Summary
Overview
Work History
Education
Skills
Work Availability
Timeline
Waitress
SUJAN SINGH

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,India

Skills

    High hygienic standards

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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
SUJAN SINGHCommis/Line Cook