Saurabh Najinary

Dedicated and determined professional with a commitment to achieving organizational and personal goals through hard work and unwavering focus. Passionate about delivering results and exceeding expectations in all endeavors. Seeking opportunities to leverage skills and drive to make a positive impact within a dynamic work environment. Eager to contribute strong work ethic and dedication to the success of a forward-thinking company.

Trainee - Bal Samand Lake Palace - Jodhpur, Rajasthan, India

(2018-08 - 2019-04)

• Acquired industry skills through a five-month training program at Bal Samand Lake Palace, Jodhpur.
• Ensured tidiness in both communal areas and guest rooms.
• Provided room services including dusting, cleaning, bed making, bathroom cleaning, WC cleaning, furniture cleaning, glass cleaning with proper chemical solution and tools.
• Stocked room amenities effectively.
• Performed routine pickups for the store each day.
• Ensure lost items were documented and delivered to the Lost and Found Department.
• Conducted monthly comprehensive cleaning of all rooms.
• Assisted the CDP in different orders.
• Helped with different orders, as per the KOT.
• Maintained the kitchen cleanliness, as per the standard.
• As a hot kitchen trainee, worked in live kitchen.
• Assisted in various mise-en-place tasks.
• Wiped cutleries, crockery and glassware.
• Helped in movement of guest food and beverages.
• Clearance was a regular activity.
• Adapted to new materials, processes, and programs rapidly.

Cook - Takht e Tandoor - Siliguri, India

(2020-12 - 2023-06)

• Led kitchen operations in the café for 2 years, managing daily food preparation and service.
• Supervised kitchen workflow, ensuring timely and efficient order execution.
• Maintained consistency in taste, quality, and presentation across all dishes.
• Managed inventory, stock rotation, and ingredient sourcing to reduce waste.
• Ensured strict hygiene and food safety standards were followed at all times.
• Trained and guided junior staff/helpers in cooking techniques and kitchen discipline.
• Handled customer feedback and made improvements to menu and service accordingly.

OJT - Country Inn & Suites by Radisson - Kota, India

(2025-04 - 2025-10)

• Assist chefs with daily kitchen operations and food preparation.
• Prepare ingredients through cutting, peeling, chopping, and portioning.
• Support mise en place and ensure ingredients are ready for service.
• Follow recipes, standard procedures, and instructions from senior chefs.
• Maintain cleanliness and hygiene of the kitchen and workstations.
• Assist during food service and ensure timely preparation of dishes.
• Handle and store food items properly according to hygiene standards.
• Follow FIFO and maintain proper food storage practices.
• Assist with cleaning and maintaining kitchen equipment and utensils.
• Check the quality and freshness of ingredients.
• Follow food safety, hygiene, and workplace safety standards.
• Work cooperatively with the kitchen team and support senior chefs.

Commis 3 - The Nosh House - Bangalore, India

(2026-03)

• Assist chefs with daily food preparation and kitchen operations.
• Prepare mise en place and ingredients as per requirements.
• Follow standard recipes, portion sizes, and hygiene procedures.
• Prepare and portion food for daily orders and production.
• Assist with packing and labeling orders accurately.
• Maintain cleanliness of workstations, utensils, and equipment.
• Follow food safety, hygiene, and FIFO standards.
• Check food quality and freshness before use.
• Store ingredients and prepared food properly.
• Maintain minimum food wastage and support smooth kitchen operations.
• Work effectively with the kitchen team during busy periods.

Bachelors of Hospitality Management - Hospitality Management - Inspiria Knowledge Campus (2017-08 - 2020-06) Siliguri, India