Sanju Singh
Deception Bay
Summary
A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 26 years of progressive experience managing the provision of fine dining for hotels, resorts, restaurants, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience.
Overview
24
24
years of professional experience
Work History
Executive Chef
Novotel Brisbane Airport
06.2022 - Current
- Pre-opening of the F&B operation after the Covid
- Managing a team of 12 Chef’s and Kitchen Hand
- Implements procurement strategies to minimize costs and ensure timely delivery
- Develops guidelines for hiring staff to maximize efficiency and minimize labour costs without compromising quality of food and customer service
- Possess a strong understanding of food safety and HACCP Standards and ability to drive employee accountability for sanitation standards
- Ability to inspire and develop a strong culinary team to assure food quality, menu, recipes techniques, menu developing, food and labour cost
- Assigns stations and work shifts of sous chef, line cooks and kitchen crew for maximum productivity
- Develops food preparation techniques and supplies ordering system that minimizes wastage
- Overseeing inventory of food and non-food supplies, controlling labour and supply costs, and managing food waste
- Supervised the day-to-day activities of culinary staff, assigned responsibilities for specified task, and deadlines to ensure the timely completion of work
- Created daily specials, maximizing product on hand as well as providing our guest with an unexpected dinner option for dining
- Worked directly with food vendors to ensure the best market price of goods ordered.
Executive Chef
Sydney Adventist Hospital
05.2020 - 06.2022
- Managing an effective and efficient operation of all food production and supply acquisition for patient, cafeteria and catering services with consistently high-quality outcomes and consumer and staff satisfaction
- Leading the development of improvement plans for all the department services related to food production
- Coordinating implementation of HACCP program to guarantee food safety
- Ensuring continuous compliance with all hospital policies
- Supervise a team of 70 staffs including Chefs and Kitchen Assistance in the performance of the duties; complete performance reviews and provides feedback to the team
- Overseeing inventory of food and non-food supplies, controlling labour and supply costs, and managing food waste.
Executive Head Chef
The Epping Club
02.2019 - 03.2020
- Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations
- Manage 2 restaurants, Rawson’s Restaurants and Brasserie
- Supervise a team of 12 Chefs and Kitchenhands in the performance of the duties; complete performance reviews and provides feedback to the team
- Ensure that the food cost and the wage cost are in line with the allocated budget
- Strong relationship with vendors and supplier to ensure that we receive the best prices and the quality of produce
- Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained
- Plans and takes corrective actions to resolve issues in a timely manner
- Implements procurement strategies to minimize costs and ensure timely delivery
- Develops guidelines for hiring staff to maximize efficiency and minimize labour costs without compromising quality of food and customer service
- Possess a strong understanding of food safety and HACCP Standards and ability to drive employee accountability for sanitation standards
- Ability to inspire and develop a strong culinary team to assure food quality, menu, recipes techniques, menu developing, food and labour cost
- Assigns stations and work shifts of sous chef, line cooks and kitchen crew for maximum productivity
- Develops food preparation techniques and supplies ordering system that minimizes wastage.
Executive Chef
Sage Hotel, Wollongong
08.2017 - 02.2019
- Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations
- Supervise a team of 12 Chefs and Kitchenhands in the performance of the duties; complete performance reviews and provides feedback to the team
- Ensure that the food cost and the wage cost are in line with the allocated budget
- Strong relationship with vendors and supplier to ensure that we receive the best prices and the quality of produce
- Possess a strong understanding of food safety and HACCP Standards and ability to drive employee accountability for sanitation standards
- Ability to inspire and develop a strong culinary team to assure food quality, menu, recipes techniques, menu developing, food and labour cost
- Assigns stations and work shifts of sous chef, line cooks and kitchen crew for maximum productivity
- Develops food preparation techniques and supplies ordering system that minimizes wastage
- Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained
- Plans and takes corrective actions to resolve issues in a timely manner
- Implements procurement strategies to minimize costs and ensure timely delivery
- Develops guidelines for hiring staff to maximize efficiency and minimize labour costs without compromising quality of food and customer service.
Chef De Cuisine
Shangri-La Sydney
12.2014 - 07.2017
- Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations
- Pre-Opening of A20 Production kitchen from designs, layouts, fit outs, and completion of the kitchen build to launch of the function centre
- Management of a team of 26 chefs & kitchen hands to cater for 16 function rooms spread throughout 34-hectare sight
- Managing the P13 restaurant, Boiler House Fine Dining Restaurant & Engine Room Restaurant
- Responsible for implementation of HACCP
- Working within the rules of National Parks & Heritage listed Site to accomplish smooth delivery of kitchen services
- Supervised the day-to-day activities of culinary staff, assigned responsibilities for specified task, and deadlines to ensure the timely completion of work
- Created daily specials, maximizing product on hand as well as providing our guest with an unexpected dinner option for dining
- Worked directly with food vendors to ensure the best market price of goods ordered.
Chef De Cuisine
PAN PACIFIC HOTEL, SINGAPORE
03.2012 - 12.2014
- Supervised 50 staff involved in full-service restaurant operations – sous chefs, line cooks, dining crew and customer service
- Work with off-premises executive sous chef and sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level
- Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution
- Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
- Work with corporate executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary
- Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event
- Work with corporate pastry chef and pastry sous chef to ensure that desserts served are executed properly at events by culinary staff
- Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met.
Executive Chef
Q Station
10.2010 - 03.2012
- Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations
- Assisted with menu writing, chef's tastings, overall catering strategies to meet and exceed customer needs
- Collaborated with General Manager, Executive Chef, Catering Sales Managers, and Captains to coordinate events, venue set ups, staffing, and all daily operations
- Provided organizational and kitchen management, including purchasing, and inventory reporting
- Supervised the day-to-day activities of culinary staff, assigned responsibilities for specified task, and deadlines to ensure the timely completion of work
- Created daily specials, maximizing product on hand as well as providing our guest with an unexpected dinner option for dining
- Responsible for safety and sanitation, inspection of all food products handling, established and maintained safe practices, following HACCP procedure
- Worked directly with food vendors to ensure the best market price of goods ordered.
Executive Chef
VIBE HOTEL RUSHCUTTERS BAY
06.2007 - 10.2010
- Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations.
Executive Sous Chef
VIBE HOTEL RUSHCUTTERS BAY
10.2006 - 06.2007
Sous Chef
STAMFORD GRAND NORTH RYDE
12.2005 - 09.2006
Chef De Partie
CYPRESS LAKE RESORT
03.2004 - 01.2005
Demi Chef
CROWN PLAZA, DUBAI
03.2003 - 03.2004
Commi Chef
HOLIDAY INN AT POTTS POINT
03.2000 - 02.2003
Education
Food Safety Supervisor -
New South Wales Food Authority
Senior First Aid Certificate -
NSW
Certificate IV in Frontline Management -
TAFE NSW
01.2011
Certificate IV in Hospitality - Hospitality
Blue Mountains College
TAFE NSW03.2002
Certificate III in Commercial Cookery - Commercial Cookery
Regency Institute of TAFE, Adelaide SA
06.2000
Certificate IV in Small Business Enterprises -
TAFE NSW
07.1999
Skills
- Food Plating and Presentation
- Hiring, Training, and Development
- Performance Assessments
- Team Leadership
- Vendor Relationship Management
- Order Management
- Customer Service
- Payroll and Scheduling
- Safe Food Handling
- Menu Planning
- Forecasting and Planning
- Banquets and Catering
- Food Stock and Supply Management
- Fine Dining
- Food Prep Planning
- Catering and Events
- Menu Development
- Policy Development
- Purchasing
- Staff Management
- Cost Control
- Problem and Complaint Resolution
- Purchasing Management
Timeline
Executive Chef
Novotel Brisbane Airport
06.2022 - Current
Executive Chef
Sydney Adventist Hospital
05.2020 - 06.2022
Executive Head Chef
The Epping Club
02.2019 - 03.2020
Executive Chef
Sage Hotel, Wollongong
08.2017 - 02.2019
Chef De Cuisine
Shangri-La Sydney
12.2014 - 07.2017
Chef De Cuisine
PAN PACIFIC HOTEL, SINGAPORE
03.2012 - 12.2014
Executive Chef
Q Station
10.2010 - 03.2012
Executive Chef
VIBE HOTEL RUSHCUTTERS BAY
06.2007 - 10.2010
Executive Sous Chef
VIBE HOTEL RUSHCUTTERS BAY
10.2006 - 06.2007
Sous Chef
STAMFORD GRAND NORTH RYDE
12.2005 - 09.2006
Chef De Partie
CYPRESS LAKE RESORT
03.2004 - 01.2005
Demi Chef
CROWN PLAZA, DUBAI
03.2003 - 03.2004
Commi Chef
HOLIDAY INN AT POTTS POINT
03.2000 - 02.2003
Food Safety Supervisor -
New South Wales Food Authority
Senior First Aid Certificate -
NSW
Certificate IV in Frontline Management -
TAFE NSW
Certificate IV in Hospitality - Hospitality
Blue Mountains College
Certificate III in Commercial Cookery - Commercial Cookery
Regency Institute of TAFE, Adelaide SA
Certificate IV in Small Business Enterprises -
TAFE NSW
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