Quality Food

Kuldeep Singh negi

A-*/*** NEW KONDLI DELHI-** MOB.999-***-****,

*****-*************@*****.***

……………………………………………………………………………………….....................................

Objective

Seeking a challenging career in a hotel management where my abilities can be Shown To be of great and where they can exploited for the industries good while side-by-side improving myself to be greater use.

SUMMARY

Over seven year experience at five star hotel & restaurants in varied positions, specializing in Indian & Tandoor cuisine. Seeking for Gust satisfaction creative with Knowledge of the industry trends & products. Responsible & Meticulous worker, Attentive to quality and detail.

PROFESSIONAL EXPERIENCE

Presently working in :

CHUTNEEZ RESTAURANTS, Patparganj 1ST FEB. 2010 TO till date

New Delhi A FULLY INDIAN & CHINESE

RESTAURANT 80 covers as a head chef.

Responsible for assisting the head chef.

• Responsible for all kitchen operation including buffets, banquets and the handled

inventory, budgeting, staffing and food cost analysis.

• Successful created new restaurants menu.

• whole kitchen brigade, food taste And quality

• Organizing staff, their responsibility consulting with the junior chef for various functions.

• Worked with

DLF ARALIAS CLUB (golf course) Gorgon, 20th sept.2009 to 30th January

A five star club.

• Responsible for assisting the senior C.D.P.

• Assisting & handling in preparation for daily a-la-cart Order in kitchen &cooking for the party events.

• Reviews menus, analyzes recipes, and determines food.

• Recruiting and training commis chefs

CHUTNEEZ RESTAURANTS vaishali Ghaziabad 1st jun 2008 to 10th sept.2009

As a C.D.P. in Indian curry & Tandoor

• Supervise kitchen and food storage area like refrigerators.

• Assisted kitchen superintendent and head cook.

• Responsible for supervising kitchen and catering staff as well as party areas on

Any events.

• Responsible for making and helping dishes and menus.

• Report to senior chef in n emergency conditions.

CHUTNEEZ RESTAUTANTS New Delhi laxmi nagar

As a 1st commi in Indian curry & Tandoor

• Responsible for daily cooking for a-la-cart.

• Responsible for helping in the preparation and serving the meal.

• Organized cleaning of kitchen and dining room.

• Make sure about the cleanness and safety of floors.

• Preparation for daily misa-en-pla.

THE YELLOW CHILLY RESTURANT (SANJIVE KAPOOR) Greater noida

As a 2nd commi in Indian curry & Tandoor 1st April 2007 to 30may 2008

• prepares and cooks meats, poultry, fish, gravies, vegetables, cereals, soups, fruits, and other forms of food

THE YELLOW CHILLY RESTURANT(SANJIVE KAPOOR Noida sec-18

As a 3rd commi in Indian & Tandoor 1st april2006 to 30march 2007

• Helping chef’s in the Main kitchen.

Taking receiving of vegetables, dry store, Butchery, Dairy product& proper measurement.

Motivate team members and develop Team skills and strengths.

ASHOK HOTEL New Delhi, (five star property) 1st oct.2005 to 31st march 2006 6th month I.T. food & production from Ashok Hotel.

EDUCATION QUALIFICATION

10th From C.B.S.E Board Delhi.

12th From C.B.S.E Board Delhi.

Graduation from P.G.D.A.V College Delhi University.

EXTRA QUALIFICATION.

I have completed N.C.C with ‘B’ & ‘C’ Certificate.

STRENGTH

Self motivated

Believes in to be on hand

Tem builder

PROFESSIONAL QUALIFICATION

Knowledge of Basic Computer Course

PERSONAL PROFILE

Father’s Name : sh. Harendra Singh Negi

Date of Birth : 8th Nov. 1983

Nationality : Indian

Marital status : Married

Languages Know : Hindi & English

Religion : Hindu

Contact No : 999-***-**** -011-********

Hobbies : Cooking & Traveling

Passport no : H 9616498

Date:

Place: DELHI

(KULDEEP SINGH NEGI)

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