Summary
Overview
Work History
Education
Skills
Languages
Timeline
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HIMANSHU SINGH

HIMANSHU SINGH

GURUGRAM

Summary

Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.

Overview

3
3
years of professional experience

Work History

COMMI 2 CHEF

FES CAFE
GURUGRAM HARYANA
03.2023 - Current
  • Set up banquet tables according to event requirements.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Ordered necessary supplies and equipment needed for daily tasks.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
  • Maintained a clean working area at all times in compliance with health codes.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Supervised food preparation staff to deliver high-quality results.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Tracked inventory levels of foods and supplies used in daily production.
  • Trained kitchen workers on culinary techniques.
  • Checked quality of food products to meet high standards.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Observed food safety and sanitation protocols to reduce germ spread.

HALPER CHEF

HOKKAIDO CAFE
FARIDABAD HARYANA
01.2022 - 01.2023
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Trained new chefs on proper cooking techniques and menu items.

Education

High School Diploma -

GOVT BSS SCHOOL
FARIDABAD
06-2018

Skills

  • Food preparation
  • Menu planning
  • Inventory management
  • Quality control
  • Food safety
  • Team leadership
  • Customer satisfaction
  • Recipe development
  • Time management
  • Equipment maintenance
  • Event setup
  • Staff training
  • Creative cooking
  • Sanitation practices
  • Problem solving

Languages

HINDI
First Language
English
Upper Intermediate (B2)
B2

Timeline

COMMI 2 CHEF

FES CAFE
03.2023 - Current

HALPER CHEF

HOKKAIDO CAFE
01.2022 - 01.2023

High School Diploma -

GOVT BSS SCHOOL

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