DINESH singh
CHEF
Gurgaon,HR
Summary
Innovative Pastry Sous Chef experienced in enhancing menu offerings and guest satisfaction through creative dessert crafting. Delivered high-quality pastries and desserts in fine dining and upscale bakery environments by leveraging advanced baking techniques and collaborative teamwork. Focused on fostering operational efficiency and adapting to dynamic kitchen needs to ensure exceptional guest experiences.
Overview
16
16
years of professional experience
Work History
Pastry Sous Chef
Radisson Resort & Spa
02.2017 - Current
- Led pastry team in crafting innovative desserts, enhancing menu offerings and guest satisfaction.
- Implemented quality control measures to ensure consistency and excellence in all pastry creations.
- Streamlined production processes, improving efficiency and reducing waste in pastry kitchen operations.
- Developed training programs for junior staff, fostering skill development and teamwork within the pastry department.
PASTRY CDP
IHG - InterContinental Hotels Group SAUDI ARABIYA (RIYADH)
02.2014 - 10.2016
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Proved successful working within tight deadlines and a fast-paced environment.
DCDP PASTRY
Radisson Blu Hotel
03.2012 - 01.2014
- Developed and executed seasonal menus, incorporating local ingredients to enhance guest experience.
- Trained and mentored junior kitchen staff in food preparation techniques and safety practices.
- Supervised kitchen operations to ensure high standards of food quality and presentation.
- Coordinated special event catering, tailoring menus to meet diverse dietary preferences and requirements.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Collaborated with front-of-house staff to maintain seamless service flow during peak hours.
Commis Chef
Accor Hotels
06.2011 - 09.2012
- Prepared and presented high-quality dishes in accordance with menu specifications.
- Collaborated with kitchen team to ensure timely and efficient meal service.
- Maintained cleanliness and organization of kitchen stations, adhering to safety standards.
- Monitored food preparation processes to ensure compliance with health regulations.
- Assisted in inventory management, ensuring accurate stock levels and fresh ingredients.
KMT KITCHEN MANAGEMENT TRAINING
CLUB MAHINDRA HOTELS
01.2010 - 02.2011
- Engaged in continuous learning opportunities and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Paid attention to detail while completing assignments.
- Strengthened communication skills through regular interactions with others.
Education
No Degree - 3 YEARS OF HOTEL MANAGEMENT DIPLOMA
AMRAPALI INSTITUTE OF HOTEL MANAGEMENT
UTTRAKHAND 04.2001 -
Skills
Work under pressure
Food safety protocols
Sanitation standards
Collaborative mindset
Recipe development
Menu planning
Baking techniques mastery
Pastry equipment operation
Mentoring junior staff
Creative presentation
Pastry production expertise
Timeline
Pastry Sous Chef
Radisson Resort & Spa
02.2017 - Current
PASTRY CDP
IHG - InterContinental Hotels Group SAUDI ARABIYA (RIYADH)
02.2014 - 10.2016
DCDP PASTRY
Radisson Blu Hotel
03.2012 - 01.2014
Commis Chef
Accor Hotels
06.2011 - 09.2012
KMT KITCHEN MANAGEMENT TRAINING
CLUB MAHINDRA HOTELS
01.2010 - 02.2011
No Degree - 3 YEARS OF HOTEL MANAGEMENT DIPLOMA
AMRAPALI INSTITUTE OF HOTEL MANAGEMENT
04.2001 -