DALJIT SINGH

• Managed all aspects of running 2 locations Indian restaurant including initial opening, hiring of new employees, and directing staff training.
• Developed appetizing menus to appeal to customer tastes, and effective pricing strategies based on market trends.
• Served as hands-on chef as well as motivated staff to provide excellent customer service especially during busy Dinner rush.
• Ensured compliance to health and safety standards and proper handling of all funds.

• · Restaurant based on Authentic Indian Cuisine
• · Plan and direct food preparation and culinary activities
• · Create and modify menus that meet culinary and quality standards
• · Estimate food requirements and food/labor costs
• · Supervise kitchen staff’s activities
• · Arrange for equipment purchases and repairs
• · Recruit and manage kitchen staff
• · Rectify arising problems or complaints
• · Give prepared plates “final touch”
• · Perform administrative duties
• · Proven working experience as head chef and clear experience with culinary excellence and commitment to local food movement
• · Excellent record of kitchen management
• · Capable of delegating multiple tasks
• · Keep up with cooking trends and best practices
• · In charge of Catering

• · Maintained price controls and food cost goals.
• · Selected of appropriate menu items to fit each restaurant.
• · Supervised all kitchen staff, to include utility staff, scheduling, ordering of all kitchen supplies to include produce, seafood, utensils, dry and canned goods, dairy products and equipment.
• · Delegating duties to trainees and monitoring
• · Conducted all inventory counts, oversaw stewarding of kitchen area, scheduled repair and maintenance of equipment.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
• Handled and stored food to eliminate illness and prevent cross-contamination

· Handling 20 Restaurants.

· Created new Indian and Pan- Asian Menus and Developing Recipes.

· Managing all Inventory and Procurement of supplies and food stock.

· Training new Cooks for Restaurants.

· Created 5 new Pan-Asian open Kitchen Restaurant Concept.

· In charge of Food cost and Food preparation.

· In charge of Food Quality Control.

· Handling Team of 270 cooks.

· Increased the Revenue by 4 %, decreased the food cost by 3%.

· Recommend Kitchen Lay-out and Recommend Equipment or Kitchen Flow improvements

· Execution standards of high volume menu items

· Establish the brand standards for recipe cards creation, HACCP standards, Food quality monitoring processes, and ensure implementation at brand level.

• · Transferred within Intercontinental local ownership to open 275 room boutique hotel
• · Handling of 3 Restaurants, 24-hour Room Service & Managing banquets
• · In charge of food preparation, food cost control, menu writing, payroll, work schedule
• · Creating menus
• · Managing food preparation functions in line with strict quality constraints
• · Increased revenue by 20%. Decreased food cost by 10%. Increased colleague satisfaction by 3 points

· Preparing the kitchen budget

· Organized Indian food festival

· Developing recipes

· Establishing food presentation techniques

· Managed all Inventory and procurement of supplies and food stock

· Completed daily inventories ensuring 30% food cost, and managed kitchen hourly labor cost containment measures to 8%.

· Created Food festival concept for the hotel

· Handling of 3 Restaurants, 24-hour Room Service & Managing the banquets

· Increased revenue by 7%. Decreased food cost by 4%. Increased colleague satisfaction by 3 points

· Managing food preparation functions in line with strict quality constraints

· Managing and supervising junior kitchen staff

· Creating menus for night club

· Developed and implemented Euro Asian Menu, hired and trained new staff (front and back of the house), and conducted a 100% renovation of the kitchen and dining areas.

· 700 Room, 15 Banquet halls Five Star Hotel

· Managing food preparation functions in line with strict quality constraints

· Managing and supervising junior kitchen staff

· 6 Restaurants, fine dining , Japanese, Latin, Italian, French and The Grill

· Managing the banquets more than 2500 peoples

· Handling Team of 110 cooks, 35 Stewards

· Ensuring safety and hygiene standards were maintained in the kitchen at all times

· Annual food costs were 29.7% and yearly kitchen labor was 13.5% including kitchen management.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Acted as head chef when required to maintain continuity of service and quality.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Hired, managed, and trained kitchen staff.
• Mentored kitchen staff to prepare each for demanding roles.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Created recipes and prepared advanced dishes.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Maintained well-organized mise en place to keep work consistent.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Acted as head chef when required to maintain continuity of service and quality.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Mentored kitchen staff to prepare each for demanding roles.
• Collaborated with staff members to create meals for large banquets.
• Planned and directed high-volume food preparation in fast-paced environment.
• Led daily staff meetings to communicate expectations and review safety procedures.