Shiv Singh Email and Phone Number

working with devyani foods, cream bell NDC as a area chef of UP west, Uttrakhand

•Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.• Assists Executive Chef with all kitchen operations and preparation.• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.• Assists in determining how food should be presented and creates decorative food displays.• Maintains purchasing, receiving and food storage standards.• Ensures compliance with food handling and sanitation standards.• Performs all duties of kitchen managers and employees as necessary.• Recognizes superior quality products, presentations and flavor.• Operates and maintains all department equipment and reports malfunctions.• Checks the quality of raw and cooked food products to ensure that standards are met.• Supervises and coordinates activities of cooks and workers engaged in food preparation.• Leads shifts while personally preparing food items and executing requests based on required specifications.• Utilizes interpersonal and communication skills to lead, influence, and encourage others.• Encourages and builds mutual trust, respect, and cooperation among team members.• Maintains the productivity level of employees.• Ensures employees understand expectations and parameters.• Ensures property policies are administered fairly and consistently.• Provides services that are above and beyond for customer satisfaction and retention.• Interacts with guests to obtain feedback on product quality and service levels.• Handles guest problems and complaints.• Trains employees in safety procedures.• Attends and participates in all pertinent meetings.

In charge of 6 outlets ( 3 fine dinning & 3 retail cafe) at various locations in Chandigarh, Ludhiana.Opened new outlets, Kitchen design, Menu design, Equipment planning, advertising, promotional activities, employee training, etc. Managing both Kitchen and Service Departments.Handling Costing, ordering, storing and inventory needs of the department.Sales analysis, menu engineering, product maintenance and up gradation.Making month end reports and keeping track of various inventories.Managing a team of 50 staffs includes European, Indian and service department.

**Joined choko la (cosmic kitchen pvt. Ltd.) as a Commie 1, on 14, Sept 2005 and was gradually promoted to DCDP, CDP, Sr. CDP and Sous Chef on April 2012.1) Managing a team of 30 staffs (Hot Kitchen, Bakery, Confectionery and Chocolate Dept.)2) Handling ordering, storing and inventory as required by department.3) Creative knowledge of food cost.4) Making duty roster on weekly bases for all departments.5) Handling all ERP (Dynamics Navision 6.01) related work (Recipe Creation, Production Planing, Store Requisition, Inventory and all Month end reports).6) Sales analysis and menu engineering.7) Guest Feedback, Complaint handling and Service recovery.8) Product Maintenance and up-gradation.9) Staff motivation and retention.10) Making month end reports and keeping tab of various inventories. 11) Keeping the track on the feedback and experience of regular customers.12) Maintaining high service and hygiene production standards as per HACCP.

• Prepare all food items according to recipe standards.• Maintain an inventory of production items.• Interact and consult with the Sous Chef for any modifications in menu or any other special functions.• Maintain highest quality and appearance of any items sent from the Kitchen.• Maintain all food rotated, dated and labeled.• Assist in controlling food cost and proper storage for advanced production.• Responsible to keep a clean and orderly work area.