Summary
Overview
Work History
Education
Skills
Computer Language Skills
Extracurricular Activities Hobbies
Accomplishments
Additional Skills Experience Awards
Internship Details
Personal Information
Languages
Websites
Timeline
Generic
Rushikesh Ashtage

Rushikesh Ashtage

Townsville,Queensland

Summary

Seeking a position in your esteemed organization with an aim to enhance my culinary and organizational skills to add to the taste definition of the hotel. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Responsible and motivated student ready to apply education in the workplace. Offers excellent technical abilities with software and applications, ability to handle challenging work, and excellent time management skills.

Overview

4
4
years of professional experience

Work History

Commis Chef

The Ville Resort-Casino
Townsville, QLD
03.2023 - Current
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Ordered necessary supplies and equipment needed for daily tasks.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Followed proper plate presentation techniques when serving dishes.
  • Assisted higher-level chefs in the preparation of more complex dishes.
  • Monitored stock levels of ingredients and kitchen supplies.
  • Controlled usage of all products to reduce wastefulness.
  • Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
  • Checked quality of raw materials before use to ensure freshness.
  • Maintained a clean working area at all times in compliance with health codes.
  • Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
  • Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
  • Inspected dining facilities prior to opening hours ensuring that they were ready for customer service.
  • Performed basic knife skills such as dicing, slicing, mincing vegetables.
  • Communicated effectively with the team regarding menu changes or special requests from customers.
  • Tracked inventory levels of foods and supplies used in daily production.
  • Maintained knowledge of common allergens present in kitchen's recipes and dishes.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Operated standard commercial kitchen equipment safely following manufacturer's instructions.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Checked food portioning for optimal presentation and cost control.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Checked quality of food products to meet high standards.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Commis Chef

Kyriad Hotel BY Citrus
Solapur, Maharashtra
10.2019 - 01.2023
  • Prepare, cook, and serve food while maintaining high-quality standards for food preparation and presentation
  • Upheld company procedures and execute daily and weekly procedures, including temperature checks, and food labelling, dating, and storage
  • Assists with acceptance and storage of deliveries; reconcile inventories received with purchase orders and report damaged goods or discrepancies
  • Responsible for preparing and cooking all food items by the recipe and to specification
  • Prepare ingredients for cooking, including portioning, chopping, and storing food
  • Slice, grind and cook meat and vegetables using various range of cooking methods
  • Wash and peel fresh fruits, vegetables and weigh, measure and mix ingredients in correct proportions
  • Set-up the station with par stocks of menu items, and prepare the dishes designated for that station
  • Check supplies and prep lists and ensure all items are prepped in a timely fashion
  • Replenish service lines as needed and restock and prepare the workstation for the next shift
  • Ensure that all products are stored properly in the correct location and labelling the products appropriately
  • Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests
  • Check and ensure the correctness of the temperature of appliances and food
  • Serve food in proper portions on to correct serving vessels and plates
  • Prepare all menu items by strictly following recipes and yield guides such as mother sauces like béchamel, veloute, Espagnole, hollandaise, tomato, mayonnaise and their derivatives such as morney, onion sauce, aurora, ivory, demi glaze, Robert sauce, Portuguese, Italian sauce, foyot, tartare, etc and Indian gravies such as white gravy, yellow gravy, makhani gravy, kadhai gravy etc
  • Prepare, season, and cook a wide variety of soups including clear soups such as consomme, minestrone, scotch broth, thick soups such as pumpkin soup, pea and ham soup, cream of mushroom, cream of tomato & cauliflower, lobster bisque, yabby bisque, prawn bisque soup and many more miscellaneous soups such as gazpacho melon, gazpacho coco etc
  • Preparing appetizers such as cheesy pull apart bread, chicken tikka, paneer tikka, reshmi kabab, seek kabab, fish fingers, veg cheese dynamite, buffalo wings, jalapeno cheese roll, lamb tacos, spring rolls, honey chilly mushroom, chicken popcorn, steamed sea bass
  • Salad preparation such as garden salad which includes mushroom salad, avocado, cucumber etc
  • Bound salads such as tuna, duck, egg salad, potato salad and some main course salads such as Caesar salad, Michigan salad, cobb salad etc
  • Preparation of bread and bakery items such as baguette, croissant, hard roll, tarts, brown breads, multigrain breads, éclairs, cookies, donuts, muffins, biscuits, soft roll, pizza dough, focaccia, naan, rumali roti, tandoori roti, lachha paratha, stuffed Indian bread etc
  • Preparation of main course such as as sausages & potato casserole, batter fried fish with lemon butter sauce chicken Ballantine, honey glazed pork, braised beef, grilled lamb chop, risotto Milanese, grilled salmon, braised lamb shank, lamb Moroccan stew, chicken cacciatore, chicken cordon bleu, chicken roulade, , chicken roulade, mutton rara, risotto Milanese, braised lamb shank, honey brown sugar glazed ham, grilled lamb chop, butter chicken masala, kadhai chicken, fish curry, chicken Chettinad, mutton rogan josh, Hyderabadi dum biryani, dal tadka, phindi chole, chicken do pyaza, laal maas etc
  • Preparation of desserts such as Gajar ka halwa, mung dal barfi, kheer, phirni, basundi, mal pua, rabdi, crème caramel, cream Brule, tiramisu, puddings, banoffee pie chocolate cake, black forest cake, mousse, pannacotta
  • Minimise waste and maintain control to attain forecasted food cost
  • Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment
  • Maintain correct portion size and quality of the food to the hotel's standards
  • Review status of work and follow-up actions required with the Head Cook before leaving
  • Assist in providing on the job training & development of new cooks.

Trainee

Michel hotel Frankfurt airport
Frankfurt, Germany
  • Complied with nutrition and sanitation regulations and safety standards
  • Cleaned up station and took care of leftover food
  • Practiced proper food handling and safety guidelines
  • Sorted groceries
  • Organized ingredients
  • Set up station
  • Maintained cleanliness around the station
  • Execute lunch/dinner service
  • Execute menu items for in-Restaurant dining
  • Handling multiple tickets
  • Inspect and test all the food before it is served
  • Meat and fish fabrication
  • Worked at Garde manger and preparing salads such as Cobb salad, Mexican black bean salad, waldorf salad, sandwiches such as club sandwiches, submarine sandwich, chicken schnitzel etc
  • Prepared ingredients and assembling dishes according to restaurant recipes and specifications such as pizza's such as pizza salami, pizza chicken tikka, seafood pizza, veg pizza, margarita, pasta's such as spaghetti bolognaise, pesto alla genovese, spaghetti aglio penne barbarasca etc and burgers such as cheese burger, chicken burger, veg burger, oysters sauces stir-fried salmon wrap, lobster wrap & hot dog, shawarma noodles & many more crispy salamander salad, tofu salad, grilled pork or chicken etc
  • Worked for pantry and used to deal with bulk cooking and making of the recipes
  • Live counter handling such as fruit counter, egg counter, cheese counter, crepe and waffles counters, fitters, etc
  • Worked as night cook used to do mise-en-place for English breakfast such as crepe batters, waffle preparation, cold cuts and plating for breakfast buffet for salads, fruits, making of hash potatoes grill tomatoes, baked beans, tuna lasagne, saffron rice, sweet and sour pork, processing the sausages and bacon, breakfast cakes and setting up of breakfast.

TGF (The Good Food Café)
Pune, India
  • Prepare mise en place for café
  • Able to welcome the guest
  • Serving welcome drinks & offer beverages (mocktails/smoothies, juices, tea/coffee)
  • Set up café
  • Offering world’s cuisine.

Education

BHMCT - Bachlore of Hotel Managemen And Catering Technolog

Bharati Vidyapeeth Deemed To Te University
Pune,Maharashtra
03.2019

High School Diploma -

PSEM And College of Science & Commerce
Solapur,Maharashtra
02.2014

GED -

Shri Siddeshwar Balak Mandir School
Solapur,Maharashtra
03.2012

Skills

  • Basic Cooking Methods
  • Meal Preparation
  • High Hygienic Standards
  • Sanitation
  • Cleanliness and Sanitation
  • Kitchen Assistance
  • Performance Improvement
  • Food Safety
  • Safe Food Handling
  • Customer Service
  • Quality Control
  • Food Prep Planning
  • Portion and Cost Control
  • Cooking Technique Demonstrations
  • Food Preparing, Plating, and Presentation
  • Decision-Making
  • Problem and Complaint Resolution
  • Grilling and Deep Frying Skills
  • Relationship Building
  • Garnishing and Plating
  • Recipe Creation
  • Performance Assessments
  • Coordinating Kitchen Staff
  • Equipment Inspection and Maintenance

Computer Language Skills

Ms Excel, Ms Powerpoint, Ms word, English, Hindi, Marathi, Kannada

Extracurricular Activities Hobbies

  • Fond of listening to music
  • Travelling
  • Interaction with new people
  • Love playing Cricket & Football
  • Trekking
  • Gyming
  • Writting

Accomplishments

  • 07/01/2015, 04/23/2019, Bachalor of hotel management and catering techanlogy, Pune, Pune, Maharashtra, http://ihmct.bhartividyapeeth.edu/
  • 06/20/2012, 02/15/2014, Junior college of science and commerce, Solapur, Solapur, Maharashtra, http://www.schoolsworld.in/
  • Shree Siddehwar Balak Mandir High School, Solapur, Solapur, Maharashtra
  • 21/08/2023 Star of the employee at The Ville Resort-Casino.

Additional Skills Experience Awards

  • Member of sports team both school and college.
  • Winner of district, interschool Cricket tournaments also participated in District tournaments.
  • Executive Member of Sports Committee in school and college.
  • Active Member in organizing and managing cultural programs in the college kitchen club.
  • Developed and completed various projects in school and college.
  • Organized and conducted blood donation camps.
  • Participated in events such as food fest and Mansoon Magic Fest in college
  • Attended Vikas Khanna amd Nilesh Limaye(celebrity chef) food camp.
  • Worked for various events such as “italino”, food fests held at colleges and hotels.

Internship Details

Hospitality Internships Program, Food Production, 52 weeks, German Nation, Frankfurt, Germany

Personal Information

  • Date of Birth: 04/05/1997
  • Nationality: India

Languages

English
Full Professional
Marathi
Native/ Bilingual
kannada
Native/ Bilingual
Hindi
Native/ Bilingual
German
Limited

Timeline

Commis Chef

The Ville Resort-Casino
03.2023 - Current

Commis Chef

Kyriad Hotel BY Citrus
10.2019 - 01.2023

Trainee

Michel hotel Frankfurt airport

TGF (The Good Food Café)

BHMCT - Bachlore of Hotel Managemen And Catering Technolog

Bharati Vidyapeeth Deemed To Te University

High School Diploma -

PSEM And College of Science & Commerce

GED -

Shri Siddeshwar Balak Mandir School

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Rushikesh Ashtage