Vikram Singh Rautela

Keeping the work area clean, hygienic, and organized. Learnt the basic Culinary cutting and chopping of vegetables for food preparation..

Industrial Trainee - Lemon Tree Hotel - Bangaluru, India

(2016-02 - 2016-08)

• Keeping the work area clean, hygienic, and organized.
• Learnt the basic Culinary
• cutting and chopping of vegetables for food preparation..
• Create clear lesson plans, training schedules, and courses.
• Learn all workplace safety laws

Indian Cook Commi 2 - Hotel Jwalpa Place - Rudraprayag Uttrakhand, India

(2016-09 - 2017-08)

• Maintaining clean and sanitized work stations, utensils, and chopping boards.
• Assists with ingredient preparation, cooking, and plating under the direction of Commis 1 and other senior
• Following Food Safety Standards (FSSAI) guidelines regarding food storage and hygiene.
• Assisting with receiving, unloading, and storing daily kitchen requisitions.

Tandoor Chef Commi 2 - Leo Fort Hotel - Jalandhar Panjab, India

(2017-08 - 2018-09)

• preparation of kebas like chicken tikka, fish tikka, mutton goulauti, mutton seekh kebabs, chicken seekh kebabs, tandoori prawns, tandoori fruits and vegetables etc.
• preparation of assorted breads like tandoori roti, naan bread, missi roti, laccha parathas, kulchaas, garlic nan, khasta bread etc.
• preparation of rolls like kathi rolls, chicken tikka rolls, mutton seekh kebab rollsetc.
• Assists with ingredient preparation, cooking, and plating under the direction of Commis 1 and other senior

Commi1 Tandoor Chef - 7Star Authentic Indian Cuisine Restaurant - Riyadh, Saudi Arabia

(2018-10 - 2020-11)

• supervised kitchen operation
• preparation of all menu items according to quantity
• menu planning
• maintained records of food used and supply in
• figures food cost and minimize wastage
• followed and regulated safety measures regarding food contamination and fire safety.

Commi 1 Tandoor Chef - Al -Laqma Al-Taiba Restaurant - Riyadh, Saudi Arabia

(2020-12 - 2022-04)

• preparation of food with quality and hygiene
• tagging and wrapping of cooked food items for further use
• ensured every items on menu contains nutritional values
• maintaining kitchen hygiene and cleaning process
• Oversees and guides Commis 2 and 3, ensuring they follow instructions and maintain quality.
• Ensures food is cooked to the correct temperature and is presented well.

Tandoor DCDP - Moti Mahal Delux Resturent - Faridabad Haryana, India

(2022-07 - 2025-09)

• reporting to sous chef
• Take care of daily food preparation
• Coordinates daily takes with the CDP
• Train, guide, and supervise Commis chefs and kitchen helpers assigned to the tandoor section
• .full awareness of all menu items
• .good communication
• mantain food quality and quantity
• Ensure consistent taste, texture, portion size, and presentation for every tandoori dish sent out.

Tandoor CDP - Butter Chicken Bistro - Jalandhar Punjab, India

(2025-10)

• .Quality Control & Safety: Ensuring all items are served at high quality, properly presented, and that the area is clean and sanitized.
• .Inventory & Costing: Monitoring ingredient stock levels, ordering supplies, and controlling food costs and wastage.
• .Ability: Capable of working under pressure in a fast-paced kitchen.

High School - Government inter college, Rajakhet (2012-07 - 2013-05)

Intermediate - Government inter College Birendrakot, Rajakhet Tehri Garhwal (2014-07 - 2015-05)

Diploma - Hotel Management - Horizon institute (2015 - 2016)