Makan Singh
Uttarakhand
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. 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. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Expert [Job Title] experienced at overseeing and handling [Number] of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
20
20
years of professional experience
3
3
Languages
Work History
SENIOR SOUS CHEF
PRICOL GOURMET CHENNAI
CHENNAI
11.2020 - Current
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Understood and followed oral and written directions.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Delivered products to customer locations on time.
- Achieved cost-savings by developing functional solutions to problems.
- Maintained schedule of class assignments to meet deadlines.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Collaborated with others to discuss new opportunities.
- Recognized by management for providing exceptional customer service.
- Collaborated with cross-functional team to define features and build powerful and easy-to-use products and customer-facing workflow tools.
Sous Chef
hycinth hotel
Thivandrum
03.2019 - 10.2020
- Ensured food preparation and presentation met high standards of quality and sanitation.
Chef De Partie
THE PARK HOTEL
NAVI Mumbai
01.2015 - 03.2018
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
Demi Chef De Partie
LEMON TREE HOTELS
BANGALURU/ PUNE / THIRVANDRUM
06.2009 - 12.2014
- Prepared sauces, soups and hot entrees according to set recipes.
- Ensured quality control of dishes before they were served to guests.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
Demi Chef De Partie
CLUB MAHINDRA
KERALA
01.2008 - 03.2009
- Recruited and trained volunteers to assist in daily operations of the club.
Commis Chef
WYTE FORT
KOCHI
01.2007 - 12.2007
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
Commis Chef
pearl regency
Kottayam
02.2005 - 12.2007
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
Commis Chef
the surya
Kochi Angamaly
01.2004 - 07.2004
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
- Checked quality of raw materials before use to ensure freshness.
- Maintained a clean working area at all times in compliance with health codes.
Education
High School Diploma -
Gic
Kot Bangar06-1999
Diploma -
Iims College
Kochi Skills
- Recipe creation
- Kitchen Management
- Culinary techniques
- Menu development
- Cost Control
- Waste Reduction
- Sanitation Standards
- Vendor Relationship Management
- Food presentation
- Food Prep Planning
- Sanitation Guidelines
- Quality Assurance
- Staff Scheduling
- Menu Planning
- Kitchen Staff Management
- Budgeting and cost control
- Banquets and catering
- Order Management
- Safe Food Handling
- Hiring, Training, and Development
- Ingredients Selection
- Performance Assessments
Timeline
SENIOR SOUS CHEF
PRICOL GOURMET CHENNAI
11.2020 - Current
Sous Chef
hycinth hotel
03.2019 - 10.2020
Chef De Partie
THE PARK HOTEL
01.2015 - 03.2018
Demi Chef De Partie
LEMON TREE HOTELS
06.2009 - 12.2014
Demi Chef De Partie
CLUB MAHINDRA
01.2008 - 03.2009
Commis Chef
WYTE FORT
01.2007 - 12.2007
Commis Chef
pearl regency
02.2005 - 12.2007
Commis Chef
the surya
01.2004 - 07.2004
High School Diploma -
Gic
Diploma -
Iims College
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