SUJAN SINGH
Commis/Line Cook
Thane
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with EUROPEAN ,CONTINENTAL,INDIAN,THAI cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. High-performing individual with solid background in culinary arts. 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. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
7
7
years of professional experience
5
5
years of post-secondary education
4
4
Languages
Work History
Commis
CARNIVAL CRUISE LINE
Miami
11.2022 - Current
- Maintained well-organized mise en place to keep work consistent.
- Observed different Receipes for preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
1st Commis
THE FIG CAFE
Delhi
06.2022 - 11.2022
- Part of the Opening team.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Commis Chef
OBEROI HOTELS AND RESORTS
New Delhi
08.2018 - 04.2022
- Ordered new ingredients and supplies to meet expected needs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
KITCHEN ASSISTANT
HOTEL JAWAHAR
Ulhasnagar
04.2017 - 06.2017
Industrial Trainee
TAJ HOTELS AND RESORTS
Goa
12.2016 - 04.2017
Education
Bsc.Hospitality And Hotel Administration - Culinary Arts
STATE INSTITUTE OF HOSPITALITY MANAGEMENT-KERALA
Calicut,kerala ,India 06.2015 - 05.2018
HIGHER SECONDARY CERTIFICATION - COMMERCE
SMT. CHM COLLEGE-ULHASNAGAR
Maharashtra,India 06.2013 - 03.2015
SECONDARY SCHOOL CERTIFICATION -
FATIMA HIGH SCHOOL
Badlapur,Maharashtra,IndiaSkills
High hygienic standards
Measuring and portioning
Basic cooking methods
Food plating and presentation
Recipes and menu planning
Multitasking Abilities
Excellent Communication
Inventory supervision
Food inventories
Fine-dining expertise
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Commis
CARNIVAL CRUISE LINE
11.2022 - Current
1st Commis
THE FIG CAFE
06.2022 - 11.2022
Commis Chef
OBEROI HOTELS AND RESORTS
08.2018 - 04.2022
KITCHEN ASSISTANT
HOTEL JAWAHAR
04.2017 - 06.2017
Industrial Trainee
TAJ HOTELS AND RESORTS
12.2016 - 04.2017
Bsc.Hospitality And Hotel Administration - Culinary Arts
STATE INSTITUTE OF HOSPITALITY MANAGEMENT-KERALA
06.2015 - 05.2018
HIGHER SECONDARY CERTIFICATION - COMMERCE
SMT. CHM COLLEGE-ULHASNAGAR
06.2013 - 03.2015
SECONDARY SCHOOL CERTIFICATION -
FATIMA HIGH SCHOOL