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SURJEET SINGH
Mobile no : 9560491106, 07895724674E-mail :[email protected] : [email protected] Present address: House No 745, Near Balmiki Chopal Ghitorni New Delhi,
>CAREER OBJECTIVE
I would like to contribute my culinary skills and abilities to an Organization, that has to face challenging hospitality services in its Endeavour to success, I believe this would require considerable amount of dedication attitude, leadership skills and flexible approach to work, I am looking forward to such an opportunity to prove my worth, to convert my passion for kitchen into professional excellence and to grow up in the field of kitchen with your esteemed organization
>EDUCATIONAL QUALIFICATION
Passed Graduation from H.N.B Garhwal University Srinagar, Uttrakhand, in 2000,
>PROFESSIONAL QUALIFICATION,Certificate of training,Crowd management course (2009)Basic food safety training (2011) include with United States of public health,
3 YEARS, B.sc (2003)Institute of hotel management, catering technology and applied nutrition (trade wings institute) Dehradun, Uttaranchal,
>INDUSTRAIL EXPOSURE TRAINING,
Successfully completed 20 weeks of industrial exposure training from Hotel Vikram vintage inn, Nainital Uttrakhand the training program covered all the major operating departments of the hotel namely food and beverage service, front office, housekeeping, and food and beverage production,
>PROFESSIONAL EXPERIENCE
>PERSENTLY WORKING,>POSITION: sous chef,>TURQUOISIE COTTAGE, ITALIAN ,CAFÉ (SAKET)1. Cooking up tasty, nutritious and well balanced meals for customers2. Responsible for ordering and receiving.3. Responsible for staffing and duty roaster4. Preparing parties menu with kitchen manager. 6. Planning day special menu and special festival menu,7. Deciding on the quantities of food to be cooked and size of portions to be served.9 .Maintaining the correct level of fresh, frozen and dried foods in the store room,
>HARD ROCK CAFÉ, CYBER HUB, GURGAON, HARIYANA, (AMERICAN CUISINE)
>POSITION: Sr, C.D.P
FROM- FEB 20, 2013 to JAN 2015,Job Responsibility
1. Responsible for ordering and receiving.2. Responsible for staffing and duty roaster3. Preparing parties menu with sous chef and kitchen manager. 4. Responsible for kitchen hygiene.5. Planning day special menu and special festival menu,6. Ensure that all the quality and quantity standards of food preparation & presentation in all the F & B outlets are adhered to
>HOTEL, FORTUNE PARK LAKE CITY, BY WELLCOME GROUP THANE (MUMBAI)(CONTINENTAL)
POSITION: Chef de party,REPORTING TO: Sous chefFROM: March 20, 2011to 12 Jan 2013,
Job Responsibility1. Responsible for ordering and receiving.2. Responsible for staffing and duty roaster3. Preparing parties menu with sous chef. 4. Responsible for kitchen hygiene.5. Planning day special menu and special festival
>CARNIVAL CRUISE LINE (U.S.A) MIAMI FLORIDA, A WORLD CUSINE CRUISE LINE,(WORLD CUISINE)
POSITION: Demi Chef De Party,REPORTING TO: Sous Chef,FROM: November 2009 to January 2011,RESPONSIBILITY:1. Manage and responsible for a particular section with a team of three supporting chefs2. Responsible for the dining experience of more than 4000 guest every day.3. Generate the necessary logs and deploy the haccp requirements as specified by the united states of public health.4 Responsible for costing, budget control and developing new recipes for a particular section in co-ordination with the sous chef.
>MANRE (FINE DINING RESTAURANT) MGF MALL SAKET, NEW DELHI,(FRENCH)
POSITION: Chef De Party,
REPORTING TO: Executive Chef,
FROM: 20th Sep 2008 to August 2009,
>HOTEL LE-MERIDEAN JANPAT , NEW DELHI,(CONTINENTAL)
POSITION: Sr. Commie 1st,
REPORTING TO: Sous Chef,
FROM: 22 Oct 2007 to 19 August 2008
>THE CHAKRAS, MULTICUISINE RESTAURANT, AT SAMRAT HOTEL CHANAKYAPURI, NEW DELHI,(CONTINENTAL)
POSITION: D.C.D.P
REPORTING TO: Executive Chef,
FROM: 20th Dec2006to 21st Oct 2007,
>SHALOM, (MEDITERRANEAN LOUNGE BAR) CALANGUTE BEACH GOA,( MEDITERRANEAN)
)
POSITION: Commie1st,
REPORTING: Executive Chef
FROM: 20th Feb 2005 to 31st March 2006,
>AZZORRO MEDITERRANEAN LOUNGE BAR ANUPAM PVR COMPLEX SAKET NEW DELHI,(LABNEASE)
POSITION: Commie 2nd
REPORTING TO: Executive Chef,
FROM: 1ST March 2004 to 13th June 2005,
>HOTEL GRATE VALUE, (CLARK INN) RAJPUR ROAD DEHRADUN, UTTRAKHAND
POSITION: Commie 3rd
REPORTING: Sous Chef
FROM: Jan 13th to
>SPACILITY:
Continental, Tex Mex. Indian, labniese, Italian, Chinese,
>PROFESSIONAL SIMPOSIA:
Creative and open minded professional with over 11year extensive experience in hospitality Industry,
>PASSPORT DETAILS:
Passport no : f 3390506
Date of issue : 27.07.2005
Date of expiry : 26.07.2015
Place of issue : Barely,
Name : Surjeet Singh
Father’s name : Shri Mangal Singh
Date of birth : 2 July 1979,
Marital status : Married,
Sex : Male
Language known : English & Hindi
Nationality : Indian
Surjeet Singh
Place: New DelhiDate: