Sandeep Singh
Dombivali,MH
Summary
High-performing individual with solid background in indian Food . Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Smart and driven to Create innovation recipes that tie in with traditioanl tastes.
Overview
8
8
years of professional experience
Work History
Demi Chef De Partie
Copper Chimney
04.2023 - Current
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Collaborated with staff members to create meals for large banquets.
- Acted as head chef when required to maintain continuity of service and quality.
Commi - 1
Copper Chimney
04.2021 - 03.2023
- Collaborated with fellow cooks in the kitchen, streamlining processes to reduce wait times for guests during peak hours.
- Maintained high levels of food safety by strictly adhering to proper storage, handling, and sanitation guidelines in accordance with Protocol set by head Chef
- Assisted with inventory management tasks, effectively reducing food waste and cutting costs through accurate ordering of supplies.
- Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
Commi 2 - Curry
Copper Chimney
10.2017 - 03.2021
- Reduced kitchen downtime by performing routine maintenance on tandoor oven and other equipment, identifying issues before they impacted service quality.
- Mentored junior staff members on proper tandoori and Indian cooking techniques, fostering an environment of growth and professional development within the team.
- Contributed to menu development for seasonal specials, incorporating unique ingredient combinations and innovative presentation styles.
- Showcased adaptability by quickly adjusting to menu changes or substitutions, ensuring all guest needs were met with minimal disruption.
- Collaborated with fellow cooks in the kitchen, streamlining processes to reduce wait times for guests during peak hours.
3rd Commis Chef
INOX Leisure
01.2017 - 10.2017
- Maintained well-organized place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, Indian breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
Education
High School Diploma -
Govt I C Khirmande Pithoragarh
03.2013
Skills
- Food Safety Compliance
- Allergen awareness
- Hygiene maintenance
- Kitchen Management
Languages
Marathi
Advanced (C1)
kumaoni
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
English
Beginner (A1)
Timeline
Demi Chef De Partie
Copper Chimney
04.2023 - Current
Commi - 1
Copper Chimney
04.2021 - 03.2023
Commi 2 - Curry
Copper Chimney
10.2017 - 03.2021
3rd Commis Chef
INOX Leisure
01.2017 - 10.2017
High School Diploma -
Govt I C Khirmande Pithoragarh
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