Cars
Tejender Singh
Chef
KURUKSHETRA,Haryana
Summary
Ambitious and promising young Chef with above four years of experience In Indian Cuisine, and a prestigious intern and entry-level work experience. Capable of managing dining services for up to 50 tables while supervising and motivating staff to perform in best of their abilities. Trained in multiple cuisines and various preparations. Extremely knowledgeable in basic and advanced cooking techniques. Able to prioritize safety in the kitchen, while upholding high standards for meal and ingredient preparation. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Passionate about pursuing a career in the culinary industry. Active listening and advanced interpersonal communication skills. Proficiently handled multiple tasks with precision in a fast-paced environment
Overview
7
7
years of professional experience
3
3
years of post-secondary education
3
3
Languages
Work History
Owner/Operator
The Zack’s Kitchen Shahabad Markanda Haryana
KURUKSHETRA
02.2023 - Current
- Consulted with customers to assess needs and propose optimal solutions.
- Managed day-to-day business operations.
- Kept all building areas and equipment functional and well-organized to promote business performance.
- Prepared annual budgets with controls to prevent overages.
- Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
- Trained and motivated employees to perform daily business functions.
- Developed and nurtured lasting customer relationships by projecting professional corporate image and responding quickly to logistical and scheduling issues.
- Developed business plan, processes and procedures to provide superior [Product or Service] to customers.
- Maintained consistent work levels by establishing large customer base and continuous pipeline of deliveries.
- Performed statistical analyses to gather data for operational and forecast team needs.
- Fostered strong professional network and partnership building skills to connect with quality leads.
- Assessed income and expenses and adapted plans to improve profit levels.
Commis Chef 2nd
Godwin Hotels and Resorts
CANDOLIM
11.2020 - 04.2021
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Prepped daily menu items to quickly deliver upon request.
- Modernized work processes to reduce guest wait times and boost daily output.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ordered new ingredients and supplies to meet expected needs.
- Seasoned and marinated cuts of meat, poultry and fish.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed close relationships with suppliers to source best ingredients.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with team members to prepare orders on time.
Fabcafe Panchkula Haryana
11.2019 - 03.2020
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Rotated through all prep stations to learn different techniques.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Seasoned and marinated cuts of meat, poultry and fish.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Godwin Hotels and Resorts Goa, Indian Curry
03.2019 - 11.2019
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Rotated through all prep stations to learn different techniques.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Seasoned and marinated cuts of meat, poultry and fish.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Ordered new ingredients and supplies to meet expected needs.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Participated in food tastings and taste tests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Commis Chef
Godwin Hotels and Resorts Goa, Indian Curry
CANDOLIM
01.2017 - 10.2018
- Participated in the planning and creation of restaurant menu
- Prepared meals and dining experience for catered special events
- Aided in the supervision and performance of kitchen staff
- Actively participated in menu design and food costs
- Managed portion control and minimization of food waste
- Supervised preparation of stock purchase list and adhered to all established food quality and sanitation standards
- Strong background in sustained and Indian influenced practices utilized in the culture and cuisine
- Knowledge of Indian spices and cooking tools
- Experience with various Indian food recipes plating styles ambience and presentation
- Familiar with Indian culinary cooking methods products and techniques
- Ensured dirt-free, sanitized and completely organized cooking area
- Properly prepped and executed recipes as assigned by the Sous Chef
- Responsible for station set-up, product preparation and order production during service
- Supervised duties of staff were completed on time and in compliance with instructions given by Head Chef
- Responsible for cutting, dicing, and preparing all items ready for the chefs to use
- Collaborated with kitchen manager to ensure top performance from kitchen staff
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Rotated through all prep stations to learn different techniques.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Seasoned and marinated cuts of meat, poultry and fish.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Ordered new ingredients and supplies to meet expected needs.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Participated in food tastings and taste tests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Bachelor of Science - Airlines, Tourism and Hospitality Management
Punjab Technical University, Godwin Hotels And Resorts
New Chandigrah 08.2010 - 08.2013
Skills
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Interests
Travelling
Food
Bikes
Gaming
History
Technology
travelling
I traveled a lot in northern part of India Specially in Haryana, Punjab, Himachal Pradesh and Delhi. Also some parts of Rajasthan and Uttar-Pradesh. Apart from that I traveled in Hyderabad and almost all Goa during my job days
Timeline
Owner/Operator
The Zack’s Kitchen Shahabad Markanda Haryana
02.2023 - Current
Commis Chef 2nd
Godwin Hotels and Resorts
11.2020 - 04.2021
Fabcafe Panchkula Haryana
11.2019 - 03.2020
Godwin Hotels and Resorts Goa, Indian Curry
03.2019 - 11.2019
Commis Chef
Godwin Hotels and Resorts Goa, Indian Curry
01.2017 - 10.2018
Bachelor of Science - Airlines, Tourism and Hospitality Management
Punjab Technical University, Godwin Hotels And Resorts
08.2010 - 08.2013
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