SAHADEV SINGH

Mobile: +91-989*******/ 975-***-**** Email: adn3gt@r.postjobfree.com

ACCOMPLISHED INDIAN COOK & SWEET MAKER

Specialized North Indian Cook & Sweets Chef

Competent and result oriented Chef & Master Sweet Maker with 10 years of experience across Hotels, Restaurants, Order Management and Team Management. Specialized in making North Indian Dishes and Sweets Knowledge of health and safety codes and regulations; expertise in north Indian curry and sweet menu, Ability to follow recipes, instructions, and guidelines. Experienced in safe operation of commercial food service equipment, including deep fryers, ovens, cook tops, and slicers. Meticulous worker; attentive to quality and detail. Performs multiple tasks smoothly and efficiently in a fast-paced hotel environment. Season and cook food according to recipes or personal judgment and experience. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Coordinated planning, budgeting, and purchasing for all the food operations within establishments such as hotels, or restaurant chains. Multitasking credentials with excellent planning, execution, monitoring and resource- balancing skills, as well as the ability to handle multiple tasks in high-pressure environments.

Special skill in- Menu Engineering -Effective Kitchen Management -Business Revenue / Growth -Menu Preparation -Manpower Management -Team Building -Project Planning -New F&B Outlet Set Up -Quality Control -Special Events -Customer Focused Service -Training Analysis -Inventory Control -Purchasing -Cost Reduction - SOP Drafting.

Specialties: Start up F&B outlet conceptualizing & setup, Japanese, Western, Indian & Asian cuisine, R&D of packaged food, Training & Development, Recipe Development, Process & SOP, Vendor Liaison, Recruitment.

Experience professional whom People have always looked upon whether its knowledge or way a person should carry himself. My kitchen management style and people management were exceptional with go get attitude in his task. Job Description as Cook & Sweet Maker (North Indian):

Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Recruit and hire staff, including cooks and other kitchen workers.

Supervise and coordinate activities of cooks and workers engaged in food preparation.

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

Meet with sales representatives in order to negotiate prices and order supplies.

Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and number of customers.

Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.

Check the quality of raw and cooked food products to ensure that standards are met.

Check the quantity and quality of received products.

Estimate amounts and costs of required supplies, such as food and ingredients. LIST OF MAJOR NORTH INDIAN DISHES & CURRIES SPECIALIZED IN: Chicken Tikka Chicken razala Chicken Tikka masala Chole bhature Daal baati churma Dal makhani Dum aloo Butter chicken Chana Masala Seekh Kebab Tandoori Chicken

Shab Deg Kashmiri Roghan Josh Makki di Roti Sarson Ka Saag Murg Mussallam Shami Kebabs Punjabi Chole Navratan Korma Shahi Paneer Gobi Manchurian Gosht Biryani Vegetable Biryani Aloo Stuffed Paratha Chana Dal Stuffed Paratha Apple Kheer Badaam Pasanda Badaam Kheer Chocolate Burfi Cookies Gajar Ka Halwa Gol Papdi, Kala Jamun Khoya Burfi Lassi Patiala Mootichoor Ladoo Dry Fruit Kheer Til Ke Ladoo Rasgulla & Imarati Butter Naan and many more CORE SKILLS

Hotel Operations

North Indian Cuisine

North Indian Curry

Cost Optimisation

Cooking Strategy

Team Management

Sweets-Imrati & Gulab Jamun

SPEC

PROFESSIONAL EXPERIENCE

DECKED PLAZA, CHENNAI COOK 02 Years

HOTEL BHATIYA, UP COOK 05 Years

HOTEL MOTI MAHAL, MP SWEET MAKER 02 Years

HOTEL AFGHAN FAULAD, AFGHANISTAN COOK & SWEET MAKER 06 Months HOTEL IKON PALACE, UKRAINE COOK 01 Months

Accomplished Cook specialized in preparing individual Indian Sweet dishes like: Gajrella, Kalakand, jalebi, Rasgulla, Gulam jamun, Besan laddoo, Gujiya etc.

Ability to oversee kitchen operations as well as Maintaining records of food, supplies, and equipments.

Quality assurance of sweet dishes and determines proper sizes of portions to be served.

Calculate costs of sweet, Train staff in preparation, cooking and handling of sweets.

Specialization in Indian sweets making Estimate cooking, handling, and food cost of sweets prepared.

My career path & previous experiences have led me to specialize in both traditional & progressive Indian cuisine. Initially my experience & exposure has made me efficient in managing the overall resources of a particular kitchen & over the years as I have gained more experience working with Indian master chefs & International star chefs, I have learnt new skills, cooking techniques, people management systems & various other traits required to function at the top of our craft.

My previous & current job scenario has led me to working with chefs from different nationalities like: Ukraine, Afghanistan etc which has been a great learning for me in terms of different work cultures.

Responsible for ensuring adherence to food quality standards of the restaurant.

Ensuring that all the food cost aspects are under control & according to the budget.

Planning & ensuring smooth execution of all food festivals, promotional events & menu changes in close co-ordination with different chefs. PERSONALITY

Visionary Change Manager Mentor

Gifted with the vision, determination, skills needed for high-level strategies & tactics:

I am proficient in planning, organizing and creating a solid ground work in the operations of restaurants and hotels. I keep in mind guests expectations while creating menus that conform to brand standards. My forte lies in the understanding of food as a medium of healing and a source of well being.

A team player, I develop and maintain positive working relationships with others; support team members to reach common goals; listen and respond appropriately to the concerns of other employees. Quality control is a passion and I ensure that recipes everything is of the highest quality and presentation standards.

Experienced in hiring, training, scheduling, evaluating, counseling, disciplining, motivating and coaching employees. Managing department operations, including budgeting, forecasting, resource planning, and waste management.

Business focused approach to managing a kitchen.

Creative approach to the production of high quality food.

Excellent communication skill, Ability to build relationships, internal and external.

Planning & organizational skills, Ability to multitask & meet deadlines.

Proficiency with computers.

Matriculation

Date of Birth

10th Jul’87

Address

B Block, Flat # A-J3,

Shalimar Bagh, Delhi, India

Passport:

J0385478 Up to 09/20

Skype

Yajay00001

Language

English & Hindi

References:

Available on request.

Contact this candidate