DIGVIJAY SINGH
Sydney,NSW
Summary
With over 15 years of experience, a passionate and proactive professional seeking to become a valuable asset in a well-recognized, growth-oriented organization. Commitment to continuous learning, innovation, and excellence drives to utilize skills and experiences to their fullest potential. Eager to contribute to a dynamic team and make a significant impact in achieving organizational goals.
Overview
18
18
years of professional experience
Work History
Head Chef
Tusker Catering Pvt.lt
02.2023 - Current
- Inspected dishes for presentation and flavor before serving to uphold restaurant reputation.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head Chef/ Director of FnB
Indwell hotel pvt ltd.
11.2014 - 01.2023
- Directed services at an array of eateries ranging from continental to bakery specialties.
- EXPERIENCE OF OPENING: Rustic, Lama, Cafe sutra and All spice catering company
- Consist of four restaurants: OTH-On The House (continental), RUSTIC by oth (Indian), LAMA (pan asian), CAFE SUTRA (French patisserie, boulangerie and viennoiserie), All spice catering company
CDP
Hilton Seychelles labriz resort and spa
07.2013 - 07.2014
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
Commi 1st - CDP
Hotel leela palace udaipur
07.2009 - 07.2013
Commi 3rd - Commi 1st
Taj group of hotels (Ram bagh palace Jaipur)
12.2006 - 06.2009
- Managed the kitchen with assistance from other Chefs
- Ensured that dishes are prepared and cooked according to the specific restaurant standards
- Managed the development and supervision of the Chefs, ensuring they are fully trained and understand their duties
- Ensured that stock is rotated and controlled within the kitchen
- Ensured the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate
- Ensured full understanding of the functional administration of the restaurant
- Maintained a detailed Knowledge of the full menu and be able to explain dish descriptions
- Mentored and trained junior staff, improving efficiency
- Interviewed, hired and trained staff and directed all staff members, improving kitchen operational flow, while maintain staff retention
- Hands on experience of designing menus for new restaurants and managing the operations
- Developed a process which facilitated waste reduction
Education
Bachelor of Hotel Management -
Seedling Academy of Design Technology And Management
Rajasthan01.2006
12th -
Khalsa Higher Senior School
01.2002
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
Awards Distinctions
- Appreciation letter received from hotel LE MERIDIEN during new year.
- Opportunity of being the departmental trainer.
- Rated as best employee for month of September 13 with Hilton Group, Seychelles.
- Rewarded for contribution to work by Hilton Seychelles in year 2014.
- Certified employee for HACCP and QA in Hilton Seychelles.
- Got appreciation letter from executive chef for managing the team in absence of chef.
- Was interviewed on Door Darshan National Channel on latest trends in industry.
- Started, organised event named Gourmet Gateway (Indian international food festivals) in Jaipur city. The event is covered by FOOD FOOD CHANNEL.
Linguistic Abilities
- ENGLISH
- HINDI
Personal Information
Date of Birth: 06/15/83
Training
LE MERIDIEN, Jaipur, F & B Service, F & B Production, Housekeeping, Front Office, Human resource, TRAINEE, 6 MONTHS, Worked during New Year for 8 days at HOLIDAY INN Jaipur., Worked during AD ASIA for 8 days at TAJ group of hotels RAM BAGH PALACE Jaipur., Worked for various ODC's at TAJ group of hotels RAM BAGH PALACE Jaipur.
Other Part Time Assignments
Organized Theme Lunch in CHRIST MANIA and worked in Food Production.
Timeline
Head Chef
Tusker Catering Pvt.lt
02.2023 - Current
Head Chef/ Director of FnB
Indwell hotel pvt ltd.
11.2014 - 01.2023
CDP
Hilton Seychelles labriz resort and spa
07.2013 - 07.2014
Commi 1st - CDP
Hotel leela palace udaipur
07.2009 - 07.2013
Commi 3rd - Commi 1st
Taj group of hotels (Ram bagh palace Jaipur)
12.2006 - 06.2009
Bachelor of Hotel Management -
Seedling Academy of Design Technology And Management
12th -
Khalsa Higher Senior School
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