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chefjitendra singh

GROUP EXECUTIVE CHEF(RAJASTHAN LUXARY GROUPS OF HOTEL)

HOTEL DEOGARH MAHAL UDAIPUR - Udaipur, Rajasthan

July 2018 to Present

Hotel Deogarh mahal deogarh is a 81 room 60 room in mahal and 17 tent and 4

Room is fort seekh sagar and 2000 pax garden facility and royal weeding facility

EXECUTIVE CHEF

Excelling in managing 5 F & B Outlet food production with banquet & conferencing, excelled their reputa-

Tion to increase ranking in Tripadvisor as well as social media presence. Tripadvisor four ranking, extra

Activities.improving food quality score in guest satisfaction survey and monitoring on regular basis.

Maintain all the costs under budget with right procedure and policies,My team have 30 chefs,

Every week in all chefs Train program to develop Culinary Teams

Extablishing all HACCP procedure and SOP

EXECUTIVE CHEF(ITC GROUPS OF HOTEL)

HOTEL FORTUNE INN GRAZIA GHAZIABAD - Ghaziabad, Uttar Pradesh

November 2017 to July 2018

Managing day to day kitchen operations in hotel fortune inn grazia Ghaziabad

50 room hotel and two restaurant, two banquets, one coffee shop and itc group

EXECUTIVE CHEF

Excelling in managing 4 F & B Outlet food production with banquet & conferencing, excelled their reputa-

Tion to increase ranking in Tripadvisor as well as social media presence. Tripadvisor four ranking, extra

Activities.improving food quality score in guest satisfaction survey and monitoring on regular basis.

Maintain all the costs under budget with right procedure and policies,My Team had 30 chefs

Every week in all chefs Train program to develop Culinary Teams

Extablishing all HACCP procedure and SOP

BHAWNA GROUP EXECUTIVE CHEF(CLARKS GROUPS OF HOTEL)

HOTEL BHAWNA CLARKS INN AGRA - Agra, Uttar Pradesh

April 2016 to October 2017

Managing day to day kitchen operation in Hotel Bhawna clarks inn agra and bhawna

Palace agra, Hotel bhawna clarks inn is 58 room,500 pax banquet hall, 400 pax

Two restaurant, one coffee shop and roof top restaurant,Bhawna palace is 40 room property

EXECUTIVE CHEF (ROYAL ORCHID GROUPS OF HOTEL)

HOTEL RE - Bhuj, Gujarat

July 2015 to March 2016

Managing day to day kitchen operation in royal orchid bhuj and 75 room property

Two restaurant, 1 thousand pax is garden, and luxary resort in royal orchid group

Of Hotels

EXECUTIVE CHEF

Excelling in managing 6 F & B Outlet food production with banquet & conferencing, excelled their reputa-

Tion to increase ranking in Tripadvisor as well as social media presence. Tripadvisor four ranking, extra

Activities.improving food quality score in guest satisfaction survey and monitoring on regular basis.

Maintain all the costs under budget with right procedure and policies,My Team had 30 chefs,

Every week in all chefs Train program to develop Culinary Teams

Extablishing all HACCP procedure and SOP

EXECUTIVE CHEF(CHOCOLATE GROUPS OF HOTEL)

HOTEL PARK PRIME RANCHI - Ranchi, Jharkhand

July 2014 to June 2015

60 room Hotel (chocolate groups of Hotels) Luxary hotel in Ranchi city and 500

Pax banquets, two restaurant,one coffee shop, Luxary Hotel in Ranchi City,

EXECUTIVE CHEF

Excelling in managing 6 F & B Outlet food production with banquet & conferencing, excelled their reputa-

Tion to increase ranking in Tripadvisor as well as social media presence. Tripadvisor four ranking, extra

Activities.improving food quality score in guest satisfaction survey and monitoring on regular basis.

Maintain all the costs under budget with right procedure and policies,my Team had 30 chefs

Every week in all chefs Train program to develop Culinary Teams

Extablishing all HACCP procedure and SOP

EXECUTIVE CHEF

HOTEL RANG MAHAL - Jaisalmer, Rajasthan

August 2011 to June 2014

FIVE STAR HOTEL IN JAISALMER)

Managing day to day kitchen operation in Hotel Rang mahal Jaisalmer

120 room hotel in jaisalmer city (five star hotel)

EXECUTIVE CHEF

Excelling in managing 7 F & B Outlet food production with banquet & conferencing, excelled their reputa-

Tion to increase ranking in Tripadvisor as well as social media presence. Tripadvisor four ranking, extra

Activities.improving food quality score in guest satisfaction survey and monitoring on regular basis.

Maintain all the costs under budget with right procedure and policies,my Team had 45 chefs

Every week in all chefs Train program to develop Culinary Teams

Extablishing all HACCP procedure and SOP

GROUP EXECUTIVE CHEF(KANOTA GROUPS OF HOTEL)

HOTEL NARAIN NIWAS PALACE JAIPUR - Jaipur, Rajasthan

February 2010 to July 2011

Managing day to day kitchen operation in Hotel Narain Niwas palace Jaipur

Handing three hotel in kanota groups of hotel, Narain niwas palace, kanota fort, Hotel Rajmahal palace,Hotel Narain Niwas palace is 67 Room Property, 7 outlets, 3 garden,

And five star facilities available in hotel, Kanota fort is 34 Room Hotel and two garden

And Restaurant, and organized is Royal wedding, luxury Hotel, Rajmahal palace is 38

Room Hotel is specialy for wedding use,

EXECUTIVE CHEF

Excelling in managing 7 F & B Outlet food production with banquet & conferencing, excelled their reputa-

Tion to increase ranking in Tripadvisor as well as social media presence. Tripadvisor four ranking, extra

Activities.improving food quality score in guest satisfaction survey and monitoring on regular basis.

Maintain all the costs under budget with right procedure and policies,my Team had 30 chefs

Every week in all chefs Train program to develop Culinary Teams,

Extablishing all HACCP procedure and SOP

SOUS CHEF

HOTEL DEOGARH MAHAL DEOGARH - Udaipur, Rajasthan

July 2009 to January 2010

Hotel Deogarh mahal deogarh is a 81 room 60 room in mahal and 17 tent and 4

Room is fort seekh sagar and 2000 pax garden facility and royal weeding facility

SOUS CHEF

Excelling in managing 5 F & B Outlet food production with banquet & conferencing, excelled their reputa-

Tion to increase ranking in Tripadvisor as well as social media presence. Tripadvisor four ranking, extra

Activities.improving food quality score in guest satisfaction survey and monitoring on regular basis.

Maintain all the costs under budget with right procedure and policies,my Team had 30 chefs

Every week in all chefs Train program to develop Culinary Teams

SR. CHEF DE PARTIE

HOTEL GAJNER PALACE BIKANER - Bikaner, Rajasthan

August 2008 to June 2009

HRH Groups of hotel and

Chef

HOTEL DEOGARH MAHAL DEOGARH - Deogarh, Orissa

September 2007 to July 2008

Missing: Job title

HOTEL SAMODE PALACE JAIPUR - Jaipur, Rajasthan

December 2006 to August 2007

Commi 2nd Jan. 2006-Nov. 2006

Missing: Job title

HOTEL LAXMI NIWAS PALACE - Bikaner, Rajasthan

November 2004 to December 2005

FIVE STAR HOTEL IN BIKANER)

JOB TRAINEE

TAJ VIVANTA SAWAI MADHOPUR HOTEL RANTHAMBORE RAJASTHAN - Sawai Madhopur, Rajasthan

April 2004 to October 2004

INDUSTRIAL TRAINEE

EXTRA ACTIVITIVES - Mandawa, Rajasthan

October 2003 to March 2004

Royal orchid bhuj is Nepal Prime Minister stay and good feedback is food quality standard

Every food festival success in all Hotels

31st Oct. 2015 is grand celebrate is Halloween party

Last five year 45 food festival organized in different different city and different different cuisine

1000 to 2000 people catering handling smoothly

I am handling easily f & b department and operation of hotel

Good Team working all organization

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