Executive Chef Hr Manager
Resume:
VIJAY PAL SINGH
***********@*****.***
PERSONAL INFORMATION
DATE OF BIRTH
2
nd
July 1979
Marital status
Married, 3 children
Nationality
Tanzanian
Address
Kilimanjaro
Driving License
400******* Exp, 05/10/2028
Languages
English, Kiswahili, Hindi, Punjabi,
Garawali
CAREER OVERVIEW
Over 18 years of multi-culinary experience, specializing in Indian, Continental, Asian and African recipes. Sound experience of handling al Food & Beverage operations and day-by-day activities or ordering, stock control, store-keeping, food preparation and restaurant service.
Possesses excellent interpersonal communication and organization skills with demonstrated abilities in team management and customer relationship management for the Food& Beverage department of large, medium and small hotels and commercial restaurants.
Particular experience of building teams and training personnel in-house and on course assignments in India, Kenya, Tanzania, Congo and Rwanda. APPLICATION LETTER
Dear Sir,
I am writing to express my interest in the Executive Chef/ Indian Chef position at your esteemed organization. With 18 years of experience in the hospitality industry, I am confident that my expertise and skills make me an Ideal candidate for the role. As my resume indicated, I have worked in various hotels in different countries and have gained a wealth of knowledge and experience in the culinary arts. I have developed a strong understanding of India cuisine, and I am capable of preparing a range of authentic dishes that appeal to diverse audiences.
Moreover, I am fluent in Hindi, Swahili and English languages, which enable me to communicate effectively with team members and guests from different cultures. I hold Tanzanian passport, which enables me to travel easily, and I am familiar with the regulations governing international cuisine.
I am excited about the opportunity to join your team and bring my skills and experience to the table. As an executive chef/ India chef, I am committed to delivering top-quality meals and creating memorable dining experiences for guests. Thank you for considering my application. I am looking forward to hearing from you soon to discuss how I can contribute to your organization’s success. Sincerely
Vijay Pal Singh
Functional Area and Key
Strengths:
General cleaning hygiene and
sanitation standard
Grocery, perishable and butcher
requisition as per daily
consumption
Making staff pay rolls, overtime
sheets & quarterly duty schedule
To satisfy of vast number of
different culture ranging from
Scottish, American, Australia,
Indonesian and Indian
Continental, Indian, Chinese,
Italian and African cuisine.
Over 18 years’ experience in the
Hotel Industry in various hotels
as well as building restaurant
businesses for clients .
Kitchen cost control ability
Menu planning ability & training
of Local Staff to my Asian
specialty
ACADEMIC QUALIFICATIONS
Diploma as Chef
Govt. Industrial Training Inst
1989-99
Hotel Management
CDTP (U.P)
1997-98
Intermediate
CBSE BOARD
1995-96
History of Work Experience
Fox Safari Lodges and Camps: Group Trainer Chef (May-2023 to November currently)
From 20
th
number to end 25
th
April holiday in for visit family’s
Leisure Lodge Beach And Golf Resort And Radisson Blue, Mombasa: Group Indian Chef September 2019-Oct-2022)
Kitchen Consultant from August 2019- November 2019 and consultant chef at Radisson Blue.
RIU PALACE (former Hideaway of Nungwi), Zanzibar (April 2015 to February 2019)
Head Indian Chef in control of menus, preparation, service and training from opening of hideaway of Nungwi to re-opening of the hotel under the RIU brand.
Mount Meru Game Lodge and Sanctuary, Arusha Tanzania (August 2010 to March 2015)
Executive Chef and consultant training chef for Game Lodge, as well as Intimate Places (mobile safaris) and Buffalo Luxury Lodge
(Serengeti) and Zebra Luxury Lodge(Tarangere). Wide-ranging duties covering all aspects of planning, supplies, stock control, menus and extensive staff selection and training.
Jacaranda Hotel, Arusha Tanzania (March 2008 till June-2010) Head Chef and F&B Manager for the boutique 35-room hotel. I established the full F&B service, following the original B&B model, to improve standards and service quality and guest options. Carried out staff selection and training for the kitchen to restaurant procedures, back-of- house management controls and ordering and supply.
Morogoro Hotel, Morogoro Tanzania (2007 to March 2008) Head Chef for this 75-cottage hotel. At this time the hotel was extremely busy as one of the few quality options in Morogoro.
Mkonge Hotel, Tanga Tanzania ( Novermber 2004-Novermber 2006) Head chef for this historic 46-room hotel in this colonial town and harbor.
Impala Hotel(Arusha Tanzania (2001-2004)
Head Chef for creation of the Asian restaurant covering menus, equipment, staff training, presentations, restaurant service and back-f- house management including stock control and management-reporting systems.
Sunrise Hotel, Mumbai India (1999-2000) Assistant chef menu chef. I certify this information to be true and accurate:
(VIJAYPAL SINGH TARIYAL)
PLACE :- TANZANIA DATE:29-11- 2024 Updated.
Contact this candidate