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Advice Request
Rajesh Dongerdiye
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Rajesh Dongerdiye
Executive Chef
Ramda khajuraho
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Rajesh Dongerdiye is a member of:
Advice For New Professionals:
motivate yourself be something in your life . That the life will never come again. so do watever you want to do in this life.
Growth Strategy:
Yes as a CHEF in hotel industry leadership quality should be very strong and most most powerful weapon for CHEF. For growing as a leader taking briefing in kitchen, arranging party for staff,taking training classes for the staff, listening to them properly, putting my hands to work with them for their motivation.
Role Model:
1. Politician - Mr. Narendra Modi,
2. Actor - Mr. Amitabh Bacchan.
3. Player - Mr. Mahendra Singh Dhoni.
4. Lady of Force - Mrs. Kiran Bedi.
5. Chefs - Chef Sanjeev Kapoor, Chef Anurag Shrivastava, Chef Gordon Ramsay,
6. And The last and most important man in my life i learned many many things in my life is that person SWAMI VIVEKANANDA.
2. Actor - Mr. Amitabh Bacchan.
3. Player - Mr. Mahendra Singh Dhoni.
4. Lady of Force - Mrs. Kiran Bedi.
5. Chefs - Chef Sanjeev Kapoor, Chef Anurag Shrivastava, Chef Gordon Ramsay,
6. And The last and most important man in my life i learned many many things in my life is that person SWAMI VIVEKANANDA.
Career Profile:
* Provides direction for all day-to-day operations.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
•Establishes goals including performance goals, budget goals, team goals, etc.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
* Monitors the quality of raw and cooked food products to ensure that standards are met.
* Determines how food should be presented, and create decorative food displays.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
•Establishes goals including performance goals, budget goals, team goals, etc.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
* Monitors the quality of raw and cooked food products to ensure that standards are met.
* Determines how food should be presented, and create decorative food displays.
Done Differently:
Being a CHEF i will start my own chain of restaurant.
Prized Accomplishment(s):
As in 28 years I became A EXECUTIVE CHEF in five star hotel.
The Decisions That Matter
To choose career as a CHEF.
In past to change job according to career profile.
At present i am happy.
In future start my own business.
In past to change job according to career profile.
At present i am happy.
In future start my own business.
Plans For The Future:
next five years i want to do course from CIA and Executive CHEF in metro city.
And till that time i will start my own chain of restaurant.
And till that time i will start my own chain of restaurant.
Other Thoughts:
Aim High an start today to get it. And i am sure definitely you will get it.
The Journey So Far:
I started my career in hotel industry in kitchen department as a commis-3. since that time everyday a big challenge for me and also everyday is very excited for the work. I am happy to work in kitchen as a CHEF.
Because it has given me opportunity to prove myself in art of cooking.
Last almost 10 years of experience it was a great journey. and also very joyful.
Because it has given me opportunity to prove myself in art of cooking.
Last almost 10 years of experience it was a great journey. and also very joyful.
Working Life Management:
to manage work life in hotels very difficult but hence i am trying my level best.
@ Getting up early in the morning,
@ Taking a half for half an hour.
@ reaching hotel by 9 AM. Starting work with the meeting, requisition, meeting with the guest.
and later my duty time i am always keen to read self motivational books.
The best books are- The richest man in baby lone, rich dad and poor dad, how to win and influence the people.
@ Getting up early in the morning,
@ Taking a half for half an hour.
@ reaching hotel by 9 AM. Starting work with the meeting, requisition, meeting with the guest.
and later my duty time i am always keen to read self motivational books.
The best books are- The richest man in baby lone, rich dad and poor dad, how to win and influence the people.
Job Profile:
Presently i am working in working as a Executive Chef.
My role in kitchen to taking care of day to day operation in over all kitchen.
Always guest comes first. Meeting with the Guest.
part from that work Menu planning, daily requisition, training of staffs, creating new dishes, implementation of food safety standard, making duty roaster. taking everyday briefing to staffs, menu engineering, cost controlling, inspection of food goes to the guest and in the cafeteria.
My role in kitchen to taking care of day to day operation in over all kitchen.
Always guest comes first. Meeting with the Guest.
part from that work Menu planning, daily requisition, training of staffs, creating new dishes, implementation of food safety standard, making duty roaster. taking everyday briefing to staffs, menu engineering, cost controlling, inspection of food goes to the guest and in the cafeteria.
Required Reading:
Professional chefs.
Theory of cookery.
Larousse- The bible of cooking.
Theory of cookery.
Larousse- The bible of cooking.
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