BHARAT SINGH
Vill, Mendu Sendwal Gaon Po Ghuttu Bhilang ,Tehri Garhwal Uttarakhand
Summary
Resourceful Senior Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards. Fervent Senior chef de partie with immense experience in food presentation and plating. Prolific in creating sauces and mixing quality ingredients. Proven success in procuring repeat patronage.
Overview
11
11
years of professional experience
1
1
Certification
Work History
SENIOR CHEF DE PARTIE
Shirvan Hotel Baker and Spice
Jeddah
11.2023 - Current
- Ensured adequate stocking of cooking stations before and during peak operating hours
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices
- Monitored line production to achieve consistent quality
- Met company portion and serving size standards, maintaining kitchen cost-efficiency
- Oversaw maintenance of kitchen to comply with food safety procedures
- Supervised and trained junior chefs cook assigned dishes
- Controlled Inventory
- Checked food portioning for optimal presentation and cost control
- Sourced local ingredients to design seasonal menu items.
- Menu planning
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence
- Supported head chef with stock control and rotation, minimising waste with FIFO systems
- Trained kitchen staff in food presentation techniques, boosting customer satisfaction
- Maintained guest safety, ensuring compliance with food handling, sanitation and storage standards to prevent cross-contamination.
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
CHEF DE PARTIE
Shirvan Hotel Baker and Spice
Jeddah
11.2021 - 11.2023
- Being aware of profit margins and keeping waste to a minimum
- Take care of daily food preparation duties assigned by the superiors to meet standard and quality set by management
- Follows the instructions and immediate superiors to complete the daily task
- Coordination daily task with Sous Chef .Responsible to supervise junior chefs or commis
- Full awareness of all menu items ,their recipes, methods of production and presentation standards
- Operate and maintain all department equipment and reporting of malfunctioning
- Personally responsible for food hygiene, food safety according hazard analysis critical control point periodically expiry dates and proper storage
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine
- Checked food portioning for optimal presentation and cost control
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating
- Supported head chef with stock control and rotation, minimising waste with FIFO systems
- Managed purchasing of supplies and ingredients for normal operations and special events
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
CHEF DE PARTIE
Al Qurum Resort, Prive Gastro Lounge
Muscat
07.2017 - 03.2021
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Controlled inventory monthly
- Helping with the management of health and safety practices
- Operate and maintain all department equipment and report any problem
- Followed recipe specifications strictly to produce high volume of food orders
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Monitored line production to achieve consistent quality
- Handled special customer requests to meet dietary needs and mitigate allergen risks
- Aided management to practice food hygiene standards
- Checked freezers and refrigerators to verify correct storage and temperatures
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
DEMI CHEF DE PARTIE
Bohemia Bo Hospitality
New Delhi
04.2016 - 06.2017
- Ensure adequacy of supplies at all times
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive and sous chef
- Suggest new ways of presentation of dishes.
COMMIS
Bohemia Bo Hospitality
New Delhi
06.2015 - 03.2016
- Controlled inventory
- Maintain a positive and professional approach with co-worker
- Work according to the instructions of Superiors
- Keep work area at all times in hygienic conditions according to the rules set by the Restaurant
- Carried out tasks assigned by Chef De Partie
- Seasoned various meats and peeled, washed and chopped vegetables
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes
- Cooked and presented dished in line with standardised recipes
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment
- Met high standards of food hygiene and safety
- Complied with food safety regulations
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
ASSISTANT LINE COOK
Summer House Cafe
New Delhi
05.2014 - 05.2015
- Able to organize the assigned work area and efficiently put away orders
- Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills
- Responsible to maintain cleanliness, sanitation at the assigned work area.
PREP COOK, CHILI'S GRILL & BAR
New Delhi
01.2014 - 04.2014
- Flow the prep list created by line cook to plane duties
- Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc
- Responsible to inform 86 items in kitchen during operation
- Responsible for food levels.
PREP COOK, Fiddah Restaurant
New Delhi
05.2013 - 01.2014
- Work according to the instructions of Superiors Keep work area at all times in hygienic conditions according to the rules set by the Restaurant
- Control food stock and food cost in his section Prepare the daily mis-en-place
- Prepared ingredients for menu items
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
TRAINEE
Hotel The Royal Plaza
New Delhi
11.2012 - 04.2013
- programme after Hotel & Catering Management Diploma
- Preparing ,cooking, and maintaining kitchen while working under direction of the senior Chefs, Proper Food Storage in different section.
Education
Bachelor of Arts - Bachelor of Arts
Delhi University
Diploma - in Hotel & Catering Management
YMCA
2012
Higher secondary Education - Science
Uttrakhand Board of Education
2011
Secondary School - Science
Uttarakhand Board of Education
2009
Skills
- Food allergy understanding
- Hazard analysis critical control point
- Fine-dining expertise
- Food inventories & Cost Monitoring
- Banquets and catering
- Produce purchasing
- Portion and cost control
- Recipes and menu planning
- Team work & supervision
- Food plating and presentation
- Food Safety and Hygiene
- Guest Interaction and feed back
- Fine dining standards
- Recipe Costing, Menu costing
- Kitchen organization, par stock management
Additional Information
- Achievements , Appreciation Award 2022 Best Chef of the Year.
Languages
English
Proficient
C2
Hindi
Proficient
C2
Certification
- Certified Level 2 Food Safety and Hygiene for Catering Virtual College 2024
- Certified Food Safety and Hygiene training Intertek Cristal Saudi Arabia 2023
- Certified Level 1 Food safety and Hygiene for Catering Govt of Saudi Arabia 2022
Timeline
SENIOR CHEF DE PARTIE
Shirvan Hotel Baker and Spice
11.2023 - Current
CHEF DE PARTIE
Shirvan Hotel Baker and Spice
11.2021 - 11.2023
CHEF DE PARTIE
Al Qurum Resort, Prive Gastro Lounge
07.2017 - 03.2021
DEMI CHEF DE PARTIE
Bohemia Bo Hospitality
04.2016 - 06.2017
COMMIS
Bohemia Bo Hospitality
06.2015 - 03.2016
ASSISTANT LINE COOK
Summer House Cafe
05.2014 - 05.2015
PREP COOK, CHILI'S GRILL & BAR
01.2014 - 04.2014
PREP COOK, Fiddah Restaurant
05.2013 - 01.2014
TRAINEE
Hotel The Royal Plaza
11.2012 - 04.2013
Bachelor of Arts - Bachelor of Arts
Delhi University
Diploma - in Hotel & Catering Management
YMCA
Higher secondary Education - Science
Uttrakhand Board of Education
Secondary School - Science
Uttarakhand Board of Education
- Certified Level 2 Food Safety and Hygiene for Catering Virtual College 2024
- Certified Food Safety and Hygiene training Intertek Cristal Saudi Arabia 2023
- Certified Level 1 Food safety and Hygiene for Catering Govt of Saudi Arabia 2022
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