MADAN SINGH
Kamaraj Nagar Sion Mumbai 400037
Mobile +919699432212
[email protected] linkedin.com/in/madan-singh-2b71a1175
OBJECTIVE:
Working with hardworking chefs in the hospitality industry.
Worked honestly and practically step by step from bottom to
top. Efficient, strong operating professionals in food and
beverage. Accepted all challenges for smooth functioning. From
fine dine restaurants to cloud kitchens operate under different
brands. bulk and ala carte based Indian & Chinese food
experience. Kitchen management abilities, good
communication, teamwork, and leadership skills as well as a
strong background in food and beverage can contribute to the
growth of the company.
EXPERIENCE: -
NOOR -E- PUNJAB INDIAN RESTAURANT & MOMO PAN ASIAN HUB AL JUBAIL
SAUDI ARABIA 31 MAY 2024 TO 7th JUNE 2025.
Worked as Executive Chef in both restaurant Noor-e-Punjab Indian Restaurant
& Momo pan Asian hub in Saudi Arabia. Working with multicuisine section
curry, tandoor & pan Asian (Sushi, Dim Sum, and Wok) Other Responsibilities
monitor all kitchen, daily kitchen audit, checking food Quality & date tagging,
work on Excel Sheet, Inventory, Mail and Ordering to Vendors, Cost Control.
Preparation of weekly staff duty roster. Responsible for food quality & menu
planning, daily staff briefing & fixing problems in the kitchen with confidence.
Inspired other chefs to provide staff multitasking training and understanding of
how the kitchen works. Followed food safety standards, FIFO, checking daily
basis employee hygiene & grooming, food testing and product presentation.
PUNJAB GRILL PHOENIX MALL PUNE 15 DEC 2022 TO 30 APRIL 2024. Worked
as a Sous Chef in Phoenix Mall Punjab Grill Pune Before that I opened Two
Cloud Kitchens of Light Bite Foods. After the first cloud kitchen was successful
in Adarsh Nagar Andheri, the second Cloud Kitchen in Bandra, after that seeing
my good experience, transferred me to Punjab grill restaurant phoenix mall
Pune. here I do Preparation of weekly staff duty roster. Responsible for food
quality menu planning, daily staff briefings, and fixing problems in the kitchen
with confidence. Inspired other chefs to provide staff multitasking training and
understanding of how the kitchen works. Followed food safety standards, FIFO,
daily basis employee hygiene checks, food testing and product presentation.
adobe ordering and GRN also, controlled food cost, food quality improved, QA
passed audit.
LITE BITE FOODS PVT.LTD SOUS CHEF 10-MARCH-2021 TO 12 DEC 2022.
Worked as a Sous Chef in Light Bite Foods Pvt Ltd has opened two cloud
kitchens in Adarsh Nagar and Bandra Mumbai. The Adarsh Nagar kitchen has
achieved the month of the best sales targets across India. Working with Three
Brands, Punjab Grill, Street Food by Punjab Grill, You Mee Pan Asian (Sushi,
Dim Sum, and Wok) Other Responsibilities work on Excel Sheet, Inventory, Mail
and Ordering to Vendors, Cost Control. Preparation of weekly staff duty roster.
Responsible for food quality menu planning, daily staff briefings, and fixing
problems in the kitchen with confidence. Inspired other chefs to provide staff
multitasking training and understanding of how the kitchen works. Followed
food safety standards, FIFO, daily basis employee hygiene checks, food testing
and product presentation.
RESPONSIBILITIES: - Preparing and supervising the use of utensils and tools
such as chopping boards, knives and pan cleaning all kitchen appliances etc.
Tagging date on daily basis of every section and freezer audit, Filing Checklist,
cross contamination. Hand wash, mask, social distance, vegetable wash, all
hygiene, following Corona guidelines. Study each recipe and gather all the
ingredients needed to prepare a meal. Indian, Tandoor & Asian Food serving on
time. Complete tasks for kitchen staff. Notify staff of daily dishes and set daily
menus. Supervising the periodic presentation of attractive dishes.
SWIGGY CLOUD KITCHEN SOUS CHEF 08 MARCH 2019 to 31 MAY 2020.
Multiple Brands Served as Kitchen. Indian, BreSakfast, Oriental, Home style
Food and Continental Sous Chef.32 staff reporting to me in Swiggy Kitchen
Mumbai from 03 March 2019 to 31 May 2020. Can work under pressure with
time bound performance & easy adaptability to situations. Strong business
acumen and expertise in cost reduction and budgeting. Highly skilled in
supervising the culinary line in a busy operation ensuring the maintenance of
hygiene and quality standards.
RESPONSIBILITIES: - Worked on Excel Sheet, Inventory, Mailed and Ordering to
Vendors, Cost Control.
Creating Staff Duty Roster. Menu Planning Responsible for Food Quality, Daily
Staff Briefings, Fix Problems in the Kitchen with Confidence. Staff Multitasking
Training and Motivated Other Chefs to Understand How to Work in the Kitchen.
Followed Food Safety Standards, FIFO, Checking Daily basis Employee Hygiene,
Food Testing and Product Presentation. Bulk food Quality Checking Every Day.
RELAX GARDEN FINE DINING SR. CDP 25 JULY 2017 to 02 MARCH 2019.
Worked as an Indian SR CDP played a leading role in the kitchen to help make
the kitchen a daily success. All menu items are crafted efficiently to ensure day-
to-day adherence and additional duties for station teammates. Standards and
Indian, Tandoor, and Chinese requirements must be cognizant of food costs,
portions, and waste control. Demonstrated ability to develop and lead strong
culinary teams with a track record of streamlining operations and delivering
the highest levels of food quality and hospitality.
HOTEL KOKAN RATNA CDP 04 JUN 2012 to 11 MAY 2017.
Worked as Indian Curry CDP in Mumbai for 4 years. Keep the work area clean,
follow cooking methods and food safety guidelines. Waste control and proper
procedures are followed to maintain the standards. Responsible for the bulk
and ala-carte Misa plan, seating a total of 3000 guests.
HOTEL GARAM MASALA DCDP 07 JULY 2003 to 25 MARCH 2008.
Worked as an Indian DCDP position in Hotel Garam Masala. The Chinese
section here in the Daily Basis is about knowledge of Chinese. Helping the
Chinese Section. Daily misa and plan review, when necessary, prepares and
determines the production of essential foods in accordance with standards in a
timely and efficient manner to ensure that there is no interruption in guest
service.
PARTY FAMILY RESTAURANT COMMI CHEF 23 Nov 2000 to 21 Nov 2001.
Worked as an Indian Commi Chef for Party Restaurant Mumbai Dadar ready to
all misa n plan, Frying veg’s non veg starters, ready to make staff food, Worked
in extra duty for weekend. free time help to other sections, deep Freezer under
counter chiller cleaning and setups, changing everyday date tag, section
Sanitization, equipment maintenance Worked 23 November 2001 to 21 Nov
2001.
STAR PARADE RESTAURANT HOUSEKEEPING 24 JAN 1999 to 15 OCT 2000.
Worked as Utility Boy Star Parade Family Restaurant & Bar Chembur Mumbai.
Responsible for all kitchen and equipment pan, woks, and other ranges
everyday cleaning, Washes dishes, glassware, pots, pans, flatware, and kitchen
items, using dishwashers or by hand. Place clean dishes, utensils, and cooking
equipment in storage areas. Cleans work area including equipment, floors,
walls, and cooking area. Ensures that all levels for sanitizer on dish machine
and pot sinks are at specific requirements for health standards. Keeps all
kitchen wares storage areas clean and orderly. Removes trash from the dish
room and transports it to the dumpster. Cleans and sanitizes garbage cans,
performs other duties as assigned. using 3 sink methods, cool and hot water
temperature, chemical use for sanitizing.
Core Responsibilities:
Menu Planning and Development: Creating and designing menus, including
new dishes and specials, while considering factors like cost, seasonality, and
customer preferences.
Food Preparation and Cooking: Preparing and cooking a wide range of dishes,
from appetizers to entrees and desserts, using various cooking methods.
Inventory Management: Oversee ordering, storage and inventory of food and
supplies to minimize waste and ensure freshness. Enter daily consumption on
Excel sheet.
Kitchen Management: Supervising and coordinating the activities of kitchen
staff, including chefs, dishwashers, and other support personnel.
Ensuring Quality and Safety: Maintaining high standards for food quality,
presentation, and hygiene, adhering to health and safety regulations.
Training and Mentoring: Training new kitchen staff on food preparation
techniques, safety procedures, and kitchen operations. Briefing on menu, guest
feedback, food quality, food ratings, sale, food cost, discussing all kitchen
related topics.
Cost Control: Managing food costs and minimizing waste to stay within the
established budget Prepare and adhere to weekly meal menu for all staff.
Skills and Qualifications:
Culinary Expertise: Strong knowledge of cooking techniques, food preparation
methods, and flavour profiles.
Leadership and Management: Ability to lead, motivate and supervise a team
of kitchen staff.
Creativity and Innovation: Ability to develop new and exciting dishes, stay
updated on culinary trends, and adapt to changing customer preferences.
Organization and Time Management: Ability to manage multiple tasks,
prioritize effectively, and work efficiently under pressure.
EDUCATION:
G.I.C BANLEKH UTTARAKHAND BOARD
LANGUAGE
Hindi, English, Marathi, Kumauni,
PERSONAL DETAILS:
[email protected]Date of Birth: 25/11/1982
Marital Status: Married
Nationality: Indian Madan Singh
