Bharat Singh

Experience

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  Hotel The Royal Plaza New Delhi

  Nov 2012 - Apr 2013

  Commis

  F&B Production,

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  Fiddah Restaurant

  May 2013 - Jan 2014

  Commis ( pre opening)

  Ensure to make all items should be there proper place, maintain kitchen food surface hygiene,

• 

  Chili's

  Jan 2014 - Apr 2014

  Prep Cook

  Preparation for line section according to daily tasks assigned by kitchen Manager and trainee manager

• 

  Summer House Cafe

  May 2014 - May 2015

  Assistant Line Cook ( pre opening)

  Responsible for Mise en place Grill section, saute section, cold section

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  The Bohemia Restaurant

  Jun 2015 - Jun 2017

  Demi Chef De PartieThis was a full time work.· 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. Responsible for Manage food Quality, food hygiene Responsible for hot section Saute, grill, maintain all equipment temperatures, food preparation,

  • Demi chef de partie

    Apr 2016 - Jun 2017

  • commi 1st

    Jun 2015 - Mar 2016
• 

  Al Qurum Resort

  Jul 2017 - Mar 2021

  Chef De Partie ( pre opening)

  This was a full time work as a Chef De Partie. • 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. Show less

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  SHIRVAN HOTEL CITY YARD JEDDAH

  Nov 2021 - now

  As the lead in our kitchen, I’m committed to driving culinary excellence and operational efficiency. My core responsibilities include:🍽️ Menu Development & Innovation: Curating and refining seasonal, high-quality menus to delight our guests, while introducing innovative dishes that align with our brand.👥 Team Leadership: Training, mentoring, and inspiring our talented kitchen team to ensure a collaborative and productive environment.📊 Operational Management: Overseeing kitchen operations, maintaining inventory, managing budgets, and ensuring compliance with food safety standards.💡 Efficiency & Quality Control: Streamlining processes to optimize efficiency, reduce waste, and maintain the highest food quality standards. Show less This is my full time work as a Chef De Partie.· Being aware of profit margins and keeping waste to a minimum. Take care of daily food preparation duties assigned by the superiors to meet the standard and the quality set by the 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 Haccp periodically expiry dates and proper storage . Show less

  • Sous Chef

    Sept 2024 - now

  • Acting Sous Chef

    Apr 2024 - Aug 2024

  • Senior chef de partie

    Nov 2023 - Aug 2024

  • Chef De Partie (Pre opening)

    Nov 2021 - Nov 2023