Hi, I’m
BALVEER SINGH
sous chef
Dubai
Summary
A hard working, proactive chef with an upbeat and positive attitude, who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Having a good team Spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff, fully aware of health & safety issues and compliant with the regulatory requirements for food handling. Ready and qualified for the next stage in a successful career and currently looking for a suitable chef position with an ambitious & exciting company. To obtain the position of Sous Chef where my culinary knowledge and management skills will help contribute to the hotel’s kitchen services extensively.
Overview
19
years of professional experience
1
Certification
Work History
Shangri-La Hotel
Sous chef
09.2021 - Current
Job overview
- In charge for Banquet kitchen and I-kandy Ultra Lounge
- Assigned to focus on VIP hot canapés, and entire banquets buffet operation
- Developing menus and set standard recipes (as per SOPs) which allow the kitchen to run at an acceptable food cost, thereby satisfying guest needs and expectations
- Manages BEO process including menu development, pricing, tracking and ordering
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Shangri-La Hotel
Senior Chef De Partie
04.2019 - 08.2021
Job overview
- Assigned to focus on ala cart, VIP hot canapés, and entire banquets buffet operation
- Developing menus and set standard recipes (as per SOPs) which allow kitchen to run at acceptable food cost, thereby satisfying guest needs and expectations
- Assists in building of efficient team of colleagues by taking active interest in their welfare, safety, training and development
- Attends BEO Meeting and chef briefings.
Shangri-La Hotel
Chef de partie
10.2012 - 04.2019
Job overview
- Worked closely with chef de cuisine and Executive sous chef to create dynamic entrees for large banquets, including wedding and Business events.
- Taking care of ordering and food cost inside the kitchen
- Transferring the skills to the junior counterparts in the way of team work and co-operation
- Attends BEO Meeting and chef briefings.
- Rotated stock to use items before expiration date.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
Shangri-La Hotel
Commi 1
11.2009 - 09.2012
Job overview
- Prepared all the Indian food for Banquet and all day dining Restaurant
- Maintaining the cooking temperatures and personal Hygiene Sheet
- Assists the sous chef in ensuring that health and safety standards are upheld in the kitchen.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Sagar Deira Restaurant
Indian chef
05.2007 - 11.2009
Job overview
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Actively participated in planning menus for restaurant and for event catering.
- Fostered positive working environment by applying effective communication and organizational skills to support staff and business needs.
- Supervised portion control and plating of items prior to delivery to patrons.
C & T Restaurant
Commi 1
11.2004 - 03.2007
Job overview
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Actively participated in planning menus for restaurant and for event catering.
- Developed and implemented exciting menu with freshest ingredients for 150-seat Indian restaurant.
- Operated tandoor for baking and cooking various authentic Indian recipes.
The Black Magic
Commi 2
11.2003 - 09.2004
Job overview
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
Education
Government Inter College MunnakhalTehari Gadhwal, Uttrakhand - India
High School Diploma
06.2000
Skills
- Hygiene insurance
- Determining portions
- Menu planning
- Monitoring kitchen staff
- Vendor Relations
- Kitchen Management
- Staff Recruiting and Hiring
- Special Events and Catering
Certification
- Basic Computer course from Al Madani modern computer institute (Dubai)
- PIC Level 3 Intermediate Hygiene Course from High Field awarding body for compliance
- Master Level US cheese specialist course from ICCA Dubai
- Certified Internal Auditor for internal Audit
- Bronze Medal in Burjman young chef of the year by Emirates salon culinary
- Successfully completed Trainer skill for Departmental Trainer
- Successfully completed SUPEX (supervisory Excellence) Training.
- Successfully complete Texas Beef master chef seminar
Languages
Hindi
Bilingual or Proficient (C2)
English
Advanced (C1)
Timeline
Sous chef
Shangri-La Hotel
09.2021 - Current
Senior Chef De Partie
Shangri-La Hotel
04.2019 - 08.2021
Chef de partie
Shangri-La Hotel
10.2012 - 04.2019
Commi 1
Shangri-La Hotel
11.2009 - 09.2012
Indian chef
Sagar Deira Restaurant
05.2007 - 11.2009
Commi 1
C & T Restaurant
11.2004 - 03.2007
Commi 2
The Black Magic
11.2003 - 09.2004
Government Inter College Munnakhal
High School Diploma
Similar Profiles
Naveen KumarNaveen Kumar
Front Office Supervisor at Traders Hotel (By Shangri-La Hotel Group)Front Office Supervisor at Traders Hotel (By Shangri-La Hotel Group)
Urmila SinjaliUrmila Sinjali
Part Time Waiteress at Fullerton Hotel, Shangri-La HotelPart Time Waiteress at Fullerton Hotel, Shangri-La Hotel
Roji AwaleRoji Awale
Housekeeping Office Coordinator at Shangri la HotelHousekeeping Office Coordinator at Shangri la Hotel