Looking for new recipes
Damanraj Singh Dhindsa
Chef De Cuisine
Bangkok
Summary
To work upon my knowledge and skills in order to seek the most challenging position in the hospitality industry so as to make an effort to contribute to this industry. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offers n 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with 6 cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational French, Thai, Creole and Arabic skills.
Overview
17
17
years of professional experience
22
22
years of post-secondary education
Work History
Chef De Cuisine
Anantara Riveside Resort, Bangkok
Bangkok
04.2022 - Current
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for Long tail Bar and Banqueting functions.
- Hired, managed and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with staff members to create meals for large banquets.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Placed orders to restock items before supplies ran out.
- Cooked memorable dishes that brought new customers into establishment.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Chef De Cuisine
The Oberoi Beach Resort, Mauritius
Baie Aux Turtle
01.2015 - 03.2022
- Position : Chef De Cuisine
- Size Of Property : 72 villas
- Outlets and Size : Pavilion, 107 covers.
- Type Of Cuisine : Italian , french , Creole and Indian cuisine.
- Reporting Line : Executive Chef
- Staff Manage : 15 Staffs
- ON 12TH MARCH 2015 TO 14TH MARCH 2015 PERSONAL CHEF FOR HON-OURABLE PRIME MINISTER OF INDIA SRI NARENDRA MODI IN HIS VISIT IN MAURITIUS)
- ON 13TH MARCH 2019 TO 16TH MARCH 2019 PERSONAL CHEF FOR HON-OURABLE PRESIDENT OF INDIA SRI RAMNATH GOVIND IN HIS VISIT IN MAURITIUS)
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Oversaw preparation of creatively-designed recipes for .
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Collaborated with other personnel to produce and modify menus and selections.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained well-organized mise en place to keep work consistent.
Pre Opening Chef
The Oberoi Marrakech,
Marrakesh
11.2019 - 12.2019
- Pre Opening Team ,
- The Oberoi Marrakesh, Morocco
- Improved operations through consistent hard work and dedication.
- Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Led projects and analyzed data to identify opportunities for improvement.
- Managed team of employees, overseeing hiring, training and professional growth of employees.
Chef De Partie/ Junior Sous Chef
Four Seasons Hotel
Doha
03.2014 - 01.2015
- Size Of Property : 232 Rooms 4
- Outlets and Size : 6 banquets hall , 4000 capacity
- Type Of Cuisine : Nusantao sea kitchen , 54 covers
- Multi Cuisine 6
- Reporting Line : Executive Chef 7
- Staff Manage : 10 staff 8
- Reason for Leaving : Better Opportunity
- Worked from 16th February 2014 to 2nd,
- Experience Summary : Handling food Ala-cart ,Banquet and oriental Kitchen Function.
Chef De Partie
The Oberoi Dubai
Dubai
01.2013 - 01.2014
- Size Of Property : 238 Rooms
- Outlets and Size : Ananta ,Indian Speciality restaurant , 76 cover
- Type Of Cuisine : Multiply Cuisine 4
- Reporting Line : Chef De Cuisine 5
- Staff Manage: 6 staffs
- Reason for Leaving : Better Opportunity .
- Pre Opening Team
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Operated all kitchen equipment safely to prevent injuries.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Senior commie/ Chef De Partie
The Trident Bandra
Mumbai
07.2011 - 01.2013
- Size Of Property : 436 Rooms
- Outlets and Size : 022 , All Day Dinning, 120 Covers
- Maya , Indian Specialty
- Restaurant ,47 covers
- Type Of Cuisine : Multi cuisine and Indian Specialty Restaurant 4
- Reporting Line : Chef De Cuisine 5
- Staff Manage: 7 Staffs
- Reason for Leaving : Transfer To Dubai.
Commie
The Oberoi Grand
Kolkata
05.2009 - 06.2011
- Size Of Property : 209 Rooms
- Outlets and Size : La Terrace , 72 cover , All Day Dinning
- Type Of Cuisine : Mediterranean, French and Indian Cuisine 4
- Reporting Line : Chef De Cuisine
- Staff Manage : 2 staffs
- Reason for Leaving : Transfer to Mumbai
Internship Student
The Oberoi Grand
Kolkata
10.2007 - 07.2008
- Size Of Property : 209 Rooms
- Outlets and Size : La Terraces , 72 cover , All Day Dinning
- Reporting Line to supervisor
- Training Summary: On job got exposed to different departments and out- lets, which helped us in understanding and the basics of hotel industry
Extra
06.2006 - 06.2009
- Curricular Activities
- Internships
- Food presentation
Education
Bachelor of Arts - International Hospitality Management
Queen MargrateUniversity
Kolkata 06.2006 - 07.2009
Bachelor of Arts - Tourism And Travel Management
International Institute of Hotel Management
Kolkata 06.2006 - 07.2009
High School Diploma -
Khalsa English High School, Education of Secondary
Kolkata 06.1990 - 07.2004
High School Diploma -
Khalsa High School
Kolkata 04.2004 - 04.2006
Skills
Skillsundefined
Timeline
Chef De Cuisine
Anantara Riveside Resort, Bangkok
04.2022 - Current
Pre Opening Chef
The Oberoi Marrakech,
11.2019 - 12.2019
Chef De Cuisine
The Oberoi Beach Resort, Mauritius
01.2015 - 03.2022
Chef De Partie/ Junior Sous Chef
Four Seasons Hotel
03.2014 - 01.2015
Chef De Partie
The Oberoi Dubai
01.2013 - 01.2014
Senior commie/ Chef De Partie
The Trident Bandra
07.2011 - 01.2013
Commie
The Oberoi Grand
05.2009 - 06.2011
Internship Student
The Oberoi Grand
10.2007 - 07.2008
Bachelor of Arts - International Hospitality Management
Queen MargrateUniversity
06.2006 - 07.2009
Bachelor of Arts - Tourism And Travel Management
International Institute of Hotel Management
06.2006 - 07.2009
Extra
06.2006 - 06.2009
High School Diploma -
Khalsa High School
04.2004 - 04.2006
High School Diploma -
Khalsa English High School, Education of Secondary
06.1990 - 07.2004
Interests
Talking with Guests about there experience
Make a happy work environment
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