SINGH

HOTELIER

HEAD CHEF

GURVINDER

As someone who identifies the

needs of guests for memorable

experiences, I am committed to

high quality service that

ensures costumer delight

P E R SONALITY H I GHLIGHTS

• Cheerful

• Neat and well-organised

• Motivated

• Collaborative and efficient

• Diligent

CONTACT DETAILS

Centara Villa Phuket,

THAILAND

adj247@r.postjobfree.com

+66(0)851388121

To show excellent results through my versatile skills and experiences in the food industry with dedication, passion and never give up attitude in comparable creative industry OBJECTIVE

Hotel Management from Hemwati Nandan Bahuguna Garhwal University

Year: 2005-2008 Grade: A

EDUCATION

Head Chef Centara Villa Thailand At Present.

● Experience of 12 years with all day dining, banqueting, specialty Indian and modern Indian restaurants as well

● Huge experience in high volume production and catering like Indian weddings and corporate events

● In-depth ability to interpret and work within pre-established budget. Skilled in handling the guest demand and request

● Qualified, creative and professional in designing menus

● Part of pre-opening team member

● Deep knowledge of maintenance and care of culinary facilities, equipment, supplies, materials and hygiene

● Fully responsible for the look after Kitchen and service team

● Dealing with the suppliers to get fix deal with a profitability as well quality product.

● Responsible for team managing, recruitment, hiring, training, development, evaluation,

Achievements

•Improved efficiency of employees providing the tools and training within a pre-opening to set the standard.

•HACCP (Hazard Analysis and Critical Control Points )achieved 89% for 1 year 2019

•Improved the GSS (guest service score ) for guest satisfaction for breakfast 94% Lunch 89% & dinner 90.5% I within Thailand centara group .

•Brand standard audit achieved 2018- 93 %, 2019-92.5%

• Specialty theme buffet - Valentine’s Day, Songkran’s Day, Mother’s Day, Father’s Day, Loy krathong, Christmas, New Year event. Planning for the menu with reasonable cost & profitable menu.

•Maintained the food cost overall a year 31%.

•Revenue ahead of budget 3.4% from 2018

•Certified Servsafe Food handler from ANSI as well International PROFESSIONAL EXPERIENCE

OTHER I NFORMATION

Proficient in English and Hindi

Working knowledge of MsWord,

MsPowerpoint and Micros

AJAY

HTELIER

RESTAURANT

MANAGER

KUMAR

As someone who identifies the

needs of guests for memorable

experiences, I am committed to

high quality service that

ensures costumer delight

P E R SONALITY H I GHLIGHTS

• Cheerful

• Neat and well-organised

• Motivated

• Collaborative and efficient

• Diligent

CONTACT DETAILS

OTHER I NFORMATION

Proficient in English and Hindi

Working knowledge of MsWord,

MsPowerpoint and Micros

Centara Grand Beach Resort Phuket, THAILAND

AUGUST 2013 - 30 June 2017 Outlet Chef/Indian Chef

● Accountable for banquet event operation i.e. wedding, corporate events and theme events

● Responsible for “The Cove” all day dining operation, in-room dining and lounge operation as an Indian as well western cuisine custodian

● Assisting in menu planning, managing inventory and other kitchen supplies, applying safety measures for the staff and monitoring the kitchen hygiene

● Manage banquets controllable expenses including food cost, supplies and equipment

● Responsible to interact with guest to obtain feedback on quality and services which directly impact on Guest Voice

Achievements:

• Earned several positive customer reviews on both internal survey forms and online review platforms.

• Established mandatory customer service training program. resulting in reduction of guest complaints by 50% within 6 months of program launch.

• Manage department controllable expenses including food cost, supplies and equipment

Radisson Suites Bangkok Sukhumvit, THAILAND

15 MAY 2013 - 7 AUGUST 2013 / Indian chef

• Setting up the kitchen operation process and menus.

• Accountable for all day dining kitchen operations, setting up SOPs and menus

• Responsible to establishes and maintain healthy relationship with team

• Worked directly with food vendors to ensure the best market price of goods ordered

Achievements

• Earned several positive customer reviews on both internal survey forms and online review platforms.

• Planned and executed Indian wedding,as well corporate events.

• Bought in Business from local Indians by building a good rapport with officers at the Indian embassy.

• Increased outdoor catering by constantly keeping in touch with other foreign embassies (Singapore, Malaysia, Indian embassy) . SINGH

GURVINDER

HOTELIER

HEAD CHEF

As someone who identifies the

needs of guests for memorable

experiences, I am committed to

high quality service that

ensures costumer delight

Centara Villa Phuket,

THAILAND

adj247@r.postjobfree.com

+66(0)851388121

As someone who identifies the

needs of guests for memorable

experiences, I am committed to

high quality service that

ensures costumer delight

P E R SONALITY H I GHLIGHTS

• Cheerful

• Neat and well-organised

• Motivated

• Collaborative and efficient

• Diligent

CONTACT DETAILS

OTHER I NFORMATION

Proficient in English and Hindi

Working knowledge of MsWord,

MsPowerpoint and Micros

Sheraton Krabi Beach Resort Krabi, THAILAND

19 MAY 2011 - 13 MAY 2013

● Responsible for Indian restaurant called “MALATI” and daily smooth operation

● Responsible for overall kitchen operations which include Banquet, Indian Restaurant and IRD

● Responsible to maintain quality, standard and budgeted food cost

● Responsible to conduct 30 minute training and daily briefing for team

● Attending regularly food, safety and hygiene classes and implementing that in our day to day work.

Indian Restaurant Group (Choti Vala & Sanjha Chula) Bangkok, Thailand

1 FEB 2010 - 30 APRIL 2011

• Responsible for quality production, Fine dining then Banqueting.

• Responsible for raw material Requisition

• Assisting chef with training plan and schedules.

• Responsible for whole kitchen team

• Responsible for food quality production, accuracy of Mice en Place and quality check

• Daily Temperature checks Control of fridges and freezers.

• Responsible for hygiene

SINGH

GURVINDER

HOTELIER

HEAD CHEF

Centara Villa Phuket,

THAILAND

adj247@r.postjobfree.com

+66(0)851388121

Spearmint Hotel Sandhya Hyderabad, India

1 SEP 2009 - 15 JAN 2010

• Responsible for food quality and standards.

• Responsible for buffet and A; LA Carte.

• Responsible for food hygiene and food storing temperature

References will be provided upon request

Contact this candidate