Mukesh Kr Singh has over 12 years of experience as a chef in several star hotels and restaurants in India. He specializes in Indian and tandoor cuisine and has expertise in cooking techniques and managing kitchen teams. Currently he works as a Sous Chef at Howard Johnson Bangalore, where he is responsible for food production and quality control. Prior to this role, he held positions such as Junior Sous Chef, Chef De Partie, and Demi Chef De Partie at hotels in Jaipur, Trivandrum, Aurangabad, Nagpur, and Varanasi.

1. MUKESH KR. SINGH
Sasaram, P.O- Jaipur (Bihar) Dis.-Rortash
Contact no. +91 9886360835,09006445750Email –
mukeshkrsingh2008@yahoo.in
mukeshkumarsingh@mail.com
Have 12+ years of experience in making delicious healthy dishes in star hotels and
leading restaurants. I am specialized in Indian and tandoor food. I can handle high
pressure environments and make dishes of good taste and health for large volumes in
stipulated time efficiently. Also efficiently managing a team of cooks and conducted
training for them to handle tasks efficiently and make good delicious dishes.
Objective:
To utilize my abilities and experience of managing a team making special variety dishes
in a professional rewarding environment
Education:
 Matriculation From Bseb PATNA (Bihar) INDIA in year 2001
 Intermediate From S.P. Jain College, Sasaram (Bihar) INDIA in 2002
 THE MINISTRY OF TOURISM_NATIONAL HOSPITALITY SKILL
CERTIFICATE IHM JAIPUR
 Indian institute of business management Patna (Bihar) 2002-05
Achievements and skills:
• Have the ability and experience to prepare quality variety in Indian and tandoor food.
• Have expertise in the cooking techniques to prepare Indian Cuisine.
• Have excellent managerial ability and have managed various teams with great
efficiency.
• Have ability to give productivity with cost-effective & quality by appropriate planning.
• Have experience of managing all operations related F&B Production in star hotels.
• Have also trained team mates by conducting training classes.
• Got many appreciations for delivering outstanding performance.

2. Strengths:
• Can handle large Out Door Catering.
• Efficient in cost control, hereby gives profit to the organization as well as satisfactions
to customers
WORKING EXPERIENCE:
Presently working as Sous Chef with Howard Johnson Bangalore from Feb. 2014.
About Howard Johnson Bangalore: It is one of the iconic brands in Wyndham’s
portfolio. These upscale midmarket hotels offer full service to its guest. It is the closest
global chain hotel to the Bangalore International Airport and a midway location to the
city centre. It features 120 guest rooms. It got eight F&B outlet with 500pax Banquet
facility. This hotel access to many global IT Corporate.
HYCINTH BY SPARSA (AUROMATIX GROUP OF HOTELS) (TRIVANDRUM)
JR.SOUS CHEF 01 AUG2013 TO 22 FEB 2014(PRE OPENING TEAM)
• Capable of producing a consistent product to meet and exceed guest’s
expectation in timely manner.
• Addressing complaints and resolving problems
• As a Sous Chef took the responsibility of making innovative dishes for
breakfast, lunch and dinner.
• Responsible for managing the team of Chefs and delivering the benchmark
quality product & services to the Guest.
• Leading the department within the guidelines and standers set by the ex-chef of
the kitchen.
• On a daily basis must monitor food production, quality and consistency, staffing
level
Hotel Radisson blu Jaipur (RAJ.) from15TH
Jan.2012 to 25th
July 2013
Chef .De .Partie.(pre opening team)

3. ITC Fourtion select metropolitan Jaipur (Rajasthan) from 11TH
Oct 2010 to 10 Jan
2012 Chef de partie.
Hotel Clarks amer Jaipur (Rajasthan) Tr Chef de partie from 26
th
Oct 2009 TO
8
th
Oct 2010
Hotel Shraddha Inn (SAROVAR GROUP), Shirdi (MAHARASHTRA) Demi chef de
partie from 26H MARCH TO 20
TH OCT
2009
Hotel Vits (Kamat Group), Aurangabad (Maharashtra) from 01st
June, 2008 to 24th
March, 2009 Demi Chef de Partie (pre opening team)
Hotel “The pride Hotel Nagpur (Maharashtra) (Indian kitchen) COMMIE -I,
from 16thMay 2007 to 19th
May 2008
Hotel Radisson Varanasi (UP) from 1st May 2005 to 14th May 2007
COMMIE - II
Hotel India Cant Varanasi (UP) from 1st
March 2003 to 3rd
April,2005
COMMIE- III
Hotel PLAZA INN, VARANASI (UP)from 26th
July 2002 to 27th Feb 2003
TRANNIE
Inter Curriculum Activities
• Best employee of the year 2007 THE PRIDE HOTEL
NAGPUR.
• Best employee of the month Dec 2012 Radisson BLU
Jaipur.

4. PERSONAL PROFILE:
Good interactive skills, achievement oriented, adaptable, ambitious and willing to learn.
Father’s Name : Mr. Baban singh
Phone no. : +91-9549386695
Date of Birth : 08 Jan, 1986
Sex : Male.
Marital Status : married.
Nationality : Indian.
Languages known : Hindi, English, Bhojpuri.
Strong Points : Hard Working, Strong Determination, and
Friendliness
Hobbies
• Playing Cricket and Badminton
• Listening to Music and Traveling.
Declaration:
I hereby declare that the above information furnished by me is true to the best of
my knowledge.
(Mukesh Kr Singh)