Overview
Work History
Education
Skills
Accomplishments
Timeline
SUDHIR KUMAR SINGH

SUDHIR KUMAR SINGH

CHEF
BANGALORE

Overview

27
27
years of professional experience

Work History

Production Head

Kitchen leader

  • And team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations
  • Experienced with Indian as well as Western cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

AVP Commissary

Sky Gate Hospitality Pvt Ltd
Gurgaon
  • Heading all Commissary Operations Pan India
  • Currently operating four Commissaries
  • Operational
  • Staff Management
  • Cost Management
  • Recipe Management
  • Material Management
  • Project Management
  • Budget & Planning

Executive Chef

Compass India Support Services Pvt Ltd
  • Overall responsibility at Central Processing Unit for food taste, Menu planning of 18 sites being catered from CPU
  • On time delivery, Food Cost, Manning Cost, Food Festivals, Special Lunch for VIP Clients at site
  • Involved in the expansion of facility to introduce new equipment, processes and work flow of the Kitchen.

Chef

Sudhir Kumar Singh
BANGALORE
01.2022 - Current
  • Yahoo.co.in

Executive Chef

Vatika QSR Hospitality Pvt Ltd
06.2017 - 05.2018
  • Working in the Central Kitchen of Vatika QSR division feeding 10 outlets in the name of NUKKAD WALA in Delhi NCR
  • Responsible for the standards of Production, food quality, food Cost, Manning cost and training
  • Creating a professional work culture with continuous training, regular briefing and staff motivation
  • Ensuring best of the raw materials received and best yield by monitoring processes at all levels.

Sous Chef

Taj Sats Air Catering Ltd
Bangalore
09.2005 - 07.2011
  • Heading the operation on the floor in day to day operation, second in command in Food and Beverage Production Department
  • Operational:
  • Managing a team of 100 staffs, working for Airlines and landside business as Starbucks and Outdoor caterings
  • Working with Purchase and Receiving section for timely availability of best quality of raw material on competitive cost
  • Continuous supervision on quality raw material, optimum use of utility, food quality and production schedules, and timely handover to operation department, properly maintaining the HACCUP system., Equipment Handling, Cleaning schedule, opening and closing check lists
  • Handled refrigerated dispatch module, tracking the transport vehicle online to monitor temperature, speed of vehicle and timely deliveries to the outlets
  • Recruitment and appraisal procedure of the Central Kitchen's all sections including Maintenance, Stores, Dispatch, Transport and Security
  • Closely worked with IT department for software development for the Central Kitchen, helping them with entrees of Raw Material, Material Groups, Standard Recipes and the design of reports required on daily, weekly and monthly basis
  • Monitored the operations of Maintenance related equipment like ETP Plant, RO Plant, Steam Generation system, Cold Rooms, Blast Chillers for Preventive Maintenance and regular servicing
  • Worked with Purchase Department for Vendor Development, Annual Purchase Contract of Groceries and Perishables like Vegetables, Dairy Product and Meat products
  • Created Standard Purchase Specification of all the raw material used in the Production
  • Heading the floor in day to day operation, second in command in Food and Beverage Production Department
  • Operational:
  • Headed the floor of 110 staffs, working for Airlines as well as Institutional Catering like Colt and Fidelity services
  • Worked with Purchase and Receiving section for timely availability of best quality of raw material on competitive cost
  • Continuous supervision on quality raw material, optimum use of utility, food quality and production schedules, and timely handover to operation department, properly maintaining the HACCUP system.

Chef

Park Balluchi Restaurant
New Delhi
05.2000 - 08.2000
  • Park Balluchi Restaurant is a winner of National tourism award for the best Restaurant in India and regional Tourism award of excellence for four year in succession by Ministry of Tourism (Govt of India) Operational:
  • Mise en place of pantry and hot kitchen
  • Ordering of perishables and dairy product
  • Maintaining daily sell and consumption record of kitchen.

Chef de Partie, Sous chef

Sky Gourmet Catering
Bangalore
01.1997 - 01.2000
  • Worked in the capacity of kitchen in charge), Planning & budgeting food cost in co ordination with F & B Controls
  • Create a work environment that is high in employee morale and provide constant learning & development and use the feedback from Airlines Satisfaction Survey to draw an action plan
  • Develop systems and procedures that achieve higher cost efficiency and guest satisfaction
  • Handling Recruitment & Appraisal procedure for production department
  • Operational:
  • Development of the products and Presentations for land side business for international chains like Costa Coffee, Gloria Jeans Coffee, Polar Bear Ice cream Parlors, Hard Rock café, Sodexo Outlets and Institutional catering
  • Establish quantity & quality standards of food preparation and presentation
  • Devise methods for optional use of raw materials & fuel and maintain the budgeted food cost
  • Ensure HACCP guidelines followed, temparature maintain through the whole process of receiving of raw material to all preparation stages & finally dispatching the products
  • Monitor adherence to safety, Hygiene and Cleanliness standards
  • Work in association with Operation Manager in area of menu planning according to Airlines Galley for smooth operation
  • Work closely with purchase Manager for developing Standard Purchase Specification, Vendor Development & Evaluation
  • Co-Ordinate with chief-Engineer for Preventive Maintenance, Procurement of new equipment, energy consumption
  • Ensure through regular monitoring of crew feedback, prompt, efficient and accurate service to all guest along with best quality of food
  • Staff & Schedule of staff in order to optimize manpower
  • Assisting in reviewing monthly business report a develop work plan
  • Address any grievance and counseling issues among the department staff
  • Stay informed about the new development in the world of cuisine, cooking techniques,.

Industrial Exposure Trainee

Hotel Taj Chandela
Khajuraho
10.1998 - 03.1999
  • Worked in all four major departments of the Hotel, F & B Production, F & B service, Accommodation Operation and Front Office
  • ACHIEVEMENTS ON THE ROLL:
  • Successfully participated in the two days workshop on “ Efficiency and Skills required for a budding professionals” conducted by Mr Vishal Kapoor, Executive Chef , Hotel TAJ GANGES and Mr Rajeev Parashar, Manager Food & Beverage Service, Hotel TAJ GANGES and organized by the Department of Hotel Management, Indian Institute of Science & Management, Ranchi on 4th & 5th Oct 1999
  • Got an appreciation letter & bonus for good job during start up of Sky Gourmet Bangalore
  • Working knowledge of computer on Showman Material Management System & Windows.

Demi Chef De Partie Ambassador

s Sky Chef
New Delhi
01.2005 - 1 1
  • In charge of a particular section in a particular shift
  • Preparing meals for International and Domestic flights like Lufthansa, Air Canada, Japan Airlines , Aeroflot , Saudi Arab Airlines , Air Lanka , Air India , Syrian , Swiss Air , Indian airlines and Alliance Air
  • Closely working with chef for meal presentations for International as well as domestic flights
  • Co – ordination between other sections of the kitchen for smooth running and timely handover of meals to operation department
  • Ordering of perishable items like fruits, vegetables and dairy products
  • Preparing duty roaster and making ad-hoc changes in man power to release extra work pressure.

Education

Intermediate - Science

01.1992 - 04.1992

B.I.E - undefined

B.Sc - undefined

Magadh University

Diploma - Hotel Management Catering Technology & Applied Nutrition, Recognised and Aided

Indian Institute of Science & Management, A.I.C.T.E, .R.D. Govt, Ranchi, Delhi

Skills

Forecasting and planningundefined

Accomplishments

  • TMA Hospitality Services Pvt Ltd, TMA Hospitality
  • (Ammi's Biryani)
  • Introduction of new Menu, Specially the Launch of North Indian Foods at the outlets
  • Menu and Recipe development
  • Staff training at Central Kitchen as well as outlets.07 – 2012-11
  • Executive Chef
  • Sky Gourmet Catering, A Member Of Gate Group, Chennai, Tamilnadu
  • Heading a team of 66 staffs catering 2500 meals per day to Oman Air, Air India and Jet airways
  • JOB PURPOSE:
  • To provide innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of the organization, at the same time meeting the established quality and presentation standards
  • Man Management, Client management, Recipes, Menus, Meal Presentation, Food sampling, Hiring
  • Implementation of processes, hygiene as per HACCUP guideline
  • Appraisal of production staff.Nov -2015 Apr06 – 2018-0501 - 2017-06
  • Commissary Head
  • Vrinda Foods and Hospitality Pvt Ltd
  • Headed entire operation of the Central Kitchen of Dana Choga's Kitchen, a renowned Indian Restaurant coming up as an Indian QSR Chain in Delhi NCR, from Production to dispatch including purchase, receiving, maintenance, transport vehicle, security, driver, hygiene and utility
  • Operational:
  • Worked since project stage of the kitchen, involved in equipment planning, kitchen designing, kitchen work flow from receiving to dispatch
  • Created SOP's of kitchen, Training of staff in day to day production, following the standard recipe.

Timeline

Chef - Sudhir Kumar Singh
01.2022 - Current
Executive Chef - Vatika QSR Hospitality Pvt Ltd
06.2017 - 05.2018
Sous Chef - Taj Sats Air Catering Ltd
09.2005 - 07.2011
Demi Chef De Partie Ambassador - s Sky Chef
01.2005 - 1 1
Chef - Park Balluchi Restaurant
05.2000 - 08.2000
Industrial Exposure Trainee - Hotel Taj Chandela
10.1998 - 03.1999
Chef de Partie, Sous chef - Sky Gourmet Catering
01.1997 - 01.2000
- Intermediate, Science
01.1992 - 04.1992
Production Head -
Kitchen leader -
AVP Commissary - Sky Gate Hospitality Pvt Ltd
Executive Chef - Compass India Support Services Pvt Ltd
- B.I.E,
Magadh University - B.Sc,
Indian Institute of Science & Management, A.I.C.T.E, .R.D. Govt - Diploma, Hotel Management Catering Technology & Applied Nutrition, Recognised and Aided

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