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chinese chef

Location:
New Delhi, Delhi, India
Salary:
45000₹ monthly
Posted:
June 20, 2019

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Resume:

CURRICULUM VITAE

GIRDHARI SINGH

Contact no. +91-882-***-****

@ac9nlb@r.postjobfree.com

A growth oriented, challenging position, which will use the skills and ability developed through experience and education.

Ensure consistency in hospitality standards through flexible systems and provide high levels of service.

Creation of positive and competitive work environment thus enabling better productivity and job skills.

Academic Qualification

Higher secondary in 1989 from GOVT. INTER COLLEGE KAMAND TEHRI U.P Graduate in SCIENCE from SIKIM UNIVERSITY

Professional Qualification

Three year's B, SC. B.HM Degree in Hotel Management from Sikkim University Training Profile

Underwent 1 year industrial training at hotel The Ambassador Summary

My commitment with kitchen is 18 years old.

CORE COMPETENCIES

Food & Beverage Operations

Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for sales, costs and inventory control for timely indenting of supplies.

Overseeing all aspects of Kitchen management including menu-planning & monitoring food production.

Taking care of proper and maximum usage of the raw material, therefore cutting the cost and increase productivity.

Quality

Developing & implementing procedures, control systems for maintaining hygiene & quality standards.

Ensuring profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

Coordinating with operating staff for upkeep of kitchen equipment in perfect working order. Guest Servicing

Anticipating needs of the most discerning international and domestic travelers, both business and leisure and providing customized services.

Facilitating the guest feedback system. Ensuring customer satisfaction by achieving delivery of service quality norms.

Strategizing policies & procedures in the operating systems to achieve greater customer delight.

Reviewing the guest feedback data collected to attune the business strategies as per the guest requirements & expectations.

Specialty cuisine Chinese

Also well knowledge of Indian cuisine and Thai cuisine Management/ Training & Development

Imparting appropriate in-house training on Service Excellence and Teamwork to provide support to the kitchen staff.

Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels.

Screening new joiners and & implementing of the various training modules across all levels of staff.

Assessing competencies and suggesting refresher trainings. Current Assignment

Presently working as a executive sous chef with fortune house restaurant in NIT 3, Faridabad. Worked as a Head Chef at maharaja palace Hotel & restaurant in Riyadh Saudi Arabia since Jan 2016 to jan. 2018 2 years

Worked as Sr. chef de parties with the Metropolitan NIKKO Hotel and Spa, New Delhi. IT IS A FIVE STAR DELUX PROPERTY (NIKKO INTERNATIONAL HOTEL GROUP) IN C. P. NEW DELHI, INDIA

Joined on 22

nd

July 2011. till 09 Oct. 2015 4 years

Took care of Chinese kitchen as senior chef de partie serving Chinese and oriental food and Avant Grade Cuisine Alongside in Room Dining.

Changed Menu for the outlets twice. Received accolades from the guest for menu selection, presentation and innovation.

Responsibilities Include:

Coordination / Liaison with different department to ensure proper communication and maintain quality services offered.

Mentoring and Counseling: Involved in mentoring and on the job training of new joiners and fellow colleagues of the department. General Administration: Efficient in handling the overall administration of the organization with facilitated adherence to automate and streamline process

Training:

o Training activities: Involved in the training processes for the department- am responsible for the technical training of the operational trainees which involves preparation of training schedules, organizing and taking theoretical and practical sessions and maintaining training records.

o Responsible for handling duty roasters and volume of operation.

Guest / Public Relations: Interact with guests on a regular basis to

Understand and implement their requirements.

o Manpower and resource organization: Proficient in planning and organizing

manpower and resources for the success of day-to-day operations.

Quality Control: Ensuring quality standards are maintained in all spheres of operation.

Making the buffet menu of the restaurant.

Responsible for the entire cost component related to food.

Training team members for the ongoing and new menu.

Maintaining competitive food cost and food quality standards.

Responsible to maintain hygiene in the section.

Ensuring quality standards are maintained in all spheres of operation.

Developing SOPs to improve operation and standardizing of recipes. Worked as senior chef de parties with Bay view hotel group Malta /Spain Europe from July 2008 to till 2010.IT IS A FIVE STAR HOTEL CHAIN 2 years Worked as Head Chef with Little Dragon Restaurant Group Kuwait, Kuwait from 22 nov 2000 till 10-06 -2007 6 years

serving city best especially Chinese food

Attainments

Demonstrated continuous effort to improve operations, decrease turnaround times, streamline work processes, and worked cooperatively and jointly to provide quality seamless customer service.

Role Model of the Hotel in Food Production for the first quarter of the year 2008-09.

Adroitly worked in the food festival with the various celebrated chef:

-Worked with Chef CHARLES at Malta airport Europe in oriental and euro food festival.

-Worked with Chef young leu in Asian Food Festival at Kuwait. Kuwait Achievement awarded Employee of the Year byMetropolitan Nikko hotel a chain of World great hotel. New Delhi India

Worked as Chef de parties with COPPER CHIMNEY International restaurant chain Bombay/ Delhi INDIA

from 22-1-1995 to till12-11-2000 6 years

Worked in THE AMBASSADOR HOTEL AS A CHEF. BOMBAY /NASHIK A 5* PROPERTY Responsibilities

Report to the Executive Chef or corporative chef.

Supervise the misa-en-place & other preparations in the department. Help Sous Chef in preparing the duty roaster.

Ensure all food products are qualitative & adhere to the standard. Preparing guests order as per their needs.

Guests’ interaction and their feedback.

Proper utilization of available resources

To handle a team of colleagues.

To provide the job-related training to the colleagues. Personal Dossier:

Father's name: Mr. K. S BAROLI

Date of Birth: 10TH Nov 1971

Permanent Address: Badarpur NEW Delhi

DECLARATION: I hereby solemnly declared that the above-mentioned details are true to the best of my knowledge.

Place: Delhi

(Girdhari Singh)



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