Subhash Singh Kaintura
Halifax,Canada
Summary
A competent professional with 12 Years of qualitative experience in Food & Beverage Operations, Client Servicing, and Team management in the Hospitality Industry. Talented kitchen leader and team motivator successful of maintaining staff focus, efficiency and productivity in high-volume face paced operations. Experienced with Indian and European Cuisine, sourcing ingredients, controlling food cost and boosting restaurant profiles.
Overview
16
16
years of professional experience
Work History
Chef
Four Point By Sheraton (Marriott Hotels)
09.2023 - Current
- Menu planning and standardization of recipes according concept
- Modify menus or create new ones that meet quality standards
- Plan & direct food preparation & culinary activities
- Menu engineering for your kitchen
- Set the FIFO Standard and make sure line cooks followed the same
- Overseeing the maintenance of kitchen and foods safety standards
- Stocktaking and ordering supplies for your station
- Collaborating with the rest of the team to ensure high-quality food and service
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Checks periodically expiry dates and proper storage of food items in the section
- In charge of food inventory of the outlet as per the mid-month and monthly basis
Head Chef
Anokhi Inspired Indian Dining
09.2022 - 08.2023
- Preparing, cooking and presenting high quality dishes within the specialty section
- Working with GM of the restaurant to meet the monthly targets
- Overseeing the maintenance of kitchen and foods safety standards
- Stocktaking and ordering supplies for your station
- Collaborating with the rest of the team to ensure high-quality food and service
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Checks periodically expiry dates and proper storage of food items in the section
- In charge of food inventory of the outlet as per the mid-month and monthly basis
Master Chef
Gupshup Indian Restaurant
11.2020 - 08.2022
- Preparing, cooking and presenting high quality dishes within the specialty section
- Assisting the Head Chef in creating menu items, recipes and developing dishes
- Overseeing the maintenance of kitchen and foods safety standards
- Running Indian promotions by making special menus
- Collaborating with the rest of the team to ensure high-quality food and service
- Checks periodically expiry dates and proper storage of food items in the section
- In charge of food inventory of the outlet as per the mid-month and monthly basis
CHEF DE PARTIE
Five Palm Hotel
12.2018 - 11.2020
- Responsible daily operation needs and checking the quality of raw and cooked food products to ensure the standards are met
- Maintaining the equipment and refrigeration log-book
- Takes care of daily food preparation and duties assigned by Sous chef
- Maintain Department hygiene and cleanliness
- Handling Daly balance sheet
DEMI CHEF DE PARTIE
Radisson Blu by Park in Hotel
09.2016 - 12.2018
- Maintaining all the temperature records like sanitizing, cooling, blast chilling to keep the HACCP Standards
- Assist senior sous Chef in implementing standards set by the Chef de cuisine and Executive Chef on food quality, preparation and food presentation
- Assist to maintain food cost by control of food wastage without compromising on food quality
- Participate emirates culinary guild in Abu Dhabi
- Assist senior Sous Chef to design organization of work in the kitchen department including assignments, Time Schedules and Vacation plans
Commi-2nd
Sofitel The Palm Hotel
08.2014 - 08.2016
- Responsible for straining, cooling, and storing stocks in a timely manner
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Responsible for hygiene and personal safety of kitchen staff
- Got a great opportunity to work in MANAVA kitchen coffee shop restaurant
- Check on refrigerator maintaining hygiene & cleanliness
Commis
Hotel the Grand
08.2014 - 08.2016
- Cleaned, maintained, and organized kitchen
- The Booking office, a la cart service averaging 400 covers per night
- Trains subordinates for culinary standards
- Time to time check the subordinates for their trainings
- Plate presentation
Commi-1
Radisson Blu Plaza
09.2013 - 07.2014
- Responsible for receiving, storing, and rotating produce, dairy, meat, fish
- Poultry and shellfish based on a FIFO rotation
- Maintains par stock for vegetables, Meats and Dry store
- Operated kitchen equipment abiding by safety rules and cleaning methods
- Record production or operational data on specified forms
- Check all mis-en-place also make & clean the entire refrigerator
Commis
India Habibat Center
07.2010 - 11.2011
- Responsible for straining, cooling, and storing stocks in a timely manner
- Following hygiene practices in kitchen
- Innovating and trying out new dishes
- Checked for expired products (expiration dates)
- Organized and maintained a neat work area
Restaurant Owner
3G Youth Café
01.2009 - 06.2010
- Responsible for ordering, balancing, Accounting and storing stocks in a timely manner
- Following hygiene practices in kitchen
- Innovating and trying out new dishes
- Set the FIFO Standard and make sure line cooks followed the same
- Focusing on quality product with hygiene standard
Education
Graduate -
Uttarakhand Open University
12th Passed -
U.P Board
10th Passed -
UP Board
Food Hygiene Training -
Sofitel The Palm Dubai
01.2015
Vocation Training -
India Habitat Centre
12.2008
Diploma Course - Cookery Operation
Food Craft Institute (FCI)
Dehradun, Uttarakhand01.2008
Skills
- Easily adaptable to the new environment
- Positive attitude
- Self-motivated
- Good team player
Availabilityandpreferences
Anywhere In the World, Anywhere, Chef, Open to relocation, Indian & Western Cuisine
Educationalandprofessionalbackground
- Graduate, Uttarakhand Open University, Nainital
- 12th Passed, U.P Board
- 10th Passed, UP Board
- Diploma, 1.5 years, Hotel Management, Cookery Operation, Food Craft Institute (FCI), Dehradun, Uttarakhand, 2007-2008
- 6 months, Vocational Training, India Habitat Centre, Lodhi Road, New Delhi, 06/01/08 - 12/31/08
- 1 day, Food Hygiene Training, Sofitel The Palm Dubai, 01/22/15
Professionalstrengthsandspecialskills
- Easily adaptable to the new environment
- Positive attitude with dedication
- Self-motivated
- Good team player
Givennames
Subhash Singh
Personal Information
- Passport Number: S5786123
- Father's Name: Gopal Singh
- Date of Birth: 06/20/88
- Nationality: Indian
- Marital Status: Married
Languages
Timeline
Chef
Four Point By Sheraton (Marriott Hotels)
09.2023 - Current
Head Chef
Anokhi Inspired Indian Dining
09.2022 - 08.2023
Master Chef
Gupshup Indian Restaurant
11.2020 - 08.2022
CHEF DE PARTIE
Five Palm Hotel
12.2018 - 11.2020
DEMI CHEF DE PARTIE
Radisson Blu by Park in Hotel
09.2016 - 12.2018
Commi-2nd
Sofitel The Palm Hotel
08.2014 - 08.2016
Commis
Hotel the Grand
08.2014 - 08.2016
Commi-1
Radisson Blu Plaza
09.2013 - 07.2014
Commis
India Habibat Center
07.2010 - 11.2011
Restaurant Owner
3G Youth Café
01.2009 - 06.2010
12th Passed -
U.P Board
10th Passed -
UP Board
Food Hygiene Training -
Sofitel The Palm Dubai
Vocation Training -
India Habitat Centre
Diploma Course - Cookery Operation
Food Craft Institute (FCI)
Graduate -
Uttarakhand Open University
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