HUKUM SINGH
Vancouver,BC
Summary
Adept at driving kitchen efficiency and enhancing menu diversity, I leveraged my culinary and leadership skills at Ophelia Mexican Kitchen to significantly improve guest satisfaction and reduce food waste. My expertise in food safety and team mentorship has consistently elevated dining experiences, achieving commendable health inspection results and fostering a culture of excellence within the kitchen team.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10 Years background in high-end restaurant industry.
Overview
13
13
years of professional experience
Work History
Sous Chef
Ophelia Mexican Kitchen
10.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Monitored food production to verify quality and consistency.
Research and Development Chef
Carrot and Clever Shanghai
12.2022 - 10.2023
- Reduced food waste through effective inventory management and proper storage techniques.
- Expanded the business''s client base by participating in trade shows, networking events, and offering cooking workshops.
- Increased customer satisfaction by creating customized menus for special dietary needs and preferences.
- Enhanced team collaboration by fostering open communication between culinary staff and other departments within the organization.
- Drove menu innovation with seasonal ingredients, balancing flavors for a memorable dining experience.
- Enhanced product quality by conducting regular taste tests and adjusting recipes accordingly.
- Streamlined production processes for increased efficiency, implementing new equipment and procedures.
- Implemented cost-saving measures that maintained product quality while reducing overall expenses.
- Optimized ingredient sourcing, partnering with local suppliers for fresher produce and higher-quality proteins.
- Delivered exceptional guest experiences by consistently executing well-prepared dishes in a timely manner.
- Collaborated with marketing team to create successful promotional campaigns for new products.
- Maximized kitchen efficiency by strategically delegating tasks among team members according to their strengths.
- Ensured food safety compliance at every stage of preparation, from ingredient handling to final presentation.
- Created visually appealing presentations for plated dishes that enhanced each meal''s appeal to customers.
Executive Chef
Khan Chacha Bistro and Lounge
08.2021 - 12.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Executive Chef
Rangoli Grill and Barbecue
01.2020 - 08.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive Chef
Jewel of India Fine Dining Restaurant
12.2018 - 12.2020
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Chef De Cuisine
Hotel Chomu Palace ( Marriot Hotel Group )
01.2017 - 11.2018
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Chef De Partie /Commis Chef
Hotel Castle Fort Mandawa
08.2014 - 01.2017
- 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.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
Senior Steward
Best Western Plus Herritage Village Hotel
06.2011 - 07.2014
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
- Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
- Maintained swift pace of work to meet business demands for cleaning and supplies storage.
- Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
- Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
- Assisted front and back of house personnel in spot cleaning floors and maintaining welcoming environment for team members and guests.
- Assisted servers by providing glassware and utensils to guests.
- Developed strong relationships with suppliers, negotiating favorable terms on bulk orders while maintaining high-quality product standards.
Education
Bachelor of Hospitality And Tourism Management - Food And Beverage Studies
H.G.H.M
Jaipur ,india09.2017
Diploma In Hotel Management - Tourism And Hotel Management
Konark College Of Hotel Management
Jaipur, India 04.2011
Skills
- Team Leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Cooking techniques
- Allergen awareness
- Safety Management
- Supervising Food Prep
- Knife Skills
- Ingredient Knowledge
- Mentoring and Coaching
- Menu development
- Menu Memorization
- Staff Training
- Detail Oriented
- Butchery skills
- Cost Control
- Employee Scheduling
- Equipment usage
- Staff Motivation
- Plating
- Recipes and menu planning
- Garnishing and Plating
- Special diets
- Kitchen Equipment Operation
- Food spoilage prevention
- Catering background
- Recipe creation
- Culinary Trends
- Heavy Lifting
- Operations Support
- Foodservice
- Seafood Preparation
- Line Inspections
- Sauce preparation
- Food Prep Planning
- Food Preparing, Plating, and Presentation
- Delegating Work
- Portion and cost control
Languages
English
Professional Working
Hindi
Native or Bilingual
Punjabi
Native or Bilingual
Chinese (Cantonese)
Limited Working
Chinese (Mandarin)
Elementary
Timeline
Sous Chef
Ophelia Mexican Kitchen
10.2023 - Current
Research and Development Chef
Carrot and Clever Shanghai
12.2022 - 10.2023
Executive Chef
Khan Chacha Bistro and Lounge
08.2021 - 12.2022
Executive Chef
Rangoli Grill and Barbecue
01.2020 - 08.2021
Executive Chef
Jewel of India Fine Dining Restaurant
12.2018 - 12.2020
Chef De Cuisine
Hotel Chomu Palace ( Marriot Hotel Group )
01.2017 - 11.2018
Chef De Partie /Commis Chef
Hotel Castle Fort Mandawa
08.2014 - 01.2017
Senior Steward
Best Western Plus Herritage Village Hotel
06.2011 - 07.2014
Bachelor of Hospitality And Tourism Management - Food And Beverage Studies
H.G.H.M
Diploma In Hotel Management - Tourism And Hotel Management
Konark College Of Hotel Management
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