Food Chef
Resume:
DINESH SINGH
Contact number: +919*********,,+919*********
Email: ****.******@*****.*** ************@*****.*** Skype:dineshsingh786
Career summary:
An orientated Chef has a passion for food and works hard To ensure that every dish which leaves the kitchen is Perfect with cooking expertise I will not only be able to Prepare a wide variety of Foodstuffs, but will also Be instrumental in the smooth running of any
Kitchen area and catering service
Work experience:
• Presently working Apollo group Jalesh Cruises
As a chef de partie 4th August 2019 to till date
Ø Undertake menu planning in consultation with Sous Chef. Ø Managing all aspects of the kitchen &cooking areas. Ø Determining work schedules & delegating specific duties. Ø Actively participating in staff meetings.
Ø Documenting and recording information.
Ø Evaluating new recipes, cooking equipment and products. Ø Assisting in purchasing supplies and also taking inventory. Ø Keep H.A.C.C.P record update.
Ø Enforcing strike health and hygiene standard in the Ø Kitchen.
0Key skills
AREAS OF EXPERTISE
>Chinese Cuisine >International Cuisine
>pizza Cuisine>Korean Cuisine, Italian Cuisine,
hot and cold section, grilled, soup
>Knife skills > Menu planning
>Prioritizing tasks > Stock taking
CULINARY SKILLS
*Knowledge of the latest cooking.
*Able to cook for large numbers of diners.
*Always arriving at work on time.
*Able to manage a retail food outlet.
*Accurately preparing ingredients for
cooking.
*Able to work with all kinds of fresh food.
*Can accurately measure portion sizes and
dish ingredients.
*Preserving food quality.
*Knowledge of working in five star hotels
and Restaurants.
*Able to work to tight budgets.
* Closely monitoring the food that is being
prepared in a kitchen.
*Storing food in the right manner.
*Superb food presentation skills.
PERSONAL SKILLS
>Making decisions and solving problems.
> Ability to quickly engage with others.
> Trouble-shooting any problems that may
arise.
> Mentally tough enough to be able to
work long hours in a stressful
environment.
> Food resourcing, preparation and
presentation.
> Food and beverage management.
> Taking responsibility for personal
development
>Ethnic and vegetarian cuisine
>Willing to take responsibility for what
• Worked for carnival cruise line{US}
United states of America assistant,chef de parties From 11
th
march 2018 to 28
th
October 2018
Ø Oversee and execute day-to day demands of the kitchen. Including supervision of the staff.
Ø Check the stock to determine what orders should be placed for Ø The next day and order supplies when required verify the Freshness and quality of supplies when they arrive Ø Maintained hygiene standards of kitchen and equipment. Ø Provide guidance and support to all kitchen staff. Train and Oversee kitchen workforce on recipe procedures, preparation And cleaning duties.
Ø Resolved customer complaints about food setups for live Counters with a display of different themes.
Ø Daily check stock and ordering item which needed.
• Worked for Ramada Down Town Hotel Abu
Dhabi {UAE}
Senior chef de partie Present 14th December 2014
To 9th march 2018
Ø Take responsibility of everything that went out of kitchen. Ø Find out problem and solve them professionally and quickly. Ø Plan and direct food preparation.
Ø Quality and cost control.
Ø Encourage staff to get maximum output.
Ø Daily check stock and ordering item which needed. Ø Create ale-cart buffet menu for any private function. Ø Conduct the training staff in hygiene cooking theory &etc. Ø Handling food complains according to procedure
• Worked for Regent palace hotel(Ramee group resorts) Dubai Chef De Parties {UAE} from
14thNovember 2010 to 12thDecember2014
Ø Undertake menu planning in consultation with Sous Chef. Ø Managing all aspects of the kitchen &cooking areas. Ø Determining work schedules & delegating specific duties. Ø Actively participating in staff meetings.
Ø Documenting and recording information.
Ø Evaluating new recipes, cooking equipment and products. Ø Assisting in purchasing supplies and also taking inventory. Ø Keep H.A.C.C.P record update.
Ø Enforcing strike health and hygiene standard in the Kitchen.
• Worked for Ramada Powai Mumbai
Sr. commie –I from 12
th
February 2010 to 10 November 2010
Ø Handling hot section and Salad section
Ø Reliever on Grill for C.D.P
Ø Ensure for the post to final cleaning and mizzen-place. Ø Constantly evaluating meals and food products to ensure That the highest quality standards are maintained
Ø Cooking and serving attractive meals made to
Individual requirements
Ø Demonstrating cooking techniques and the
Correct use of equipment to staff.
Ø Liaising with managers and kitchen staff regarding Customer’s orders
• Worked for Hotel grand sarover premier Mumbai
Sr. commie I from10
th
January 2008 to 10th February 2010
Ø Handling hot and cold section.
Ø Specialty in oriental food.
Ø Check daily reservation occupancy and arrange mizzen-place. Ø Making sure that leftover foodstuff, waste and uncooked Ø Products are properly disposed of.
Ø Ensuring that all administrative processes are followed Ø Carrying out regular temperature checks on fridges, Freezers and food storage areas
• Worked for Radha Krishna hospitality service PVT.LTD Commie 2ND
17
th
february 2004 to 20th December 2007
Ø Worked in Main Kitchen and Al Paradiso Restaurant. Ø Make Indian food.
Ø Responsible for the sequence of buffet breakfast & room service.\
. Worked for Sher-Punjabgymkhana & health-club Mumbai Commie 2nd
3rd December to 16 th February 2007
Ø Responsible for working with manager and chef of the kitchen in the preparation of Meal and snacks.
Ø The salad and desserts were plated.
Ø Keep the working areas clean and teddy.
Ø Responsible for receiving rotation stock and incoming orders.
. Worked for Tirupati hotel corporation Mumbai
Commie 3rd 20th march 2004 to 18th November 2004
Ø Assists the head chef in making requisition for food. Ø Checking all fridges temperature.
Ø To ensure minimum kitchen wastage.
Ø Cleaned and sanitized equipment used.
Ø Applied some rules on handling food for its safety.
. Worked for Hotel Palki the mussorie as a trainee chef 6 month course Business skill:
1: good organizational a time management skill
2: create courteous friendly professional work environment to hygiene 3: worked with limited support
4: follow company policies and procedures.
5: assuring the area clean tidy and giving importance hygiene Academic qualifications
Ø S.S.C PASSED - University in Uttaranchal bored 2001. Ø H.H.C PASSED- University in Uttarakhand bored 2003. Computer Skills:
Ø Operating systems: Windows 98/2000/2003/2008/XP/Vista Ø Packages: Microsoft Office (Word, Excel, PowerPoint) Certificates:
Ø Hazard Analysis Critical Control Points Certificate. Ø Essential Food Safety Training Certificate.
Ø First Aid Training.
Ø Customer Services Certificate.
Ø Telephone etiquette Certificate
Ø Stcw 4 courses
Ø Crowd management
Ø Crisis management
Ø Security training designed security duty
Passport Details:
Passport no: M2959738
Date of issue: 10/12/2014
Place of Expired: 09/12/2024
Holding C1D visa
Issues : 15feb 2018
Expired: 12feb 2023
India CDC
Issue date : 02march 2019
Expired date : 01march 2029
COOK COC
Issue date : 22 December 2020
Coc number: CC/MUM/2020/E005318
Personal Details:
Nationality : Indian
Date of Birth : 15 October 1986
Gender : Male
Marital Status: Married
Religion : Hindu
Languages : Hindi, English,
Visa Status : Employee
Date:
Place: DEHRADUN yours faithfully
(DINESH SINGH)
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