Upendra Singh
Mumbai
Summary
Pursuing a career in a challenging environment that could provide an opportunity for learning and professional advancement to work with full dedication and honesty for my organization and devote my full potential for the progress of the organization.
Seasoned Sous Chef specializing in [Type] cuisine. Successful [Number] year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
15
15
years of professional experience
Work History
Chef De Partie
Sky Garden Bar & Kitchen
06.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Parties
Chocolate Gate
03.2022 - Current
- Company Overview: Restaurant & café
- Kuwait
- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies at all times
- Manage ingredients that should be frequently available on a daily basis
- Preparing cooking and presenting high quality food
- The ability to write menu that is both creative and profitable
- Restaurant & café
- Kuwait
Demi Chef De Parties
Chocolate Gate
06.2019 - 02.2022
- Company Overview: Restaurant & Café
- Kuwait
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Collaborating with the rest of the culinary team to ensure high quality food and service
- Restaurant & Café
- Kuwait
Demi Chef De Partie
The Haandi Restaurant
07.2017 - 08.2018
- Company Overview: Uganda
- The ability to motivate, supervise and be a role model for employees to follow and learn from
- The ability to run the day-to-day operation of an area of the kitchen including banquet function in the absence of sous chef
- Uganda
Commi 1
K5 Restaurant & tiffin Box at Inorbit
08.2014 - 01.2017
- Company Overview: Bangalore
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Preparing vegetables, meats and fish
- Assisting other Chefs
- Helping with deliveries and restocking
- Assisting with stock rotation
- Cleaning stations
- Contributing to maintaining kitchen and food safety standards
- Bangalore
Commi 2
BJN Hotel Ltd
03.2013 - 07.2014
- Company Overview: Bangalore
- To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
- To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
- To keep high standards of personal hygiene, clean uniform and overall camaraderie
- Bangalore
Commi 2
Eden Park Hotel
01.2011 - 03.2013
- Company Overview: Bangalore, India
- As a Commis II you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as: Support the Demi Chef de Partie or Commis I in the daily operation and work
- Bangalore, India
Neel Restaurant
03.2010 - 01.2011
- Company Overview: Bangalore, India
- Prepared all items in accordance with standards of quality, quantity control, taste and presentation
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
- Changed and sanitized all cutting boards, benches and surfaces to avoid cross-contamination
- Bangalore, India
Education
inter mediate -
01.2012
High school -
01.2010
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Garnishing techniques
- Hospitality
- Frying techniques
- Roasting methods
- Grilling techniques
- Portion standards
- Sanitation practices
- Nutrition principles
- Allergen awareness
- Vegetable cookery
- Recruiting and training
- Entree preparation
- Appetizer creation
- Food spoilage prevention
- Special diets
- Ingredient sourcing
- Inventory oversight
- Special events
- Counter sanitization
- Culinary math
- Meat cookery
- Fish cookery
- Grain cookery
- Dessert creation
- Poultry cookery
- Food cost control
- Culinary arts
- Food allergy safety
- Dish preparation
- Kitchen utensils
- Food safety
- Seafood preparation
- Sanitation procedures
- Sales planning
- Team leadership
- Menu planning
- Performance improvement
- Employee scheduling
- Menu memorization
- Compliance
- Supervising food prep
- Recipes and menu planning
- Mentoring and coaching
- Order delivery practices
- Foodservice
- Inventory management
- Customer service
- Cost control
- Safety management
Languages
English
Hindi
Attributes
- Cooperative and patient
- Flexible and very quick learner
- Hard working and dependable
- Work well with a team
- Creative and owns the ability to provide fresh ideas
Disclaimer
As per subject stated above, there by attaching my curriculum vital for your kind perusal. Please feel free to contact me on the mentioned mobile number or email id at any time for an interview. Hoping for your kind consideration and waiting for your favourable reply.
Personal Information
- Passport Number: N6547279
- Passport Date Of Issue: 03/28/16
- Passport Place Of Issue: Dehradun
- Passport Expiry Date: 06/27/26
- Father's Name: Puran Singh
- Date of Birth: 06/18/93
- Nationality: Indian
- Marital Status: Married
- Religion: Hindu / Rajput
Timeline
Chef De Partie
Sky Garden Bar & Kitchen
06.2024 - Current
Chef De Parties
Chocolate Gate
03.2022 - Current
Demi Chef De Parties
Chocolate Gate
06.2019 - 02.2022
Demi Chef De Partie
The Haandi Restaurant
07.2017 - 08.2018
Commi 1
K5 Restaurant & tiffin Box at Inorbit
08.2014 - 01.2017
Commi 2
BJN Hotel Ltd
03.2013 - 07.2014
Commi 2
Eden Park Hotel
01.2011 - 03.2013
Neel Restaurant
03.2010 - 01.2011
High school -
inter mediate -
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