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Professional Experience Food

Location:
New Delhi, Delhi, India
Posted:
January 21, 2018

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(JASPAL SINGH)

(A-***, A-block, street no-** mahavir enclave part-II new Delhi)

M. NO. +91-880*******)

(E. MAIL: ac34c7@r.postjobfree.com)

(CAREER OBJECTIVE)

To be in appositions in a result oriented company that seeks an ambitious and career conscious person where acquired skills and education will be utilized towards continuous growth and advancement.

(APPLICATION FOR THE POST OF EXECUTIVE CHEF SPECIALTY INDIAN CUISINE)

(STRENGTH)

Strong organizations and into personal skills excellent listeners and quick lamer level headed and down to earth benevolent leader and good team reader.

(EDUCATION QUALIFICATION)

10th passed from u.p. board

(ADDITIONAL QUALIFICATION)

01 year Diploma in hotel management food & B production in 2015-16.

6 month course in basic knowledge of computers

(PROFESSIONAL EXPERIENCE IN THIS FIELD)

PRESENTLY WORKING WITH SHAI JEERA CHAIN OF INDIAN FOOD VENTURE SECTOR 12 DWARKA NEW DELHI AS AN HEAD CHEF FROM 01 JAN. 2017 TO TILL DATE

THE BRISTOL HOTEL 5* SIKANDER PUR GURGAON HARYANA 07TH JANUARY 2011 TO 28TH NOV 2016. 122 ROOM 03 F&B SPECIALTY RESTAURANT 02 BAR AND LARGE BANQUIET FACILITY)

As a chef de cuisine Coffee shop buffed menu day to day change specialty north Indian & awadhi cuisine (zaffran) ala cart menu lunch & dinner time to time food festival in curry & kebabs.

KEBAB COUNTY DLF CYBER CITY GURGAON (HARYANA) AS A KITCHEN HEAD CHEF (INDIAN MUGHALAI KITCHEN) (30TH JULY 2009 TO 25TH DEC. 2010)

150 cover specialty north Indian & awadhi cuisine & bar day to day lunch buffed menu change & time to time food festival dinner menu was only ala cart.

THE GRAND 5* HOTEL NELSON MANDELA ROADVASANT KUNJ PHASE II NEW DELHI AS A CHEF DE PARTIE 05TH JANUARY 2008 TO 18TH JULY 2009. 390 ROOM 04 F&B SPECIALTY RESTAURANT 02 BAR AND LARGE BANQUIET FACILITY)

100 cover specialty Indian restaurant caraway regular ala – carte menu lunch & dinner specialty regional Indian street food festival time to time.

HOTEL SAMRAT 5* ASHOK GROUP HOTEL KAUTILYA MARG CHANAKYAPURI NEW DELHI AS A COMI CHEF INDIAN KITCHEN FROM 10TH JANUARY 2004 TO 25TH DEC. 2007.

Red chilies 200 cover multi cuisine restaurant bar & 200 to 500 pax capacity in party lawn regular ala carte menu lunch & dinner.

(HARD WORKER, HONEST, DEDICATED & SOFT SPOKEN)

MENU PLANING, BEST UTILIZED & TRANING FOR JUNIOR STAFF, KITCHEN EQUIPMENTS, SETUP IN THE NEW KITCHENS, BEST FOOD QUALITY & HYZINIC STANDARD MINIMIZE WESTEGE, FOOD QUALITY MAINTAIN BEST HANDLING IN BULK KITCHEN, FINE DINING OUTLETS, BANQUET & ALL FOOD OPRATIONS.

EXCELLENT KOOWLEDGE OF PRE OPENING INDIAN RESTAURANT AND MULTI CUISINE RESTAURANT AND HOTEL…

(PERSONAL PROFILE)

FATHER NAME DARSHAN SINGH

DATE OF BIRTH 12/DEC/1982

GENDER MALE

MARITAL STATUS UNMARRIED

NATIONALITY INDIAN

RELIGION HINDU

LANGUAGE KNOWN HINDI & ENGLISH

HOBBIES PLAYING, COOKING

PERMANENT ADDRESS VILL TOLI, P.O. JAMANIKHAL

DISTT-TEHRI GARHWAL UTTRAKHAND INDIA PIN-249122

(DECLARATION)

I hereby declare that the above information is true to the best of my knowledge and belief.

(JASPAL SINGH) (M. NO. (+91) 880*******)



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