Mahesh Singh
Chef
Bucharest
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
3
3
years of professional experience
5
5
years of post-secondary education
Work History
Demi Chef De Partie
Radisson Blu hotel
Bucharest
08.2022 - Current
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Collaborated with staff members to create meals for large banquets.
Assistant chef
Hotel Brilliant meses
cluj napoca
03.2021 - 08.2022
- Stored food safely and orderly in freezer and refrigerator.
- Checked food inventory and ordered ingredients.
- Assisted head chef in cooking dishes according to ingredients.
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils and counters.
- Chopped ingredients and garnishes.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Verified food temperatures and quality ahead of service to maintain standards.
Commis
Park Plaza Delhi CBD Shahadra
Delhi
07.2020 - 03.2021
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
Bord Of School
08.2014 - 05.2015
Intermediate - undefined
08.2016 - 05.2017
Bachelor of Hospitality Management - undefined
Bord Of School Education
07.2017 - 05.2020
Of Hotel Management - undefined
The Grand
06.2019 - 05.2020
Skills
LANGUAGE SKILLSundefined
Timeline
Demi Chef De Partie
Radisson Blu hotel
08.2022 - Current
Assistant chef
Hotel Brilliant meses
03.2021 - 08.2022
Commis
Park Plaza Delhi CBD Shahadra
07.2020 - 03.2021
Of Hotel Management - undefined
The Grand
06.2019 - 05.2020
Bachelor of Hospitality Management - undefined
Bord Of School Education
07.2017 - 05.2020
Intermediate - undefined
08.2016 - 05.2017
Bord Of School
08.2014 - 05.2015
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