Indian Specialist Chef with International Experience

PERSONAL INFORMATION

SURJEET SINGH

Ph. no. +639*********

************@*****.***

*******.*****@*****.*** (official)

Date of Birth: 15 Aug 1982

Nationality: Indian

Marital Status: Married

Language Known: English & Hindi

Passport No: R5405650 (Valid till 28 Aug 2027)

WORK EXPERIENCE

Indian Specialist Chef - Dusit Thani Manila- Philippine- 11 September 2023- Till Date

In charge of Indian section Pantry Kitchen Breakfast, Lunch, Dinner and Ala Carte for coffee shop operation

Presented high quality meals for banquets Indian wedding and special events

Manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment.

Organizing the Cooking Classes every month Planning new menu

Ensuring that all food meets the highest quality standards and is served on time

Enforcing best practices for safety and sanitation in the kitchen

Ensuring that all hygiene standards (HACCP)are fully applied.

Communicating and following up about any maintenance or repair request with the engineering department.

Assuring that high standard of service and presentation are maintained

Indian Specialist Chef - JW Marriott Mauritius- 06 June 2022– 07 July 2023

In charge of Indian specialty restaurant Cumin coordinating 10 team members

Handling main kitchen lunch and ala card breakfast for coffee shop operation

Manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment.

Planning the menu and designing the plating presentation for each dish

Ensuring that all food meets the highest quality standards and is served on time

Enforcing best practices for safety and sanitation in the kitchen

Ensuring that all hygiene standards (HACCP)are fully applied.

Communicating and following up about any maintenance or repair request with the engineering department.

Assuring that high standard of service and presentation are maintained

Sous Chef – Intercontinental Global Center Chengdu China- September 21-2017– 21 September 2020

Handling Indian Section Paradise Iceland Cafe Breakfast, Lunch, Dinner and Ala Carte

Attending the daily operational meeting.

Responsible for pro-actively supervising and the team members in the section to enhance and maintain high food quality and productivity.

Requesting daily and weekly store ordering through the material control system.

Checking daily food orders and internal food transfers.

Creating new menu ala carte and buffet.

Controlling and planning the day-by-day production and special events.

Ensuring that all hygiene standards (HACCP)are fully applied.

Communicating and following up about any maintenance or repair request with the engineering department.

Assuring that high standard of service and presentation are maintained.

Planning monthly food promotion and festive theme.

Handling daily cooking class as per resort activity.

Preparing duty and vacation for the team

Sous chef-St Regis Tianjin China- May 06 2016- 1 October 2018

Responsible for Indian kitchen operations Promenade buffet ala carte and banquet.

Having a good knowledge of grt and banquet

Organizing the Cooking Classes for guests on request.

Responsible for maintaining the records related to St Regis safety management system.

Indian wedding 700pax handling menu all store request

Responsible for food cost forecasting and control as well as menu planning

Responsible for taking team briefings staff about food safety policies and hygiene.

Organizing the Indian food festivals like-kebab festival, bryony festivals etc.

Maintaining the duty Roster of staff

Junior Sous Chef -Westin Chongqing Liberation Square China- October 15 2013-Septbmber 18 2016

Worked as a pre-opening team member in the Hotel

Responsible for Indian kitchen operations buffet and ala – carte and banquet

Planning Responsible for food cost forecasting and control as well as menu planning

Responsible for taking team briefings staff about food safety policies and hygiene.

Organizing the Indian food festivals like-kebab festival, bryony festivals etc

Organizing the Cooking Classes for guests on request

Maintaining the duty Roster of staff Indian wedding 700pax handling menu all store request

Chef De-Partie- Zayaka Indian Restaurant- Kanazawa Japan- August 10 2012-septembar 18 2013

Responsible for Indian kitchen operations

Assisting the Sous Chef in Menu Planning of events.

Responsible for taking team briefings in absence of Sous Chef, briefing the staff about food safety policies and hygiene.

Specialized in Indian Curries and Tandoor operations

Maintaining the duty Roster of staff in absence of chef in-charge

Chef De Partie-Novotel Mumbai India- Juhu Beach India- September 15 2007- July 08 2012

Worked as a per opening team in the hotel

Assisting the banquet chef in the preparing the menu for banquet events

Worked in a team of 20 banquet chefs and organized events for more then 4000 pax

Worked in square kitchen all day dining restaurant for breakfast lunch and dinner operation

Having a good knowledge of Indian curries and tandoor operation

Preparing the daily food store requirements for the events

Maintaining all kitchen chiller, freezer and food records to ensure the food safety

Commies I Barista Hotel Mumbai India- June 18 2004 -September 08 2007

Maintaining all kitchen chillier, freezer and food records to ensure the food safety

Worked in Indian tandoor, Roomali Roti Counter and Indian Curry section

Participating in kitchen trainings by head Chef to learn new dishes

Commies II, Le Meridian Hotel Pune India- 15 June 2002 -21 May 2004

Responsible for daily mise en place of the Kitchen for ala carte preparation

Working under the Hotels Food Safety and Hygiene guidelines

Participated in various kitchen Hygiene trainings

Worked in Cold and Hot Kitchens for daily operations

EDUCATION BACKGROUND:

Course / Degree

Institute / Board

Year of Passing

Diploma in Food Production

Dron institute

2000

H.S.C

Uttaranchal Board

1999

EXTRA QUALIFICATIONS:

Complete knowledge of computer operating system – MS Word, MS Excel, PowerPoint and Internet

TRAINING ATTENDED:

ORGANIZATION

Hotel Ashish Continental

DURATION

10th October 2001 to 12th march 2002

AREA OF TRAINING

Main kitchen / Garde manger / Bakery / Butchery

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