PAPPU SINGH
Pithoragarh
Summary
Dynamic sous chef with expertise in menu development, food safety compliance, and team training. Proven ability to maintain quality standards and improve kitchen operations.
Overview
18
18
years of professional experience
Work History
SU-Chef
Ekansh Hotels & Resorts
Somnath
02.2025 - Current
- Collaborated with the head chef to develop seasonal menu items.
- Managed inventory of ingredients and supplies for daily operations.
- Trained new kitchen staff on food preparation techniques and safety standards.
- Oversaw cooking processes to ensure consistency and quality of meals.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Su-Chef
Afternoon Cafe & Bar
Pithoragarh
03.2020 - 12.2024
- Maintained high standards of cleanliness and organization in the kitchen.
- Assisted in menu planning and development for seasonal offerings.
- Trained junior chefs on cooking techniques and safety protocols.
Su-Chef
Hotel Roma Kristo
Dwarka
05.2016 - 02.2020
- Implemented standard operating procedures for food safety compliance.
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in menu planning and development for seasonal offerings.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Chef de Partie (Continental)
Nirali Resort
Rajkot
06.2014 - 01.2016
- Prepared and presented high-quality dishes for diverse dining experiences.
- Managed kitchen operations during peak service hours to ensure efficiency.
- Collaborated with the head chef to design seasonal menu items.
- Ensured compliance with food safety and hygiene standards in the kitchen.
Commi-I
ITC Fortune GPS Grand
Rajkot
02.2013 - 05.2014
- Achieved cost-savings by developing functional solutions to problems.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Worked with cross-functional teams to achieve goals.
Commii-I (Continental & Pantry)
Heritage Khirasara Palace
Rajkot
11.2011 - 02.2013
- Prioritized and organized tasks to efficiently accomplish service goals.
- Identified needs of customers promptly and efficiently.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Commi- II
The Imperial Palace
Rajkot
08.2009 - 10.2011
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Maintained updated knowledge through continuing education and advanced training.
- Completed routine maintenance and repair.
Commi- III
Hotel Ilark
Bhuj
01.2008 - 07.2009
- Identified needs of customers promptly and efficiently.
- Completed day-to-day duties accurately and efficiently.
Education
Some College (No Degree) - 10th Pass
GIC Pithoragarh
PithoragarhSkills
- Menu development
- Food safety compliance
- Inventory management
- Cooking techniques
- Portion control
- Culinary collaboration
- Time management
- Mentoring and coaching
- Menu pricing
- Vendor relations
- Staff motivation
- Sales planning
Languages
English
Elementary (A2)
A2
Hindi
Proficient (C2)
C2
Affiliations
Volunteer in Flood Rescue During the Flood in Bengal.
Timeline
SU-Chef
Ekansh Hotels & Resorts
02.2025 - Current
Su-Chef
Afternoon Cafe & Bar
03.2020 - 12.2024
Su-Chef
Hotel Roma Kristo
05.2016 - 02.2020
Chef de Partie (Continental)
Nirali Resort
06.2014 - 01.2016
Commi-I
ITC Fortune GPS Grand
02.2013 - 05.2014
Commii-I (Continental & Pantry)
Heritage Khirasara Palace
11.2011 - 02.2013
Commi- II
The Imperial Palace
08.2009 - 10.2011
Commi- III
Hotel Ilark
01.2008 - 07.2009
Some College (No Degree) - 10th Pass
GIC Pithoragarh