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Chef Food

Location:
Dubai, Dubai, United Arab Emirates
Salary:
2200$
Posted:
December 15, 2018

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Resume:

Mukesh singh

Current address: Wafi accommodation

Muhaisanah-2,near sonapur

Dubai(UAE)

Email: ac7y4a@r.postjobfree.com

Contact:+971*********

Personal Skills

Leadership skills

Attention to details

Quick Learner

Hardworking

Additional Knowledge

Knowledge about Traditional authentic Indian and modern fusion Indian cuisine

Knowledge about Basic computers and internet

Languages

English

Hindi

Passport Details

Passport No: J3149652

Date of Issue: 11/11/2010

Date of Expiry: 10/11/2020

Place of Issue: Dehradun

Personal Details

MUKESH SINGH

Date of Birth:3rd July 1991

Permanent Addresses

Loyal dogi post office

Gullar district

Tehri gharwal,Uttarkhand

Dehradun(India)-240832

Gender: Male

Marital Status: Married

Nationality: Indian

Religion: Hindu

Objective

To succeed in an environment of growth and excellence and earn a job which provides me job Satisfaction and self-development and help me achieve personal as well as organization goals.

Education

Higher educational schooling (10th pass)from Uttrakhand board India

2008

Summary of Experience

Worked with 3 Michelin star restaurant,international hotels, Indian hotels

Total of 9+ years of Industry experience.

Hands on experience in North Indian, basic European, western, Asian & south Indian cuisine.

Knowledge about menu planning and standardizing the recipes cards.

Knowledge about hygiene and sanitation (HACCP )

Able to priorities needs, put first things first properly manageable

Able to work trendier with other depts.

Passion personality and positive attitude.

Achievements

Recognized & Certified for commitment to standard of excellence at Raffles Dubai

Certified for completing food hygiene training at Raffles Dubai

Work Experience

Current Employment:

Raffles Hotel Dubai (UAE)

Duration from 3rd march 2017 as Deme Chef De Partie of main kitchen and banquet.

Job Responsibility:

As aresponsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

•Support the Chef de Partie or Sous Chef in the daily operation and work

•Work according to the menu specifications by the Chef de Partie

•Keep work area at all times in hygienic conditions according to the rules set by the hotel

•Control food stock and food cost in his section

•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions

•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Previous Employment:

Raffles Hotels Dubai(UAE)

Duration from 3rd Nov 2015 to 3rd March 2017as Commi-I of main kitchen and banquets.

Job Responsibility:

As a my responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

Support the Chef de Partie or Sous Chef in the daily operation and work.

Work according to the menu specifications by the Chef de Partie

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in his section

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Previous Employment:

The Oberoi Nariman point Mumbai

Duration from 17th Oct 2014 to 16st Oct 2015 as Commi for Tandoor and Indian curry Kitchen in 3 Michelin Star Restaurant Ziya Outlet

Job Responsibility:

Ensure the consistency in the preparation of all food items for a la carte menus according to Chef recipes and standards

Actively share ideas, opinions and suggestions in daily shift briefings

Ensure all kitchen Colleagues are aware of standards and expectations

Making everyday Marinations, Tikkas/kebabs, processing meat as per requirement)

Liaise daily with Outlet Chefs to keep open lines

Continually strive to improve food preparation and presentations

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Have full knowledge of all menu items, daily features and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

Other duties as assigned

Best western sahil Hotel (Mumbai central)

worked as Demi chef de partie Duration from 15th Mar 2014 to 10th Oct 2014

Job Responsibility :

Ensure achievements daily and monthly expense,Targets for the specific outlet assigned par stock and inventory management uphold guest service satisfaction indices as per the hotel benchmark standards uphold the quality assurance standards of the outlet manage and monitor the stock of kitchen tools assigned to the section Adhere to the standard operating processes of the outlet Manage and supervise the clearance of utilized dishes from clearance station by pot washer Supervise and train the Hotel operational Trainees assigned

Intercontinental Hotels (Mumbai Marine drive)

Worked as Commi in The Kebab Corner Outlet from 19th Dec 2012 to 17th Jan2014

Job Responsibility:

Support the Chef de Partie or Sous Chef in the daily operation and work

•Work according to the menu specifications by the Chef de Partie

•Keep work area at all times in hygienic conditions according to the rules set by the hotel

•Control food stock and food cost in his section

•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions

•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Ramee guest line (Juhu Mumbai)

Worked as Indian section commi-I in The Mrichi outlet Duration 16th Nov 2011 to 14th Dec 2012

Job responsibilities: Reporting to sous Chef. Handling Indian, Tandoor & Butchery section (making salads, Chutneys, Marinations, Tikkas/kebabs, processing meat as per requirement). Taking monthly closing and opening inventory perishable and non-perishable items, helping to control the food cost.

Picasso Restaurant(Goregaon Mumbai)

Worked as commi-II in Indian & Tandoor section

Duration: 1st Jan 2011 to 14 Nov 2011

Grandway Restaurant & Bar Batala (Punjab)

Worked as commi –III in Indian and Tandoor section Duration: 15th Jun 2009 to 5th May 2010

Kumar International Hotel(Amritsar,Punjab)

Worked as Asst cook from 1st May 2008 to 7th may 2009

References

Coetsee John Croucamp- Sous Chef Raffles Dubai

Email. ac7y4a@r.postjobfree.com

Contact. +971*********

Benjamin koidl- Sous Chef Raffles Dubai

Email. ac7y4a@r.postjobfree.com. +971*********

In the above view of the particulars, please consider this application and give me an opportunity in our esteemed organization. If given a chance, that I would carry out my duties to your entire satisfaction.

Place :

Date : MUKESH SINGH



Contact this candidate