Curriculum Vitae Of Raju Singh

Contact Information: ac9vpg@r.postjobfree.com

Mobile-+965******** (resident no), +918*********-whatsup and imo

Skype Id-rajuraju6819.(available all the time ).

Permanent Address: 26/A Sree Mohan Lane Kolkata-700026(India)

Present Address:Jabriya block1A, Street 8, building no18,flat 2,kuwait.

Career Objective:To work as a dedicated professional executive chef in the Hotel Industry, and keep adding value to myself & the organization I am working forMy passion is making exotic dishes from all over the world.

Work Experience

1.EMPLOYER : PURE KWT LTD .(KUWAIT)

POSITION :EXECUTIVE CHEF(2019/01/05 TO present).

Responsibilities: promptness, freshness and quality of dishes.

Coordinating cooks' tasks.

Implementing hygiene policies and examining equipment for cleanliness.

Designing new recipes, planning menus and selecting plate presentation.

Reviewing staffing levels to meet service, operational and financial objectives.

Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.

Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Setting and monitoring performance standards for staff.

Obtaining feedback on food and service quality, and handling customer problems and complaints.

promptness, freshness and quality of dishes.

Coordinating cooks' tasks.

Implementing hygiene policies and examining equipment for cleanliness.

Designing new recipes, planning menus and selecting plate presentation.

Reviewing staffing levels to meet service, operational and financial objectives.

Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.

Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Setting and monitoring performance standards for staff.

Obtaining feedback on food and service quality, and handling customer problems and complaints.

2.EMPLOYER :Royal Caribbean cruise Ltd .(USA)

POSITION :Chef de parte (2016/02/06 TO 2018/12/28).

Responsibilities: prepare food as usph standards .

Make hot and cold food as per customer menus instruction.

Maintain the proper temperature and nutrition value of all hot and cold section food.

Maintains the proper sanitation,cleanliness and hygiene of kitchen.

To produce food to a high standard as directed by the executive Chef

To be responsible for the day to day preparation and serving of food, ensuring that it is freshly made and presented in the most attractive manner according to the menu in place.

To be responsible for the replenishment of service counters hot and cold as customer demand requires

To be responsible for all food items that are stored, prepared, cooked, displayed and served at the right temperatures and to monitor daily temperature records.

To be responsible for the correct stock rotation of all food supplies

To maintain effective portion control as requested by the executive chef .

Duties : Prepare ingredients for cooking, including portioning, chopping, and storing food.

Wash and peel fresh fruits and vegetables.

Weigh, measure, and mix ingredients.

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Prepare cold foods.

Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently.

Monitor food quality while preparing food.

Set-up and break down work station.

Serve food in proper portions onto proper receptacles.

Wash and disinfect kitchen area, tables, tools, knives, and equipment.

Check and ensure the correctness of the temperature of appliances and food.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.

Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.

Ensure adherence to quality expectations and standards.

Stand, sit, or walk for an extended period of time or for an entire work shift.

Perform other reasonable job duties as requested by Supervisors.

Name of few dishes:- main course – Beef Willington, lamp kabab, beef steak, lobster (butter fry), farota, pizza all, lasagna all, sea bass, penne pasta, salmon baked, rice pilaf etc.

Soup – minestrone,squash soup,peas soup,French onion soup etc.

Appetiser – empanada, frog leg fried, egg plant, etc. .

Break fast – American and English breakfast, fresh egg as per customer choice, scrambled egg bacon,fatata, pancake, waffles, poached egg with hollandaise sauce, chicken patty, sausages, baked bean, corn beef, curving ham and corn beef etc.

2.EMPLOYER :DYNOCROP INTERNATIONAL L.L.C (Afghanistan)

POSITION : LG4 lead Cook ( 2010/02/02 TO 2015/11/25).

3.EMPLOYER: ALFANAR TRD LTD (SAUDI ARABIA)

POSITION: COOK (2007/03/19 TO 2009/11/02).

4.EMPLOYER: GOURMET KITCHEN ( TANZANIA,EAST AFRICA).

POSITION : TRAINEE COOK (2006/11/25 TO 2007/02/27).

Education and Training :

Education :

2007 3 year diploma in Hotel management &Appliednutrition.

2004 B.sc ( General ) From Calcutta University ( II Class) .

Training :

2016 Basic STCW safety4 certificate completed .

2016 Crowd management certificate completed

2010 Safe Serve certificate from American Hotel & Motel Association.

2005 6 month industrial training in F & B ( Production& service), Housekeeping, &Front office Department from Clark’s Group of hotels .

2004 Casual training in Hotel Hyatt Kolkata(1month) .

2004Casual training in Hotel ITC Sheraton Kolkata (1 month) .

2003 Casual training in Hotel ITC Sheraton Kolkata (1 month).

Additional Skills

LANGUAGE SKILLS

Language Speaking Listening Reading Writing

English Fluent Fluent Fluent Fluent

French Basic Basic Basic Not At All

Bengali Well Fluent Fluent Well

Hindi Fluent Fluent Fluent Fluent

Computer training and expertise :

1) SAP

2)MS Office(MS Word, MS Excel(Advance), MS PowerPoint)

3) Windows 98 to Windows7

4) C.R.M ( Customer Record Management its Parts of SAP ).

5) Food production Management

Details of cooking and associated skills:

Core Responsibilities

Summary:

I have abilities to cook in all areas of cooking including Banquet, restaurant (a la carte, table d’hôte or buffet menu), room service and coffee shop according to follow the service like English, French and Russian services menu. I have the ability to handle latest cooking equipment and tools like stoves ex – dry oven, steam oven microwave tilled pan, steamers, boiling pans, deep fat fryers, hot plates grills & salamanders contact grills fry plates masher etc. I have good knowledge of cost control like I follow the procedure of receiving supplies(checking quality and weight), storing of food properly, food preparation -Mise-en-place, cooking, portion control, control of waste and sell. Menu planning, maintaining duty chart and inventory. I have good skills at food preparation. I do my Job with sincerity. I have good food presentation skills as well I am well disciplined and can take the pressure associated with this job.

ADDITIONAL INFORMATION:

Nationality- Indian .

Passport no- N3501485

Married status- married.

Height -168 c.m .

Weight- 72k.g .

Eye -6.5 (Both eye’s) .

HOBBIES: Passion of making different kind of foods .

EXTRA CURRICULAR ACTIVITIES: Play in cricket, gym, Internet chatting.

Date-21/06/2019 Raju Singh

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