Pintu Rajak
Muscat,Oman
Summary
Culinary professional with over 12 years of experience, specializing in high-quality dish preparation and creative menu development. Strong dedication to teamwork and enhancing guest satisfaction through exceptional dining experiences. Quick to learn and adapt to new culinary trends and challenges. Focused on maintaining high standards of excellence in all aspects of culinary work.
Overview
1
1
Language
12
12
years of professional experience
Work history
Sr.Sous Chef Cold kitchen And Banquat Event
Hiltion Barr-Al-Jissh
Oman, Muscat
2026.01 - Current
- Worked closely with team members to maintain harmonious work environment.
- Collaborated effectively with kitchen staff for efficient meal preparation.
- Delivered exceptional guest experiences by preparing visually appealing and delicious meals consistently.
- Improved operational efficiency by implementing new procedures in food storage and handling protocols.
- Managed inventory effectively, reducing unnecessary wastage.
- Handled catering requests for special events successfully.
- Devised cost-effective strategies resulting in better profit margins whilst maintaining quality.
- Ensured timely delivery of orders, enhancing overall dining experience.
Sous Chef, Garde Manger, Banquet
Shangri-La Barr Al Jissah
Muscat, Oman
2022.06 - 2026.08
- Responsible for Garde Manger and ADB, Banquet functions.
- Ensure all products are getting good quality.
- Market survey.
Sous Chef, Garde Manger, Banquet
The Westin Gurgaon, New Delhi
Gurgaon, India
2018.12 - 2021.06
- Responsible for Garde Manger and ADB, Banquet functions.
- Ensure all products are getting good quality.
- Market survey.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Streamlined kitchen processes by implementing effective time management strategies.
- Maintained high standards of food preparation by following recipes accurately.
C.D.P, Garde Manger
Shangri-La Hotels
Bengaluru, India
2016.10 - 2018.12
- Responsible for Garde Manger production for ADB, Banquet functions.
- Ensure all products are getting good quality.
- Market survey.
- Supervised project timelines for timely completion.
- Streamlined communication channels, enhanced internal information flow.
- Delivered high-quality products to increase customer satisfaction.
- Implemented cost reduction measures, reduced overhead expenses.
C.D.P, Continental and Garde Manger
Vivanta by Taj
Kovalam, India
2014.06 - 2016.10
- Monitor cold and hot section standards daily to keep service consistent.
- Check product quality end-to-end to maintain good standards throughout preparation.
- Run market surveys to spot customer preferences and improve food offerings.
- Enforced safety regulations to reduce workplace accidents.
- Secured new business opportunities with successful networking events.
- Cultivated strong relationships with clients to secure repeat business.
- Streamlined communication channels, enhanced internal information flow.
Education
Diploma - Computer Application
E.C.P.P Ranchi
Ranchi, IndiaMatriculation - P.N.D Jain High School
Jharkhand Board
India2004-03
Diploma - Food Production
The Institute of Hotel Management
Kovalam, Kerala, IndiaDiploma - Fire Fighting
The Institute of Hotel Management
Kovalam, Kerala, IndiaSkills
- Menu planning
- Food preparation
- Cooking techniques
- Culinary presentation
- Culinary innovation
- Team building
- Training and mentoring
- Kitchen management
- Inventory control
- Hygiene standards
LANGUAGE
English, Hindi
Proficient (C2)
A1
REFERENCES
- Abdul, Mudassir, abdul.mudassir@hilton.com, +968-95424957, Hilton Salalah, Salalah, Oman
- Daya, Shankar, daya.shankar@marriott.com, +91-9539424299, Kochi Marriott, Kochi, Kerala, India
- Ashok, Mandal, ashok.mandal@walawalarotels.com, +91-9539424299, Vivanta by Taj Kerala, Kovalam, Kerala, India
EXTRA-CURRICULAR ACTIVITIES
Chef Pintu Rajak's extra-curricular activities involve a variety of projects and initiatives. He is actively involved in community gatherings, cooking classes, and workshops for aspiring young chefs or students. Some of his skills could be demonstrated in cooking competitions, food festivals, and other culinary events. Chef Pintu Rajak is also active on social media, sharing his culinary creations and engaging with his audience. He is passionate about promoting sustainable cooking practices and is involved in initiatives that focus on reducing food waste and supporting local farmers. Chef Pintu Rajak's extra-curricular activities allow him to stay connected with the culinary community and keep up with the latest trends in the food industry. Chef Pintu Rajak's extra-curricular activities involve a variety of projects and initiatives. He is actively involved in community gatherings, cooking classes, and workshops for aspiring young chefs or students. Some of his skills could be demonstrated in cooking competitions, food festivals, and other culinary events. Chef Pintu Rajak is also active on social media, sharing his culinary creations and engaging with his audience. He is passionate about promoting sustainable cooking practices and is involved in initiatives that focus on reducing food waste and supporting local farmers. Chef Pintu Rajak's extra-curricular activities allow him to stay connected with the culinary community and keep up with the latest trends in the food industry.
LINKS
- Instagram: https://www.instagram.com/pintu.rajak
- LinkedIn: https://www.linkedin.com/in/pintu-rajak
PERSONAL DETAILS
- Date of birth: 08/03/1988
- Nationality: Indian
- Marital status: Married
Additional Information
Animals care
Accomplishments
Horicca winner 2025
References
References available upon request
Timeline
Sr.Sous Chef Cold kitchen And Banquat Event
Hiltion Barr-Al-Jissh
2026.01 - Current
Sous Chef, Garde Manger, Banquet
Shangri-La Barr Al Jissah
2022.06 - 2026.08
Sous Chef, Garde Manger, Banquet
The Westin Gurgaon, New Delhi
2018.12 - 2021.06
C.D.P, Garde Manger
Shangri-La Hotels
2016.10 - 2018.12
C.D.P, Continental and Garde Manger
Vivanta by Taj
2014.06 - 2016.10
Diploma - Fire Fighting
The Institute of Hotel Management
Diploma - Food Production
The Institute of Hotel Management
Diploma - Computer Application
E.C.P.P Ranchi
Matriculation - P.N.D Jain High School
Jharkhand Board