Indian chef
Resume:
Kamal Singh
Bidet, masseur - Mohan dish Indian Restaurant Sapporo
Toronto, ON
************@*****.***
Work Experience
Bidet, masseur
Mohan dish Indian Restaurant Sapporo
March 2014 to Present
Japan
Job Exposure: Banquets
Section/Kitchen: Indian &Tandoor
Duties & Responsibilities:
Report to CDP
Make Indian &Tandoori food
Making Curry, Gravies, Breakfast, Soups, Main Course, Desserts, Starters.
Speak to the guest in absence of the Chef on deciding for menus on special events.
a Taking orders from the guest directly if they have any particular preferences.
Checking the quality of the daily vegetables and supplies
Indenting supplies for the daily requirements.
Make sure the operation is smooth and problem free.
Maintaining quality of food.
Buffet standard & setup.
Making display for the buffet.
Ordering and maintaining of stock as per the requirement.
Hygiene practice.
A la Carte preparation of food.
A la Carte setup of buffet setup.
Working at the live counter.
Store pickup.
CAREERS OBJECTIVE
To achieve a position that will take advantage of my skills and experience and offer me the opportunity for increasing levels of responsibility and professional growth.
Keep strong commitment and ability to be flexible in a team environment.
To serve with sincerity and enthusiasm to best of my abilities. Also to gain excellent good will for the company and myself with dedicated work and quality customer satisfaction and service. Con.4
August 20 to Jan 20: Le-Royal Meriden Hotel. (Mumbai) Position: Commi
Hotel Information: 5 Star Deluxe Property Having 547 rooms, 171. Deluxe - 165, Suites - 63 Restaurants
(Cuisine - Indian, Continental, Asian Fusion, Oriental) and Bar, Banquet& Conference facilities, DVD, fax, voice mail,
Bidet, masseur, Jacuzzi, Sauna, Steam, Vide
Conferencing, gift shop, Butler. All major credit cards accepted Section/Kitchen: Indian &Tandoor
Duties & Responsibilities:
Report to C D P
Make Indian &Tandoori food
Handled-Ala-Cart order
Making Curry, Gravies, Breakfast, Soups, Main Course, Desserts, Starters.
Checking the quality of the daily vegetables and supplies
Indenting supplies for the daily requirements.
Make sure the operation is smooth and problem free. I hereby declare that the details furnished by me are true and correct to the best of my knowledge and belief above
Place: Mumbai KAMAL SINGH
Date: 15/3/2017
C D P
Grand Hyatt Mumbai
October 2005 to February 2014
Hotel Information: 5 Star Deluxe Property Having 547 rooms, 6 Restaurants, 7 Meeting Rooms.
Education
Secondary School
Skills
India tandoor chef (10+ years)
Certifications/Licences
Haytt hotel Mumbai
2005 to 2013
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