Front Office Chef

Cover letter

To Whom It May Concern

I am enclosing my Curriculum Vitae with details of my qualifications to date in hope to join your esteemed organization. Currently I am looking for a Head chef job. I have good and sufficient practical skills in culinary arts and I feel that my skills offers benefit to your organization. I would draw your attention to my CV which shows my experience and knowledge about culinary skills. This is best demonstrated by my successful completion of six months training in Radisson hotel (New Delhi, India)

My degree and work experience in hospitality management have given me an excellent insight into the requirements and interests of the industry. I enjoy the challenge of meeting guest requirements to the highest standard possible. I hope that on consideration of my CV you will persuade of my potential to perform well on this job and training and to make a real contribution as a member of your organization.

I would appreciate it if you would kindly view my portfolio and I am looking forward to hearing from you in the near future. I would like to join your company and want to enhance my skills and knowledge by working with a team of experienced staff and looking to use my current skills which may be beneficial for your company in future

Regards

Jasminder singh

(**********@*****.**.**)

Jasminder singh

Contact no ++919*********

Email : **********@*****.**.**

Date of Birth : 15th February 1988

Career Objective

To work in an organization where there is an immense opportunity to learn, I look forward to partake in a team of talented professionals and seed innovation and creativity, to strive hard for the achievement of goals

Profile Highlights

Good relationship building skills with flexible & detail oriented attitude.

Clarity of decision making process and its timeliness

Smart worker

Professional Experience

Specialized in Indian cuisine (Curries) with 12 years of rising experience in food and international hospitality industry.

Scottish curry awards 2nd runner up held in Glasgow (United Kingdom) (2011)

In England, United Kingdom

Currently working as Head chef in Karahi Express (Indian Restaurant) ( 04.09.2020)

In India,

Worked as Executive chef with Compass group (05.06.2019-30.08.2020)

Responsible for central kitchen operation for serving 9000+ meals every day

Responsible for planning production, maintaining SOP’s

Responsible for overall indenting

Responsible for amendment of FSSAI and HACCP guidelines.

Responsible for hiring, training and development of staff

Current clients- GOOGLE AND BANK OF AMERICA, AMERICAN EXPRESS

Worked as Executive chef (Departmental Manager)with Future group (Sohna road, Gurgaon)(09.11.2015- 24.04.2019)

Worked as Chef de partie for Fabrica by Chef Saby (Top chefs of India) (17.07.2015-31.10.2015)(New delhi)

Responsible for Menu Making, detailing and food presentation

Responsible for hiring and training staff with company standards.

Responsible for recipe development and innovation.

Responsible for pictorial presentation and Recipe book

Responsible for setup and running of restaurant kitchen.

Joined to open 4 restaurants

Owned a restaurant by name Mr Singh (01-04-2013-26-03-2015)

Worked as North zonal chef (Senior Associate) for Reliance food ind. (New Delhi)(08.12.2011-30-02-2013)

Responsible for opening of food outlets in reliance mega marts all over north zone.

Responsible for maintaining SOPS, Food quality throughout all the outlets.

Responsible for trial and training of chefs in preparation of food as per standards.

Responsible for ordering, maintaining inventory and making PO’S.

In United Kingdom, Scotland (Edinburgh)

Worked as Head chef with Club Indian fine dining rest. (Toll cross)(07.02.2011-30.11.2011)

Worked as chef de partie with Links Hotel (Festival inn group) (10.06.2010-01.02.2011, Brunt field)

Worked as Chef-de-partie with Royal Yacht Britannia (Ocean Terminal) (04.08.2009-06.06.2010)

Worked as a commis chef in Rickshaw Takeaway restaurant (Newington) (07.11.08-22.07.2009).

Responsible for doing mis-en-place for food preparation.

Responsible for making Indian and Thai curries, gravies and Indian breads.

Responsible for inventory taking.

In India, Outdoor catering in following hotels;

The Grand Hotel 5* (Saket, New Delhi)

Radisson Hotel 5* (Mahipalpur, New Delhi)

Trident Hilton 5*(Gurgaon)

Taj Umaid Bhawan Palace 5*(Jodhpur)

J.P. Palace 5* (Agra)

Crown Plaza 5* (Gurgaon)

Silver ferns 4* (Saket)

Part time job in weekends at YO CHINA (Chinese restaurant)

Worked as a kitchen brigade in college FOOD FEST ( 2007, 2008)

One month Vocational Training in Taj Ambassador (Khan market, New Delhi)

(15th December 2006 to 13th January 2007)

6 months Industrial Training in Radisson Hotel in all 4 major departments (Mahipalpur, New Delhi)

(22nd October 2007 to 23rd march 2008)

oResponsible for handling guest problems in front office Responsible for customer service, guest reservation, attending guest calls, maintaining guest log book in front office

oResponsible for serving the guest, banquet setup, keeping liquor store update in food and Service dept.

oResponsible for the mis-en-place, different food preparations, updating and cleaning walk-in in Food Production.

oResponsible for making Guest room, collecting linen from different floors, turn down service, placing amenities and supplies in House Keeping dept.

Education

Completed secondary and higher education, standard + higher grades( From CBSE and AISSCE*) which is equivalent to 10th and +2 from India

Diploma in B.A. in Hospitality management from International Institute of Hotel Management (India)

Degree in B.A. in Hospitality management from Queen Margaret University (Scotland, U.K.)

*CBSE -Central Board of Secondary Education

*AISSCE -All India Senior School Certificate Examination

Personal Details

Interest – - Listening to music

-Playing Volleyball

-Cooking delicacies of different cuisines

-Interacting with new people

-Drawing (painting and sketching)

Language known -Hindi

-Punjabi

-English

Sunshine - Aquarius

Height - 183cm

Religion - Sikh

I ALWAYS BELIEVE IN DOING THINGS PRACTICALLY INSTEAD OF CRAMING THEM WHICH INCREASE MY EXPERIENCE, EFFICIENCY, SKILLS, KNOWLEDGE AND CONFIDENSE.

Reference

Ritu Raj suman

North zonal area manager

Reliance retail Industries

New delhi (india)

Contact ++919*********

Kapil kaushik

Director of food (KIA-OVAL)

Bearsted, kent (United kingdom)

Contact 004***********

Rakesh kaul

Corporate chef for Vatika group

Gurgaon, Haryana (India)

Contact 009***********

Sukhminder jeet singh

Corporate chef

Future retail

Contact number-998-***-****/**********.*****@***********.**

Contact this candidate