Summary
Overview
Work History
Education
Skills
Extra-Curricular Activities
Timeline
Generic
HARISH SINGH KHOLIYA

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
Agra
03.2012

Intermediate -

Govt. Inter College Chaubati
Uttrakhand
03.2008

Matric -

Gov. Inter College Didihat
Uttrakhand
03.2005

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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