Pratiksha Raykar

A passionate and well organized chef looking to utilize culinary skills and excellent hospitality. Works efficiently with high quality food preparation and maintaining food safety. Cooks food items by frying, sautéing, and other cooking methods to specified recipes and standards. Always willing to take added responsibilities to meet the requirements before service.

Oct 2022 - Present

Feb 2022 – July 2022

June 2021- Nov 2021

Nov 2020 – Apr 2021

Nov 2014 – Nov 2020

The Otesaga Resort Hotel, New York, USA

Line Cook

• Strong hands-on experience in line service, food preparation, and cooking.
• Multiple station experience like pastry, pantry, fryer and saute.
• Responsible person for Indian menu for International Night in the hotel. 
• Working in Sauté station and making sure to saute entrees to perfection.
• Ensured every plate left the kitchen with an impeccable standard and appropriate portion size.
• Comply with nutrition and sanitation regulations and safety standards.

Commis 2

• Responsible person for the hot section for making soups, appetizers and mains.
• Handled the cold section where made salads, baos and banh mi. 
• Got to know a lot about vegan dishes and got familiar about exotic ingredients and learnt how to handle them.
• Know how to make Southeast Asian sauces and dips.
• Took inventory at the end of the month for my section.
• Good at working with woks and work well on gas ranges.

Kitchen Trainee

• Learned Mexican cuisine and their various ingredients.
• Responsible person for an after party event of 35 guests, where handled the starters and live taco station alone.
• Responsible for making desserts, salads and starters.
• Helped in re opening of the restaurant with preparation of all the production from scratch.
• Led the service till the new chef was accustomed to the daily restaurant operations.

Kitchen Trainee as part of the course

• Kitchen duty in swiss room.
• Cleaning up the kitchen afterwards. 

• Assisting the chef in the kitchen.
• Preparing the menu for the weekend and cooking for 150 students.
• Responsible for live egg counters during the weekend.

Sr. Spatial Data Specialist 

• Client handling & Coordinating with the stakeholders to maintain quality of the project and end to end project management.
• Managing a team of 20 under direct supervision of line manager.
• Guiding and mentoring the team.
• Training new batches.

Nov 2020 – Nov 2021IMI International Management Institute, Luzern, Switzerland

Post Graduate Diploma in International Culinary Arts