HARISH SINGH KHOLIYA
Chef
Didihat , Pithoragarh , Uttrakhand
Summary
Passionate chef with the experience of well known Hotels , restaurant and hospitality chain like Marriott hotels, Westin hotel & Landmark Group's Ushna. Good knowledge of food trends specialization in north Indian & further expertise in Curries & Tandoori.
Overview
15
15
years of professional experience
2
2
Languages
Work History
Executive Chef
Spring Rose Restaurant
11.2023 - Current
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
Sous Chef
Hotel 84 East
06.2022 - 09.2023
- Responsible for the cleanliness, stock control, organization and standards of the kitchen .
- Ensuring hygiene standards of kitchen area maintained.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Fatehpur Restaurant
02.2019 - 04.2022
- Company Overview: Al Ain, UAE
- To work in conjunction with the service staff to ensure a high level of service is received by the guest.
- The preparation and presentation of the lunch and dinner menus ensuring that all items are reasonably stocked and available.
- Maintaining clear communication between the Kitchen and all other Departments.
- Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction.
- Responsible for the cleanliness, stock control, organization and standards of the section.
- Ensuring hygiene standards of the kitchen are maintained.
- Al Ain, UAE
Demi Chef De Partie
Ushna Restaurant (Landmark Group)
02.2017 - 11.2018
- Company Overview: Abu Dhabi
- To assist and monitor food stocks and stock movement.
- To learn and record skills and recipes from other members of the department.
- To ensure stock is controlled and rotated. Accept and store deliveri .
- To be flexible and willing to help other departments at busy times if required.
- Abu Dhabi
- Maintained a clean and sanitary work environment in compliance with health department standards.
Demi Chef de Partie
18 Degree's Restaurant
10.2015 - 01.2017
- Company Overview: Pune, India
- Handling pass section as well as ordering the food items & raw material.
- Preparing food as per the standard recipes directed by the executive chef.
- Ensuring the kitchen areas are clean and tidy.
- Maintaining Health & Safety standards.
- Providing customer service to staff and customers.
- Pune, India
Commi 2
The Westin
09.2014 - 08.2015
- Company Overview: Gurgaon, Haryana
- Prepare and cook complete meals or individual dishes and foods.
- Prepare and cook special meals for clients as instructed by Chef.
- Help supervise kitchen helpers and apprentices.
- Maintaining cleanliness & hygiene.
- Gurgaon, Haryana
Commi 2
Marriott Hotels
12.2012 - 08.2014
- Company Overview: Jaipur, Rajasthan.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Maintain correct portion size and quality of the food to the hotel's standards.
- Assist other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
- Jaipur, Rajasthan
Job Trainee
Hotel Paradise
09.2011 - 03.2012
Trainee
Pride Hotel
10.2010 - 04.2011
Education
EFST Program -
Syscoms College
Abudhabi UAE.05.2017
Bsc. In Hotel Management - Hospitality
AIHM
Agra03.2012
Intermediate -
Govt. Inter College Chaubati
Uttrakhand03.2008
Matric -
Gov. Inter College Didihat
Uttrakhand03.2005
Skills
knowledge of food
Extra-Curricular Activities
NCC at 99 UP BN NCC, Azamgarh (UP), 04/01/07, 04/30/09
Timeline
Executive Chef
Spring Rose Restaurant
11.2023 - Current
Sous Chef
Hotel 84 East
06.2022 - 09.2023
Chef De Partie
Fatehpur Restaurant
02.2019 - 04.2022
Demi Chef De Partie
Ushna Restaurant (Landmark Group)
02.2017 - 11.2018
Demi Chef de Partie
18 Degree's Restaurant
10.2015 - 01.2017
Commi 2
The Westin
09.2014 - 08.2015
Commi 2
Marriott Hotels
12.2012 - 08.2014
Job Trainee
Hotel Paradise
09.2011 - 03.2012
Trainee
Pride Hotel
10.2010 - 04.2011
EFST Program -
Syscoms College
Bsc. In Hotel Management - Hospitality
AIHM
Intermediate -
Govt. Inter College Chaubati
Matric -
Gov. Inter College Didihat
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