ABOUT ME

My experience in the kitchen

working with the finest and

best flag shi hotel in Dubai.

working with different chefs in

the line from the famous and

award wining Indian restaurant

into Award wining best luxuru

hotel brand in the world .

Worked for 1 Michelin star fine

dining restaurant, interna onal

Chain hotel and resorts, overall

11 years of hospitality Industry

experience.

Menu planning, menu

Enginiering as well as

standardizing the recipes cards.

Knowledge in HACCP- food

safety and sanita on, food

safety and hygiene.

LINKS

h p://Mukeshsingh

LinkedIn :

h p://chefmukesh.singh

Instagram :

h p://chef.rahul143

Skyep :

LANGUAGES

ENGLISH

HINDI

PERSONAL DETAILS

Date of birth

3rd July 1991

Na onality

Indian

Marital status

Married

HOBBIES

TRACKING, TRAVELING,

BLOGGING

PHOTOS,INTERESTING

FOREIGN LANGUAGES

WORK EXPERIENCE

Wafi - Sheikh Rashid

Rd - Umm Hurair 2 -

Dubai

Aug 2020 - Present

Sofitel Dubai the Obelisk is Sofitel’s largest property in the Middle East. The hotel features 595 luxury guestrooms inclusive of 68 suites and 97 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar & Lounge bring residents and patrons together to celebrate the French “Joie de Vivre”.

• My job Responsebili es In Room Dining and main

kitchen.

• As my daily job responsibility is repor ng the sous chef & Head Chef.

• Preparing, Cooking and Presen ng high quality dishes within the speciality.

• Assis ng the Head Chef and Sous Chef in crea ng menu items,recipes and developing dishes.

• Handling busy In Room Dining kitchen and Banquets.

• Assis ng with the management of health and safety.

• Supervise the Demi Chef De Par es and Commis.

• Prepare all mis-en-place for all relevant menus.

• Ensure that delivered food items are of a good quality and stored correctly.

• Assist other departments wherever necessary and

maintain good working rela onships.

• Ordering daily base vegatables,raw meats,dry storage. Fashion Avenue,

The Dubai Mall,

Downtown Dubai,

Dubai

Nov 2018 - Jan

2020

b+f Open Flame Kitchen' is an upscale designer restaurant concept focused on serving high-end globally influenced food items in a splendid ac on filled environment. The restaurant adds a touch of fusion with its interna onal menu mix. Keeping a close eye on the latest trends in the industry, OFK features a real show fire grill performing a dual func on of produc on and entertainment. open flame kitchen 120 covers all day dining Interna onal cuisine restaurant.

Job Responsebili es-

• My Daily job responsibili es was repor ng to Head chef, Sous chef.

• Preparing, cooking and presen ng high quality dishes within the speciality sec on.

• Assis ng the Head Chef and Sous Chef in crea ng menu items, recipes and developing dishes.

• Preparing meat,fish, sauces, Gravy, grill items pizza,pasta etc.

• Assis ng with the management of health and safety.

• Assis ng with the management of food hygiene prac ces.

• Assis ng in other areas of the kitchen when required Wafi - Sheikh Rashid

Rd - Umm Hurair 2 -

Dubai

Nov 2015 - Nov

2018

A part of Dubai, a place apart, hotel Raffles Dubai is an oasis of calm and charm with an incredible sense of spaces, service and unforge able style. it has 268 luxurious accommoda on and 5 outlets including Italian Specali ty Restaurant.

Job Responsebili es- In Room Dining and Banquet Service.

• Repor ng to chef de par e in room dining and banquets Kitchen.

• Responsible for comple ng the daily checklist regarding mise-en-place and food storage.

• Take care of In Room Dining and banquets daily food produc on.

• Check and complete all mis en place for daily opera on.

• A end daily and monthly mee ngs with the Chef de cuisine and other mee ngs as requested by the Execu ve Chef / Execu ve Sous Chef.

• Maintain also follow da ng and labelling and FIFO.

• Maintain all work area, equipment and utensils clean.

• Follow the hygiene and safety policies and procedure.

• Assist the Chef de cuisine in composing new recipes and menu ideas.

Nariman Point,

Mumbai,

Maharashtra India

Oct 2014 - Oct

2015

The Oberoi in Mumbai is one of the leading luxury hotels in the vibrant city of Mumbai. It has total 337 rooms out of which 315 are double rooms and the rest are luxury suites. It has 3 Restaurants. Which has 1 modern Indian Restaurant Ziya.

Ziya is the Oberoi specialist modern Contemporary indian restaurant, with menus by the Michelin star chef Vineet Bha a. At Ziya, classic Indian dishes are deconstructed and reinvented with a fresh perspec ve.The Oberoi mumbai. My job Responsebili e-Modern indian Cuisine Ziya

Restaurant.

• Worked with Michelin star chef restaurant in Ziya.

• Ensure the consistency in the prepara on of all food items for a la carte menus according to Chef recipes and standards.

• Ac vely share ideas, opinions and sugges ons in daily shi briefings.

• Ensure all kitchen Colleagues are aware of standards and expecta ons.

• Making everyday Marina ons, Tikkas/kebabs, processing meat as per daily requirement.

• Con nually strive to improve food prepara on and presenta ons.

• Maintain proper rota on of product in all chillers to minimise wastage/spoilage.

• Have full knowledge of all menu items, daily features and promo ons.

• Ensure the cleanliness and maintenance of work areas, utensils, and equipment.

• Follow kitchen policies, procedures and service

standards.

• Follow all safety and sanita on policies when handling. Mumbai India

Mar 2015 - Oct

2015

Job Responsebili es-

• As a Demi Chef de Par e my job responsibili es was take care of the daily food prepara on and du es assigned to meet the set standard and quality.

• Support the Chef de Par e or Sous Chef in the daily opera on and work.

• Work according to the menu specifica ons by the Chef de Par e.

• Prepare the daily mis-en-place and food produc on in different sec ons of the main kitchen or satellites.

• Coordinate and par cipate with other sec ons of

requirements, cleanliness, wastage and cost control. Marine Drive

Mumbai India

Dec 2012 - Jan

2014

Job Responsebili es-

worked with kababs corner Indian Contemporary

Restaurant.

• Repor ng the chef in charge.

• Taking care of À la cart In Indian Curry and Tandoor sec on.

• Preparing everyday gravi,sauces,kababs as directed by the chef de par e.

• prepare the list of food products required for the sec on for sous chef order approval.

• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

• Performing basic cleaning du es and ensuring that work sta ons are properly sani zed.

• Pla ng and presen ng meal items as per the sous chef or Chef de Par e’s instruc ons.

Mumbai India

Nov 2011 - Dec

2012

Job Responsebili es-

• Repor ng to sous Chef. Handling Indian, Tandoor & Butchery sec on (making salads, Chutneys, Marina ons, Tikkas/kebabs, processing meat as per requirement). Taking monthly closing and opening inventory perishable and non-perishable items, helping to control the food cost.

EDUCATION

U arakhand India

2008

SKILLS

TIME MANAGEMENT SKILLS EXCELLENT COMMUNICATION

ORGANIZATION QUICK LEARNER

POSITIVE LEARNING PROCESS REPORTING

REFERENCES

SANTOSH GONSALVS

Sofitel Dubai The Obelisk

T: +971-**-***-****

E: santosh.gonzalve@raffles.com

COETSEE JOHN CROUCAMP

Sofitel Dubai The Obelisks

T: +971*********

E:

mailto:coetsee.croucamp@raffles.co

m

SOFITEL DUBAI

THE OBELISK

Chef De Par e Pre Opening

B+F OPEN FLAME

KITCHEN

Chef De Par e - Pre Opening

RAFFLES HOTEL

DUBAI

Demi chef De Par e

THE OBEROI

HOTEL MUMBAI

Commi 1st

BEST WESTERN

HOTEL

Demi Chef de Par e

HOTEL

INTERCONTINENT

AL

Commi 1st

HOTEL RAMEE

GUEST LINE JUHU

Commi 1st

GOVERNMENT

INTER COLLEGE

PAWKI DEVI

High school

MUKESH

SINGH

CHEF DE PARTIE

MKM Wafi Accommoda on

Muhaisanah 2 Sonapur Dubai., Dubai,

United Arab Emirates

+971*********

adj5pl@r.postjobfree.com

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