion control.

Diploma in Hotel Management – K.I.H.M Academy (2013 – 2013)