RAJU SINGH (Chef)
Vivekananda Park, Ghoshpara, Sodepur
P.O.- Panshila, P.S.- Ghola
Kolkata-700112
M: (0091) 983******* / 896*******
E: *************@*****.***
DOB: 02/10/1975
Nationality: Indian
Marital Status : Married
Passport No. : Z-1898675 (Date of Expiry - 26/10/2018Issued from Jakarta, Indonesia)
PERSONAL DETAILS
A hardworking, pro-active chef with an upbeat and positive attitude, who is passionate
about food and quality. Possessing excellent organisational skills, highly efficient and
methodical with a good eye for detail. Having a good team spirit, deadline orientated
and able to efficiently manage kitchen operations and also supervise staff. Fully aware
of health & safety issues and compliant with the regulatory requirements for food hand -
ling, sanitation and cleanliness.
Ready and qualified for the next stage in a successful career and currently looking for a
suitable chef position with an ambitious & exciting company.
P ERSONALSUMMARY
Food Planning & Production
Kitchen Management
Banquets
Special Diets
Wastage Control
Classis Dishes
Planning menus
AREAS OF EXPERTISE
K EY SKILLS ANDCOMPETENCIES
● Having financial control of the kitchen.
● Friendly personality with a ’can do’ attitude.
● Responsible for stock control, purchasing and menu planning.
● Ability to quickly identify and resolve problems.
● Able to work overtime at short notice if required.
DUTIES
● Assisting with the preparation of all foods required for visitors, staff & guests.
● Keeping all working areas and surfaces clean and tidy.
● Ensuring that all foods are produced in a safe and hygienic manner at all times.
● Making sure meals are prepared and presented on time.
● Responsible for completing all audit and quality standards documentation.
● Cooking fresh food in a high volume environment.
● Assisting with some administration duties and management of the catering staff.
● Deputising when the Chef Manager is absent.
● Ensuring that brand standards are maintained.
● Involved in catering for large conferences and banquets.
● Monitoring employee productivity & kitchen related costs to ensure efficiency.
● Dealing with any employee issues and queries.
● Making sure stock control and rotation procedures are implemented.
● Assisting with the training,management and development of catering staff.
WORKING DETAILS
● Working : 2010 to till DEC 2011
Post : Executive Chef
Employer : SHARON GROUP, BALI, INDONESIA
Achievement : Cutting food cost upto 8%
● Working : 2006 to 2010
Post : Executive Chef
Employer : P.T. BUMI AYU, JAKARTA
Achievement : Developing Catering Services
● Working : 2005 to 2006
Post : Asst. Chef
Employer : GULF CATERING CO., IRAQ
Achievement : Become in-charge of “Oven & Fried “
● Working : 2004 to 2005
Post : Senior Cook
Employer : DAMAC CATERING, OMAN
Achievement : Joined as a Cook, within 6 months became Senior Cook
● Working : 2001 to 2004
Post : Senior Cook
Employer : HYDERABAD BLUES, MUMBAI, INDIA
Achievement : Famous for Indian Kebabs and Tandoori
Q UALIFICATION
● Academic : 10+2 (App.) 1993-1995
● Professional: Hotel Management Diploma from MSHM (Meridian School of
Hotel Management) in the year of 1999-2000.
● Training: AMBASSADOR PALLAVA from CHENNAI
I NTERNATIONAL EXPERIENCE
● BALI
● IRAQ
● OMAN
● JAKARTA