Sous Chef Executive
Resume:
SUNIL SINGH
EXECUTIVE CHEF
PROFILE INFO
Creative chef with more than 20 years
of experience making kitchen run
efficiently. Adept at strictly monitoring
kitchen activities and meeting health
code standards. Specialities in Main
Course. My intrapersonal skills help
keep the kitchen crew learning,
motivated, and on-point
************@*****.***
10 D MS Block, Rana ji
Enclave Najafgarh Road,
New Delhi-110043
CONTACT
WORK EXPERIENCE
Radisson
Radissson individual narsapura bangalore as a indian sous chef march 2022 to jan 2023
Tammasha
THE Fern hotel
Veeksar the Fern Hotel, Kolhapur an Ecotel Hotel
Kolhapur, as a Sous chef 2021 to march 2022
Chef THE PARTY 12-12-2010 TO 2012
Directly Reports to Executive Sous Chef.
Taking the responsibility when of outlet chef.
Responsible for setting up elaborate and expensive buffets for the restaurant.
Ground floor, Bindal Mall, Marine Drive, Sonari,
Jamshedpur as a executive chef jan 2023 to July 2024. Manage and supervise a team of chefs and kitchen
staff.
Design and execute seasonal menus, incorporating
locally sourced ingredients. Ensure compliance with food safety regulations & maintain an organized
kitchen.
Namsthe Bistro shanghai pudong meihua road1003
Indian Tandoor Thai turkesh as a Head Chef
ZAIKA GROUP ZAIKA GROUP Bokaro Steel City
Jharkhand Working as
Head chef, Jan 2015 to 2018
HAADCHAOPHAO RESORT
Address-48/3 MOO 8, KOH Phangan, Sridham,
Suratthani, 84280Thailand Indian and Tandoori Chef 10 September 2013 to 10 Nov 2015.
Indian and Tandoori Chef -20 August 2012 to 5 September 2013
Namsthe Bistro
RAMAR FOODS THAILAND CO. LTD
Hotel Tuli Imperial Nagpur
STRENGHT
CAREER OBJECTIVE
To use my good given abilities to achieve my
employer’s objective and produce quality
renowned
excellence
personal
I am specialized in hot kitchen and
Indian curry also I have knowledge
tandoor and Chinese, Thai, Turkish
work
internationally
performance
in an organization
for its
whilst gaining
satisfaction and growth.
DECLARATION
I hereby declare that all the information stated
in the resume in true and correct as per my
knowledge if there is my miss statement then I
am personally responsible for that.
(SUNIL SINGH)
Gourmet Kitchen
Moti Mahal deluxe Tandoori
COMMI-II, 2003-2005
Responsible for Lunch buffet and al a carte hot
range, with daily changing set menus
COMMI-I, 2005-2008
Responsible for Lunch buffet and al a carte hot range, with daily changing set menus
Reporting to executive chef and follow up chef orders. Follow up A la carte orders.
Handling of daily store request/Cost Controlling.
Maintaining Quality and Standards of food.
Demi Chef de Party 2008-2010
Hotel Airport Center Point
Contact this candidate