Ramesh Singh is seeking a position as a Chef de Party. He has over 5 years of experience working in various kitchen roles in hotels in India and currently works as a line cook in Kuwait. He has a diploma in hotel management and basic computer skills. His objective is to use his skills and strengths to help the organization. He is confident, sincere, and hardworking.

1. CURRICULUM-VITAE
RAMESH SINGH
H. No. 37/10, Sikanderpur
DLF Phase-1,
Gurgaon Haryana
Cont. No. +965 50639799. + 919560510397.
Email ID: remrawat@gmail.com
CAREER OBJECTIVE:
To work in an organization providing challenging task where I can use my skills and
strengths in conjunction with the objective and work sincerely with full commitment in
accordance with the company.
EDUCATION QUALIFICATION:
 10th
Passed from Uttaranchal Board in 2008.
 12th
Passed from Uttaranchal Board in 2010.
 B.A. (Presently IInd year running) H.N.B. Garhwal University Uttrakhand State.
PROFESSIONAL QUALIFICATION:
 Done one year Diploma in Hotel Management from Daksh College of Hotel
Management & Catering Technology, Dehradun affiliated to U.B.T.E approved by
A.I.C.T.E, New Delhi.
 Basic Knowledge of computer
AREA OF INTEREST:
 Food Production (Continental Department)
WORK EXPERIENCE:
 20 Weeks Industrial Training from Park Plaza Hotel, Gurgaon in Food Production
Dept.
APPLAYING FOR:
CHEF DE PARTY
 Current job profile:
1. Presently I am working in burger boutique black restaurant in Kuwait as a
line cook from 25 april 2015 till date… { gastonomica tarading Company}
ESSENTIAL FUCNTIONS
1 Prepare and cook food according to recipes, quality and presentation
standards, and food prep checklists. Prepare ingredients for cooking, including . Safely and
appropriately use baking and measuring tools/equipment: To work as directed on station of a
2 Set up station properly and on time for each service period.·

2. 3 Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
4 Make sure quality and quantity meets our standard.
5 Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
6 Be able to come to any and all kitchen meetings whilst on duty or otherwise.
7 Follow clean as you go policy and keep work area clean at all times.
8 Do not leave your section without doing the final check.
9 All food items for storage must be covered, .proper food rotation first and first out
· service switch off and clean oven tops and work areas as well as surfaces.
· sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any
loss or damage of said equipment.
2. Worked with Vista Park Hotel, A Sec-29, Gurgaon as a Continental Cook in F& B
Production from 20th
April 2012 to 10th
Oct, 2012.
3. Worked with The World Class DLF City Club, DLF Phase-IV, Gurgaon as a
Commi-III from 16th
Oct, 2012 to 25th
July, 2013.
4. Worked with The Jukaso Hotel, Gurgaon as a Commi-II from 26th
July, 2013 to
15th Dec. 2013
5. Worked with park prime hotel Jaipur rajasthan as a commi 1
From 20dec 2013 to 02 april 2015
STRENGTHS:
 Confident
 Sincere & Hardworking
 Having Positive attitude
HOBBIES :
 Listening Music
PERSONAL DETAILS:
Father’s Name : SHRI KUNWAR SINGH
Date of Birth : 12th
Aug, 1993
Marital Status : Unmarried
Nationality : Indian
Sex : Male
Religion : Hindu
Language Known : Hindi & English
DECLARATION:
I hereby declare that the above information is true to the best of my knowledge and belief.
Date:. place .. ( RAMESH SINGH )