Summary
Overview
Work history
Education
Skills
Languages
Affiliations
Accomplishments
Timeline
Generic
Inderbir singh

Inderbir singh

Dubai,UAE

Summary

To work as successful hotelier within a growing organization that offers challenges and the opportunity to grow with the company. I wish to contribute my current skills attending to clients' needs and maintaining a professional demeanor to your company because I respect the professional environment in which goals and objectives are clearly established and the tools to reach such goals are provided.

Overview

8
8
years of professional experience
3
3
years of post-secondary education

Work history

OPERATION INCHARGE

GROUP OF RESTAURANTS (PURE PUNJABI)
Dubai, DUBAI
12.2022 - Current
  • Developed organisational policies for administrative oversight and internal controls.
  • Devised strategic objectives to guide business decision-making and achieve long-term goals.
  • Directed day-to-day operations to optimise workflow efficiency and achieve targets.
  • Planned revenue generation strategies designed for growth.
  • Oversaw facility maintenance and allocated needed resources to meet standards.
  • Interviewed, hired and trained staff on best practices, maintaining highly efficient service teams.
  • Motivated team members by providing mentoring and development opportunities.
  • Established clear budgets and cost controls strategies to meet objectives.

SOUS CHEF

PUNJABI DHABA AND ASIAN BISTRO
DUBAI
12.2021 - 12.2022
  • Reviewed customer history to recommend appropriate products and services.
  • Supported team by demonstrating respect and willingness to help.
  • Increased revenue by upselling and recommending products.
  • Increased customer satisfaction by resolving issues.
  • Leveraged strategic networking to create new business opportunities.

COMMIS CHEF

HOTEL FOUR SEASON
BANGALORE, INDIA
11.2019 - 01.2021
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Accurately measured dish ingredients to support precise portioning.
  • Followed precise recipe cards and food preparation procedures.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.

COMMIS CHEF

HOTEL LE MERIDIEN
BANGALORE, INDIA
07.2018 - 09.2019

INDUSTRIAL EXPOSURE TRAINING

HOTEL LE MERIDIEN
BANGALORE, INDIA
12.2017 - 05.2018

OUTDOOR CATERINGS

HOTEL HYATT
AMRITSAR, INDIA
11.2017 - 11.2017

OUTDOOR CATERINGS

HOTEL TAJ
CHANDIGARH, INDIA
12.2016 - 12.2016

VACATIONAL TRANING

HOTEL RAMADA
AMRITSAR, INDIA
06.2016 - 07.2016

Education

BACHELOR OF SCIENCE ( HOTEL MANAGEMENT ) -

I.K GUJRAL PUNJAB TECHNICAL UNIVERSITY
08.2015 - 07.2018

Skills

  • Imaginative cooking skills
  • Inventory control
  • Operational handling
  • Team building
  • Guest interaction

Languages

English
Fluent
Punjabi
Fluent
Hindi
Fluent

Affiliations

  • travelling
  • cooking

Accomplishments

    Won first position in Food Fiesta competition the National Level Techno Cultural Fest (Udaan 2017).

    Best Sous chef award

    Best operational incharge award


Timeline

OPERATION INCHARGE

GROUP OF RESTAURANTS (PURE PUNJABI)
12.2022 - Current

SOUS CHEF

PUNJABI DHABA AND ASIAN BISTRO
12.2021 - 12.2022

COMMIS CHEF

HOTEL FOUR SEASON
11.2019 - 01.2021

COMMIS CHEF

HOTEL LE MERIDIEN
07.2018 - 09.2019

INDUSTRIAL EXPOSURE TRAINING

HOTEL LE MERIDIEN
12.2017 - 05.2018

OUTDOOR CATERINGS

HOTEL HYATT
11.2017 - 11.2017

OUTDOOR CATERINGS

HOTEL TAJ
12.2016 - 12.2016

VACATIONAL TRANING

HOTEL RAMADA
06.2016 - 07.2016

BACHELOR OF SCIENCE ( HOTEL MANAGEMENT ) -

I.K GUJRAL PUNJAB TECHNICAL UNIVERSITY
08.2015 - 07.2018

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