Chef de partie

Inderpal Singh Saggu ~ Page * of *

Inderpal Singh Saggu E: ****************@*****.*** T: (011**-***-***-*** PROFILE

A creative, performance driven Chef with experience within eminent international restaurant and hotels, preparing exceptional international cuisine. Proven leadership skills with a strong commitment to maintaining a safe and efficient kitchen environment. Continuously seeking to increase knowledge of the latest and new culinary trends. Advanced Fine Knife Art Skills ~ Food Garnishing and Embellishment ~ Western Cuisine ~ Guest Management Team Management ~ Leadership and Training ~ Bulk Food Logistics and Preparation PROFESSIONAL EXPERIENCE

Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet Marriott Executive Apartments, India Demi Chef de Partie (March, 2019 - Present)

• Coordinate with the Senior Sous Chef; following instructions and recommendations to complete assigned daily tasks

• Supervise the junior chefs; assisting and encouraging team members to achieve their potential

• Complete daily food preparation in-line with quality standards

• Produce gourmet dishes in accordance with deadlines

• Ensure that the production, preparation, and presentation of food is of the highest quality at all times

• Check the quality of raw and cooked food products to ensure that health and safety standards are met

• Develop an awareness of all menu items, their recipes, methods of preparation and presentation standards to ensure quality service and the highest levels of guest satisfaction

• Estimate the daily production needs and order inventory

• Monitor the operating and food costs on an ongoing basis

• Follow health and safety protocols for the proper handling and storage of all food products including, monitoring the expiry dates and freshness of the stored food items

• Review menu items, adding and removing dishes

• Manage hygiene, safety and correct use of equipment and utensils

• Operate and maintain equipment; reporting any malfunctions to the engineering department

• Establish and maintain effective inter-departmental working relationships and ensure effective communication between staff members

• Assess quality control standards and adhere to hotel’s service standards

• Responsible for the Brand Standard Audit documentation and administering all file documentation

• Collate daily reports and advise senior management of any issues Kitchen Trainer (March, 2017 - February, 2019)

• Managed the administration of all documentation for Brand Standard Audit

• Organized training in the kitchen and co-ordinated off operational duties

• Collected feedback from the guests and implemented improvements to ensure complete customer satisfaction

• Oversaw the setting up of live stations and held responsibility as the key member of the banquets team during breakfast operations

• Played a vital part in major events hosted by the organization and liaised with the external catering groups

• Designed and presented work strategies to fellow associates at the monthly departmental meetings Michael Mina, USA

Line Cook (November, 2015 - November, 2016)

• Prepared high quality dishes for service and the garde manger in a timely manner at the award winning restaurant

• Organized ingredients for main course dishes - mise-en-place

• Created sauces and dips

• Set up and stocked the kitchen stations with supplies

• Cooked seafood items and appetizers as required by service

• Assisted the Head Chef to develop new dishes for the menu

• Verified the sanitation procedures in the kitchen Inderpal Singh Saggu ~ Page 2 of 2

Inderpal Singh Saggu

Mumbai Airport Lounge Services, India

Commis Chef (July, 2014 - November, 2015)

• Explored and created various national and international dishes and cuisines

• Prepared and garnished salads, appetizers, and other dishes for service

• Set up and prepared daily breakfast menu dishes and the buffet

• Organized and participated in food festivals in the lounge

• Collaborated with the chefs on new dishes for the a la carte menu

• Managed and maintained inventory control on a weekly basis Hyatt Regency, India

Prep Cook (December, 2012 - March, 2013)

• Practiced safe and hygienic processes to prepare recipes using meat, seafood, poultry and vegetables with garnishing and presentations ready for serving to guests

• Set up work stations and collected all necessary supplies to prepare menu dishes

• Managed storage and inventory of the ingredients within the kitchen

• Followed the closing checklist for kitchen stations

• Liaised and collaborated with the food & beverage department, bars, banquet and the coffee shop of the hotel EDUCATION & CERTIFICATIONS

Kohinoor College of Hotel and Tourism Management, India (August, 2011 - May, 2015)

• Bachelor Degree - Hospitality Management

Lords Universal College, India (August, 2009 - May, 2011)

• Higher Secondary Certificate

Swami Vivekanand High School, India (September, 2008 - June, 2009)

• Secondary School Certificate

Additional Courses

• Specialized Fruit Carving Course (2012)

References available upon request

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