Chef Jitendra Rathore:-

Chef Jitendra Rathore started as a trainee chef for the Taj groups of hotel & learned the basics of hospitality and therein picked up the best skills. After that he got opportunities to work at Samode Palace & Hotel Park Prime (Ranchi). Having worked at different levels he describes himself as a proactive, self-starter, versatile & seasoned. As a Corporate chef with Hotel Park Prime (Jaipur) Chef Jitendra Rathore mastered the art of managing kitchen, operating the hotel and staff management. Chef Jitendra Rathore is an experienced chef who is passionate about culinary arts, he is a natural leader. Along with cooking, presently he is involved in assigning work to his subordinates, interviewing and training the staff.

 

What is the one cuisine that you are most comfortable cooking? Enjoy the most?

Good knowledge of Continental, Indian & Regional Cuisine.

 

Is there a chef you admire the most? Who and why

My Senior executive chef for the last six years. He is highly skilled in supervising the culinary line in a busy restaurant and ensures the maintenance of hygiene and quality standards.

 

What have been the key drivers for the success of your journey?

Being a hard worker really paid off and my constant interest in cooking.

 

Which is your favorite home-cooked food?

My favorite home-cooked food is aloo paratha with kachori ke chutney and garlic raita.

 

Anything interesting for the readers?

Always cook with love.

 


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ABOUT Jitendra Rathore | Fortune Inn Grazia Ghaziabad

 

Chef Jitendra started as a trainee chef for the Taj groups of hotel & learned the basics of hospitality and therein picked up the best skills. After that he got opportunities to work at Samode Palace & Hotel Park Prime (Ranchi). Having worked at different levels he describes himself as a proactive, self-starter, versatile & seasoned.

As a Corporate chef with Hotel Park Prime (Jaipur) he mastered the art of managing kitchen, operating the hotel and staff management. He is an experienced chef who is passionate about culinary arts, he is a natural leader. Along with cooking, presently he is involved in assigning work to his subordinates, interviewing and training the staff.