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Management Training

Location:
United Arab Emirates
Salary:
12000
Posted:
November 14, 2017

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BHARPOOR SINGH

Mobile No: +************

Skype ID: chef.singh1

Email ID: ac3be2@r.postjobfree.com

ac3be2@r.postjobfree.com

ac3be2@r.postjobfree.com

Professional Summary

EXPERIENCED Bakery / Pastry Chef with over 11 years of experience of creating and serving wondrous pastry treats in an array of eating environments. Adept at adapting to regional tastes and various diets. Holds a range of certifications for handling food and talents working IN HOTELS, RESORTS, RESTAURANTS and Large Banquet events. With comprehensive skills & knowledge in Strategy planning, budgets, Kitchen operations, quality assurance, Training & development, Menu planning and implementation.

Overview

Experience in Star Hotels/Resorts.

Worked with leading hotels, resorts, and fine dining and specialty restaurants in India and GCC countries.

Handled operations for Fine Dining service, exclusive high profile group EVENTS (Chain De Rotisserie) and large scale catering of over 2000 guests.

In depth expertise in monitoring production operations with focus on cost control, enhancing efficiency, optimizing resources.

Expertise in Classical European, International and World cuisine, including cooking philosophies and principles. Extensive knowledge of Menu planning

Specialist in portion control, presentation & packaging to maintain profitability.

Proficient in people management and directing teams for maintaining quality standards while adhering to compliances as per the country’s and companies stipulations. Proficiencies

HACCP procedures

Time management

Hygiene and safety procedures

Portion control

Stores Management/Vendor/Supplier Management

Maintaining profit margins/Waste Control

Production operations

Menu planning/presentation/Implementation.

Preopening.

Training and development of Associates.

CAREER HIGHLIGHTS

JA RESORTS AND HOTELS:

Ocean View Hotel (Presently working from Nov. 2013.) Presently working as Pastry chef with Jebel Ali Resort & HOTEL (JA Resorts and Hotels) (Ocean View Hotel), Handling effectively the entire pastry & Bakery operations. Looks after the operation related to pastry & bakery for seven outlets of the Hotel and for the products made for Oasis Beach Tower a sister concern of the Hotel. Duties & Responsibilities

Menu planning for A la CARTE & for Buffet operation.

Maintaining the minimum par stock with close monitoring of the department.

Providing training classes to team members for standard product.

Effective supervision & quality check for all the products.

Closely observing the HACCP rules followed in outlet.

Maintaining of the HACCP record.

IN-Charge of the kitchen operations in the absence of the Executive Sous Chef. JA RESORTS AND HOTELS DUBAI-UAE:

Oasis Beach Tower (Worked from Sept. 2010 to Oct. 2012) Worked as a Pastry Chef, overlooking the entire operation related to pastry and bakery of Oasis Beach tower and Bateaux DUBAI (Cruise Ship).

Oasis Beach Tower a sister concern of Jebel Ali International Hotel is the Luxury Hotel Apartment with 180 Apartments Rooms and Three outlets, Thyme (all day dining restaurant), Citrus Café, Oasis Premium Lounge, and Bateaux Dubai.

One & Only Royal Mirage, Dubai UAE: (Worked FROM NOV. 2006 TO MAY 2010) Worked as a Chef De Partie in Pastry department. Had a great exposure to the culinary field of One & Only brand as I was rotated to all the three properties (The Palace, Residence and Arabian Court) of the hotel.

One &Only Royal Mirage Hotel, Dubai 5* luxury resort with 476 rooms spread over 69 acres of land with three properties: The Palace, Arabian Court, and Residence & Spa. The Imperial Hotel, New Delhi INDIA :( Worked From May 2004 to Oct. 2006). Worked as Commis 1 in the pastry and bakery kitchen of the hotel. A Five Star Luxury Property Having 235 world class Suites and 6 Speciality outlets (The spice route, 1911 bar, 1911 restaurant, Daniel’s Tavern, The Atrium, Patiala Peg, San Gimignano-Italian restaurant and La Baguette). HOTEL QUALIFICATION

COMPLETED THREE Years training at Imperial Hotel, New Delhi, India. Completed Three Years Apprenticeship Training From Veer Savarkar Basic Training Centre PUSA New Delhi.

TECHNICAL QUALIFICATION:

Certified PIC Level 3

Basic Food hygiene

First Aid Training

EDUCATIONAL QUALIFICATION

Passed 10+2 from Himachal Pradesh board academic year 1998-2000.

Passed board exam from Himachal Pradesh board in the year 1998 PERSONAL DETAILS:

Nationality: Indian.

Sex: Male.

Marital status: Married.

Languages Known: Hindi and English.

Hobbies: Fine arts.

Passport no: L2496403

PERMANENT ADDRESS:

V.P.O Nagehar, Tehsil Baijnath, Distt.Kangra, Himachal Pradesh Refrains-

Julien Laronde

Executive pastry chef at

Email Add .-ac3be2@r.postjobfree.com

Phone no-0097339300544

Alexander Fries

Executive chef at Steigenberger Hotels and resorts Email ac3be2@r.postjobfree.com



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