BHUPAL SINGH
Almora,Uttarakhand
Summary
Results-driven Chef specializing in the development of unique dishes with fresh ingredients. Demonstrates strong capabilities in monitoring purchasing, staffing, and production processes to enhance cost efficiency and minimize waste. Ensures compliance with all food safety and sanitation standards.
Overview
10
10
years of professional experience
Work History
Sr Chef De Partie (Indian Curry/Tandoor/Chinese)
Chawala 2 restaurant
Kaithal
10.2024 - Current
- Managed inventory and supplies to ensure availability of materials at all times.
- Oversaw daily kitchen operations, including staff shift scheduling.
- Trained and supervised line cooks to enhance skills and improve performance.
- Established controls that reduced supply and food waste effectively.
- Inspected freezers and refrigerators before each shift for temperature compliance.
- Prepared high-quality dishes following established recipes and presentation standards.
- Organized special events requiring complex menus and decorations successfully.
- Monitored food preparation methods and portion sizes to maintain quality standards.
Chef De Partie
Hotel Levendar
Sarjha
01.2023 - 05.2024
- Assisted with menu planning by suggesting creative dish ideas using seasonal ingredients.
- Created cost estimates for new menu items considering ingredient prices and labor costs.
- Safely operated kitchen equipment, including industrial mixers and knife sharpening tools.
- Maintained kitchen cleanliness by washing dishes and wiping surfaces after each shift.
- Distributed food to service staff for timely delivery to customers.
- Addressed customer complaints regarding food quality or service promptly and effectively.
- Prepared various foods following exact instructions and recipe specifications.
- Monitored food product quality to ensure compliance with high standards.
Comi 1
3 Cheers Restaurant
Yamuna Nagar
08.2021 - 10.2022
- Ensured compliance with food safety standards during food storage and preparation.
- Sanitized workstation after shifts to reduce risk of salmonella and other foodborne illnesses.
- Monitored food stock levels and placed orders as needed to maintain inventory.
- Performed initial preparation for soups, sauces, and salads efficiently.
- Maintained cleanliness and organization in kitchen and dining areas throughout the shift.
- Prepared meals according to company standards and specifications.
- Tracked temperatures of prepared foods and cold-storage areas for quality assurance.
Comi 1
Hotel Garden Asia Resort
Bangalore
06.2020 - 08.2021
- Ensured compliance with food safety standards during food storage and preparation.
- Sanitized workstation after shifts to reduce risk of salmonella and other foodborne illnesses.
- Monitored food stock levels and placed orders as needed to maintain inventory.
- Performed initial preparation for soups, sauces, and salads efficiently.
- Maintained cleanliness and organization in kitchen and dining areas throughout the shift.
- Prepared meals according to company standards and specifications.
- Tracked temperatures of prepared foods and cold-storage areas for quality assurance.
Comi 2
Hotel City Heart
Yamuna Nagar
04.2016 - 04.2020
- Set up banquet tables with decorative elements per established guidelines.
- Prepared ingredients for daily menu items under head chef guidance.
- Observed food safety and sanitation protocols to minimize germ spread.
- Sliced meats and other ingredients according to recipe specifications using knives and machines.
- Distributed food to wait staff for prompt customer service.
- Safely operated kitchen equipment, including industrial mixers and knife sharpeners.
- Prepared salads, soups, and sandwiches based on customer orders or supervisor instructions.
- Regulated oven, broiler, and roaster operations to ensure proper cooking temperatures.
Comi 3
Hotel Sapphire
Haryana
04.2015 - 04.2016
- Set up banquet tables with decorative elements per established guidelines.
- Prepared ingredients for daily menu items under head chef guidance.
- Observed food safety and sanitation protocols to minimize germ spread.
- Sliced meats and other ingredients according to recipe specifications using knives and machines.
- Distributed food to wait staff for prompt customer service.
- Safely operated kitchen equipment, including industrial mixers and knife sharpeners.
- Prepared salads, soups, and sandwiches based on customer orders or supervisor instructions.
- Regulated oven, broiler, and roaster operations to ensure proper cooking temperatures.
Education
Matriculation -
Uttarakhand Board of School Education
GIC Machhor Uttarakhand06-2013
Skills
- Recipe development and menu planning
- Food presentation and plating
- Inventory management and quality control
- Food safety and spoilage prevention
- Problem solving and productivity optimization
- Back of house operations
- Cooking techniques
- Mentoring and coaching
- Grill techniques
- Team management
- Menu pricing strategies
- Performance improvement initiatives
- Sous vide cooking techniques
- Labor cost control
- Order delivery practices
- Dessert creation techniques
- Dish preparation skills
Personal Information
- Passport Number: P7000060
- Date of Birth: 10/12/1995
- Gender: Male
- Nationality: Indian
- Marital Status: Unmarried
- Religion: Hindu
References
References available upon request.
Timeline
Sr Chef De Partie (Indian Curry/Tandoor/Chinese)
Chawala 2 restaurant
10.2024 - Current
Chef De Partie
Hotel Levendar
01.2023 - 05.2024
Comi 1
3 Cheers Restaurant
08.2021 - 10.2022
Comi 1
Hotel Garden Asia Resort
06.2020 - 08.2021
Comi 2
Hotel City Heart
04.2016 - 04.2020
Comi 3
Hotel Sapphire
04.2015 - 04.2016
Matriculation -
Uttarakhand Board of School Education
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