SUNIL SINGH RATA

Date of birth: **/**/**** Nationality: Indian Gender: Male

+91-844******* advcmo@r.postjobfree.com +918********* H NO 162 Ruisan Dungri Pindarpar Chamoli, 246481, Uttarakhand, India About me:

Seeking a challenging position in a high-growth organization with considerable advancement opportunities, where I can utilize my energy, spunk, creativeness, and multi-tasking abilities to improve my performance hence improving the food & beverage service standards of the establishment.

Culinary Professional Chef De Partie Culinary Advisory Services Offering Patrons the Finest in Food, Service, and Atmosphere; maximizing resources

and improving bottom line through expert leadership in quality service, staff development and cost control

Summary

A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an

innovative approach to setting the stage for a customized dining experience Leveraging skills in refining the art of cooking; developing impressive menus; and preparing culinary dishes

influenced by culturally diverse regions around the globe Skilled in cultivating partnerships with service providers in procuring the freshest and highest quality ingredients,

and committed to leaving patrons with an especially memorable dining experience Comprehensive knowledge of all food and beverage items in the menu and the skills to recommend food &

beverage combinations and up-sell alternatives

Resourceful at evolving effective procedures, establishing service standards, and operational policies with proven

capability in reducing operational costs through effective cost control measures Capable of supervising all aspects of kitchen management including monitoring food production and

aesthetic presentation of food & beverages with excellent understanding of health, safety & sanitation

Exceptionally well-organized with a track record that exhibits self-motivation, creativity, initiative to achieve both

corporate and personal goals

CHEF DE PARTIE PROFILE

01/08/2022 – CURRENT – Pune, India

HEAD CHEF – PANJAB CURRY CO.

Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

Approve and “polish” dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff Oversee the work of subordinates

Estimate staff’s workload and compensation

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between coworkers 10/2021 – CURRENT – Chennai, India

CHEF DE PARTIE – BHANGRA THE TRUE TEST OF PUNJAB KITCHEN Assist the head chef and sous chef in providing catering service to customers and clients Assist the head chef in covering for sous chef when on leave Assist in maintaining an efficient ordering system in accordance with company policy Assist in maintaining an efficient kitchen record system in line with company policy Manage deliveries and stock rooms in line with company policy Control stock; reduce waste and drive sales

Complete all records as directed accurately and in timely manner Provide and efficient and friendly service to customers and serve customers in a timely and efficient manner if required

Ensure all areas within kitchen control are clean, hygienic and tidy at all times Ensure the safety and security of company and client property and money Comply with all Company and Client policies and procedures, statutory regulations relating to your work place, this will include but not limited to fire; health and safety; hygiene; working safely; CoSHH. Report all complaints and compliments to line manager, taking action where practicable 22/10/2017 – 10/05/2020 – Gurgaon, India

CHEF DE PARTIE – CAFE KABANA

Leads kitchen team in chef's absence

Guides staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with the head chef to maintain kitchen organization, staff ability, and training opportunities 01/12/2016 – 06/10/2017 – Mysore, India

COMMIS – I – RADISSON BLU

Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff

Ensure efficient, cost-effective operation and profitability of food production WORK EXPERIENCE

Supervise and inspect all preparation and cooking equipment regularly that they are kept clean, sanitary, and in perfect operating order

Ensure that food product, presentation, and plating are of the highest quality and are prepared to serve promptly

Assume the role as Executive Chef in his or her absence Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

Assure kitchen personnel is trained in best cleanliness and sanitation practices 26/10/2015 – 25/10/2016 – Mysore, India

COMMIS – I – RADISSON BLU

Preparing specific food items and meal components at your station. Following directions provided by the head chef.

Collaborating with the rest of the culinary team to ensure high-quality food and service. Keeping your area of the kitchen safe and sanitary. Stocktaking and ordering supplies for your station. Improving your food preparation methods based on feedback. Assisting in other areas of the kitchen when required 01/10/2013 – 15/10/2015 – Goa, India

COMMIS – I – DELTA CORP LTD

Preparing, cooking, and presenting high-quality dishes within the specialty section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish

Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs

Monitoring portion and waste control

Overseeing the maintenance of kitchen and food safety standards 11/12/2010 – 30/09/2013 – Goa, India

COMMIS – II – THE HQ

Preparing specific food items and meal components at your station. Following directions provided by the head chef.

Collaborating with the rest of the culinary team to ensure high-quality food and service. Keeping your area of the kitchen safe and sanitary. Stocktaking and ordering supplies for your station. Improving your food preparation methods based on feedback. Assisting in other areas of the kitchen when required. 01/03/2010 – 01/12/2010 – Goa, India

COMMIS-III – OLD ANCHOR

Checks supplies and prep lists and ensures all items are prepped in a timely fashion. Replenishes service lines as needed and restocks and prepares the workstation for the next shift. Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

Inform Chef of excess food items for use in daily specials. Keep work area at all times in hygienic conditions according to the rules set by the hotel. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

Check and ensure the correctness of the temperature of appliances and food. Serve food in proper portions on to correct serving vessels and plates.

As a Commis, you are also expected to comply with the conditions of the food hygiene policies. 13/06/2008 – 27/07/2008 – India

INDUSTRIAL TRAINEE – CLUB NIRVANA

Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

Slices, grind and cooks meats and vegetables using a full range of cooking methods. Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.

Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

Set up the station with par stocks of menu items, and prepare the dishes designated for that station. 21/11/2007 – 12/12/2007 – India

TRAINEE – CLUB NIRVANA

Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves, and fryers.

Able to produce a quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. India

SENIOR SECONDARY CERTIFICATE (10TH STANDARD) – Uttaranchal Board Address India

2008 – Uttarakhand, India

DIPLOMA PROGRAM IN HOSPITALITY MANAGEMENT – AFCI Hotel Management College, Rishikesh

Address Uttarakhand, India

EDUCATION AND TRAINING

Mother tongue(s): HINDI

Other language(s):

UNDERSTANDING SPEAKING WRITING

Listening Reading Spoken

production

Spoken

interaction

ENGLISH C2 C2 C2 C2 C2

Levels: A1 and A2: Basic user; B1 and B2: Independent user; C1 and C2: Proficient user My Digital Skills

Microsoft Office, Microsoft Word, Microsoft Excel, Outlook, Facebook, Google ACHIEVEMENTS & AWARDS

Bravo Award from Carlson Rezidor Hotel Group.

Certificate of Appreciation for superior food production, at The HQ Goa, NRB Group. Letter of Appreciation for providing outstanding service, on 17 December 2012, at The HQ Goa, NRB Group.

Yes I can training on 2 December 2015 at Radisson Blu Mysore. Appreciation for Blood donation on 14 August 2017, from Rotary Club Mysore. Chef De Partie skills

Knowledge Of Hazard Analysis Critical Control Point Knowledge of various cooking methods, ingredients, and procedures Management skills

Food Budgeting & Cost Controls

Kitchen/F&B Operations

Training & Development

Safety & Sanitation

Familiarity with industry’s best practices

Hand-eye coordination

Time-management skills

Decision making

Communication skills

Time management

Communication

Attention to detail

LANGUAGE SKILLS

DIGITAL SKILLS

ACHIEVEMENTS & AWARDS

ORGANISATIONAL SKILLS

COMMUNICATION AND INTERPERSONAL SKILLS

Food safety knowledge

Flexibility

Leadership

Food preparation skills

Focus under pressure

Physical stamina

Document

Passport No: M 0018470(Indian)

Place Of Issue : Dehradun

Date of issue: 07/07/2014

Date of Expiry: 08/07/2024

Covid Shield

I have completed a two-dose vaccine of covid Shield I here by declare that information provided above id true to the best of my knowledge and belief.

India

PERSONAL DETAILS

DETAILS OF VACCINES

DECLARATION

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