Chandravir Singh
Agra
Summary
Experienced culinary professional with over 14 years in cost-effective cooking and operations management. Trained in diverse cooking styles, hygiene practices, and cost control techniques. Proven ability to lead and motivate teams to meet objectives and successfully establish new unit operations.
Overview
2
2
Languages
18
18
years of professional experience
Work History
Cluster Chef
Barbeque Nation Hospitality Ltd.
Navi Mumbai
03.2019 - Current
- To maintain hygiene in the kitchen.
- To improve quality in production with consistency.
- Monitored food costs and minimized wastage to maintain budgetary control.
- Improved buffet presentation and innovated new dishes to enhance guest experience.
- Ensured proper service and presentation of room service orders for guest satisfaction.
- Engaged with guests directly to gather feedback and improve their experience.
- Resolved guest issues in real-time to maintain a positive experience.
- To take feedback by personally meeting guests.
- Presented food cost analysis, fuel usage, and cleaning detergent usage monthly.
- To review/strict implementation of Duty Roaster.
Chef de partie
Hotel KK royal
Jaipur
11.2015 - 03.2019
- Led F & B team in establishing menu planning, standardizing diet food recipes, and setting service standards for various dining areas including doctors dining, patients attendees coffee shop, and staff cafeteria.
- Prepared station mise en place for hotel banquet and à la carte service.
- Cooked dishes according to hotel recipes and kitchen standards.
- Coordinated with sous chef to ensure seamless service during luxury dining operations.
Cuisine chef
Barbeque nation hospitality LTD.
05.2013 - 11.2015
- Planned menu and allocated staff resources to optimize kitchen operations and maintain cleanliness.
- Prepared kebabs, gravies, and marinades for live grill service at Barbeque Nation, ensuring quality and flavor.
- Inspected ingredients for freshness, quality, and proper storage before kitchen use
- Inspected ingredients for freshness and quality, ensuring proper storage before kitchen use.
demi chef de partie
Hotel Adityaz
Gwalior
02.2012 - 03.2013
- Coordinated menu planning, allocated manpower, maintained kitchen cleanliness, and managed range operations.
- Assisted chef de partie with daily station operations
- Supported chef de partie in daily station operations to ensure seamless kitchen workflow.
- Executed cooking of menu items to ensure quality and consistency following hotel recipes and standards
Commis I
Hotel KK royal
Jaipur
02.2010 - 01.2012
- Menu planning, Allocated staff effectively to optimize workflow in the kitchen., Maintained kitchen hygiene standards to promote a safe cooking environment. & work on the range.
- Prepared ingredients and organized daily mise en place to ensure efficient kitchen service.
- Supported senior chefs in banquet and restaurant food preparation to maintain high-quality standards.
- Developed menu plans to enhance dining experience and meet guest preferences.
Commis II
Hotel clarksinn
Alwar
07.2010 - 12.2010
- Maintained kitchen hygiene, organized mise en place, and cooked menu items on the range.
- Prepared ingredients for efficient breakfast, lunch, and dinner service in hotel kitchen.
- Assisted senior chefs with mise en place and executed basic cooking tasks.
- Maintained clean workstations, utensils, and kitchen equipment during service
Commis III
Hotel Gold palace
Jaipur
12.2009 - 06.2010
- Maintained kitchen hygiene, prepared and plated dishes to meet quality and presentation standards.
- Cleaned kitchen surfaces, equipment, and preparation areas to uphold hotel sanitation standards.
- Cleaned kitchen surfaces, equipment, and preparation areas at hotel food service.
- Supported chefs with ingredient preparation, including peeling, chopping, and portion setup for efficient service.
Job trainee
Hotel Gold palace
Jaipur
03.2009 - 11.2009
- Ensured kitchen hygiene standards, organized mis-en-place, and assisted in A la Carte kitchen operations.
- Greeted guests and answered basic service questions at Hotel Gold palace.
- Assisted Hotel Gold palace front desk with guest check-in and check-out procedures.
- Supported housekeeping staff with room preparation and cleanliness checks.
Industrial Trainee
Hotel Shayaji
indore
09.2008 - 02.2009
- Completed 6 months of industrial training at Hotel Shayaji, Indore, gaining hands-on experience in hospitality operations.
- Assisted front office operations at Shayaji Hotel, handling guest check-ins and check-outs.
- Supported housekeeping teams at Shayaji Hotel by inspecting rooms and restocking supplies.
- Coordinated with restaurant staff at Shayaji Hotel to manage guest service requests.
Education
Bachelor of Science -
University of UP
Agrainter mediate -
UP board
Allahabadfood craft DIPLOMA - FOOD PRODUCTION
Maharaj Dayal Giri Technical Collage
BharatpurSkills
- Menu planning
- Recipe standardization
- Food costing
- Kitchen hygiene
- Quality control
- Inventory control
- Food presentation
- Waste reduction
- Staff allocation
- Operations management
- Team leadership
- Guest service
Hobby
Listening music
Books reading
Net surfing
FATHER'S NAME
Late shree Sukhveer Singh
Languages
Hindi
Native language
English
Intermediate (B1)
B1
Timeline
Cluster Chef
Barbeque Nation Hospitality Ltd.
03.2019 - Current
Chef de partie
Hotel KK royal
11.2015 - 03.2019
Cuisine chef
Barbeque nation hospitality LTD.
05.2013 - 11.2015
demi chef de partie
Hotel Adityaz
02.2012 - 03.2013
Commis II
Hotel clarksinn
07.2010 - 12.2010
Commis I
Hotel KK royal
02.2010 - 01.2012
Commis III
Hotel Gold palace
12.2009 - 06.2010
Job trainee
Hotel Gold palace
03.2009 - 11.2009
Industrial Trainee
Hotel Shayaji
09.2008 - 02.2009
Bachelor of Science -
University of UP
inter mediate -
UP board
food craft DIPLOMA - FOOD PRODUCTION
Maharaj Dayal Giri Technical Collage