Quality Chef De Partie
Resume:
RAVINDRA PRATAP SINGH
MOBILE: +918*********, +919*********
E-mail: *****************@*****.**.**
Professional Experience
The Club House (Base Kitchen) Gurgaon, Haryana (India)
Indian chef(Curry & Tandoor)
From 17 July 2010 to Present
• Organizing daily task under my supervision for Chef de Partie and Demi Chef de Partie.
• Responsible for food quality production, accuracy of Mise en Place and quality check.
• In charge of Indian specialties and new menu creation.
• Responsible for assisting the Chef de Cuisine.
• Responsible for cost control and the banquet function.
• Willing to do hard work and extra hours if needed for assignment.
The Westin Resort “Starwood Group” (Macau)
CHEF DE PARTIE (INDIAN CUISINE)
From 15th May2010 to 30th June2011
• Responsible for assisting the Sous Chef.
• In charge of Indian specialties and new menu creation.
• Responsible for cost control and the banquet function.
• Willing to do hard work and extra hours if needed for assignment.
• Responsible for food hygiene and menu planning preparation of indent.
• Responsible for staffing and local and import raw material Requisition.
The Datai Hotel Langkawi (Malaysia)
INDIAN TANDOOR CHEF (Sous Chef)
From 29th September 2009 to 12th May 2010
• Organizing daily task under my supervision for Chef de Partie and Demi Chef de Partie.
• Responsible for food quality production, accuracy of Mise en Place and quality check.
• In charge of Indian specialties and new menu creation.
• Responsible for assisting the Chef de Cuisine.
• Responsible for cost control and the banquet function.
• Willing to do hard work and extra hours if needed for assignment.
• Responsible for food hygiene and menu planning preparation of indent.
• Responsible for staffing and local and import raw material Requisition.
The Four Seasons Hotel (Macau)
COMMIE CHEF (INDIAN CUISINE)
Opening team on 20th October 2008 to 10th July 2009
• Responsible for food hygiene.
• Responsible for local and import raw material Requisition.
• Responsible for food quality production, accuracy of Mise en Place and quality check for Banqueting.
• Willing to do hard work and extra hours if needed for assignment.
• Assisting chef with training plan and schedules.
The Venetian Hotel (Macau) at Cecoonis Italian Restaurant
COMMIE CHEF (ITALIAN CUISINE)
Opening team on 23rd August 2007 to 02nd August 2008
• Responsible for food hygiene.
• Responsible for raw material Requisition.
• Designated trainer based on my team leading power, Technical experience and professionalism.
• Assisting chef with training plan and schedules.
• Responsible for food quality production, accuracy of Mise en Place and quality check.
• Daily Temperature checks Control of fridges and freezers.
Preview Hospitality at Club Saffire, Gurgaon (India)
CHEF DE PARTIE (INDIAN CUISINE)
From 11th September 2004 to 25th February 2007
• Responsible for food hygiene.
• Responsible for quality production, Fine dining then Banqueting.
• Responsible for raw material Requisition.
• Assisting chef with training plan and schedules.
• Organizing daily task under my supervision for Commis.
• Responsible for food quality production, accuracy of Mise en Place and quality check.
• Daily Temperature checks Control of fridges and freezers.
Professional Literacy
• Diploma in Hotel Management in Cookery Operation from Food Craft Institute Dehradun, Uttarakhand (INDIA) in year 2002.
• Industrial Training in F & B Production Department from 10 Sept. 2002 to 28 Feb. 2003 at Hotel Victor Place in Kolhapur, Maharashtra (INDIA).
• Job training in F&B production department fromapril2003 to July 2003 at Piccadilly Resorts Himachal Pradesh (INDIA).
Achievements
• Worked in Gulai House Restaurant at The Datai Hotel as an Indian Sous Chef and we won an Award THE BEST INNOVATIVE RESTAURANT in Langkawi, Malaysia 2009 given by the minister of Malaysia Tourism.
• I worked for IIFA (Bollywood Awards Function) in 2009 at The Venetian Macau as Indian Chef and got a very nice comment from the Most V I P guest.
• Based on my technical experience and leading power and professionalism I have been joined Ecolab’s and FSITP Training for trainer.
Academia
• Graduation from H.N.B Garhwal University INDIA in the year 2004.
• Secondary (H S C) from G .I .C. (U.P Board) INDIA 2001.
• Elementary (S S C) from P.I.C. (U.P Board) INDIA in the year 1999.
Personal Dossier
Date of Birth : 18th April 1985
Marital Status : Single
Nationality : Indian
Sex : Male
Language known : English, Indian language (Hindi)
Passport # : Z 19559503 (Valid 13/12/2021
Reference : JAVED QURESHI (INDIAN CHEF)
Four Seasons Hotel Macau Mob no. +853********
E-mail: ****************@*****.***
I appreciate your time to review my resume and I am confident that if given the opportunity I would be an asset to your company. My avid interest to pursue this matter further, please inform me as soon as any opportunity arises.
Available on request
Sincerely
(RAVINDRA PRATAP SINGH)
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