INDERDEEP SINGH
New Delhi
Summary
To secure a position as a cook at one of the state’s most excellent and exceptional food service establishments and to contribute my culinary expertise in preparing outstanding and commendable dishes to provide customers with a world-class dining experience.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills.
Overview
16
16
years of professional experience
2002
2002
years of post-secondary education
4
4
Languages
Work History
Brand Chef
Maska
Cook
Ruby Tuesday
Industrial Trainee
Le Meridian
- Undergone Industrial Training for 22 weeks in the entire major department
ODC
Imperial Uppal’s Orchid, Taj Palace & ITC
- Done ODC at Imperial Uppal’s Orchid, Taj Palace & ITC
Sous Chef
Travel Food Services
03.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Jr Sous Chef
Haldiram's
01.2017 - 01.2022
Demi Chef de Partie
Le Meridien
01.2010 - 01.2017
- Worked in curry section
Production Department
The Lalit
10.2009 - 10.2010
32nd Milestone
03.2009 - 10.2009
Education
Xth -
GHPS
XIIth - undefined
GHPS
B.Com (Pass) - undefined
Delhi University
Bachelor of Hotel Management & Tourism - undefined
LBIIHM
Skills
Punctuality
Accomplishments
Worked in 'The Grand Hotel' during the period of Wills Fashion Week in Kitchen.
Extra Curricular Activities
Participated in games at school level. Champion of short put.
Roles And Responsibilities
- Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.
- Supervising food service assistants and kitchen staff, organising their daily duties and monitoring performance.
- Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
- Washing, cutting and preparing food before it is cooked.
- Menu designing & Menu planning
Personal Information
- Date of Birth: 03/07/87
- Nationality: Indian
- Marital Status: Married
Areas Of Interest
- Food Production
- Food Hygiene
- Food Presentation
Timeline
Sous Chef
Travel Food Services
03.2024 - Current
Jr Sous Chef
Haldiram's
01.2017 - 01.2022
Demi Chef de Partie
Le Meridien
01.2010 - 01.2017
Production Department
The Lalit
10.2009 - 10.2010
32nd Milestone
03.2009 - 10.2009
Brand Chef
Maska
Cook
Ruby Tuesday
Industrial Trainee
Le Meridian
ODC
Imperial Uppal’s Orchid, Taj Palace & ITC
XIIth - undefined
GHPS
B.Com (Pass) - undefined
Delhi University
Bachelor of Hotel Management & Tourism - undefined
LBIIHM
Xth -
GHPS
Similar Profiles
Leanne MalcaLeanne Malca
Sales Associate at MaskaSales Associate at Maska
Inderdeep SinghInderdeep Singh
Head Chef at MaskaHead Chef at Maska
AMI EMMA MABLEAMI EMMA MABLE
Sales Associate at Maska ModeSales Associate at Maska Mode
Rahul DwivediRahul Dwivedi
Senior Application Specialist-GCMS/MS (QQQ) at SHIMADZU ANALYTICAL INDIA PVT.LTDSenior Application Specialist-GCMS/MS (QQQ) at SHIMADZU ANALYTICAL INDIA PVT.LTD
Mehak LalitMehak Lalit
Senior Process Associate at Genpact Pvt. Ltd.Senior Process Associate at Genpact Pvt. Ltd.