Jayendra Singh
Middletown,CT
Summary
Highly trained professional with a background cooking and serving Indian cuisine in some of the finest restaurants. Cordial and passionate about cooking food. Ready to take on a new cooking opportunity at Indian restaurant.
Work History
Head Chef
Haveli Indian Restaurant
Middletown , 06457
2024.05 - Current
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Resolved conflicts between kitchen staff members in a professional manner.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Organized special events such as banquets or catering services when required.
Owner
Bharti Indian Restaurant
, Johannesburg
2022.10 - 2024.10
- Collaborated with other owners on joint ventures and shared resources.
- Organized events such as trade shows and conferences.
- Implemented quality assurance processes to ensure product excellence.
- Managed daily operations of business, including hiring and training staff.
Executive Chef
Classic India Indian Restaurant
, Johannesburg
2011.03 - 2022.09
- Adhered to health regulations regarding food handling and preparation techniques.
- Served hot platters of prepared tandoori dishes directly from the tandoor oven.
- Monitored temperatures of ovens and grills for proper cooking times.
- Provided assistance to other cooks in preparing side dishes for meals featuring tandoori cuisine.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided guidance and support for Sous Chefs during peak service hours.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Indian Tandoori Cook
Hotel Banjaara
, Johannesburg
2006.04 - 2010.02
- Adhered to health regulations regarding food handling and preparation techniques.
- Served hot platters of prepared tandoori dishes directly from the tandoor oven.
- Monitored temperatures of ovens and grills for proper cooking times.
- Provided assistance to other cooks in preparing side dishes for meals featuring tandoori cuisine.
- Trained new staff members on safe operation of kitchen equipment including the tandoor oven.
- Cleaned tandoor ovens on a regular basis using appropriate cleaning materials.
Indian Cook (FIRST COMMIS)
Hotel Pritam
, Mumbai
2004.01 - 2006.12
- Adhered to health regulations regarding food handling and preparation techniques.
- Served hot platters of prepared tandoori dishes directly from the tandoor oven.
- Monitored temperatures of ovens and grills for proper cooking times.
- Provided assistance to other cooks in preparing side dishes for meals featuring tandoori cuisine.
- Trained new staff members on safe operation of kitchen equipment including the tandoor oven.
Indian Cook (SECOND COMMIS)
Race Course
, Mumbai
2001.08 - 2003.12
- Adhered to health regulations regarding food handling and preparation techniques.
- Served hot platters of prepared tandoori dishes directly from the tandoor oven.
- Monitored temperatures of ovens and grills for proper cooking times.
- Provided assistance to other cooks in preparing side dishes for meals featuring tandoori cuisine.
Tandoori Cook (SECOND COMMIS)
Jewel India
, Mumbai
1999.08 - 2001.10
- Adhered to health regulations regarding food handling and preparation techniques.
- Served hot platters of prepared tandoori dishes directly from the tandoor oven.
- Monitored temperatures of ovens and grills for proper cooking times.
- Provided assistance to other cooks in preparing side dishes for meals featuring tandoori cuisine.
Tandoori Cook (THIRD COMMIS)
Copper Chimney Restaurant
, Mumbai
1996.06 - 1999.07
- Adhered to health regulations regarding food handling and preparation techniques.
- Served hot platters of prepared tandoori dishes directly from the tandoor oven.
- Monitored temperatures of ovens and grills for proper cooking times.
- Provided assistance to other cooks in preparing side dishes for meals featuring tandoori cuisine.
Education
Hotel Management
1998-01
High School Diploma -
1997-02
Skills
• Quick Learner: Adapt rapidly to new challenges and concepts, ensuring swift and efficient integration into new environments.
• Diligent and Punctual: Maintain a strong work ethic with a consistent record of punctuality and reliability.
• Positive Attitude: Approach tasks with a positive outlook, fostering a motivating and collaborative work environment.
• Self-Motivated: Proactively seek out learning opportunities and strive for continuous improvement.
• Resilient Under Pressure: Thrive in high-stress situations, maintaining composure and delivering quality results.
• Goal-Oriented: Committed to achieving objectives with determination and a strong focus on end results.
Timeline
Head Chef - Haveli Indian Restaurant
2024.05 - Current
Owner - Bharti Indian Restaurant
2022.10 - 2024.10
Executive Chef - Classic India Indian Restaurant
2011.03 - 2022.09
Indian Tandoori Cook - Hotel Banjaara
2006.04 - 2010.02
Indian Cook (FIRST COMMIS) - Hotel Pritam
2004.01 - 2006.12
Indian Cook (SECOND COMMIS) - Race Course
2001.08 - 2003.12
Tandoori Cook (SECOND COMMIS) - Jewel India
1999.08 - 2001.10
Tandoori Cook (THIRD COMMIS) - Copper Chimney Restaurant
1996.06 - 1999.07
DOON INSTITUTE OF FOOD TECHNOLOGY - , Hotel Management
Intercollege Maind Khal Tehri Garhwal - High School Diploma,
Overview
28
28
years of professional experience
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