Chef Himmat Singh Email & Phone Number

Jaipur, Rajasthan, India

In charge of Inox Insignia Kitchen for Rajasthan, UP, MP.Successfully designed & opened 7 INSIGNIA Kitchen across All India.Successfully designed the menu forthe exclusive kitchens of Inox Insignia.Responsible for the staff selection, Kitchen planning, set up, Placement of equipment’s andhandling.Accountable for VVIP movements and their menu selection.Approving staff duty rosters and training schedules.Responsible for the entire operations of the multiplex in the absence of the GeneralManager Report maintenance needs, accidents, injuries and unsafe work condition tothe head chef andmonitor them accordinglyEnsure uniform and personal appearance, grooming and hygieneare well presented Develop and maintain positive workingrelationship with othersEnsure adherence to quality expectations.

Rajasthan, India

JW Marriott Hotel Jaipur as a Demi Chef De Partie (October2017- November 2018)Part of Pre-Opening team from the kitchen design to layout is being done along withtheExecutive Chef. Hotel with 200 rooms and Convention Center and SpaResponsible for Salad Preparations and Buffet Layout for 500 pax including lunch and dinnerPreparing staff duty roster and responsible fortheir daily training and food hygiene auditsin thecoldsection areas of the hotel kitchen.Follow all company and safety and security policies and procedures all the timesReport maintenance needs, accidents, injuries and unsafe work condition to the headchef andmonitor them accordingly.Ensure uniform and personal appearance, grooming and hygieneare well presented Develop and maintain positive workingrelationship with others Ensure adherence to quality expectationsand Marriott standards at all the times. Regulate temperature ofovens, broilers, grills and roaster.Ensure proper food portion, garnish and its arrangementsActively seeking verbal feedback from the hotel guests on a regular basis and respond all guestsqueries ina timely and efficient manner using proper communication methods.Set departmentaltargets and objectives, work schedules, budgets, and policies and proceduresforKitchen, Stewarding and F&B ServicePerform otherresponsible job duties and responsibilities asrequestedby thechef Manage team member performance concerns.

Rajasthan, India

Part of Pre-opening team from the kitchen design to layout is being done along with team.A remote location where a 350-year-old fort has been converted into a hotel with 59 luxurysuites, tents and lawns with 6 food and beverage outlets in the hotel.Reporting to the Specialize in Western cold kitchenEnsure all food products are qualitative & adhere tothestandard Preparing guests order as per theirneeds Proper utilization of availableresources Timely completionofthe work assignedMaintaining standards of cleaning and hygiene in kitchenIndenting and maintaining the parstock level ofstore itemsforsmooth kitchen operation.Manage all aspects of the Kitchen and F&B Outletsincluding operational, quality andadministrativefunctions Actively seek verbal feedback from customers on a regular basisand respond to all guest queries in a timely and efficient mannerControl costs without compromising standards, improving gross profit margins and otherfinancialtargets Ensure team members have an up-to-date knowledge of menu items,special promotions,functions and events Ensure that staffing levels are maintained tocover business demandsDrive monthly ‘Huddle meetingsfor Kitchen, Stewarding and F&B Service, ensuringpost-meetingminutes are generated.Ensure maintenance, hygiene and hazard issues are dealt with ina timely manner Proactively manages food & beverage costs tomaintainbudgeted profit margin Regular review of all menus toconfirm offeringsare in line with market trends Actively drivesales to meet and/or exceed budget revenueSet departmentaltargets and objectives, work schedules, budgets, and policies and proceduresforKitchen, Stewarding and F&B ServiceRegularly evaluate guest satisfaction levels with a focus on continuous improvement Accountablefor accurate monthly inventory count and report.

Jaipur, Rajasthan, India

CulinaryExecutive Reporting to the Sou chefPreparing Minimum 400 to 600 Paxluncheveryday In charge of Butcheryand Commissaries sectionResponsible forthe hotel’s meat, vegetables and fruits orderings on adailybasis Managing a team of 06 chefs along with industrial trainees.Preparing work allocations and duty rostersfor the teamCoordinating with other ancillary departments for smooth flow of workOrganizing the costing and indenting for every monthInspiring motivating and training new Joinee in the team andmaking them understandthe workflow easily. Responsible for the Training and Development activities of thefellow colleagues inthe department.Following the strictest hygiene standards at all the times in thedepartment. Performing all the duties and responsibilitiesallocated by the department head.