Joginder Singh has over 15 years of experience in the hospitality industry. He has held roles such as Steward, Bar Captain, Bar Supervisor, Banquet Operation Manager, and currently works as an Event Manager. He has strong skills in food and beverage service, guest relations, banquet setup and event management. Singh has expertise in areas like bar handling, beverage preparation, inventory management, and following liquor license regulations.

1. il: quinnienCIepomucenocoCURRICULUM- VITAE
JOGINDER SINGH
PERSONAL INFORMATION:
Current address:
Plot No. 106-107, Industrial Area I, Chandigarh
Phone: +91-7307034195 +91-9569268873
Email: joginder85singh@gmail.com
Permanent address: Vill. Manoh, Dist. Hamirpur, HP
Nationality: Indian
Birth date: March 25, 1985
Civil status: Married
EDUCATION:
Tertiary
• Diploma in Food & Beverage Service from Food Craft
Institute,sector-42, Chandigarh from 2003-04. Associated
with National Council for Hotel Management & Catering
Technology, PUSA, NEW DELHI
• Six Months Diploma as Fitter from Industrial Traning Institute
sector-28,Chandigarh
• Basic knowledge of computer.
ON THE JOB TRAINING
• Done Job Training in SAYAJI HOTELS LTD at Indore from 01/07/2004 to 31/12/2004
as a Steward in F & B Service
SUMMARY OF QUALIFICATION
• Highly skilled in Welcome and Greeting of hotel guests
• Excellent verbal and written communication skills
• Excellent guest, and employee relations skills
• Experience in supervising food preparation and providing daily supervision of
food prep and server staff
• Experience in creating recipes for food preparation, planning menus,
maintaining food inventory ledger, bar inventory ledger, opening & closing of
year,april till 31st
.
• Experience working a varied schedule, including weekends, holidays, and
evening
• Knowledge and understanding of food, beverage, and labour and safety rules
and laws

2. • Experience promoting excellence in quality, guest service, cleanliness, and
safety standards to other employees.
• Knowledge of food& liquor regulities of under state law or district policies, L-2,L-
4,L-5,L-10A,L-12A,L-42. Stamping on measurement of liquor,or weight machine.
Multi-task
• Closing set-up of the tables, chairs and linens,
• Closing and cleaning of the restaurant
• Controlling on food&Beverage part,daily inventory of bar&food ledger
•
1st
May 2005 to 5th
February 2006 Hotel SAYAJI HOTELS LTD, INDORE
Worked as a Steward
• Folding of linens
• Table layout
• Inventory of Linen, Glassware, Crockery & Cutlery
• Misa-in-scene
• Misa-in-place
• Preparation of food & beverage
• Standard of F & B with garnishing & control of Serving Temperature
March 2006 to 17th
Feb 2008 Hotel SEKHON GRAND HOTELS, JALANDHAR
Worked as Bar Captain
• Bar Handling
• Mocktail & Cocktail preparation
• Promoting excellence in guest relationship
• Promoting excellence in quality of beverages
• Bar Stocking & Inventory
• Opening & closing of lounge
1st 2008 to 31st
Aug 2010 Hotel PENINSULA, PANCHKULA
worked as a Bar Supervisor
• Knowledge of Flair with three bottles with fire
• Knowledge of L4&L5 and other licence regulations
• Skills of New Creation in beverages
1st
Sep. 2010 to april 2012 Hotel WESTERN COURT, PANCHKULA
worked as a Bar Supervisor
• Knowledge of L2 L3 L4 L5
• Skills of Juggling
• Stocking of Bar & Excise Register
WORK EXPERIENCE

3. • Menu making with new creation in beverages
25 th
May, 2012 to 28th
April, 2014 Hotel The ALTIUS, CHANDIGARH
worked as Banquet Operation Manager
• Making function prospectus according to occasion/celebration
• Holding banquet function with proper skills
• Arrangements of décor like Flowers, Balloons, DJ, Orchestra, Stage etc.
• Skills of arranging suitable setup according to function like marriage, ring
ceremony, birthday, anniversary, get together etc.
• Service procedure of banqueting function
• Daily staffing according to function update
23rd
May to 31st
July, 2014 Salam Hospitality, DOHA(QUATAR)
Worked as Operation Head(Captain)
Presently working in Hotel THE COVE sec-5, panchkula , (Haryana) Worked as
B.M (EVENT MANAGER)
Food and Beverage Service Table Skirting
Guest Relation Service Computer Literate
Banquet setup Flair with flambé
Establish best team weekly training session to team member
Event managing Set up arrangement of banqueting
Sd/
Date:
Place: (JOGINDER SINGH)
SKILLS and Interest