CURRICULUM-VITAE

RAKESH SINGH

PRRESENT ADDRESS:,

Building n.-22, street n.-2 Block n.-1Old Riggae Kuwait city {KUWAIT}Mob: +96567004722Email: rkshrawat85@gmail.com

PERMANENT ADDRESS:Vill: Koti, Post Office, KafalpaniDist: Tehri Garhwal (Uttrakhand) India.

CAREER OBJECTIVE:To lead the team of professionals, Achieving high level of efficiency, set target, keep learning and developing own self and achieve the highest level of profession.I believe in my hard work self – confidence, will help to seek and opportunity to prove my potential and growth with the growing organization.

STRENGTHS

Positive Attitude Self- Innovation Strong Learning Capability.

EDUCATIONAL QUALIFICATON

High School passed (Science) from U.K Board.

TECHNICAL QUALIFICATION

One year computer course from E-INFOSOFT training centre New delhi.

WORK EXPERIENCE

CURRENT WORKING AND DESIGNATION

SHERATON KUWAIT A LUXURY COLLECTION HOTEL AS A DEMI CHEF DE PARTIE IN INTERNATIONAL KITCHEN “AL-HAMBRA” as well as INDIAN KITCHEN “BHUKHARA” from 1st JULY 2012 TO TILL DATE.

JOB RESPONSIBILITIES

Shift in charge of kitchen under brigade of 9 chefs. Producing and maintaining quality and standards of the food and following all

HACCP standards in the kitchen. Checking of all materials supplied to kitchen by quality and quantity. Responsible for daily requisitioning and receiving of materials. Responsible for maintaining food cost by minimizing wastage and producing

as per the flow of business. Giving training to all junior staff as per the needs, occasion, menu changing

and whenever necessary. Involve in menu engineering, menu planning and recipe costing with sous chef.

PREVIOUS WORKING EXPERIENCE

LE MOKSH RESTAURENT & BAR NEW DELHI (INDIA) as Commie-I in Indian Curry and Tandoor Section as well as Continental Food from 4th

JULY 2011 to 20 June 2012.

JOB RESPONSIBILITIES

In charge for Indian kitchen serving, Indian curries and tandoori kababs, breads and specialized continental, Chinese.

Producing and maintaining quality and standards of the food and following all HACCP standards in kitchen.

Checking of all materials supplied to kitchen by quality and quantity. Involve in menu planning cost controlling, maintaining food cost with sous

chef. Review menu analyzes recipes, determine food, labor, overhead costs and

assigns prices to menu items. Supervise cooking and other section personal and coordinates their assignment to ensure economical and timely food production.

IMPERIAL HOTEL MOHALI (INDIA) AS COMMIE-2 FROM 5TH SEP 2008 TO 30TH JUNE 2011.

JOB RESPONSIBILITIES

Shift in charge for Indian ala-carte restaurant of 180 covers average. Preparing food up to the best quality and maintaining low food cost by proper

reusing of food surplus and leftovers. Monthly rotation in main kitchen for preparing food for banquet hall.

.RAMEE GUESTLINE HOTEL BANGLORE (INDIA) IN FOOD & BEVERAGE PRODUCTION DEPARTMENT AS COMMIE-III FROM 11TH

JULY 2006 TO 30TH AUG. 2008.

Learned various aspects of food and beverage department and other hotel operations including management in hospitality industry.

SHANGRI-LA’S-EROS HOTEL NEW DELHI (INDIA) AS JOB TRAINEE FROM 1ST JULY 2005 TO 5TH JULY 2006.

I had worked especially in department of F&B Production as job trainee for my culinary skills and knowledge enhancement.

PERSONAL DETAILS:

Name : Rakesh Singh

Date of Birth : 2nd April, 1989

Father’s Name : Mr. Shoorvir Singh

Marital Status : Unmarried

Nationality : Indian

Languages Known : Hindi & English

Gender : Male

Religion : Hindu

Hobbies : Playing Cricket & Listening to Music

DECLARATION:

I hereby declare that the above mentioned details and profiles are true and correct to the best of my knowledge and belief.

Date:

Place: Kuwait city (RAKESH SINGH)