Summary
Overview
Work History
Skills
Additional Information
Timeline
Generic

Santosh Singh

Berri,SA

Summary

Accomplished High-performing Chef offering 10+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, eager to create unique and delicious dishes. Creative and dedicated to staying up-to-date with food trends. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management. Experienced with cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Overview

25
25
years of professional experience

Work History

Chef

Golden Elephant Indian Restaurant
02.2014 - Current
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Chef De Partie

Landis Group of Hotels in Taiwan
01.2006 - 02.2009
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Rotated stock to use items before expiration date.
  • Complied with portion and serving sizes as per restaurant standards.

Chef

Taj Groups of Hotel
08.2003 - 02.2006
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Apprentice Chef

Taj Vivant, Mumbai
01.2000 - 07.2003
  • Set up food stations by following chef's orders.
  • Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
  • Developed strong knife skills through regular practice under the guidance of experienced chefs.

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Kitchen Management
  • Food presentation
  • Meal Preparation
  • Kitchen Operations
  • Grilling Techniques
  • Ingredient Knowledge
  • Frying techniques
  • Recipes and menu planning
  • Food plating and presentation
  • Sauce preparation
  • Recipe creation
  • Banquets and catering
  • Portion and cost control
  • Vegetarian Cooking
  • Signature dish creation
  • Team Leadership
  • Food Stock and Supply Management

Additional Information

i will need 2 weeks prior notice to join

Timeline

Chef

Golden Elephant Indian Restaurant
02.2014 - Current

Chef De Partie

Landis Group of Hotels in Taiwan
01.2006 - 02.2009

Chef

Taj Groups of Hotel
08.2003 - 02.2006

Apprentice Chef

Taj Vivant, Mumbai
01.2000 - 07.2003

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Santosh Singh