CURRICULUM VITAE

RANVIR SINGH

***/** * *****

Bhai Randhir Singh Nagar

Ludhiana - 141001

Cell No.009*********** 009***********

Email; abq0r2@r.postjobfree.com

Career Objective :

To work hard for the organization as well as for myself using my

knowledge and work

Experience to reach the highest point of success.

Key Areas Of Expertise

> Menu design / development

> Staffing / training / instructing

> Dining room / kitchen operations

> Safety /sanitation / haccp

> Inventory / cost reduction

> Supervision (front / back of house)

Academic Qualification :

> 12th from H.P.E.B in march-1998

> 10th from H.P.E.B in September- 1996

Professional Qualification:

> Three year kitchen diploma part of apprentice-ship from B.T.C. PUSA,

New Delhi-2000-2003.

Work Experience:

Hotel Sarovar portico

Ludhiana

Designation: Executive chef - July 2012 - till

> At present working with hotel City heart Sarovar Portico Ludhiana as

Executive chef

Work Experience:

Hotel Sarovar portico

Indore

Designation: executive chef Jan 2012 - June 2012

Job Profile:

> Worked with hotel Sarovar Portico Indore as Executive chef

> Ensuring the highest standards of food and beverage service.

> Responsible for recruiting, training & developing kitchen and service

staff.

> Keeping control of food and labor costs.

> Maximizing all business opportunities to drive sale

> Dealing with and resolving customer complaints.

> Monitoring sales and writing informative reports to general manager.

> Overseeing client booking and reservations.

Entitive B sdn bhd

Designation: executive chef march 2011 - December 2011

Job Profile:

> Worked with Entitive B sdn bhd (group of restaurant, bar and pub) as

executive chef.

> Fully responsible for all the kitchen operations in all the branches.

> Responsible for menu planning, training, food cost, and for the

functions menu.

> Responsible to make food promotion on time to time.

> Responsible to make appraisal for all the staff.

Hotel The Grand, New Delhi

Unison Hotels Ltd.

Designation: sous chef June 2010 - fab 2011

Job Profile:

> Worked with the grand hotel in cascades (coffee shop) as sous chef.

> Responsible for managing and delivering quality delicious food by

managing a team of 32 cooks and chefs.

> Responsible for all kitchen operation including buffets, room service

and restaurant handled inventory, budgeting, staffing and food cost

analysis.

> Responsible for creating new dishes for the new menu.

F.K .INTERNATIONAL

Chain of restaurants

Designation: sous chef - jan 2007-fab 2010.

Job Profile:

> Worked with F.k international (Bahrain) as sous chef.

> Responsible for all the operation, menu planning, staffing and food

promotion.

> Controlling the very busy Restaurant in operation time.

> Responsible for the in and out going food quality.

> Provides training to kitchen cooks and other staff and supervise them

for making quality food.

> Conference with customers regarding plans for the special occasions

such as wedding party, birthday party ctc.

> Provides training classes like food quality personal hygiene kitchen

hygiene and FIFO system.

Hotel The Grand, New Delhi

Unison Hotels Ltd.

Designation: junior sous chef -2006

Job Profile:.

> Makes duty roaster chart as per the convenience of the kitchen

employees.

> Responsible to make the requisition for the next day.

> Responsible to arrange the food promotion on time to time.

Hotel The Grand, New Delhi

Unison Hotels Ltd.

Designation: chef de partie - 2005-2006.

Job Profile:.

> Assisting the Chef for Menu Planning.

> Ordering food supplies and monitoring quality at all the stages of

operation and presentation.

> Supervise, explains and enforces hygiene regulations in kitchen.

> Supervise food preparation and performing food trails.

Hotel The Grand, New Delhi

Unison Hotels Ltd.

Designation: commie - 2003

Job Profile:

> Taken active participation in various food promotions like risotto,

Pizza and home made pasta.

> Responsible for the store, food pick up timing, first in first out

system.

1 Hotel The Le Meridian.

Job Profile:.

> Three year kitchen Trainings part of apprentice-ship -2000-2003.

> Worked in various sections of kitchen such as gardemanger,

continental, French, and Italian kitchen.

1 Hobbies:

Creative various kind of food.

Personal Details:

Father's Name : Mr. Jagdev Singh

Date of Birth : 11th Jan 1980

Nationality : Indian

Marital Status : Married

Passport No. : F7881481

Languages Known : English & Hindi

Permanent Address : village & post office dain,

Distt.

Hamirpur,

Tehsil barsar

(H.P) 176042.

References:

Mr. Sushil Chug Mr. Subroto Goswami

Executive Chef, Executive Chef,

Hotel Inter Continental, Hotel The Grand,

The Grand New Delhi. New Delhi.

Mr. Chade Antonio

Executive chef,

F.K international,

Bahrain.

Date : 28/ 03/ 2013

Place : Ludhiana

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