BALWANT SINGH

Contact (**) ) 892-***-**** /email: adpu9p@r.postjobfree.com

Address : Nariseva sadan raod ghatkopar (w) Hanuman mandir nair wadi, 400084 Parmanet Address,( U.k) new tehri Gahrwal code 249122 CAREER OBJECTIVE

Innovative CDP with 4 years of experience working in fine dinding and banqueting, establishments. Extensive work implementing knowledge of Indian, tandoor, curry,Arabic and Indian asaian cuisine into creative entrée items for renowned restaurants and training talent alongside souse chef or Executive Chefs. Perfectionist with an eye for quality, taste, and presentation.

PROFESSIONAL EXPERIENCE

JW Marriott hotel juh beach mumbai,

25decembe2021

Banquet kitchen in indian tandoor section . kitchen department Supporting the Sous Che and DCD,COMMI CHEF in a busy hotel kitchen delivering consistently high-quality food, Delom international hotel- Bahrain Agaust 2021 - Present Chef de partie

Revamped menu items with emphasis on local, fresh ingrediants, increasing annual profits last year by 60%.

Monitor kitchen inventory to avoid food waste; cut down food costs 2 years in a row by 25%. Enforce strict adherence to sanitation and food safety precautions for front of house and back of house employees, which increased restaurant’s sanitation grade from 92 to 95. Oversee back of house operations to ensure quality, efficiency,and a positive work environment, resulting in a reduced turnover rate.

Responsible for creating daily entrée specials using on-hand ingrediants and expertise. Created souse Exec Chef approved house sauce used in our top-selling menu item. Accor – ibis hotel navi Mumbai July 2016– Ferbury-2017 Culinary chef

Regularly prepped and cooked for large-scale banqueting events, often seating between 200300 guests.

Promoted to lead line cook out 5 line cooks shortly after joining establishment. Voted Employee of the Month after first month; went on to eventually lead small-scale catering events shortly after.

Contributed in establishing preventitive measures and standard protocols alongside sous and exec chef to decrease food waste, resulting in a 20% decrease in food costs in 2016. Assisted sous chef to ensure efficiency in back of house operations; consistently delivered entrees without compromising quality or customer satisfaction. Responsible for training interns and new line culinary., THE PARK HOTEL, NAVI MUMBAI

From Sep2015 TO JULY 1, 2016 till date as, DCDP Indian JOB RESPONSIBITIES:

-Reporting to souse chef

-To support and work the CDP chef, of the management.

-Responsible for creating various new items as needed.

-Responsible for assisting the chef in making requisitions for food. KURAMTHI ISLAND TOURISM RESORT MALDIVES

Worked as a Commi Chef (Indian) with “Kuramathi Island Resort”, Maldives, from 11th August 2014 to 02nd August 2015.

RESPONSIBILITIES:

Daily report to the Sous Chef & Executive Chef

Check and make store requisition as per normal standard Follow up with store for non availability of materials Check the quality of raw materials as and when received by stores Overall cleaning and maintenance of kitchen

Checking of raw materials available in kitchen

Maintenance Quality and Quality of food

Taking feedback from guest as well as from my Executive Chef and Sour Chef Monthly Closing of the Kitchen items and forward to the Sous Chef/Executive Chef on the same day k,stars hotel navi Mumbai cbd belapur sectore 11,

Worked as a Commi-II (Indian) with “K Star Hotel”, Sector-11, Navi Mumbai, from 01st February 2012 to 20th March 2014.

K,R.in HOTEL BANGALORE.

Worked as a Commi-III (Indian Tandoor) with “K.R. Inn Hotel”, K R Puram, Bangalore, from 12th January 2008 to February 2009.

EDUCATION

HSC, HCC,(U.K) board,2010

hospitality certificate

Yoga instructor

Date of birth 04-06-1992 ADDITIONAL SKILLS

Team work,

Intermediate, working proficiency in Indian asain. Flexibility.,

Passport no. L8042617

DATE: 22/03/2014 23/03/2024