Paramjit Singh

Mobile.(India) +919********* Email: k7mgmn@r.postjobfree.com

CHEF/CULINARY ARTS PROFESSIONAL

Accomplished Chef with strong combination of culinary experience and management skills. Extensive experience in food menu designing, planning, procurement management on both National and International level. Thorough familiarity with wide assortment of international cuisine. Background in providing exceptional leadership while directing multiple restaurants and kitchens.

Areas of expertise

• Restaurant operation Management

• Menu Designing development

• Staff Training / Development

• Healthy Knowledge of Indian and continental Cuisine

• Event / Food festival designing

• Expertise in Bulk cooking

• Quality Assurance with international standards

• Kitchen design / layout

• Safety / Sanitation / HACCP

• Resource Procurement / Inventory

Professional Summary

Land Mark Group (India) Bangalore (2011 till present)

Mission: ( Brand Chef R&D) Land Mark Group was established on 2010 and aims at bringing into India world-class restaurant which it has retained to this year. Hired as a Corporate Chef, to create the full concept, culinary and service approach, and to lead the performance and operations in the following areas, but not limited to:

• Leading the Culinary Promotions Projects

• Direct involvement in Project Design and Implementation

• Leading the Restaurant Specifications & Space Planning

• Leading Equipment Requirements & Capex

• Leading the overall Kitchen Design & HACCP controls

• Leading Food/Beverage concepts and best practices

• Leading the Menu Design & applications

• Leading the Menu Engineering and Used Records

• Leading the Standardization & Culinary Quality Control

• Leading the Product Presentation & Culinary Concept.

• Direct involvement in Human Resources & Staffing

• Leading the Culinary Training Programs for the Teams

Balubaid Group of Companies, KSA (2009- 2011)

• Culinary head for two leading American casual dining restaurants (Ruby Tuesday, Manhattan Fish market & Ruby Lounge). 3 Outlets of Ruby Tuesday and 2 Outlets of Manhattan fish Market and Newly Launched Business Lounge with 150 covers

• Designing and implementing a creative menu with the local and International ingredients to match the Flair of Saudi Arabia.

• Coordinating and executing the catering services for events, festivals and daily restaurant operation

• Training the restaurant managers and Kitchen supervisors & developing training programs to assure safety, sanitation & quality food

• Controlling the High Quality food production with the tools like Monthly kitchen audits and effective inventories

• Created and implemented kitchen designs for all the restaurants and commissary of Ruby Tuesday and Manhattan Fish market in KSA

Majestic park plaza Ludhiana (18 May 2009 to Oct2009)

• Sous Chef Instrumental in the launch of (coffee shop)at the finest five star property of Ludhiana

• Directed the activities of 30 members team including CDP, DCDP & COMMIS of coffee shop

• Catering various events, food festivals and residential guest in the hotel

• Demonstrated continuous commitment to reducing food and Labor cost

Elite’s flavor (Ludhiana) Punjab ( 1 Oct 2008 to 16 May 2009)

• (Executive chef) Lead the culinary and food production operation

• Setting up the menu & kitchen designing

• Managing the supply chain & quality assurance

• Head for selecting training & development of staff

• Responsible for profit & Loss management

BJN GROUP (15May2008 to 26 Sep2008)

• Worked as CDP (Indian Curry) for the leading Indian restaurant of BJN group

• Part of NSO team BJN group in NCR Ambiance Mall Gurgaon

Ruby Tuesday India (American casual dining restaurant chain (1 Feb. 2002 to 10May 2008)

• Assistant Restaurant manager with ruby Tuesday responsible for F&B service as F&B Production

• Handle the Daily operation including inventories, training & P & L of the respective outlet

• Member of New Store Opening Team for Mumbai, Chandigarh, Ludhiana, Bangalore & New-Delhi.

The Hotel Imperial, New-Delhi

• Worked as the operation trainee in the F&B Production (Indian Kitchen ) for the Period of 30 weeks

• Learned the art of Culinary from the one of top culinary professionals

ACHIEVEMENTS, ACTIVITES & INTRESTS

• Letter of compliment for outstanding performance in the Hotel Imperial

• Participated in blood donation camps.

• Cooking, & sports.

Academic qualification

• Passed 10+2 Senior Secondary From P.S.E.B with general subjects, Punjab

• Passed 10 High School from P.S.E.B with general subjects, Punjab

Academic qualification

• Diploma in food production from National council for hotel management & catering Technology, New-Delhi

PERSONAL DETAIL

Father’s Name : Sh. Mewa Singh

Mother’s Name : Smt. Kulwant Kaur

Date of Birth : 23nd Feb, 1977

Address : H.N. 8033, Durgapuri, Mandirwali gali,

Habiowalkalan,Ludhiana

Languages : English, Hindi, Punjabi

Height : 5’5”

Weigh : 70kg

Vision : 6.6 B.E.

References will be available as per requirement Dated: 20/06/2012

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