Pradeep Singh

Experience

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  The Park Hotels

  Jun 2009 - Mar 2012

  Commis

  Job Responsibilities:1. Maintaining the high standards of hygiene.2. Preparing ingredients for the senior chefs.3. Measuring dish ingredients and portion size accurately.4. Responsible for the receiving of perishable and non perishable food items.5. Maintaining the stock rotation by following FIFO(first in first out).6. Ensuring a clean and organized work station while preparing food items for service.7. Responsible for straining, cooling and storing stocks in a timely manner. Show less

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  Pullman Hotels & Resorts

  May 2012 - Feb 2015

  Chef de partie(Pre Opening)

  Played a key role in the setting up of the pasta section during the pre opening of La riviera( a french italian coastal food themed restaurant) at Pullman Gurgaon Central Park.Job Responsibilities:1. Ensuring the team have high standards of food hygiene and follow the rules of health and safety.2. Preparing,cooking and presenting dishes within my section.3. Operate and maintain all department equipments and report any malfunctioning.4.Guiding and training the demi chef de parties and commis in the kitchen.5. Keeping a track of the mis en place readiness for the operation.6. Assisting the sous chef in developing new dishes and menus.7. Ensuring that all the recipes are being followed as per the standards laid out.8. Assisting the other outlets in the hotel as and when required. Show less

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  InterContinental Hotels & Resorts

  Mar 2015 - now

  Chef de Partie(Pre opening)

  During Pre opening was responsible along with sous chef for the setup of the different sections of the kitchen and the workflow plan of the kitchen.Along with the following Job Responsibilities:1. Ensuring that all the stocks are kept under optimum conditions.2. To ensure that all mis en place is prepared well in advance before the operation starts.3. To ensure that all dishes comply to the recipe and to the correct quantity.4. Ensuring the pass is ready with garnishes and condiments before the operation.5. Communicating any anticipated shortages promptly to the sous chef.6. To deputise in the sous chef absence and take charge of the kitchen when directed to do so.7. Checking periodically expiry dates and proper storage of food items in the section.8. Consulting with the sous chef on daily requirements,functions and also about any last minute events. Show less

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  Radisson Blu

  Mar 2018 - now

  Sous Chef ( Pre Opening)