BIRENDER SINGH
Dehradun
Summary
Dynamic Pastry Chef with extensive experience at BAKE WISH PVT.LTD., excelling in team leadership and inventory control. Proven ability to optimize workflows and minimize waste, ensuring high-quality production and sanitation standards. Passionate about recipe development and fostering a collaborative kitchen environment, consistently delivering exceptional results under pressure.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Bakery and Pastry Department (PASTRY CHEF)
BAKE WISH PVT.LTD. (Bakingo)
Bengaluru
11.2022 - Current
- To managing kitchen staff supervising, training to new joining
- To follow the kitchen standard and procedure for the kitchen.
- To carry out their designated duties to the best of their abilities
- Overseeing inventory levels, assisting with ordering supplies, and managing food costs.
- Enforcing proper sanitation practices, ensuring kitchen equipment is well-maintained, and contributing to a clean and organized workspace.
- To be honest and diligent in their work, showing dependability and enthusiasm for the team.
- Optimizing workflows, minimizing waste, and contributing to a smooth and efficient kitchen operation.
- Here I am handling more than 85 employee and 39 outlets.
Bakery and Pastry Department (PASTRY CHEF)
Malva
Riyadh
02.2022 - 11.2022
- To ensure the section is kept hygienic and clean.
- To follow the kitchen standard and procedure for the kitchen.
- To carry out their designated duties to the best of their abilities
- To be honest and diligent in their work, showing dependability and enthusiasm for the team.
Bakery and Pastry Department (PASTRY CHEF)
JUMBO Restaurant Pvt Ltd
New Delhi
03.2019 - 12.2021
- To follow the kitchen standard and procedure for the kitchen
- To carry out their designated duties to the best of their abilities
- To be honest and diligent their work, showing dependability and enthusiasm for the team.
Bakery and Pastry Department (C.D.P. Patisserie)
CARNIVALCRUISE LINE
03.2016 - 11.2018
- To Ensure the section is kept hygienic and clean.
- To follow the USPH kitchen standard and procedure for the kitchen.
- To carry out their designated duties to the best of their ability.
Bakery and Pastry Department (Commi -1)
HYATT REGENCY
Delhi
10.2014 - 02.2016
- To Ensure the section is kept hygienic and clean.
- To follow the kitchen standard and procedure for the kitchen.
- To carry out their designated duties to the best of their abilities.
Bakery and Pastry Department (Demi Chef de Partie)
OASIS RESORT
Al Khobar
06.2012 - 08.2014
- All the production of food items in their section following the recipe card and specification
- To requisition and make sure the section has adequate food stock
- To make sure that the correct quantities are made with the correct items, and that cost are kept low and within budget
- To take direct control of the commi-2, commi-3 and trainees in their section
- To keep the standard of hygiene, safety and sanitation as specified
- To trained the all under staff in their section
- To work according to the standard and procedure of the kitchen
- To carry out their designated duties to the best of their abilities
- To be honest and diligent in their work, showing dependability and enthusiasm for the team.
Bakery and Pastry Department (Commit-1)
HINGLISH THE COLONIAL CAFE (Restaurant)
New Delhi
03.2011 - 05.2012
- To follow the kitchen standard and procedure for the kitchen
- To carry out their designated duties to the best of their abilities
- To be honest and diligent their work, showing dependability and enthusiasm for the team.
Bakery and Hot Kitchen (Trainee)
Taj sats Air catering
New Delhi
08.2010 - 02.2011
- To follow the Standards and procedures of the Kitchen
- To learn their jobs well and thoroughly
- To keep to the hygiene and sanitation practices
- To attend all the Training classes for Kitchen Staff
- To be interested and want to learn their new trade and to improve themselves
- To show enthusiasm and ambition to become an integral part of the kitchen team, along with the skills and proficiency required, fulfilling his commitments to the brigade.
Bakery and Pastry Department (Commi-II)
Bread& More (Kwality Group)
New Delhi
06.2007 - 08.2009
- The correct production of all foodstuff, following the recipes card, production procedure and proper hygiene practice, according to the instruction of the senior kitchen staff
- To help in the control of all food items in storage and rotation
- To ensure the section is kept hygienic and clean.
Education
B.A. -
EIILM University
New Delhi01.2012
Diploma - Hotel Management
Bhartiya vidya Bhawan
New Delhi, India01.2010
Intermediate -
C.B.S.E.
New Delhi,India01.2005
Matriculation -
C.B.S.E.
New Delhi,India01.2003
Skills
- Ability to work under pressure
- Self-discipline
- High energy level
- Strong willpower
- Adaptability and quick learning
- Team leadership
- Analytical skills
- Organizational skills
- Baking techniques
- Pastry decoration
- Recipe development
- Inventory control
- Kitchen staff supervision
- Problem solving
- Teamwork and collaboration
Hobbies and Interests
Cooking and travelling on hill stations
Languages
English, Hindi, Garhwali
Disclaimer
I HEREBY DECLARE THAT ALL ABOVE GIVEN INFORMATION AND DETAIL ARE BEST AND TRUE OF MY KNOWLEDGE AND BELIEF.
Additional Qualification
Basic Knowledge of Computer and Internet surfing.
Accomplishments
- Two-Time Employee of the Month, Carnival Cruise Line
Languages
Hindi
First Language
English
Intermediate (B1)
B1
Certification
- Food Safety Supervisor Certificate of Competence, FosTac, from FSSAI
Timeline
Bakery and Pastry Department (PASTRY CHEF)
BAKE WISH PVT.LTD. (Bakingo)
11.2022 - Current
Bakery and Pastry Department (PASTRY CHEF)
Malva
02.2022 - 11.2022
Bakery and Pastry Department (PASTRY CHEF)
JUMBO Restaurant Pvt Ltd
03.2019 - 12.2021
Bakery and Pastry Department (C.D.P. Patisserie)
CARNIVALCRUISE LINE
03.2016 - 11.2018
Bakery and Pastry Department (Commi -1)
HYATT REGENCY
10.2014 - 02.2016
Bakery and Pastry Department (Demi Chef de Partie)
OASIS RESORT
06.2012 - 08.2014
Bakery and Pastry Department (Commit-1)
HINGLISH THE COLONIAL CAFE (Restaurant)
03.2011 - 05.2012
Bakery and Hot Kitchen (Trainee)
Taj sats Air catering
08.2010 - 02.2011
Bakery and Pastry Department (Commi-II)
Bread& More (Kwality Group)
06.2007 - 08.2009
B.A. -
EIILM University
Diploma - Hotel Management
Bhartiya vidya Bhawan
Intermediate -
C.B.S.E.
Matriculation -
C.B.S.E.
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