Chef de partie
Resume:
EDUCATION
SARVJEET SINGH
HOTEL AND RESTAURANT CHEF
CONTACT
**********@*****.***
flat,307 ayurvigyaan nagar
new delhi
postal code - 110049
of Hotel management from
Kukreja institute of Hotel
Management & catering
technology, uttarakhand,
INDIA
WORK EXPERIENCE
PROFILE
"To leverage my culinary expertise and leadership skills as a Chef de Partie in a dynamic kitchen environment. Seeking to contribute to the success of a renowned restaurant by executing precise culinary techniques, fostering teamwork, and consistently delivering high-quality dishes that exceed customer expectations. Dedicated to continual growth, I aim to refine my craft, expand my knowledge of diverse cuisines, and drive culinary innovation within the establishment."
MARCH 2024 - PRESENT
saffron your cuisine of happiness
Sous chef
BLOGGER MEEM RESTAURANT
sous chef AUGUST 2022 TO NOV 2023
2010-2012 intermediate
passed from subhash inter
collage thouldhar
(UK board) tehri garhwal uttarakhand,
(INDIA)
FEB -2016 -JUNE 2016
Industrial training from westin pune
koregaon park
INDUSTRIAL
TRAINING
supervise a team of chefs de partie and commis chefs, ensuring that they understand their tasks and perform them efficiently.
They may assist in menu development by suggesting new dishes.
They train junior members of the kitchen brigade.
helping them develop their skills and knowledge of different cooking techniques.
managing inventory for their section, including ordering ingredients,
ensuring that all food safety standards are met and maintaining a clean and organized workspace.
They are responsible for their designated station in the kitchen. ensuring that dishes are prepared according to the standards set by the head chef or sous chef.
They must ensure that all dishes leaving their station meet the quality and presentation standards set by the establishment. They are responsible for managing inventory for their station, Depending on the establishment, they may collaborate with the head chef or sous chef in developing new menu items or refining existing recipes.
GOUTAMS “O” DINE
CHEF DE PARTIE
Following recipes accurately,
maintaining standards set by the head chef,
adjusting recipes as needed to meet dietary
requirements or customer preferences.
Collaborating with other members of the kitchen
brigade to ensure smooth operations during service, including communication with the sous chef
and head chef.Ingredient Preparation
Preparing ingredients for cooking,
including chopping, slicing, and marinating, while adhering to hygiene and safety standards.
THE “O” HOTEL
DEC 2019 TO MARCH 2020
DEMI CHEF DE PARTIE
Assisting the Chef de Partie in the preparation and execution of dishes for a specific section of the kitchen. Preparing and portioning ingredients according to
recipes and standards set by the Chef de Partie.
Ensuring that all dishes leaving their section meet therequired standards of taste, presentation, and portion size.
Collaborating with other members of the kitchen brigade to ensure timely and efficient service during busy periods.
Continuously improving culinary skills and knowledge under the guidance of the Chef de Partie, learning new techniques and recipes.
PASPORT DETAILS
Passport no - S6527963
Date of issue- 05/09/2018
Date of expiry - 04/09/2028
Place of issue - Dehradun
HOBBIES
Listning music
make new type of dishes
playing chees
maintaining a clean and organized workstation, following proper sanitation procedures, and ensuring that all kitchen equipment is well-maintained.
Effective communication is essential in a professional kitchen. communicate clearly and efficiently with other members of the kitchen team to ensure smooth service and timely preparation of dishes. August 2020 to July 2022
PERSONAL
DETAILS
ANTIQUES RESTAURANT FROM
ARAMANA PROPERTY
COMMI CHEF 1ST OCT 2018 TO NOV 2019
Assisting in the preparation of ingredients and
mise en place for various dishes, following recipes and instructions provided by senior chefs.
Supporting the Chef de Partie or Demi Chef
de Partie in cooking and assembling dishes
during service, ensuring timely delivery and
adherence to quality standards.
Maintaining cleanliness and orderliness in work areas, including storage areas and refrigerators, to
uphold hygiene and safety standards.
Assisting in the cleaning and maintenance of kitchen equipment, ensuring proper functioning and longevity.
FORTUNE INN HAVELL
COMMI CHEF 2nd APR 2017 TO SEPT 2018
Assisting in the preparation of ingredients and mise en place for dishes under the guidance of senior chefs, nsuring accuracy and consistency.
Supporting Chef de Partie and Demi Chef de Partie
in cooking and plating dishes during service,
following recipes and instructions accurately.
Contributing to the smooth running of the kitchen
by maintaining cleanliness and organization in
work areas, including storage and refrigeration units. Assisting in the cleaning, maintenance, and operation of kitchen equipment to ensure functionality and safety. WESTIN PUNE KOREGAON PARK
JOB TRAINING AUG 2016 TO MAR 2017
Designing and developing training materials and resources tailored to the specific needs of the job or role. Facilitating hands-on training and coaching to help employees acquire and improve job-specific skills and competencies. Tracking trainee progress and performance throughout the training period, providing feedback and guidance for improvement. Maintaining accurate records of training activities, attendance, and outcomes, and preparing reports for management review. Father Name - Mr Roop singh
Date of Birth - 17 nov 1995
Gender - Male
Marital Status - Single
Religion - Hindu
Nationality - Indian
signature
sarvjeet singh
date
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