EXECUTIVE CHEF

Personal Details:-

Name :: Mr. Digambar Singh

Father’s Name Mr. Gopal Singh

Date of birth 05 / 01 / 1979

Marital Status Married

Language Know English, Hindi, Amharic, Punjabi,

Home Address Village Amartondla (Dhartondla)

P.O. Dhartondla (Via Chandrapuri)

Distt. Rudaraprayag

State Uttrakhand Pin 246425 (INDIA

Place of birth

Digambar Sing

Village Dhartondla P.O. Ganeshnagar

Disst. Rudarprayag Uttrakhand India

Mobile No. +65 81564849

Skype contact :: singhdigambar62

Email: ac2fyx@r.postjobfree.com

ac2fyx@r.postjobfree.com

Educational Qualification:-

1)passed High School board of Allahabad ( U.P.) in 1997 (INDIA)

2)Passed 10+2 From Neonatal board Uttaranchal in 1999 (INDIA)

3) Passed B.A 1st year from H.N.B. Garhwal University Augustyamuni in 2000 (INDIA)

4) Passed 1 year Diploma in Computer science in Rcsam Computer Education in 2005

5) Passed 1 year diploma in (I.H.M.) from Directorate of Vocational and Training in Mumbai (INDIA)

SUMMARY

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the

Department. Maintain highest professional food quality and sanitation standards.

Resume

Have 16 years of experience in making delicious healthy dishes in star hotels and leading restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Also special alized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes.

Objective:

To utilize my abilities and experience of managing a team making special variety dishes of different countries in a professional rewarding environment.

Areas of Expertise

Delivery of my clients culinary dreams when, where and how they want all within budget

The standardization of menu recipes with presentation photos to create a blueprint for success

Controlling fine dining food costs at or below 28.5% compared to the industry standard of 34%

Maintaining gourmet dining labor costs at or below 26% compared to industry standard of 30%

Flattened banquet labor costs at 5% compared to industry standard of 7%

Maximize word of mouth advertising by creating unforgettable cuisine and memorable moments

Flawless execution of small, medium or large scale culinary/catering events

Continually raise the bar on kitchen and front of the house performance levels through training

Expert troubleshooter can snuff out small fires while they are still in the smoke only stages

Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities

Generate free press with culinary classes, wine tastings, competitions, the media and charity events

Keep excitement with a changing menu as I am a highly versatile, creative and adaptable Chef

I bring an unmatched passion and boundless enthusiasm for my job each and every day

The organization of kitchens and training staff for maximum efficiency, quality and productivity

Achievements and skills:

Have the ability and experience to prepare quality variety dishes in the stipulated time.

Have expertise in variety of techniques in cooking to prepare healthy tasty dishes

Have excellent managerial ability and have managed various teams with great efficiency.

Have ability to produce cost-effective quality healthy delicious dishes by appropriate

planning

Have experience of managing all operations related to dish in star hotels.

Have also trained team mates, by conducting practical and training cooking classes.

Have got many appreciation and certification, for making excellent new delicious dishes.

Strengths:

Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.

Efficient in making different delicious menu charts to attract customers

Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers

Work History:

Presently working

1. Executive Chef 13/10/2015 to Till date

Chillas indian Reasturant Galaxis 1 Fusinopolis One North Singapore

Number of seats in the Restaurant 150

Section worked on Executive Chef

Size Of kitchen team 25

Reporting to in the kitchen M.D. Managing Director

Reason of leaving Personal

Responsibilities: The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a food service director.

Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable .

2. Head Chef Oct. 2009 to 14/07/2015

Broadway Hotel PLC Addis Ababa Ethiopia Est. Africa

Number of Rooms 75 ROOMS

Number of Outlets 05

Number of seats in the Restaurant 250

Section worked on Executive Chef

Size Of kitchen team 45

Reporting to in the kitchen Corporate Chef

Reason of leaving Personal

Responsibilities:

I take the responsibility of managing and delivering quality delicious food by managing a team of 30 cooks and chefs. I specialize in presenting delicious INDIAN FOOD. SOUTH INDIAN. INDO CHINES .TANDOORI KABAB.. AND BARBECUE FOOD. GRILLED And PANTRY. LINE COOK. AND

Souse quality and production. I take the responsibility of maintaining all the inventories required for food department. I also take charge of training department related to food and training chefs and cooks for following procedures and rules while preparing healthy, delicious food along with quality. I take the responsibility of assigning menus for the day and present different variety menus on difent days which attract customers.

Responsibilities:

As a chef I took the responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner. I also managed a team of 30 cooks and I was reporting to chief chef. I was appreciated for establishing clear rules and regulations while making dishes which helped the team mates to follow guidelines and prepare healthy delicious dishes.

Chef de party July 2008 – Sep. 2009

2. HOTEL MOTI MAHAL DELUX Nariman point Mumbai (INDIA)

Responsibilities:

Took the responsibility of entire dish making process along with 30 cooks and delivered quality, delicious dishes. I specialized in making Chinese dishes and sea foods in the restaurant which was favorite dish among customers visiting the restaurant.

Demi Chef de Party March 2007 – May 2008

3. HOTEL PERSIAN DARBAR Bandra Mumbai (INDIA)

Responsibilities:

As a cook I was assigned the responsibilities of making dishes mainly sea foods and meats. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of Western Dine. Apart from non-vegetarian also expertise in making vegetarian dishes and was assigned the task of making side items using vegetables and fresh fruits juices of various varieties. I used my innovative style in making the fresh fruit juices by adding heath complements like herbs and spices which adds apart from health taste and flavor.

Demi Chef de Party July 2006 – January 2007

5. TASKO CATERING SERVICES Andheri (E) Mumbai (INDIA)

Responsibilities:

I got training under the direction of chef and assisted in making dishes and juices of varieties. I also learnt about the important of quality and healthy food preparation by attending a workshop conducted by chief chef in the restaurant.

Training Achieved:-

Done institutional training in HOTEL TAJ LAND AND LIMITED from Mumbai (INDIA) in F&B Service and Indian Cook and Tandoor for 6th month

Passport Details :

Passport Number : P 3358431

Palace of issue : SINGAPORE

Date of issue : 30/ 09/ 2016

Date of Expiry : 29 / 09 / 2026

Total years of experience: 17 years

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