Bijendra Singh Rangar
Cambridge,ON
Summary
To work in a challenging environment that will expose me to new trends in the world of tourism and hospitality.
Overview
18
18
years of professional experience
Work History
Head Chef
Apna meats and grill
05.2021 - Current
- Organized kitchen staff to ensure efficient operations during peak service.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Line Cook
Ricky’S All Day Grill
04.2017 - 12.2020
- Ensured that all dishes were prepared according to recipe specifications.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
Chef de Cuisine
M.H.Alshaya co.
11.2015 - 02.2017
- Conducted regular tastings to evaluate flavor profiles of dishes.
Line Cook
Kuwait Food Co. Americana
01.2012 - 10.2015
- Planned and prepared food product orders to maintain appropriate stock levels.
Demi Chef
Pan India Food Solution Pvt. Ltd.
11.2009 - 11.2011
- Prepared sauces, stocks and soups for the kitchen.
Trainee Chef
Hotel “the Leela
09.2007 - 09.2009
- Attended culinary classes to learn new cooking techniques and methods.
- Cooked hot foods such as meats, fish, vegetables, soups, and sauces.
Education
Bachelor of Arts -
DAV PG College
Dehradun India 05.2009
Diploma in Hotel Management -
IHM
Dehradun Uttarakhand India 05.2007
Skills
- Food & Beverage Production - Indian, Chinese,American grill and Mexican cuisines
Personal Information
Timeline
Head Chef
Apna meats and grill
05.2021 - Current
Line Cook
Ricky’S All Day Grill
04.2017 - 12.2020
Chef de Cuisine
M.H.Alshaya co.
11.2015 - 02.2017
Line Cook
Kuwait Food Co. Americana
01.2012 - 10.2015
Demi Chef
Pan India Food Solution Pvt. Ltd.
11.2009 - 11.2011
Trainee Chef
Hotel “the Leela
09.2007 - 09.2009
Bachelor of Arts -
DAV PG College
Diploma in Hotel Management -
IHM