Narendra Singh Panwar
Surrey,BC
Summary
My goal is to obtain a position in a professional atmosphere that will present me with new & challenging ideas & concept. My strong initiative & exceptional organizational skills; combined with my ability to work well under pressure, well enable me to make a substantial contribution to your company. I believe that a challenging environment such as yours will allow me to best utilize my skills.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Manzil at Kismet Estate Winery
Oliver, BC
04.2024 - Current
- Directed kitchen operations, ensuring high standards of food quality and presentation.
- Developed innovative menus, aligning culinary offerings with seasonal ingredients and customer preferences.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
Chef De Cuisine
ADRAK YORKVILLE 138 AVENUE ROAD
TORONTO, ONTARIO, CANADA
01.2022 - 02.2024
- Working as a Executive chef and I am a member of pre-opening team responsible for daily production of menu items through different stations such as hotline area fry, sauté, curries and starter with plate up of meals. Also look after the menu planing R&D, training the staff according to the SOP of the Company.
Sous chef
SONA RESTAURANT 36 E 20 STREET
NEW YORK, USA
02.2021 - 02.2022
- Working with Chef Hari Nayak consults restaurants As a sous chef am member of pre-opening team responsible for daily production of menu items through different stations such as hotline area fry, sauté, curries and starter with plate up of meals.
- Responsible for food hygiene and menu planning preparation of indent.
- Responsible for controlling wastage.
- Ensure that all kitchen equipment is operated and maintain properly.
TANDOORI GRILL & SPICES
CALGARY, ALBERTA, CANADA
08.2019 - 11.2020
- Responsible for organization and cleaning of stations. Adhering to all proper handling and storage of food deliveries.
- Responsible for food hygiene and menu planning preparation of indent.
- Responsible for controlling wastage.
- Ensure that all kitchen equipment is operated and maintain properly.
Chef Hari Nayak
MASTI COCKTAIL AND CUISINE RESTAURANT
LA MER, DUBAI
08.2017 - 06.2019
- Working with Chef Hari Nayak consults restaurants As a Chef de partie, I am member of pre-opening team responsible for daily production of menu items through different stations such as hotline area fryk, sauté, curries and starter with plate up of meals.
- Responsible for organization and cleaning of stations. Adhering to all proper handling and storage of food deliveries.
- Responsible for food hygiene and menu planning preparation of indent.
- Responsible for controlling wastage.
- Ensure that all kitchen equipment is operated and maintain properly.
GULF HOTEL BAHRAIN RASOI BY VINEET
10.2014 - 01.2017
- Working with Chef vineet bhatia Restaurant. As a Commi 1st Demi chef the partie I am member of pre -opening team responsible for daily production of menu items through different stations such as hotline area fry, sauté, curries and starter with plate up of meals.
- Responsible for organization and cleaning of stations. Adhering to all proper handling and storage of food deliveries.
- Responsible for food hygiene and menu planning preparation of indent.
- Responsible for controlling wastage.
- Ensure that all kitchen equipment is operated and maintain properly.
HYATT REGENCY, NEW DELHI
NEW DELHI
10.2013 - 09.2014
- During this period, I worked in Café (24-hour coffee shop) as Commi chef de partie and was responsible for making all menu items of curry section along with Tandoor preparation.
- Responsible for bulk cooking and maintain high standard of health and hygiene.
- Achieve consistency in food preparation in accordance with approved recipes
- Participate in creativity exercises such as new menu concepts and demonstrate ongoing professional development in all aspects of the hot section.
- Consults with Supervisor regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels.
- Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.
MET-ROPOLITION HOTEL & SPA (NIKKO), NEW DELHI
NEW DELHI
01.2013 - 10.2013
- During the period of nine months, I worked as Commi 1st in Chutney Indian restaurant in Indian curry. I had also learned various type of chutneys preparation. Responsible for bulk cooking. And all menu items of curry section.
- Demonstrate ability to proactively priorities needs, put first things first and effectively manage resources and time.
- Maintain mis en place on accurate manner for operation.
- Maintain the kitchen hygiene and sanitation.
KAEFER L.L.C, ABU DHABI UAE
ABU DHABI, UAE
07.2011 - 10.2012
- During this period, I learnt and gain the practical knowledge of bulk cooking.
- Maintain proper heath, hygiene and safety standards
- To follow the Standards and Procedures for the kitchen.
MOTI MAHAL DELUXE, NEW DELHI
NEW DELHI
09.2010 - 06.2011
- As a Demi Chef De partie performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
- Demonstrate ability to proactively priorities needs, put first things first and effectively manage resources and time.
- Maintain mis en place on accurate manner for operation.
- Maintain the kitchen hygiene and sanitation.
TAJ SATS AIRLINE CATERING, NEW DELHI
NEW DELHI
02.2007 - 04.2008
- During this period, I learnt and gained practical knowledge of mutual coordination of different parts of the kitchen to prepare every meal.
- Preparing Mis en place for operation
- Maintain proper heath, hygiene and safety standards
- To follow the Standards and Procedures for the kitchen.
HOTEL K.C RESIDANCE SECTOR 35 B CHANDIGARH
CHANDIGARH
09.2005 - 12.2006
- I specially learnt basic curry preparation at the hotel
- Pick up store (Perishable & Non Perishable) and Stag according to FIFO.
- Perform work according to instruction given by chefs.
- Maintain cleaning and hygiene in work area.
- Cutting of vegetables, frying, boiling etc.
- Collect all pots and pan for cooking food and set garnish tray and spices according uses.
TAJ SATS AIRLINE CATERING, NEW DELHI
NEW DELHI
12.2004 - 06.2005
- During the rigorous training schedule of months. I got opportunity to work in most of the part of kitchen department and gained knowledge of preparing various meal.
- Preparation of simple food items like vegetable preparation, cold starters etc.
- Work according to established health and safety guidelines.
- Kept the kitchen area clean and hygienic.
- Preparation of different kinds of chutney to be serve.
Education
Intermediate - science
U.A. Board
01.2003
High School - General
U.P. board
01.2001
Skills
- I am a fast learner and keen observer of the different methods of preparing cuisines in different parts of a kitchen by the experienced chefs and also understand the work environment well in all areas of a kitchen and know how the senior chef organize the manpower
- I am calm and able to manage high stress environments which are quite common in nearly all reputed hotels or restaurants during the Busy Meal Times
- Adherent believer in the dictum that all parts of every kitchen department must work like a clock work as the final dish which is served to the customers is a result of combined efforts of all the parts of the kitchen
- Leadership qualities
- Knife skills
- Food safety
- Kitchen sanitation
- Plating techniques
- Vegetable cookery
- Seafood preparation
- Team management
- Kitchen operations
- Food presentation
- Creativity and innovation
- Culinary expertise
- Allergen awareness
- Grilling techniques
- Food safety standards
- Menu development
- Sauce making
- Recipe creation
- Fine-dining expertise
- Food trends awareness
- Braising techniques
- Frying methods
- Dish preparation
- Menu planning
Languages
Hindi & English
Certification
One year “Food craft course in Hotel Management & Catering Technology” in 2004-2005 from Ram Institute of Hotel Management & Catering Technology, (I.F.C.T) Dehradun.
INTEREST
Latest culinary trends from magazines and other sources such as bon appétit or their digital editions online and also go through popular websites devoted exclusively for preparing and serving all kind of cuisines & dishes viz. websites of world famous chefs and other culinary institutions. (Jamie Oliver, Ferran Adria, etc.), Watching various episodes of T.V. Channels devoted exclusively to cuisines and food preparations.
PERSONAL PROFILE
- Father’s Name : Late MR. Rajendra Singh panwar
- Date: 13 /11/25
- Place: British Columbia
- (Signature)
Timeline
Chef De Cuisine
Manzil at Kismet Estate Winery
04.2024 - Current
Chef De Cuisine
ADRAK YORKVILLE 138 AVENUE ROAD
01.2022 - 02.2024
Sous chef
SONA RESTAURANT 36 E 20 STREET
02.2021 - 02.2022
TANDOORI GRILL & SPICES
08.2019 - 11.2020
Chef Hari Nayak
MASTI COCKTAIL AND CUISINE RESTAURANT
08.2017 - 06.2019
GULF HOTEL BAHRAIN RASOI BY VINEET
10.2014 - 01.2017
HYATT REGENCY, NEW DELHI
10.2013 - 09.2014
MET-ROPOLITION HOTEL & SPA (NIKKO), NEW DELHI
01.2013 - 10.2013
KAEFER L.L.C, ABU DHABI UAE
07.2011 - 10.2012
MOTI MAHAL DELUXE, NEW DELHI
09.2010 - 06.2011
TAJ SATS AIRLINE CATERING, NEW DELHI
02.2007 - 04.2008
HOTEL K.C RESIDANCE SECTOR 35 B CHANDIGARH
09.2005 - 12.2006
TAJ SATS AIRLINE CATERING, NEW DELHI
12.2004 - 06.2005
Intermediate - science
U.A. Board
High School - General
U.P. board