SUNIL SINGH
Victoria,BC
Summary
Dynamic culinary professional with extensive experience at Hyatt Andaz, excelling in menu development and team leadership. Proven ability to enhance dish presentation and flavor profiles while maintaining strict kitchen safety standards. Skilled in food preparation and creative problem-solving, fostering a collaborative environment that drives efficiency and customer satisfaction.
Overview
15
15
years of professional experience
Work History
Chef Assistant
ROYAL SPICE INDIAN CUISINE
03.2023 - Current
- Implemented streamlined processes for food prep, increasing overall kitchen efficiency.
- Resolved conflicts and maintained communication between front-of-house and back-of-house teams for smooth operations.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
Chef De Partie
LUKY MEAT MASALA
09.2020 - 12.2022
- Maintained strict adherence to health and safety regulations, ensuring a safe working environment for all staff.
- Collaborated with front-of-house teams to streamline service flow and improve overall dining experience.
- Implemented new cooking methods, resulting in improved dish presentation and flavor profiles.
- Conducted regular quality checks on dishes before service, guaranteeing consistency in taste and appearance.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef Assistant
Turmeric Indian Restaurant
08.2017 - 08.2020
- Assisted in meal preparation and ingredient sourcing to ensure quality and freshness.
- Coordinated kitchen operations to maintain efficient workflow during peak hours.
- Supported head chef in menu development, incorporating seasonal ingredients and customer preferences.
- Trained new staff on food safety standards and kitchen procedures to enhance compliance.
- Monitored inventory levels, reducing waste through effective stock management practices.
- Collaborated with team members to create a positive working environment focused on service excellence.
Chef De Partie
HYATT ANDAZ
01.2017 - 07.2017
- Supervised kitchen staff to ensure efficient operations and high-quality food preparation.
- Developed and executed seasonal menu items, enhancing culinary offerings and customer satisfaction.
- Coordinated inventory management, minimizing waste through effective stock rotation and ingredient utilization.
- Trained junior chefs on cooking techniques, fostering skill development and teamwork within the kitchen.
Demi Chef De Partie
Ihg Crowne Plaza Suites
12.2015 - 12.2016
- Monitored inventory levels, reducing waste through effective stock management strategies.
- Implemented quality control measures, enhancing overall dish presentation and taste consistency.
- Developed daily prep lists, optimizing workflow efficiency in a fast-paced kitchen environment.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
Demi Chef De Partie
Vivanta By Taj
07.2014 - 12.2015
- Supervised kitchen staff, ensuring adherence to food safety and hygiene standards.
- Assisted in menu development, contributing creative ideas for seasonal dishes.
- Coordinated food preparation and plating, ensuring timely service during peak hours.
- Trained junior chefs on techniques and best practices in food preparation.
1st Commi Chef
Vivanta By Taj
12.2012 - 06.2014
- Implemented daily cleaning schedules to maintain kitchen hygiene and compliance standards.
- Developed seasonal specials that enhanced customer satisfaction and engagement.
- Monitored food quality during preparation and plating to ensure consistency in taste and presentation.
- Assisted in optimizing kitchen workflow to increase efficiency during high-volume periods.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
1st Commi Chef
ATHEOS
06.2012 - 11.2012
- Prepared diverse menu items following standard recipes and presentation guidelines.
- Managed inventory levels, ensuring availability of fresh ingredients and minimizing waste.
- Trained new kitchen staff on food safety protocols and efficient cooking techniques.
- Collaborated with front-of-house team to ensure timely service during peak hours.
Commis Chef
The Zuri Kumarakom, Kerala Resort & Spa
09.2011 - 05.2012
- Supported senior chefs in menu planning and ingredient sourcing for seasonal offerings.
- Participated in inventory management, tracking stock levels and minimizing waste.
- Executed daily mise en place, enhancing kitchen efficiency and operational readiness.
- Adapted quickly to changing demands in a fast-paced kitchen environment.
Commis Chef
DREAMS HOTEL COCHIN
12.2010 - 08.2011
- Prepared and cooked menu items according to established recipes and standards.
- Maintained cleanliness and organization of kitchen workstations, ensuring compliance with safety regulations.
- Assisted in inventory management, monitoring stock levels and reporting shortages to senior chefs.
- Collaborated with team members to ensure timely service during peak hours, enhancing overall kitchen efficiency.
Trainee
Taj Exotica Resort & Spa
04.2010 - 12.2010
- Assisted in daily operations, ensuring adherence to safety protocols and procedures.
- Supported team members by organizing materials and equipment for efficiency.
- Learned to operate tools and machinery while maintaining a clean workspace.
- Participated in training sessions to enhance skills and knowledge of processes.
Education
No Degree - FOOD PRODUTION
CMTES
GOA04-2010
Skills
- Food preparation
- Cooking techniques
- Kitchen safety
- Menu supervision
- Knife skills
- Food presentation
- Chef support
- Recipe development
- Menu planning
- Food storage
- Food waste reduction
- Food handling
- Butchery skills
- Allergen awareness
- Customer service
- Team collaboration
- Creative thinking
- Problem-solving
- Team leadership
- Flexible and adaptable
Languages
Punjabi
Professional Working
Hindi
Native or Bilingual
English
Professional Working
Timeline
Chef Assistant
ROYAL SPICE INDIAN CUISINE
03.2023 - Current
Chef De Partie
LUKY MEAT MASALA
09.2020 - 12.2022
Chef Assistant
Turmeric Indian Restaurant
08.2017 - 08.2020
Chef De Partie
HYATT ANDAZ
01.2017 - 07.2017
Demi Chef De Partie
Ihg Crowne Plaza Suites
12.2015 - 12.2016
Demi Chef De Partie
Vivanta By Taj
07.2014 - 12.2015
1st Commi Chef
Vivanta By Taj
12.2012 - 06.2014
1st Commi Chef
ATHEOS
06.2012 - 11.2012
Commis Chef
The Zuri Kumarakom, Kerala Resort & Spa
09.2011 - 05.2012
Commis Chef
DREAMS HOTEL COCHIN
12.2010 - 08.2011
Trainee
Taj Exotica Resort & Spa
04.2010 - 12.2010
No Degree - FOOD PRODUTION
CMTES