SANDEEP SINGH
Rotterdam ,Netherlands
Summary
Dedicated Indian Cuisine Chef committed to guest satisfaction and organisational goals. Ensures high standards of cleanliness and supervises kitchen operations for quality food preparation and presentation. Mentors junior team members to enhance skills and encourage creative experimentation.
Overview
21
21
years of professional experience
Work History
Indian Cuisine Chef (tandoor)
What's up India
Rotterdam , Netherlands
10.2023 - Current
- Ensured food items were ready for cooking methods including roasting, sautéing, and frying.
- Demonstrated discipline in maintaining high-quality standards in food preparation.
- Participated in food tastings and taste tests to assess flavour profiles and quality.
- Assessed food products for freshness and quality during daily inspections.
- Maintained high standards of cleanliness and organization, contributing to a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Rotated stock to use items before the expiration date.
CHEF DE PARTIE
ADAARAN SELECTE
Meedhupparu , Maldives
10.2019 - 09.2023
- Preparing & planning Indian curries and Tandoor dishes.
- Handled Indian à la carte, buffets, and menu planning to enhance guest satisfaction.
- Prepared, cooked and presented dishes to showcase my culinary specialty.
- Ensuring me and my team has high standards of food hygiene and follows the rules of health and safety.
- Monitored portion and waste control to optimise resource usage and support profitability.
- Created staff rosters to ensure adequate coverage during shifts.
- Safely operated kitchen equipment, including industrial size mixers.
CHEF DE PARTIE ( CURRY & TANDOOR )
RADISSON BLU
Coimbatore, India
10.2017 - 08.2019
- Developed and executed old and new Indian cuisine menus, ensuring quality and authenticity in every dish.
- Preparing, cooking and presenting dishes within my specialty.
- Managed and trained demi chef de partie and commis, enhancing their culinary skills and workflow.
- Maintained high food hygiene standards by implementing strict health and safety protocols.
- Operated all kitchen equipment safely while supervising and training team members in adherence to company policies.
DEMI CHEF DE PARTIE
ITC FORTUNE SELECT
Jaipur , India
03.2016 - 10.2017
- Prepared dishes according to menu specifications set by Sous Chef, maintaining high standards of quality and presentation.
- Assisted Chef de Partie or Sous Chef in daily kitchen operations, ensuring smooth workflow and service delivery.
- Monitored food inventory levels in assigned section to prevent shortages.
- Executed daily tasks as instructed by superiors, contributing to overall kitchen efficiency and productivity.
- Assisted other chefs to prepare and plate food during busy restaurant periods.
- Maintained cleanliness and hygiene standards in work area as per hotel regulations.
CHEF DE PARTIE
AMETHYST (ORHI'S)
Bangalore , India
01.2015 - 07.2015
- Prepared all food according to recipes specified by Sous Chef, maintaining consistency and quality.
- Ensured food quality and quantity met company standards during service.
- Set up station efficiently and punctually for each service period, ensuring readiness for service.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Followed strict health and safety guidelines in the kitchen.
- Communicated any problems or complaints to Sous Chef promptly to facilitate quick resolution.
DEMI CHEF DE PARTIE
CONFIDENT AMOON RESORT & SPA
Bangalore , India
02.2011 - 12.2014
- Monitored food stock levels and managed food costs in section.
- Executed daily operational tasks to facilitate seamless workflow.
- Maintained hygienic work area in compliance with hotel standards.
CHEF DE PARTIE (Tandoor)
INFUSION MULTICUISINE RESTAURANT
Bangalore , India
03.2010 - 01.2011
- Prepared, cooked and presented dishes within tandoor specialty, ensuring high-quality standards.
- Collaborated with sous chef and head chef to develop innovative tandoor dishes and menus.
- Managed and trained demi chef de partie and commis, fostering skill development and teamwork.
- Ensured high standards of food hygiene for team and operations.
Commi II (Tandoor)
ROYAL ORCHID HARSH
Bangalore , India
07.2005 - 02.2010
- Prepared daily mis-en-place and coordinated food production across main kitchen and satellites.
- Executed menu specifications from Chef de Partie to maintain dish quality.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Monitored food stock and costs in section, ensuring efficient use of resources.
Education
Diploma - Food Production
Maurya's Institute of Hospitality & Management
Dehradun06-2005
Class XII -
UttaraKhand Board
Ghuttu Bhilang01-2003
Class X -
UttaraKhand Board
Ghuttu Bhilang01-2001
Skills
- Culinary techniques
- Food preparation
- Food safety
- Food hygiene practices
- Knife handling
- Kitchen equipment operation
- Kitchen tools
- HACCP certification
- Team leadership
- Team coordination
- Problem solving
- Verbal and written communication
- Diplomatic communication
- Continuous learning
- Strong work ethic
- Computer applications
Custom Section
Indian Cuisine Chef
Professional Achievements
Adaaran Select Meedhupparu Maldives
Service Star of the Month of December 2022.
Adaaran Select Meedhupparu Maldives
In recognition of hard work and commitment with minimum staff during busy operations in our department April 2022.
Radisson Blu Coimbatore India
Star of the month January 2018.
Confident Amoon Resort & spa Bangalore India
Employee of the month May 2012.
Ramada Bangalore India
Awarded Certificates of Appreciation twice in 2009 for outstanding performance & lasting contribution during high-profile corporate events: GE John F. Welch Technology Centre (Feb 2009) and Team Teach at Indian Institute of Engineers (April 2009)
Languages
English
Hindi
Additional Information
- Location: Based in Netherlands
- Work Authorization: Valid Netherlands work permit.
- Languages: English - Professional, Hindi - Native
- Availability: Immediate, flexible for weekend and holiday shifts
- Key Strengths: High-pressure banquet operations, corporate event catering, team coordination
-Date of birth 08 February 1986
Disclaimer
I hereby declare that all the information provided by me above is true and can be verified at any time.
SANDEEP SINGH
Timeline
Indian Cuisine Chef (tandoor)
What's up India
10.2023 - Current
CHEF DE PARTIE
ADAARAN SELECTE
10.2019 - 09.2023
CHEF DE PARTIE ( CURRY & TANDOOR )
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
CONFIDENT 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
Diploma - Food Production
Maurya's Institute of Hospitality & Management
Class XII -
UttaraKhand Board
Class X -
UttaraKhand Board