Hi, I’m
SANDEEP SINGH
Indian cuisine chef (tandoor)
Ghuttu Bhilang
Summary
To be an integral part of the Hospitality Industry through smart and hard work, enthusiasm, initiative and a learning attitude towards any assignment taken up, working with the sole aim of Guest satisfaction and achievement of organizational goals.
Overview
21
years of professional experience
1
Certification
Work History
What's up India
Indian Cuisine Chef (tandoor)
10.2023 - Current
Job overview
- Developed innovative menu items reflecting contemporary culinary trends and regional flavors.
- Led kitchen operations, ensuring food quality, safety standards, and compliance with health regulations.
- Trained and mentored junior chefs on cooking techniques, presentation skills, and kitchen protocols.
- Streamlined inventory management processes to reduce waste and enhance ingredient availability.
- Placed orders to restock items before supplies ran out.
ADAARAN SELECTE MALDIVES
CHEF DE PARTIE
10.2019 - 09.2023
Job overview
- Preparing, cooking and presenting dishes within my specialty.
- Handling Indian ala carte, buffets and menu planning.
- Preparing & planning of Indian Curries and Tandoor dishes.
- Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety.
- Monitoring portion and waste control to maintain profit margins.
- Planning Staff roasters and supervised and managed staff.
- Rotated stock to use items before expiration date.
RADISSON BLU
CHEF DE PARTIE (INDIAN CURRY & TANDOOR CHEF)
10.2017 - 08.2019
Job overview
- Preparing, cooking and presenting dishes within my specialty.
- Managing and training demi chef de partie or commi working with me.
- Worked as an Indian Cuisine Chef and managed preparation of old and new menus and recipes.
- Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety.
- Safely operated all kitchen equipment and supervised, trained and developed team members by company policies.
ITC FORTUNE SELECT
DEMI CHEF DE PARTIE
03.2016 - 10.2017
Job overview
- Support the Chef de Partie or Sous Chef in the daily operation and work.
- Work according to the menu specifications by the Sous Chef.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food cost in his section.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
AMETHYST (ORHI’S)
CHEF DE PARTIE
01.2015 - 07.2015
Job overview
- Set up station properly and on time for each service period.
- Make sure all food is prepared by recipes designated by the Sous Chef.
- Make sure quality and quantity meets our standard.
- Notify Sous Chef of any problems or complaints as when they arise.
AMOON RESORT & SPA
DEMI CHEF DE PARTIE
02.2011 - 12.2014
Job overview
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food cost in his section.
- Complete the daily tasks.
INFUSION MULTICUISINE RESTAURANT
CHEF DE PARTIE (Tandoor)
03.2010 - 01.2011
Job overview
- Preparing, cooking and presenting dishes within my specialty.
- Managing and training my demi chef de partie or commi working with me.
- Helping the sous chef and head chef to develop new dishes and menu.
- Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety.
ROYAL ORCHID HARSH
Commi II (Tandoor)
07.2005 - 02.2010
Job overview
- Work according to the menu specifications by the Chef de Partie.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food cost in his section.
- Prepare the daily mis-en-place and food Production in different sections of the main kitchen or satellites.
Education
Maurya’s Institute of Hospitality & ManagementDehradun
Diploma from Food Production
06.2005
Uttarakhand Board
Class XII
01.2003
Uttarakhand Board
Class X
01.2001
Skills
- Comprehensive problem solving abilities
- Excellent verbal and written communication skills
- Ability to deal with people diplomatically
- Willingness to learn
- Team facilitator & hard worker
- MS-Office
- Basic Knowledge of Computer Application
- Garnishing techniques
- Plating and presentation
- Recipe creation
Certification
FOSTAC – Health and Safety Certification (Level 1)
PERSONAL DETAILS
English
Hindi
DECLARATION
I hereby declare that all the information provided by me above are true and can be verified at any time. SANDEEP SINGH 21/02/2023
Timeline
Indian Cuisine Chef (tandoor)
What's up India
10.2023 - Current
CHEF DE PARTIE
ADAARAN SELECTE MALDIVES
10.2019 - 09.2023
CHEF DE PARTIE (INDIAN CURRY & TANDOOR CHEF)
RADISSON BLU
10.2017 - 08.2019
DEMI CHEF DE PARTIE
ITC FORTUNE SELECT
03.2016 - 10.2017
CHEF DE PARTIE
AMETHYST (ORHI’S)
01.2015 - 07.2015
DEMI CHEF DE PARTIE
AMOON RESORT & SPA
02.2011 - 12.2014
CHEF DE PARTIE (Tandoor)
INFUSION MULTICUISINE RESTAURANT
03.2010 - 01.2011
Commi II (Tandoor)
ROYAL ORCHID HARSH
07.2005 - 02.2010
Uttarakhand Board
Class XII
Uttarakhand Board
Class X
Maurya’s Institute of Hospitality & Management
Diploma from Food Production