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Executive Chef Food

Location:
New Delhi, Delhi, India
Salary:
nagotiable
Posted:
October 21, 2018

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Resume:

Jaspal Singh

ac7f2e@r.postjobfree.com +91-837*******

Application for the post of head chef Indian specialty food

PERSONAL SUMMARY

An ambitious well Head Chef who is able to lead from the front by setting, following and delivering the highest culinary standards. I Jaspal Singh, possesses a passion for excellence, and I am always strives hard to improve standards and guest satisfaction. Has detailed knowledge of how to manage the duties of kitchen staff, and how to supervise their daily operations. He has a track record of maintaining food cost while ensuring high quality standards, and is always focused on operating a kitchen so that its reaches maximum profitability. In the past I worked in high- volume upscale restaurants and hotel where I am easily coped with the pressures. Right now I am looking for a suitable position with a great company that offers superb benefits and fantastic surroundings…

CAREER HISTORY

GRILLZ OF DELHI-85 covers fine Indian cuisine restaurant and bar prashant vihar New Delhi

HEAD CHEF

05/01/2017 to till date (more than 01 year)

DUTIES

Responsible of overall kitchen operation

training hiring for junior culinary team

menu planning day to day successful food operation

In charge of running a large-scale kitchen

responsible for ensuring that the restaurant operates efficiently and profitably

that its customers are given a world-class culinary experience

Sourcing and purchasing cost effective supplies and cooking equipment

Developing supervisors to culinary team

Cultivating and maintaining a positive working environment for kitchen staff

Regularly checking the quality of cooked meals to ensure that standards are met

Coordinating & supervising the activities of all cooks and kitchen staff

Maintaining a close relationship between the kitchen and other restaurants team

Reporting to owner

THE BRISTOL HOTEL GURGAON-83 rooms 24 hour world cuisine cafe, 03 specialty restaurants bar and large banquets

CHEF DE CUISINE

07/01/2011 to 28/11/2016 (05 year 10 month)

DUTIES

Assist the executive chef

Menu planning pricing food quality check

Training and cook food preparation and garnishing

Quality quantity and hygienic food serve at all time

quality and done portion size according to set by executive chef

menu planning day to successful food operation

training hiring for junior culinary team

Cultivating and maintaining a positive working environment for kitchen staff

Day to day Brief all culinary team

Overall food production Responsibility for banquet, specialty restaurant, and room service

Minimize wastage

Day to day ordering for supplier butchery, dairy, and vegetables etc.

Reporting to executive chef

KEBAB COUNTY GURGAON-85 covers fine dining north Indian restaurant and bar

KITCHEN HEAD CHEF

30/07/2009 TO 25/12/2010 (01 YEAR 05 MONTH)

DUTIES

Responsible of overall kitchen operation

training hiring for junior culinary team

menu planning day to successful food operation

In charge of running a large-scale kitchen

responsible for ensuring that the restaurant operates efficiently and profitably

that its customers are given a world-class culinary experience

Sourcing and purchasing cost effective supplies and cooking equipment

Developing supervisors to culinary team

Cultivating and maintaining a positive working environment for kitchen staff

Regularly checking the quality of cooked meals to ensure that standards are met

Coordinating & supervising the activities of all cooks and kitchen staff

Maintaining a close relationship between the kitchen and other restaurants team

Time to time food festivals

Training up new kitchen team members

Reporting To general manager

THE GRAND NEW DELHI-390 rooms 04 F&B Specialty Restaurant 02 bar and Large Banquets

CHEF DE PARTIE

05/01/2008 TO 18/07/2009 (01 YEAR 06 MONTH)

DUTIES

Preparing, cooking and presenting dishes in Indian cuisine

Managing and training any demi-chef de partie or commis for working with me

Helping the sous chef and head chef to develop new dishes and menus

Ensuring at high standards of food hygiene and follow the rules of health and safety

Monitoring portion and waste control to maintain profit margins

Utilized to junior culinary team

Check at all time quality of food and portion size

Day to day fill in the food balance seat

Reporting to the sous chef

RED CHILLI RESTAURANT AT HOTEL SAMRAT NEW DELHI-24 hour restaurant 200 covers multi cuisine restaurant bar, 200 to 500 pax party lown

COMI CHEF INDIAN KITCHEN

10/01/2004 TO 25 /12/2007 (03 YEAR 11 MONTH)

DUTIES

Help and prepare ingredients to any tasks the assistant chef de party and senior cooks

Setting up workstations with all needed ingredients and cooking equipment

Preparing ingredients to use in cooking, chopping, and peeling vegetables, cutting meat etc.

Cooking food in various utensils or grillers

Clean all the kitchen area and range

Defrosting freezers at per week

Cleaning all food pens and cooking equipments

Supporting the senior cooks

Reporting to his department of the head

ACADEMIC QUALIFICATION

01 year food production diploma in 2015-16

06 month course in basic knowledge of computer (ms word, excel, power point paint etc.)

10th passed from u.p. board in 1999

AREAS OF EXPERTISE PERSONAL SKILL

Function catering Creative flair

Staff scheduling self motivated

Specialty cooking determined to learn

Menu pricing Good communicator

Team building skills hard worker, honest

Buffet food dedicated & soft spoken

Supervising shifts

Cooking procedures

Portion control

CORE CUISINE SPECIALIST

Curry Punjabi, North Indian, Mughlai, Lacknowi Also Good Knowledge and Handle Multiple Outlets…

PASSPORT DETAILS

Passport No. M6822152

Date of issue 16/03/2015

Date of expiry 15/03/2025

Place of Issue Dehradun Uttrakhand India

PERSONAL DETAIL

Father’s name Late. Sh. Darshan Singh

Date of birth 12/12/1982

Gender male

Marital status unmarried

Nationality Indian

Religion Hindu

Language knowledge Hindi, English

Hobbies making good food and travelling

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. +91-837*******)



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