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Mandeep Singh (Chef)

This document is a resume for Mandeep Singh applying for a position in food and beverage production. It summarizes his qualifications which include a post graduate diploma in management with a dual specialization in HR and finance from EMPI Business School. It also outlines his work experience as an assistant professor and patisseir for various hotels and cruise lines. His skills and experience include expertise in Indian, continental, and international cuisines as well as bakery and confectionary.

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Mandeep Singh
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183 views

Mandeep Singh (Chef)

This document is a resume for Mandeep Singh applying for a position in food and beverage production. It summarizes his qualifications which include a post graduate diploma in management with a dual specialization in HR and finance from EMPI Business School. It also outlines his work experience as an assistant professor and patisseir for various hotels and cruise lines. His skills and experience include expertise in Indian, continental, and international cuisines as well as bakery and confectionary.

Uploaded by

Mandeep Singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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[email protected].

i
Mandeep Singh n

Address: S-3/38, IInd Floor, Street No-2, Old Mahavir Nagar,


New Delhi-110018
Contact: 91-7012336606
E-mail: [email protected]

In quest of a challenging position in the organization that offers me generous opportunities to explore & outshine in the field of Food
and Beverage Production while accomplishing personal, professional as well as organizational goals
I
PROFILE
Qualified Hotel Management professional with rigorous experience and excellent understanding of different Cuisines such as
Indian, Tandoor also, Continental, Thai (Ban Thai rest), Chinese, as well as hand on experience of Bakery & Confectionary,
Indian and Tandoor.
A competent individual with an exceptionally sound academic record all set to shape a gratifying career in the field of
Management.
Conceptually strong with a pioneering and logical approach to the work with an eye for detail.
Outstanding communication skills, verbal as well as written coupled with exceptional presentation skills with the ability to
perform above expectation.
Excellent temperament to multi- task and coordinate various activities under high pressure and time constraints.
Result oriented professional with excellent reasoning and analytical skills and an exceptional talent for problem solving through
logical thought processes, is able to work independently with minimal supervision.

WORK EXPERIENCE

Oriental School Of Hotel Management Assistant Professor July 2016- Nov 2016
Lakkidi, Wayanad, Kerala Food And Beverage Production

Culinary Research and Product development.


Involved in training to students for the Batch of 120 students.
Planning, Indenting, Costing and Preparation
1. French Classical Menus.
2. Bakery and Pastry Menus.
3. Indian Menus.
4. International Menus.
5.Chocolate Decorations.
6. Chocolate garnishes.
Providing theoretical and practical Know how of each practical concepts in food production and their service to the restaurant.

Carnival Cruise Lines, Miami, USA Patisseir (Pastry & Bakery) June 2010 - April 2011

Worked as garnish man, preparing various chocolate and sugar garnishes for the large buffets at the ship.
Preparing desserts for lunch and dinner buffet.
Pre plating all the desserts.
Preparing various dessert sauces for buffet.
Desserts like :- Apple Pie, Crme Brulee, Figs and Date Pudding, Ice Cream Sandwich, Key Lime Pie, Strawberry Mousse,
Banana diet cake, Tiramisu , Baked Alaska.

The Grand Oberoi, Kolkata OT Programme (Pastry & Bakery) June 2008 Dec. 2009
:
Discussed on menu planning and pairing of desserts with other chef.
Preparing all the bakery and pastry items. (pastry, confectionery, desserts, Breads, sugar art, chocolate work, Chocolate
garnishes, chocolate pralines, mousse, cakes, icecreams)
Responsible for Bakery and Pastry Items to the buffet.
Responsible for various apprentice and goods required in kitchen.
Responsible for menu ideas, concepts and costing.
Handled all work in given time and budget.
Responsible for the quality and presentation of food leaving the station.
Helped Head Chef in their work and increase knowledge.

SKILLS AND ABILITIES


Able to plan the menu and the pairing of foods and desserts.
Adapt new recipes and new concepts.
Comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make
recommendations for appropriate adjustments to kitchen operations accordingly.

PROJECTS & PRESENTATIONS


Food and Beverage Production:
Different types of Sugar, sugar products and sugar garnishes.
Project on Tamil Nadu Cuisine and Punjabi Cuisine.
Project on Chocolate History and Upcoming Trends in Confectionery.
Research on Gravies and Curries of India
Breads.
Baking science.
Chocolate .
Chocolate Garnishes .

TRAININGS
1 Month Training in Production Department at Hotel Crown Plaza, New Delhi.
22 Weeks Industrial Training in Production Department at Hotel Crown Plaza, New Delhi.
Survival Craft Course STCW-95 section A-Vl/2and 1, and Solas Chapter lll Parts 1,2,3and4
Crowd Management Course (Bahamas and Panama Maritime Authority)

ACCOLADES

STAR holder for the contribution to the Bakery and Confectionery team, The Oberoi Grand, Kolkata
Winner of GRAND CULINARY CHALLENGE 08 , The Oberoi Grand, Kolkata
Certificate of Merit Ad Zap , The Oriental
Certificate of Merit at National level chef competition Gastronomy Fest 07, The Oriental
Certificate of Merit for Group Activities, The Oriental
Four Year Zonal level Winner for Football Sr. Tournaments in Year 2001-2005.
Third Position, State level Tae-Kwon-Do Champion 01.
Certificate of Marlins English language Test (86%)

IT SKILLS

OS: Windows 9X/NT/2000/XP/2K3/2K7, Vista, Mac OSX


Software: Proficient in MS Advanced Excel, Excel 2013 Advanced Formatting Techniques, MS Word, MS
PowerPoint, Coral Draw, ACE-Equity
Internet: Working knowledge of the Internet
EDUCATIONAL CREDENTIALS :-

Year Degree/Diploma/Certificate Institute / School

Post Graduate Diploma in Management with


EMPI Business School, New Delhi
2012-2014 Dual Specialization in HR & Finance

2007-2010 Bachelor in Tourism Studies Indira Gandhi National Open University,


New Delhi

Diploma in Hotel Management and Catering


Oriental School of Hotel Management, Valley View, Lakkidi,
Technology (DHMCT 3 Year) Wayanad, Kerala
2005 -2008
2004-2005 10+2 (C.B.S.E) Sumermal Jain Public School, New Delhi

2002-2003 (C.B.S.E) Sumermal Jain Public School, New Delhi

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