Sanjay Singh
SHELTER
Vancouver,BC
Summary
Professional with experience in leadership and operations management. Demonstrates strong focus on team collaboration and achieving results. Possesses skills in conflict resolution, time management, and effective communication. Adaptable and reliable, meeting changing needs and ensuring smooth workflow. Prepared to drive team performance and operational excellence.
3
Languages
11
years of professional experience
Work History
Shift Leader/LINE COOK
2 Years 9 Months- Frequently leads the line during service, coordinating a team of
up to 10 kitchen team members and two dishwashers. - Strong leadership skills, remains calm under pressure, and communicates effectively to ensure smooth service operations.
- responsible for completing all preparatory tasks
prior to service, - Responsible for maintaining the level of accuracy in work.
- Managing Guest satisfaction devised by the management.
- Responsible for environmental consciousness and focused on saving energy, water and reducing wastage.
- Fostered a hospitable environment to enhance the experience of crew and guests.
- Ensuring the food is prepared and served to guests in-keeping with Restaurant standards
- Presently working as shift leader/supervisor at SHELTER from nov 2023
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Assistant Cook
4 Years 1 Month- Prepared meals and supported kitchen operations at Carnival Cruise Line in Miami from October 2019 to November 2023.
- Prepared and assembled ingredients for diverse menu offerings, ensuring quality and freshness.
- Assisted in food plating and presentation, enhancing guest dining experiences.
- Maintained cleanliness and organization of kitchen areas, adhering to health and safety standards.
Commis II
1 Year 4 Months- Supported kitchen operations to ensure timely meal service at Crown Plaza, Gurgaon.
- Prepared and plated dishes according to menu specifications and culinary standards.
- Assisted in inventory management, ensuring quality control of ingredients and supplies.
- Collaborated with kitchen team to streamline food preparation processes and improve efficiency.
Commis II
1 Year 10 Months- Served as Commis II at Metropolitan Hotel and Spa in Delhi from June 2016 to April 2018.
- Prepared and presented high-quality dishes following Crown Plaza’s culinary standards.
- Assisted senior chefs in daily kitchen operations and food preparation tasks.
- Maintained cleanliness and organization of kitchen workstations to ensure safety compliance.
Commis II
5 Months- Assisted chefs in food preparation at Park Plaza, Noida.
- Prepared and cooked high-quality dishes following menu specifications and presentation standards.
- Assisted senior chefs in food preparation, ensuring consistency and quality across all kitchen operations.
- Maintained cleanliness and organization of kitchen equipment and workstations to meet health regulations.
Industrial Trainee
5 Months- Gained hands-on experience in hotel management practices during six-month internship.
- Coordinated with kitchen staff to ensure timely delivery of food and beverage services.
Education
Diploma IN FOOD PRODUCTION - Hotel Management
Food Production Diploma in Hotel Management from Delhi Institute of Hotel Management, Delhi in 2014-15.
Senior secondary
Senior secondary from CBSE board, Delhi in 2013-14.
Secondary
Secondary from CBSE board, Delhi in 2011-12.
Skills
Food safety standards
Culinary communication
MS Office proficiency
Organizational skills
Detail-oriented adaptability
Focus under pressure
Team collaboration
Relationship building
Languages
English
Professional Working
Hindi
Full Professional
Punjabi
Limited Working
Timeline
Shift Leader/LINE COOK
SHELTER
11.2023 - Current
Assistant Cook
Carnival Cruise Line
10.2019 - 11.2023
Commis II
Crown Plaza
04.2018 - 08.2019
Commis II
Metropolitan Hotel and Spa
06.2016 - 04.2018
Commis II
Park Plaza
12.2015 - 05.2016
Industrial Trainee
Holiday Inn
07.2015 - 12.2015
CBSE board
Senior secondary
Delhi Institute of Hotel Management
Diploma IN FOOD PRODUCTION from Hotel Management
CBSE Board
Secondary