Naveen Kumar Singh

• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Mentored more than Number kitchen staff at all levels to prepare each for demanding roles.
• Collaborated with Job title in production or modification of menus and selections.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Initiated training for Job titles on Type culinary techniques to improve productivity and increase kitchen workflows.

• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Responsible for all kind of food & beverage related operations

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Assisted customers in planning corporate events, social galas and gourmet dinners.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Verified compliance in preparation of menu items and customer special requests.
• Maintained well-organized mise en place to keep work efficient and consistent.

• Planned promotional menu additions based on seasonal pricing and product availability.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Worked flexible hours; night, weekend, and holiday shifts.
• Exceeded goals through effective task prioritization and great work ethic.
• Resolved problems, improved operations and provided exceptional service.

• Indenting of Parishable & Non Parishable items on daily and weekly basis.
• Work planing of production .
• Responsible for all ala carte products.
• Taking feed back of guests ,meeting them and resolving guest complaints.

• Planning menu on monthly and weekly basis.
• To promote sales by motivating staffs to achieve set targets.
• To ensure 100% guest satisfaction .
• To train staffs during staffs training programme.
• To plan store stock taking,ordering and monthly inventory.

Reporting to Sous Chef.

Shift Incharge.

Taking daily briefing of staffs.

Taking care of indenting of Parishable and non Parishable stuffs of my section.

Portion controlling.

Working as per kitchen Sop's.

Taking care of quality ,quantity and garnishing of food items.

Reporting to Sous chef.

Working according to the dietary sheet.

Taking care of my shift.

Taking care of Hygiene and Sanitation in f&b production area.

Storing & indenting of Parishable & Non- perishable items.

Taking part in training programme.

Reporting directly to the executive chef.

Taking care of continental kitchen .

Making duty roster for staffs on monthly basis.

Taking order from the guest directly if they have any special request/ preferences.

Indenting & ordering.

Reporting to the department CDP.

Following Menu Sop's

Taking care plate presentation and garnishes.

Indenting and ordering with the help of CDP.

Working on shift basis.