This resume provides biographical information and work experience for Amarjeet Singh Chhabra, a 42-year-old Indian national who speaks several languages and has over 20 years of experience as a chef in Thailand, working at hotels such as the Westin Siray Bay Resort & Spa in Phuket and Lemeridien Khaolak Beach Resort. The resume lists his roles and responsibilities in the kitchens of these hotels, along with his qualifications, computer skills, training, and references.

1. BIO – DATA
(RESUME)
NAME AMARJEET SINGH CHHABRA(with
CIEH certification)
RELIGON SIKH
AGE 42
NATIONALITY INDIAN(PP.No.J3490239)
DATE OF BIRTH 27 / 03 / 1972
PASSPORT NO. J 3490239
LANGUAGES SPOKEN ENGLISH,THAI, HINDI, PUNJABI,
NAPALI, URDU.
QUALIFECATION HIGHER SECONDRY
ADDRESS IN THAILAND 17/55 Moo.1 Tamon-Rasada koh siray
Phuket Thailand 83000
THAILAND.
ADDRESS IN INDIA 3131/1 RANJEET NAGAR,
NEWDELHI, INDIA – 8
PHONE NO. 0066- 892341055
Email address chhabraamarjeetsingh@yahoo.com
FAMILY DATA
FATHER NAME MAKHAN SINGH
MOTHER NAME HARVINDER KAUR
ADDRESS IN INDIA AS ABOVE IN INDIA
EXPERIENCE DATA
Working Experience :
Website: www.westinkohsiray.com (Thailand Phuket):
Start Date: 15 April 2011
End Date: Present
Position/ Title: Senior Sous Chef
Responsibilities/
Achievement:
 Westin consist of 257 room + 18villas And 5F&B outlets,

2. And a Ballroom capacity of 400 cover + 3 meeting room.
 Handling and in charge of Breakfast,IRD all day dinning,Daily treat pastry
and snacks,splash fast food, Indian food, Thai food and Western food in
main Taste kitchen.
* Involve in daily market list and store requisition
 Monitoring monthly inter kitchen transfer to balance food cost
 Planned new menu for Main kitchen including function menu
For Indian set, Thai buffet dinner, and lunch specialty menu,
Superfood menu, canapés menu, and pass around menus.
 Creating all the buffet line presentation for all the function in the house
including breakfast(change every three months)
 Handling daily buffet For Taste kitchen All Days dinning,
 Handling Taste restaurant Asian food, Thai food and Western food
cooking.
 Including Train all the Main kitchen Associate about hygiene
& maintaining all the EHC Records in main kitchen.

 Assist Executive Chef on operation.
 Changing the concept of Indian food presentation.
 Solve the guest meal problem.
 Entertain returning guest.
Website: www.Lemeridienkhaolak.com (Thailand Khaolak):
Start Date: 16 Nov 2006
End Date: March 2011
Position/ Title: Sous Chef
Responsibilities/
Achievement:
 Lemeridien consist of 248 room + 23villas And 7F&B outlets,
And a Ballroom capacity of 600 cover + 5 meeting room.
 Work six month as CDP and promote to sous chef.
 Handling and in charge of Breakfast and western food main kitchen for
lunch, Indian food, Thai food and Japanese food in Kuk-Kak kitchen at
evening.
 Presentation of all the buffet line in Indian, Thai and Japanese buffet and
western food for alacart in Kuk-Kak kitchen.
 Involve in daily market list and store requisition
 Monitoring monthly inter kitchen transfer to balance food cost

3.  Planned new menu for Main kitchen including function menu
For Indian set, Thai buffet dinner, and lunch specialty menu
 Handling daily buffet For Kuk-Kak Restaurant All Days dinning,
 Handling Beach restaurant Indian special set menus corner.
 Including Train all the kitchen Associate about hygiene
& maintaining all the EHC Records of all 7 outlets.
 Assist Executive Chef on operation
 Changing the concept of Indian food presentation
 Solve the guest meal problem
 Entertain returning guest
Website: www.narryhotel.com (Thailand Patong):
Start Date: 2003
End Date: 2005
Position/ Title: Head Chef
Responsibilities/
Achievement:
* Narry hotel consist of 80 room +and 1F&B outlets
*Taking care of Breakfast Indian food & Thai food & western food in
golden Elephant restaurant with the capacity of 95 seats.
*Maintain the market list to order the things for restaurant.
*Solve the Guest problems.
*Entertain the guest.
*Assist owner of Restaurant on any operation.
Website: www.Kwalityrestaurant.com (Thailand Patong):
Start Date: 1999
End Date: 2003
Position/ Title: Head Chef
Responsibilities/
Achievement:
* Kwality Restaurant consist of 120 seats in restaurant
*Taking care of Breakfast, Indian food & Thai food in Kwality
Restaurant with the capacity of 120 seats.
*Maintain the market list to order the things for restaurant.
*Solve the Guest problems.

4. *Entertain the guest.
*Assist owner of Restaurant on any operation.
Website: www.Royalindia.com (Thailand Bangkok):
Start Date: 1998
End Date: 1999
Position/ Title: Head Chef
Responsibilities/
Achievement:
* Royal India Restaurant consist of 135 seats in restaurant
*Taking care of Breakfast Indian food & Thai food in Royal
India Restaurant with the capacity of 135seats.
*Maintain the market list to order the things for restaurant.
*Solve the Guest problems.
*Entertain the guest.
*Assist owner of Restaurant on any operation.
Website: www.Cha-charestaurant.com (Thailand Bangkok):
Start Date: 1996
End Date: 1998
Position/ Title: Second Chef
Responsibilities/
Achievement:
* Cha-cha Restaurant consist of 60 seats in restaurant
*Taking care of Breakfast Indian food & Indian sweets in
Cha-cha Restaurant with the capacity of 60seats.
*Maintain the market list to order the things for restaurant.
*Solve the Guest problems.
*Entertain the guest.
*Assist owner of Restaurant on any operation.
Website: www.Parikramarestaurant.com (Canought place New Delhi):
Start Date: 1995
End Date: 1996
Position/ Title: Commis Chef / Indian Cuisine
Responsibilities/

5. Achievement:
Skill
EHC STANDARD(that I have knowledge and can train staff):
Have knowledge of hygiene standards about
*Chiller and freezer temperature
*Cooling of food
*Defrosting of food
*HACCP
*Storing food reheating food
*In room dinning transportation
*Food display
*Critical limits 2-4 hours
*Cold food and dry food storage
*Cross contamination
*Calibration
*Receiving of food
*Color coded chopping board
*Temperature control
*Reheating of food
*Cold holding food
*Bar food safety
*Sanitation
*Health of food handlers
*Pest control
*Staff training
*Food poisoning allegation
*Document control
*Outdoor catering
*Use of raw eggs
*Allergen procedure
*Glass policy
*Wood policy
*Doggy bags
*Hand washing procedure
*Sushi shashmi procedure
*Asian style cooking
*Kosher catering
*Tasting of food procrdure
*How to fill the records
Computer skill
Microsoft world
Microsoft excel

6. Manager screen
Departmental head approval(FBM)
Trainings
CIEH. (Charted institute of environmental health
EHC
Safe step
Fire training
First aid
Hobby
Cricket
Reference :
Somnuek sairaya (phi cha)
Human resources manager
Westin Siray bay rsort Phuket
Tel : 0898741398
Somsak semuang
Executive chef Grand Mercure patong
Tel : 0856922011
khunWarud
Pastry chef at JW Marriott khaolak
Tel : 0810722208