The document is a cover letter and resume for a chef applying for a managerial position. The applicant has over 21 years of experience as an executive chef at several hotels and restaurants. He seeks to achieve organizational goals through his skills in food production, quality standards, budgeting, and staff management. His experience includes overseeing kitchen operations, menu planning, inventory, and ensuring food safety and hygiene.

1. COVER LETTER
D-371 KIRSHNA PARK
KHANPUR
DEVLI NEW DELHI-110062
MOB-9891615131
Email-chefnarendersingh14@gmail.com
MANAGERIAL:
Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Create a work environment that is high in employee morale and provides constant learning &
development and use the feedback from. Employee Satisfaction Survey to draw an action Plan
Recruitment and Performance Appraisal/ Management of the staff in the department.
Staff and Schedule staff in order to optimize manpower.
Develop departmental trainers in association with the training department & oversee all the training
activities within the department.
Address any grievance and counseling issuesamong the department staff.
OPERATIONAL:
Plan and Budget the food costs for all the F & B outlets
Develop & Implement the annual plan, linking the department’s objectivesto the unit’s overall
strategy.
Establish quality and quantity standards of food preparation & presentation.
Develop and Standardize new recipes in order to add variety to the F & B outlets.
Devise methodsforoptimal use of raw materials & fuel and maintain the budgeted food cost.
Ensure availability of stock and raw materials through proper planning and co-ordination with the
purchase department.
Enabling and adherence of the principlesand work practicesdetailed underHACCP Systemin the
department viz., Food Safety, Hygiene and Cleanliness, Health,Storage etc as applicable to the area
of your work place.
Work in association with the F & B Manager in the area of Promotions, Food Festivals, Menu
planning & Pricing.
Work closely with the Purchase Managerfor developing Standard Purchase Specifications,Vendor
development & Evaluation etc.
Co-ordinate with the Chief Engineer for Preventive Maintenance,Procurement of new equipment,
energy consumption etc.
Ensure through regularmonitoring of GSTS and constant guest feedback, prompt,efficient and
accurate service to all guests along with the best quality products.
Review the monthly businessreportsand develop a work plan.

2. PROFILE SUMMARY
ProfessionalChef with21 yearsof experience in F&B Production willing to achieve
organizationalgoalsthoughtheskills I havelearned in my profession and furtherenhancemy
knowledgein the samefield.
PROFESSIONALEXPERIENCE
 The Country club - saket–Executive Chef
( Saptember- 2014 TO Till-)
 Staffing, Training,Setting up Quality & HygieneStandards Equipmentsordering,Setting
Operating procedures,Menu Planning,Indenting,Budgeting and Costcontrolling.
 The Lalit Hotels Faridabad – Executive Chef
( May 2011 – Saptember- 2014)
 Managed Pre– opening team, Staffing,Training,Setting up Quality & HygieneStandards
Equipmentsordering,Setting Operating procedures,Menu Planning,Indenting,Budgeting
and Costcontrolling.
 PARK PLAZA Silverton Mussoorie –Executive Chef
(February 2010 – February 2011)
 Managed Pre– opening team,Staffing,Training,Setting up Quality & HygieneStandards
Equipmentsordering,Setting Operating procedures,Menu Planning,Indenting,Budgeting
and Costcontrolling.
 SRS Seven Days Multi-Cuisine Restaurant, Food Courts, Banquets & Lawns-
Executive Area Chef.
(September2008 – January 2010)
 Overlookthreefood courts,setting up Quality & Hygiene Standards.
 Setting Operating procedures,Menu Planning,Food Costing,Indenting,Budgeting and Cost
controlling.
 Team India Chattarpur, Farmhouse– Executive Chef
(September2006 – August2008)

3.  Worked in Indian and Continentalsection and handled rangeand managed helpers.
 Section Indenting,Section Hygieneand cleaning standards.
 Hotel Ekant Faridabad –Executive Chef
(January 2005 – july 2006)
 Staffing,Training and Setting up Quality & Hygiene StandardsSetting Operating procedures,
Menu Planning,Food Cost.
 Indenting,Budgeting and Costcontrolling
 Hotel K.C. Cross Road, Panchkula - IndianChef
(December2002 – October2004)
 Worked in Indian section and handlerangeand managed helpers.Section Indenting
 Section Hygieneaging standards.
 Hilton Hotel, Makka, Saudi Arabia –Commi – 1
(November1998 – April 2002)
 Managed cooking dishes,maintaining hygiene,timely preparations, and Stock preparation.
 Sahara Residents, Abu Dhabi, U.A.E - Commi-1
(October1996 – August1998)
 Cooking dishes,maintaining hygiene,timely preparations,Stockpreparation,
Vegetablecutting,worked in all sectionsin all shifts.
 Surya Five Star Hotel Ltd. Delhi - Commi-11
 Stockpreparation cutting,worked in all sections in all shifts.
TECHNICALQUALIFICATION
 Completed Three yearDiploma from Hotel CLARIDGES in 1995.
 Trained in Continental,Chinese,Indian, and Thai&Oriental Cuisine.
 Expertisein Bakery,Butchery & Gardemangersections.
 Speciality developed in Indian Curries & Barbeques.
EDUCATIONAL QUALIFICATION
 Passed12thfrom CBSEBoard Delhi in 1989.
 Passed 10th
fromCBSEBoard Delhi in 1987.
 ABILITY TO MAKE Daily spoilagereports,Trained to all staff to maintend Hygienestandard

4.  ACHIEVEMENTS Worked as ExecutiveChef for pre opening project of sarovargroup of hotels
 (Hometel,Roorkee).
JUDGE AS CELEBRITY CHEF
2012IHM Institute Competition Badarpur
2014 RawalInstituteCompetition faridabad
 FOOD FESTIVAL--2012 TO 2014 OrganiseA Food Festival for all
cuisine(Labnees,Italian,Thai,Mangolian,Japnees)
 SPECIALIZATION (Indian & Continental Cuisine)
PERSONAL DETAILS
Father’sName Late Mr. Gindan Singh
Date of Birth 14th, August,1971
Nationality Indian
Marital Status Married
Gender Male
Languageknown Hindi & English
Date (Narender Singh)