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Chef Food Safety

Stuart, FL
July 22, 2020

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Ramandeep Singh

Senior Executive Chef

Contact: +1-786-***-****

Experienced Chef with a demonstrated experience in the hospitality industry ranging across fine dining restaurants, hotels, cruise lines and airline food.

Skills and Expertise

●People Management

●Menu Engineering

●Menu Development

●Menu Costing

●Food Safety

●Food Cost Management

Professional Experience

Grand Bohemian Hotel (Marriott Hotels) Executive Sous Chef 2020

●Complete control of the Culinary Division with F+B revenues of $1.5M.

●Responsible for the operating budget, creative direction and daily orchestration for 204 Room, AAAA Diamond Business Hotel.

●Managed culinary operations for 2 restaurants including casual and lobby lounge & IRD.

●Supervised a culinary brigade of 30+ including the sous chef executive pastry chef and an admin assistant.

DNATA Catering, Senior Production Manager, Airline catering 2019

●Responsible for inventory management, quality assurance and operational efficiency for British Airways, TAP Airlines and LATAM airlines

●Achieved a 16.1% productivity improvement in food production by implementing Lean Production Systems

●Led the Boston team to successfully acquire 5 new airlines business accounts in 2019

●Received “Blue” rating on British Airways NSF audit May 2019. Highest rating for BA NSF

●Recipient of Lean Manager of the Year award for Dnata, 2019

Gate Gourmet Halal Senior Sous Chef, Airline Catering 2018-2019

●Handled a $17 million annual turnover account for Gate Gourmet

●Managed union and non-union staff of 80 employees (including 4 Supervisors) for daily meal productions (of 7,000 meals) serving 9 airlines

●Implemented Lean initiatives that realized 16.1% improvement in manpower productivity over 6 months

●Responsible for all aspects of event and menu planning and execution for diverse events – groups of 30-200

●Managed sourcing of perishable and non-perishable supplies, demanding consistent high-quality from vendors

Chartwells Higher education - Compass Group - Barry university, Miami Executive Sous chef 2018

● Responsible for staffing, menus, purchasing, and inventory control.

●Fully responsible of Banquet food quality and casual dining with the staff of 20

●Managed four successful restaurants and successfully opened all F&B Outlets,

●Opened two comfort stations for golfers for on course dining

Norweigan Cruise -PRIDE OF AMERICA Executive Sous Chef, Cruise 2017-2018

●Responsible for delivering team’s output based on company standards, policies and directives

●Developed a highly motivated team exhibiting highest ethical standards and delivering quality services

●Reviewed and maintained time clock reports for accurate salary payout to staff

●Managed the food costing and budgeting to meet the financial plans of the organization

LSG Sky Chef Halal Sous Chef, Airline Catering 2015-2017

●Responsible for menu designing, quality assurance and budgeting for 13 flights of Emirates and Turkish Airline

●Managed a staff of 35+ members and also dealt with outside vendors

The Setai Hotel, Miami Beach Chef de Partie, F&B 2013-2015

●Designed innovative menus encompassing all elements of cuisine for up to 700 guests.

●Presented the Lightning Strike Award twice for outstanding performance

●Nominated for Leader of the Quarter; Voted Leader of the Year

Education and Certifications

●BSc in Hospitality and Catering, Institute of Hotel Management(IHM), Gurdaspur India 2007-2010


● Certificate for Judging Nestle and MAGGI Young chef talent at MANAV RACHNA UNIVERSITY.

● Letter of Appreciation from the VICE PRESIDENT OF WACS ( World Association of Chef Society).


●Certificate for attending the Molecular gastronomy lecture by master chef Dani Lopez.

●Certificate for participating in annual food fest from THE ART INSTITUTE OF JACKSONVILLE, FLORIDA USA, .

● Certificate for participating in a chocolate workshop held by CHEF CELINE PLANO (master chef callebaut chocolate), at the ART INSTITUTE OF JACKSONVILLE, Florida USA.

● Certification from - Indian Culinary Forum for Participating in The 9th International Chef Awards.

●Certification in SOUS VIDE, CUTTING TECHNIQUES, NUTRITION from American culinary federation and Culinary research academy .


● Certificate for Judging Curry Competition supported by Young Men Christian Association (YMCA) New delhi.

●Certification from- the World Association of chef society ( WACS), in recognition for generous support to the World Association of chef society.

●Certificate for Outstanding Trainee -from THE LALIT hotel ( Internship).

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