Kharak Singh
Oxford,Oxfordshire
Summary
High-energy kitchen team member with flexibility to cook delicious dishes from different cuisines, ingredients and recipes. Confident in high-pressure, busy environments and always ready to step in on any station. Highly organised and hardworking with focus on efficiency and consistency.
Overview
10
10
years of professional experience
3
3
years of post-secondary education
Work history
Demi chef de partie
Gusto Italian Restaurant
Oxford, Oxfordshire
01.2023 - Current
- Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
Demi chef de partie
Disney Cruise Line
Cape Canaveral, Orlando
10.2021 - 11.2022
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Maintained clean and tidy food preparation areas.
Demi chef de partie
Carnival Cruise Line
Miami, Florida
09.2016 - 03.2019
- Worked in Soup, Sauces, Grill, lido Center, Buffet market place Vegetables and Presentation.
- Set up, prepared, and presented work areas and food dishes in accordance with culinary practices.
- Keeping Co-ordination, Proper Ordering, Cost Controlling in the Kitchen.
- Maintained cleanliness of all kitchen areas, and assisted kitchen staff to clean, store, and maintain all kitchen equipment, supplies, and food inventories.
- Works with all galley personnel in a cooperative, productive and effective manner.
- Cleaning Check Offs in accordance with United States Public Health Standard.
- Working on indenting and returns of stores on daily basis.
- Developing and maintaining temperature logs for all Food Products in the section in accordance with United States Public Health and maintaining the standard regularly.
Commis chef
Taj Group of Hotel
Mumbai, Maharashtra
07.2015 - 03.2016
- Reviewed and accurately reproduced recipes to produce standardized dishes and sustain quality benchmarks.
- Preparation and checking the quality of Meats on daily basis.
- Preparation and checking the quality of vegetables on daily basis.
- Responsible for proper maintenance of correct food service temperature.
Commis chef
Meluha the Fern
Mumbai, Maharashtra
09.2014 - 06.2015
- Responsible for preparation of food for breakfast, lunch and dinner for the special buffer preparation.
- Maintaining highest Standard of cleanliness and hygiene in the display kitchen.
- Involved in day-to-day preparation of soups, sauces, gravies and short order dishes.
Commis chef
Grand Hyatt
Mumbai, Maharashtra
03.2014 - 09.2014
- Storing of food with proper Date, Time and Expiry’s.
- Responsible for proper thawing of meats.
- Responsible for proper stock rotation
- Complied with food safety regulations.
Education
Bachelor of Technology - Hotel Management
05.2011 - 03.2014
Intermediate
High school
Skills
- Italian cuisine
- Food safety & hygiene expert
- Forecasting and planning
- Inventory temperature control
- Recipe development
Languages
English
Intermediate
Timeline
Demi chef de partie - Gusto Italian Restaurant
01.2023 - Current
Demi chef de partie - Disney Cruise Line
10.2021 - 11.2022
Demi chef de partie - Carnival Cruise Line
09.2016 - 03.2019
Commis chef - Taj Group of Hotel
07.2015 - 03.2016
Commis chef - Meluha the Fern
09.2014 - 06.2015
Commis chef - Grand Hyatt
03.2014 - 09.2014
Kukreja Institute of Hotel Management - Bachelor of Technology, Hotel Management
05.2011 - 03.2014
Uttar Pradesh Board - , Intermediate
Uttarakhand Board - , High school
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