BHARAT SINGH
Tehri Garhwal ,Uttarakhand
Summary
Dynamic and experienced Acting Sous Chef with a strong culinary background with 12 years of experience in Continental & Western food and a proven ability to lead and manage kitchen team in high-pressure environments. Demonstrates exceptional skills in food ,quality and control and kitchen operation. Managing inventory & budget and safety protocol, to delivering outstanding dining experience ,and boosting restaurant budget .Ready to take on new challenges and contribute to the success of a forward -thinking culinary team.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Acting Sous Chef
Shirvan Hotel Baker and Spice
11.2023 - Current
- Managed kitchen staff team of 30 and assigned tasks for various stages of food production
- Responsible for monthly kitchen Audits to ensure green zone.
- Conducted inventory checks regularly & Monthly liaised with suppliers to secure high-quality produce at competitive priDeveloped and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
- Analysed customer feedback to refine dishes and service, enhancing overall satisfaction and repeat business.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Prepared Roster for daily kitchen operation.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- 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
- Supervised and trained junior chefs cook assigned dishes
- Controlled Inventory & Ordering
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation
- Deputized for head chef, successfully managing all aspects of kitchen operations during times of absence
- Catered for large corporates and special events with 1000 guests.
CHEF DE PARTIE
Shirvan Hotel Baker and Spice
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
07.2017 - 03.2021
- Managed team of 28 junior chefs and porters.
- Cleaned counters with sanitizing agents to prevent food-borne illness.
- Analyzed customer feedback on dishes and made adjustments to recipes and presentation, continuously improving food quality.
- Coordinated with front-of-house staff to ensure timely preparation and delivery of dishes, enhancing dining experience and customer satisfaction.
- 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
- Followed strict health and safety guidelines in kitchen.
- Conducted regular stock counts of ingredients and kitchen supplies, Daily basis ordering low stocks when needed.
- Received, recorded and accounted for supplies and deliveries.
DEMI CHEF DE PARTIE
Bohemia Bo Hospitality
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.
- Implemented a waste reduction strategy, significantly decreasing food costs without compromising quality.
- Maintained high standards of food hygiene, cleanliness, and safety in accordance with UK regulations.
- Assisted other chefs prepare and plate food during busy restaurant periods.
- Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
COMMIS
Bohemia Bo Hospitality
06.2015 - 03.2016
- 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 standardized recipes
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
Line Cook
Summer House Cafe
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.
- Ensure for following ccp.
Line Cook
CHILI'S GRILL & BAR
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.
- Ensure for following ccp
Prep Line Cook
Fiddah Restaurant
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.
- 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
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 - Arts
Delhi University
2015
Diploma - Hotel & Catering Management
YMCA
2012
Higher secondary Education - Science
Uttrakhand Board of Education
2011
Secondary School - Science
Uttarakhand Board of Education
2009
Skills
- Customer Satisfaction
- Senior Management
- Culinary Expertise and Precision
- Leadership and Kitchen Management
- Problem-solving abilities
- Food Provenance
- Cost control & Inventory
- Knowledge of Health and Safety Regulation in GCC Countries
- Cooking in Mastery
Additional Information
- Appreciation Award 2022 Best Chef of the Year.
- Employee of the month March 2024
Languages
English
Proficient
C2
Hindi
Proficient
C2
Certification
- Certified Level 2 Food Safety and Hygiene for Catering 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
Personal Details
DOB-28-07-1993
Nationality -Indian
Passport No -W0313616
Refrence
- Available upon request.
Timeline
Acting Sous Chef
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
Line Cook
Summer House Cafe
05.2014 - 05.2015
Line Cook
CHILI'S GRILL & BAR
01.2014 - 04.2014
Prep Line Cook
Fiddah Restaurant
05.2013 - 01.2014
TRAINEE
Hotel The Royal Plaza
11.2012 - 04.2013
Bachelor Of Arts - Arts
Delhi University
Diploma - 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 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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