1. Profile
I am a well-experienced culinary professional withmore than ten years in hotels, branded
restaurants, special events, theme parks and entertainment foodand beverage operations. I am an
organized individual with attention to detail and strong leadership skills; motivating and training
colleagues to develop their skills is one of my strong characteristics. I can workvery wellunder
pressure ensuring the highest quality of food whileensuring health and safety.
Overviewof Strategicand Operational Skills
Menu Development  Costing  Restaurant Branding  HACCP  Food Safety Management 
Document Control  diverse teams  Ability to effectively multitask  Pre-opening Expertise 
Inventory Control  Efficiency Improvement  WorkforceScheduling  Time Management
Work Experience
Presently working
Jr. Sous Chef, 0ctober 2016 – Current
Double tree by Hiltonmarjan islandrak UAE 725 rooms
Duties and Responsibilities
 Managing daily operation of two restaurants outlet
 Overseeing a team of 15 colleagues,
 Directly reporting to Executive Chef and Executive Sous Chef
 HACCP implementation
 Menu Development/Food Promotions
 Handling Functions and Events
 Effective ordering as per business demands
 Controlling Food Cost and Wastages
 Monthly inventori
 Yearly vacation plan of colleagues as per business demands
Mr. Satya Singh
Double tree by Hilton marjan island
RAK UAE
M: +9710543525715
E-mail:- Satya.avatar@gmail.com
Satya.singh@hilton.com

2. Hiltonsalalahresort oman
Senior chef de partie September2011–October 20- 2016
 Managing daily operation and daily Italian Buffet set-up in the restaurant
 Directly reporting to Executive Chef and Executive Sous Chef
 Menu Development/Food Promotions
 Responsible for a team of 20 chefs and 6 stewarding
 Weekly and Monthly inventory
 Daily ordering
 Controlling Food Cost and Wastages
 In-charge of daily operation of the palm groove restaurant directly reporting to the Executive Chef
 Ala-carte, Buffet and Room service
 Recruitment and Training
 Making sure that the buffet is of the highest standard
 HACCP implementation, development and training
 Procurement, managing cost of sale and inventory
Mars group
Demi Chef de Partie
Mars Group,C.T.C & Rokeby Monar Mussoorie - 2009-2011
Commis 1
Mars Group, “Not Just jazz by the Bay in Mumbai”- 2006-2009
Commis 2
Mars Group, Garden House Hotel in Mumbai”- 2005-2006
 Contributes to guest satisfaction by:
 Preparing""hot"" and/or ""cold"" dishes in linewith the supervisor's instructions helpingdeliver the
dishes
 Respecting the food health and safety standards and procedures
 Participatingin managingrawmaterials effectively
 Adopts appropriateIbis service-oriented behaviors and attitudes,focusingon the brand's guiding
principlesof Simplicity,Quality,Sociability & Interactivity"
 Creates and presents the dishes in linewith cookinginstructions and thesupervisor's instructions
 Adapts work to fluctuations in guestnumbers, special events and particular guests.
 Helps receive deliveries and tidies food items accordingto storage guidelines
Commis 2
Hotel Whispering Windows in mussoorie 15th Sep– 2002 August-2005
 Ensure in foodqualityandhygiene of the kitchenoperational area.
 SupportChef de Partie or Demi Chef de Partie inthe dailyoperationandwork
 Work accordingto the menuspecificationsbythe Chef de Partie
 Keepworkareaat all timesinhygienicconditionsaccordingtothe rulessetby the hotel
 Control foodstockand foodcost inyour section
 Assistinall foodpreparationandhelptorun the stationthat he isassignedtoefficiently.
 Prepare the daily mis-en-place andfoodproductionindifferentsectionsof the mainkitchenor
satellites
Cook

3. Moti Mehal -March 2002 till Sept 2002
 Assistinall foodpreparationandhelptorun the stationthat he isassignedtoefficiently.
 Ensuringthat all kitchen equipmentworksandismaintainedcleanall dailybasis.
 Ensure infoodqualityandhygiene of the kitchenoperational are
Educational Qualifications
B.COM 1year from H.N.B. Garhwal University.
Passed Intermediate in year 2004 .
Passed High School in year 2002
Trainings Attended
 Developing Leaders Training, M.D.P -1
 Basic Hygiene Training, Dusit Dubai Hotel
Awards and Achievements
 Best Employee of the year, 2012, and 2014 Hilton salalah resort
 Team member of the month April 2012 and December 2014
 Spirit of blue energy winner,January-2016
 CEO nominated from Hilton salalah resort
 Train the trainer 2014 to 2016
PersonalData
 Date of birth : 12-05-1987
 PassportNo. : G3635522
 Nationality : Indian
 LanguagesKnown : English,Hindi
 Mobile : +9710543525715
 Present address : UAE- Double tree by Hilton marjan island rak uae
 Status : Married
 Email ID : Satya.Avatar@gmail.com
 PermanentAddress : bhaniyawlamoldhardeharadunUttaranchal ,IndiaPincode -
248179
Reference available on request
I, Satya Singh, hereby declare the information given above is true the best of my knowledge and
experience.
Signature
MR. Satya singh