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Industrial Training Chef

Location:
Fereej Ibn Dirhem, Qatar
Posted:
May 22, 2020

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Resume:

BRIJMOHAN SINGH

PO BOX *****

West bay Doha Qatar

Mob -+974********

Email - adddoa@r.postjobfree.com

adddoa@r.postjobfree.com

OBJECTIVE: Seeking a position as a sous chef where I can contribute to its development using my gastronomic knowledge and organizational skills which will help contribute to the hotel’s kitchen services extensively

■ Creative Menu development ■ Staff leadership and Training

■ Food and Kitchen safety ■ Special Event planning

■ Cost containment and Reduction ■ Purchasing and Inventory Control

■ Team work and positive Attitude ■ Customer satisfaction

Professional Experience

Nov2014 TO till date

ST. REGIS HOTEL DOHA QATAR AS A SOUS CHEF

Nov2014 TO Nov.2019

ST.REGIS HOTEL DOHA QATR (Marriott group) AS A JUNIOUR SOUS CHEF

NOV2013 TO 2014

ST.REGIS HOTEL DOHA QATAR STAR WOOD GROUP OF HOTELS CHEF DE PARITIE

Nov.2011 to 28 Nov2013

CITY SEASONS HOTEL MUSCAT (OMAN) AS A CHEF DE PARITIE

Role & Responsibility:

looking after day to day kitchen operation. Ensuring maximum guest satisfaction. Consistent with Hotel standards, through planning, organizing, directing and controlling the kitchen operation and administration.

To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies. To maintain the daily Log book. Attend weekly Food & Beverage meeting and Daily operation meeting. To maintain outlet communication board, planning weekly roster, conduct monthly staff meeting and yearly staff performance appraisal.

Correct stock rotation and minimization of wastage. Looking after daily Meat, Vegetable, Fruits and store requisition according to kitchen operation. Supervising kitchen staffs for preparation and making sure that the job are performed in very hygiene condition.

Well exposed and experience in International cuisine and various kind of banquet such as a set menu, buffet, silver service & cocktail party act.

MAY 2007 TO 19NOV.2011

METROPOLITAN HOTEL DUBAI AS A CHEF DE PARTIE

Role & responsibility:

Responsible for preparing and presenting of ala carte and fine dining restaurant and assisting with banquet. Ensure that the standards of hygiene are maintained and improved where possible. Training and development of commis chefs. Insuring correct stock rotation & minimization of wastage. Assisting other areas of the kitchen when require

08OCT.2006 TOMAY2007

METROPOLITAN HOTEL AS A DEMI CHEF DE PARTI

01Apr. 2004 TO Oct.200

METROPOLITAN HOTEL DUBAI AS A COMMAI -I

1ST JAN.2003 TO 20 mar.2004

JAI MAHAL PALACE HOTEL JAIPUR INDIA TAJ GROUP OF HOTEL AS A TRAINE CHEF

Underwent a six month in Industrial Training in the Food Production department in K.K.ROYAL DAYS INN (Days Inn Group) Jaipur-Rajasthan- India

Personal Details

Date of Birth : June22 ‘1979

Marital Status : single

Language : English - Hindi

Nationality : Indian

Interest& Hobbies : Cooking & Music

Passport Details

Passport Number : L 3319873

Date of Issue : 15/07/2013

Date of Expiry : 14 /07/2023

Place of Issue : Muscat Oman

Qualification

B.SC.( Agriculture Faculty) Birla constt collage Srinagar Garwhwal Uttaranchal India

Higher Secondary from (U.P Board) India ‘1998 with 2nd division.

Professional Qualification

Diploma in Food Production from THE HOTEL SCHOOL Jaipur - Rajasthan – India.

Diploma in Food Production from EDUCATIONAL INSTITUTE OF THE AMERICAN HOTEL & LODGING ASSOCIATION. Jaipur - Rajasthan – India.

Added knowledge:

Underwent a six month in Industrial Training in the Food Production department in K.K.ROYAL DAYS INN (Days Inn Group) Jaipur- Rajasthan- India

Training Certificate

Johnson Diversey Gulf FZE Basic Food Hygiene Training

Telephone Skills Training

Civil Defense

Leadership and Motivation Training

Handling Complaints Training

Received star of month of September 2015

Received BEST EMPLOYEE award in the month of March ‘2007

I hereby declare that the above information’s are true and correct to the best of my knowledge and belief.

Brijmohan Singh



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