Executive Quality
Resume:
CURRICULUM VITAE
RANVIR SINGH
Bhai Randhir Singh Nagar
Ludhiana - 141001
Cell No.009*********** 009***********
Email; **********@*****.***
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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