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Visa2West.com Czech Republic : Chef De Partie
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Visa2West.com Czech Republic : Chef De Partie
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[QUOTE=Guest;151326]CURRICULUM VITAE RaSandeep Singh [b]E-mail [/b]:Chefsandeepsinghat80 AT gmail.com JOB OBJECTIVE To perform with a zeal to excel in fulfilling responsibilities and grow along with organization. PROFESSIONAL SYNOPSIS Bachelors of Hotel Management with more than 8 yrs of experience in Food & Beverage Management, Handling Restaurant Opening ,Kitchen Setup Management, Handling Training and R&D Depatment,Specialisation in South Indian Cuisine, North Indian Cuisine, Oriental Fusion Cuisine, Bakery(Bread Talk)Singapore. SKILLED ON - Indian Cuisine, Mughlai Cuisine, Specialized in , SouthIndian Curries ,Biryani and Pulao.,Bankery , Tondoor, Chinese, Continental - International Cuisine – Continental,Bakery,Chinese. - Kitchen organization and set up. - Menu Planning. - Handling Staff Training and R&D. - H.A.C.C.P, Food Hygiene and Sanitation for aesthetic upkeep of the kitchen. - Cost control and T.E.A.M principles for effective food cost and staff motivation. JOBS PERFORMED - Maintenance and Operation of all the kitchen at , Residency Inn Kolkata. - Daily food Report to check the target, achievement and variance - Front line checklist, .Product shelf life .Temperature Notes . Discards for the day - Staff Schedule for all the restaurants of , Residency Inn Kolkata. - Daily, Weekly and Monthly Inventory for optimum utilization of resources - Opening and Closing Checklist of the restaurants for smooth operation of the business. - Preparation Checklist to ensure right quantity of preparation done for the day, to provide quality service, cost control and effective food cost. [b]- Ordering control report [/b]:-Ordering, Receiving, storage, usage which yields effective food cost and revenue generation. - Checking and monitoring wastage, damage and staff consumption report to avoid discrepancies and pilferages. - Invoice logging system for accuracy in ordering. - Preparation of weekly cleaning task schedule. - Following Kitchen daily flow chart religiously. - Weekly and Monthly food cost analysis. MAJOR PROJECTS HANDLED 2009-Tilldate Sous Chef, Residency Inn,(4 star) Kolkata,India 2007-2009 Chef De partie, , Basera Hotel, Hyderabad,India. [b]Kitchen Opening Team for restaurants [/b]: 1) Ohri’s, Banjara hills, Hyderabad, India. 2) Water Fund,Banjara Hills, Hyderabad, India.. 3) Silver Chimney,Hitec city, Hyderabad,India. 4)100 Degrees,PanjaGutta, Hyderabad,India. 5)Chef’s World,Kukatpally Hyderabad,India. 2005-2007 Production Head, Bread Talk , Global Franchise Architect, Mumbai,Hyderabad, Bangalore, India. 2005-2005 Commis I, , Hotel Viceroy, Hyderabad, India. 2004-2004 Commis I, Club Med Faru,Maldives. 2002-2004 Commis 3, , Hotel Viceroy,Hyderabad,India. TRAINING PROGAMMES CONDUCTED AND ATTENDED - Attended 3 Week training on H.A.C.C.P in BreadTalk,Orchid Road,paragon – Singapore. - Conducted a Training programme for kitchen staffs of Bread Talk Branches, 1) Mumbai 2) Hyderabad 3) Banglore - Conducted a Training programme for kitchen staffs of Bread Talk, as a Trainer in Frontline Cooking, Prep Line Cooking, Hygiene and Sanitation, Formatting forms and formats and Aesthetic upkeep of the kitchen area. ACADEMIC QUALIFICATION - 3 Years DIPLOMA in International Institute Of Hotel Management From State Board of Technical Education,A.P(1999-2002),Disukhnagar,Hyderabad. - Completed ITI from Prestige I.T.C.Nellor(Affilfiated to Government of Andhra Pradesh Department Of Employment andTraining),Andhra Pradesh(1996-1998). - Completed SSC from RATNAM Educational High School,Nellore(1996). REWARDS AND RECOGNITION - Rewarded with a certificate for Best Culinary Art and Indian Food Festival for good Supervision and Participation,Ohri’s Group,Basera Hotel ,Hyderabad. . IT SKILLS [b]Operating System [/b]: Windows 98/ 2000/ Millennium/ XP. MS Office : Ms Word,Ms Excel.[/QUOTE]
