Anand Kumar Singh
Nagpur
Summary
Dynamic Executive Chef with a proven track record at GOOGLY RESTAURANT, excelling in menu development and cost control. Renowned for culinary creativity and effective team leadership, I consistently elevate dining experiences while maintaining high standards of quality and sanitation. Passionate about creating signature dishes that delight guests and enhance customer retention.
Overview
17
17
years of professional experience
Work History
Executive Chef
GOOGLY RESTAURANT
NAGPUR
03.2021 - Current
- As an executive chef is responsible for all aspects of kitchen operations, including creating menus, managing staff, controlling costs, and ensuring quality and sanitation.
- Duties involve high-level leadership and business management, such as overseeing inventory and budgets, while also ensuring the kitchen consistently produces high-quality dishes according to standards.
- Key responsibilities include menu and recipe development, staff management, quality control, inventory and cost management, health and sanitation, vendor and budget management, collaboration, and staying current with trends.
Sous Chef
Le Meridien
NAGPUR
01.2019 - 02.2021
- As a sous chef's responsibilities include assisting the head chef, managing daily kitchen operations, supervising staff, ensuring food quality and safety standards, managing inventory and ordering supplies, developing menu items, and training new employees to maintain a high-functioning kitchen environment.
- Job responsibilities include overseeing daily kitchen operations, managing kitchen staff, ensuring food safety and hygiene, maintaining kitchen equipment, assisting with menu development, ensuring food quality, preparing food, training and mentoring staff, managing inventory, and handling administrative tasks.
- Located at the geographic center of the Indian Peninsula, Le Meridien Nagpur is perfectly poised as your gateway to commerce, culture, and natural wonder.
Chef De Partie
Sayaji Hotel
INDORE
10.2017 - 12.2018
- A CDP chef's responsibilities include preparing, cooking, and presenting dishes for a specific kitchen section, supervising junior staff, maintaining high food quality and hygiene standards, managing inventory and orders for their station, and collaborating with the Head Chef and Sous Chef on menu development and daily operations.
- Job responsibilities include cooking and preparing dishes, ensuring food quality, maintaining kitchen operations, managing inventory, supervising junior staff, and adhering to health and safety regulations.
- Indore the financial capital of central India, is home to the regions finest in hospitality Sayaji Hotel. A 5 –star hotel setup that is renowned for its glorious food and service.
Sous Chef
Neptune Ngorongoro Luxury Resort
TANZANIA
07.2015 - 07.2017
- Job responsibilities include menu planning and implementation, hygiene standard, food cost effectiveness, hiring and training, leadership skills, guests interaction and their satisfaction.
- Set in 50 acres of virgin Tanzanian bush in the Ngorongoro volcanic landscape, this all suites wood log cabin style retreat is located a few steps from the Game Reserve Gate.
Demi Chef De Partie
Ritz Carlton Bahrain, Hotel & Spa
BAHRAIN
10.2014 - 05.2015
- A Demi Chef De Partie (DCDP) is responsible for assisting the Chef de Partie in a specific kitchen section by preparing and cooking dishes, maintaining high standards of quality and sanitation, managing inventory, and training junior staff.
- Job responsibilities include food preparation and cooking, quality and sanitation control, inventory and stock management, training and supervision, and kitchen operations support.
- A luxury resort that is at once glamorous and simply sophisticated, set within lushly landscaped gardens and sandy beaches just steps from the sea.
Demi Chef De Partie
Ramee palace Hotel
BAHRAIN
04.2013 - 07.2014
- A Demi Chef De Partie (DCDP) is responsible for assisting the Chef de Partie in a specific kitchen section by preparing and cooking dishes, maintaining high standards of quality and sanitation, managing inventory, and training junior staff.
- Job responsibilities include food preparation and cooking, quality and sanitation control, inventory and stock management, training and supervision, and kitchen operations support.
- Elegant and luxurious get down to earth and personal a unique signature of the Arabian world embodied with the true Arabian hospitality.
Commis I
Sheraton Palace Resort & Spa
UDAIPUR
02.2012 - 03.2013
- Job responsibilities include assisting Chef de partie in the preparation and execution of different types of meals and in all kitchen-related activities, including ordering supplies and helping to manage the budget.
- Sheraton Palace Resort & Spa is situated on the banks of Fateh Sagar Lake.
Commis
Courtyard by Marriott
PUNE
05.2010 - 02.2012
- Job responsibilities include learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen.
- For a winning combination of tasteful luxury and functional convenience, look no further than the Courtyard Pune Hinjewadi.
Industrial Trainee
The Leela Kempenski
MUMBAI
12.2008 - 04.2009
- As a trainee chef worked in restaurant and other kitchens to learn what it takes to become a chef.
- Job responsibilities include studying the functions of each kitchen section and ideally spending three to one month’s at each kitchen station to gain important work experience.
- Lauded as the finest 5 Star Hotel in Mumbai, The Leela Mumbai is an island of green in the heart of Mumbai’s commercial district.
Education
BSc. HS -
10.2009
Skills
- Hospitality Science
- Menu development
- Cost control
- Quality assurance
- Inventory management
- Culinary creativity
- Staff training
- Team leadership
- Problem solving
- Effective communication
- Safe food handling
- Kitchen equipment operation and maintenance
- Customer retention
- Food pairing
- Ingredients selection
- Recipes and menu planning
- Recipe management
- Fine dining
- Operations management
- F&B production
- Menu Planning
- Quality/Cost control
- Training and performance evaluation
- Culinary Operations
- Production standards
- Safety standards
- Sanitation standards
- Inventory control
- Kitchen staff management
- Signature dish creation
Accomplishments
- Awarded best employee in Courtyard Marriott.
- Best employee award for the month of October 2013 in Ramee palace hotel.
- Achieved two 1st prize in inter college cooking competition.
- Runner Up for culinary cooking competition held in Hyatt Regency Pune.
- Football captain for the district football team.
- Involved with the pre-opening of Lebanese Restaurant (Aangan) with Sheraton Palace Resort & Spa, Udaipur in 2011.
- Successfully accomplished Marriott great food safe food training.
- Tap Series Certified.
Personal Information
- Passport Number: M1937222
- Father's Name: Mr. Atma Narayan Singh
- Date of Birth: 03/25/86
- Gender: Male
- Nationality: Indian
Timeline
Executive Chef
GOOGLY RESTAURANT
03.2021 - Current
Sous Chef
Le Meridien
01.2019 - 02.2021
Chef De Partie
Sayaji Hotel
10.2017 - 12.2018
Sous Chef
Neptune Ngorongoro Luxury Resort
07.2015 - 07.2017
Demi Chef De Partie
Ritz Carlton Bahrain, Hotel & Spa
10.2014 - 05.2015
Demi Chef De Partie
Ramee palace Hotel
04.2013 - 07.2014
Commis I
Sheraton Palace Resort & Spa
02.2012 - 03.2013
Commis
Courtyard by Marriott
05.2010 - 02.2012
Industrial Trainee
The Leela Kempenski
12.2008 - 04.2009