Kishor Singh is a skilled Jr Sous Chef with over 13 years of experience in hospitality operations and food production. He is currently seeking new opportunities in food production, customer service, or office administration. He has a proven track record of delivering excellent customer service and achieving high guest satisfaction scores. Kishor is adept at implementing quality standards and training employees. He has worked in luxury hotels across India and Saudi Arabia, taking on roles with increasing responsibility such as Commis, Chef De Partie, and currently Jr Sous Chef.

1. Name – KISHOR SINGH
Mobile: +966 572098526, E-mail: kishorenegi80@yahoo.co.in
Current Address- Ibn Bassam Al Andalusi, Bandariyah, Al Khobar 34424
Skype- kishore.negi3
Jr Sous Chef seeking assignments in Food Production/Customer Relationship
Management/Office Administration with a reputed organisation.
APERCU
 A competent professional with over 13 years of rich experience in Hospitality
operations, Food Production as well as client servicing in the Hospitality Industry.
 Proven ability of delivering value-added customer service and achieving customer
delight by providing customized services as per requirements.
 Adept at implementing quality parameters for food service in line with the standard
and international guidelines.
 A skilled communicator with excellent man management, relationship management,
leadership and interpersonal skills. Flair for interacting with people.
ORGANISATIONAL DETAILS
Employer : InterContinental Al Khobar (KSA)
(5 ⃰ Luxury hotel with 165 rooms, Residence Suites and 5 F&B
outlets)
Designation : Jr Sous Chef
Duration : Nov.2014 to till date.
Employer : Marriott Jeddah Hotel, Jeddah (KSA)
(5 ⃰ Hotel with 212 rooms and 3F&B outlets)
Designation : Chef De Partie
Duration : Sep.2012 to Sep.2014.
Employer : Sheraton Udaipur Palace Resort &Spa, Udaipur
(5 ⃰ Palace with 242 Rooms, Suites and 5 f&b outlets)
Designation : Chef De Partie
Duration : Nov. 2008 to Sep.2012.

2. Employer : Taj Krishna, Hyderabad
(5 ⃰ Hotel with 265 Rooms, and 6 f&b outlets)
Designation : F&B Prodution Associate
Duration : Aug. 2007 to July 2008.
Employer : Park Inn Aditya, Hyderabad
(3 ⃰ Hotel with 88 Rooms and 3 f&b outlets)
Designation : Commis-1
Duration : July. 2006 to July 2007.
Employer : Ramada The Manohar, Hyderabad
(5 ⃰ Hotel with 135 Rooms, and flight catering)
Designation : Commis-2
Duration : May 2004 to July 2006.
Employer : ITC WelcomHotel,Vadodara(Gujrat)
(5 ⃰ Hotel with 133 Rooms, Suites and 4 f&b outlets)
Designation : Commis-3
Duration : March2003 to Feb.2004.
CORE COMPETENCIES
 Responsible for proper storage labeling and use all supplies to prevent unnecessary
spoilage and maintain cost control.
 Participate in the food preparation in the accordance with accepted standards of
quality.
 Enforcing strict health and hygiene standards in the kitchen.
 Directing, supervising and training of new and existing employees.
 Assist the Executive chef with menu Planning, Inventory control, Scheduling,
ordering of kitchen supplies.
 Keeping track on day to day Guest satisfaction survey so to achieve organisational
target.
 Monitoring and solving staff operational difficulties so as to achieve excellent
Employee Engagement survey.
 Organising and assisting departmental communication monthly meetings.
 Handling operational functions like staff briefings, creating the duty roster, shift
management.
 Ascertaining the availability of stocks for all supplies, inventoried items, and making
certain that the place of work is adequately equipped.
 Conducting hygiene inspections and conveying feedback to operating staff as well as
staffs for gaps in actual vs. standardized norms.
 Managing the smooth running of operations in close coordination with other related
departments on a daily basis.

3.  New Menu implementation and successfully manging The Theme Night operations.
 Organize the activities of the Food & Beverage departments in all areas: Banquets set
up, Catering Service, all Culinary, Lounges, Restaurants, Room Service.
NOTEWORTHY ACHIEVEMENTS
 Participated INDIAN Food Festival and Food Promotion at “THE WESTIN
DHAKA” BANGLADESH from 20th October 2011to 04th November 2011.
 Food Preparation for 4th CISM Military World Games (Hyderabad Mumbai, INDIA)
2007 in Hyderabad.
 Actively participated food production for International Exhibition&Confrence on
(Civil Aviation, INDIA AVIATION 2008) from October 2008.
TRAININGS
 Completed Managing training and Development (MTD), Craft training certificate
(CTC) and Food safety Level-2 From IHG.
 Completed Essential Skills for Supervisors and Managers from Marriott International.
 Successfully completed online SafeSteps Training Programs 1 &2 from Ecolab.
 Six months industrial training in F&B Production department from ITC
WelcomHotel, Vadodra, Gujarat 2002.
ACADEMIA
 One year Diploma in Cookery Operations from Food Craft Institute Dehradun in
2002.
 Completed B.A from HNB Garhwal University in 2000 with 2nd division.
 Completed Intermediate from U.P Board during1996-1997 in 1st division.
IT SKILLS
 Property Management Software’s- FBM and Oasys.
 MS Word, MS Excel, PowerPoint, Outlook, Internet and basic knowledge.
PERSONAL DOSSIER
Date of Birth : 2nd
January 1980
Passport No. : L 6654885
Date of Issue : 21/08/2014
Date of Expire : 20/08/2024
Languages known : English, Hindi
Marital Status : Married
REFRENCE
 Mr. Ajay Pant (Exe. Chef)
InterContinental Al Khobar

4. Email- ajay.pant@ihg.com