Experience in:
Rajat has developed a comprehensive culinary skill set through his roles at Hotel Trimurti and Radisson Blu, where he was responsible for overseeing kitchen operations, ensuring food quality, and creating innovative dishes. At Radisson Blu, he was involved in preparing mise en place, coordinating staff, and maintaining food safety standards. His experience at Hotel Trimurti further built his proficiency in menu planning, food presentation, and operational efficiency. With his academic background in Hospitality and Hotel Administration, Rajat is well-equipped to contribute to any kitchen environment with his knowledge of both culinary techniques and operational management.

Country: 

India

Most Recent Ed Organisation Related Field: 

-Bachelor in Hospitality and Hotel Administration, The Institute of Hotel Management Catering Technology & Applied Nutrition, Bathinda, India

Hotel/Major Resort/Restaurant: 

-Commis Chef, Hotel Trimurti, Haridwār, India

-Commis Chef, Radisson Blu Hotel, Ahmedabad, India

Point of Difference:
Rajat's expertise as a Commis Chef, honed through experiences at renowned hotels like Radisson Blu and Hotel Trimurti, uniquely positions him as a skilled and adaptable culinary professional. His ability to work with diverse cuisines such as Thai, Chinese, Italian, and vegetarian dishes, along with his strong focus on quality, safety standards, and team coordination, sets him apart. Rajat is particularly adept at balancing menu planning with seasonal ingredients, and his proactive approach to recipe creation ensures that the offerings stay fresh and exciting.