Summary
Overview
Work History
Education
Skills
Personal Information
Awards
Trainingsandcertificates
Languages
Interests
Timeline
Generic
Singye Dorji

Singye Dorji

Malé

Summary

CATM graduate with over 10 years of culinary experience in many countries. In-depth knowledge of latest technologies including Rational Ovens. Worked in various departments including Banquets, Patisserie and Garde Manger. Attended Centre for Culinary Arts (CCA), Manila which is the pioneering and premier culinary school in the Philippines. Proven ability to work well in diverse teams and challenging environments. High performance has led to promotions and growth throughout career.

Overview

19
19
years of professional experience

Work History

Sr. Sous Chef

Patina Maldives
06.2022 - Current
  • Responsible for all culinary requisitions
  • Handle $2.5million yearly
  • Seasonal menu development
  • Check and Maintain Food Cost (26%) for 10 outlets

Chef De Cuisine

Six Senses Resorts and Spas
04.2020 - 05.2022
  • Menu development and execution
  • Numerous luncheon and functions for the ROYAL family on regular basis
  • Tending and upkeep of the Lodge garden
  • Curating seasonal menus

Sous Chef

Cello Cafe and Restaurant
02.2019 - 02.2020
  • Menu planning and development
  • Preparation and monitoring quality standards

Chef De Cuisine

Royal Catering LLC
01.2018 - 10.2018
  • Organize staff, duty roster and Time Attendance
  • Ordering stock, ensuring rotation and inventory
  • Ensure prompt service of all meals in scheduled time
  • Prepare, monitor and maintain the quality of the food
  • Ensure the kitchen follows hygiene health and safety guidelines
  • Hand – over and responsible to all section in Hot Kitchen

Sous Chef

Royal Catering LLC
02.2017 - 01.2018
  • Overseeing the production of all contracts and 82L8 Hot meals
  • Quality and quantity controller

Sous Chef

Grind Bistro
04.2016 - 10.2016
  • Responsible for procurement, production, scheduling and menu development

Lead Cook

Trump National Doral
02.2015 - 02.2016
  • Our team and Restaurant generated over 3 million in sales in the last Quarter
  • Regularly handled plated events upward of 1500 pax
  • Handled over 600 pounds of protein daily

Chef de Partie

Huma Resort and Spa
04.2014 - 11.2014
  • Company Overview: (5 Star property)
  • Worked with James Beard Award winning Chef Richard Thompson the Menu items and management of staff
  • (5 Star property)

Internship

Pan Pacific Hotel
09.2012 - 11.2012
  • Handled Food Displays for Buffets, and worked extensively in Asian Cuisine including Thai, Japanese, Indian, Chinese and Filipino
  • Worked in Hot and Cold Kitchens including the Grade Manger

Practicum

Highland Steakhouse
01.2011 - 03.2011
  • Extensive learning and exposure to grilling, roasting and braising

Practicum

BKK Grill
11.2005 - 12.2005
  • Learning and exposure to Thai Cuisine and cooking techniques

Practicum

Chesa Restaurant
09.2005 - 11.2005
  • Extensive learning and exposure to European Cuisine and Spirits

Education

Diploma - Culinary Arts and Tech. Management

Centre for Culinary Arts
01.2013

Diploma - Cabin Crew

Avalon Aviation Academy
01.2008

Certificate course - Thai Cuisine

Thai-Swiss Culinary Education Centre
01.2005

Grade 12 - Humanities

C.S.K.M Public School
01.2004

Grade 10 - undefined

G.D Goenka Public School
01.2002

Skills

  • Creative skills
  • Problem-solving skills
  • Organization skills
  • Team player
  • Self-starter
  • Strong Work Ethics
  • Fast learner
  • Working knowledge of the kitchen
  • Keen eye for detail
  • Menu development
  • Budgeting and cost control
  • Forecasting and planning
  • Purchasing

Personal Information

Nationality: Bhutanese

Awards

  • Received Recognition and Prize for the 'Hardest Worker' at Trump Doral for Cadillac Golf Championship event.
  • Selected for a team of chefs representing U.S.D.A at an International Food Expo held in Bangkok.
  • Received on numerous occasions the 'Bonus of the day' (at Bangkok Grill) for the highest customer satisfaction ratings.
  • Represented high schools and Delhi in Basketball for Zonal levels; and also participated at State level Table Tennis competitions.

Trainingsandcertificates

  • Internship, Pan Pacific Hotel, Manila, Philippines, 09/12, 11/12, Handled Food Displays for Buffets, and worked extensively in Asian Cuisine including Thai, Japanese, Indian, Chinese and Filipino. Worked in Hot and Cold Kitchens including the Grade Manger.
  • Practicum, Highland Steakhouse, Manila, Philippines, 01/11, 03/11, Extensive learning and exposure to grilling, roasting and braising.
  • Practicum, BKK Grill, Bangkok, Thailand, 11/05, 12/05, Learning and exposure to Thai Cuisine and cooking techniques.
  • Practicum, Chesa Restaurant, Bangkok, Thailand, 09/05, 11/05, Extensive learning and exposure to European Cuisine and Spirits.
  • U.S.D.A Participation, Part of a team of chefs that represented U.S.D.A in promoting their products at an International Food Expo held in Bangkok., 09/05
  • ServSafe Certification, Safe handling of Food and Produce., 01/12
  • Red Cross First Aid Certification, Trained in different bandaging techniques, Asphyxia preventive measures., 01/08
  • Diploma in Cabin Crew, Avalon Aviation Academy, Mumbai, India, 01/07
  • Basketball Representation, Selected to represent the Delhi State Basketball team and attended many sports camps., 01/04

Languages

English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
Tagalog
Intermediate (B1)
Nepali
Intermediate (B1)
Nagamese
Bilingual or Proficient (C2)
French
Intermediate (B1)

Interests

Music, Photography, Hiking, Foraging

Timeline

Sr. Sous Chef

Patina Maldives
06.2022 - Current

Chef De Cuisine

Six Senses Resorts and Spas
04.2020 - 05.2022

Sous Chef

Cello Cafe and Restaurant
02.2019 - 02.2020

Chef De Cuisine

Royal Catering LLC
01.2018 - 10.2018

Sous Chef

Royal Catering LLC
02.2017 - 01.2018

Sous Chef

Grind Bistro
04.2016 - 10.2016

Lead Cook

Trump National Doral
02.2015 - 02.2016

Chef de Partie

Huma Resort and Spa
04.2014 - 11.2014

Internship

Pan Pacific Hotel
09.2012 - 11.2012

Practicum

Highland Steakhouse
01.2011 - 03.2011

Practicum

BKK Grill
11.2005 - 12.2005

Practicum

Chesa Restaurant
09.2005 - 11.2005

Diploma - Cabin Crew

Avalon Aviation Academy

Certificate course - Thai Cuisine

Thai-Swiss Culinary Education Centre

Grade 12 - Humanities

C.S.K.M Public School

Grade 10 - undefined

G.D Goenka Public School

Diploma - Culinary Arts and Tech. Management

Centre for Culinary Arts
Singye Dorji