Dilip Singh is seeking a position as a baker or confectioner to utilize his skills and experience working in international kitchens. He has over 15 years of experience in bakery and confectionery roles for hotels and restaurants in India, the United Arab Emirates, Qatar, Kuwait, and the United States. His resume lists his educational background and details his work history, responsibilities, and achievements in various bakery roles.

1. Resume
Dilip Singh
1 B, Room no 005. Mhada Siddique
Apartment, Film City Road Khadak Pada
Dindoshi Malad [E] Mumbai 400097.
Mobile+7045016844 / 9819370245/ Qatar 971+525233318
E-mail : singh.dilip022@gmail.com
SKYPE ID : dilip_singh88
Personal Profile:
Date of Birth : 15th August 1988
Passport No. : N9978306
Educational Qualification:
Higher Secondary from Mumbai University
Profile Summary:
Perfectionist, creative & artistic approach is what describes me as a person. I am seeking for an
opportunity to work in the kitchen Baker & Confectioner, to enhance my professional skills &
provide exposure to international standard of Kitchen, Bakery confectionery.
Professional Experience:
* Photo Cafe Restaurant in Dubai ,15th Oct 2016
Executive Chef, Opening team member, staff recruitment, training Haccp, vendor Resource. A
chain of high end international cuisine Gourmet restaurant serving high and gourmet burgers &
slider end grills end pasta dessert and tapas . concept développement.
* Palma Hospitality,UCC Groop OF COMPANIES Doha Qatar 26th june 2016 to Oct 5th 2016.
Head Chef Diner station end Baladna restaurant Consuitant ,
Opening team member,Upscale contemporary restaurant serving gourmet burger end slider
and fire Wood flat bread end salad , artisanal bread dessert and tapas, staff hiring, vendor
Resource, concept développement.Monitor and control the production, quality control, Recipe
development in line with specification of products , Research training Haccp.
* The Bistro lounge: Kuwait, 28th Nov 2015 to May 20th 2016
Executive Chef Consuitant, Opening team member, staff recruitment, training Haccp, vendor
Resource. A chain of high end international cuisine Gourmet restaurant serving high and
gourmet burgers & slider end grills end pasta dessert and tapas . concept développement.

2. * Switch Restaurant Dubai Mall / find salt, BY PARKERS Dubai Mall,5th Sep 2014 to Oct 22nd
2015
Group Head Chef, opening team member ,Complete responsiblity of production for all outlets
serving gourmet burger end slider pasta end salad desserts ,from the central kitchen.Monitor
and control the production, quality control, Recipe development in line with specification of
products , Research , vendor development .
* Celebrity Cruise lines USA 7th dec 2012 to 25th july 2014
Assistant Head Baker & pastry chef: Complete responsibility in absence of head chef, Haccp,
daily production of meals,
* Slider Station Kuwait; 15th April 2011 to 2nd November 2012
About B+F; Winner of ICSE award 2011 for best new concept restaurant in the
MENA region. A chain of high end international cuisine Gourmet restaurant serving high grills
end dessert artisanal breads burger end slider.
Chef De Partie:Opening team member for SliderStation, Coco Room, and open flame kitchen.
Recipe development for pastry and bread, pizza, gourmet breads and burger buns artisanal
breads breakfast desserts. end HACCP FIFO.
* Rodas Hotel end Meluha The Fern Mumbai 15th November 2010 to 7th March 2011
DCDP Bakery & Confectionery : opening team member; making all kinds of bread like.
multigrain bread. multicereal bread . soft roll Masala bread. stolen bread. hard roll .display
bread .rye bread and cookies . Croissant.danish pastry. muffin tea cake. mud cake .mud pie.
fudge cake. making ginger tiramisu .chocolate lava .bake yoghurt .sticky brownie. all type of
Compote and .zuzubs . mashmellow .plum cake .plum pudding. cheese cake. Sugar display
.chocolate display. Creambrulee. caramel custard . macaroon . etc . [ maintain store and order
and arrange the proper place keep the work place . Clean .maintain . hygiene according F I F O .
* Intercontinental the Lalit Mumbai 24th Oct 2009 to sep 26th 2010
COMMI II Culinary associate-Bakery & Confectionery ; making all kinds of bread like. stolen
bread. multigrain bread. ciabitta. soft roll.Hard roll. hotdog roll. banana bread . masala bread .
finger sponge. making bake cheese cake. crunchy mousse. butter scotch bar . Pineapple up said
down .jelly bebes. baba au rum. all type of tart. cold Cheese cake. all type of pudding. all type
of cake. and pastry .tiramisu. fruit cake.etc.maintain hygiene.according FIFO
* The Serai Hotel & Resorts Chick Mangalore 3rd September 2008 to 30th sep 2009
Commi I Culinary associate-Bakery & Confectionery ; making all type of pan cake, and
waffles. and doughnuts. and crepes . making tiramisu. Oreo custard fondant. all type of
pastry, brandy snaps sticky brownie. all type of Compote and .zuzubs . mashmellow .plum cake
.plum pudding, cheese cake, Sugar display. etc . maintain store and order and arrange the
proper place according F I F O
* Taj Manjarun Hotel Mangalore 1st sep 2006 to 30th Aug 2008
Commi III Culinary associate-Bakery & Confectionery; making all kinds of bread like.

3. multigrain bread. multicereal bread . soft roll Masala bread. stolen bread. hard roll .display
bread .rye bread and cookies . Croissant.danish pastry. muffin tea cake. mud cake .mud pie.
fudge cake. making ginger tiramisu .chocolate lava .bake yoghurt .sticky brownie. all type of
Compote and .zuzubs . mashmellow .plum cake .plum pudding. cheese cake. Sugar display
.chocolate display. Creambrulee. caramel custard . macaroon . etc . [ maintain store and order
and arrange the proper place keep the work place . Clean .maintain . hygiene according F I F O .
* Front Street Mumbai 1st January 2004 to 25th December 2005
Trainée Culinary associate-Bakery & Confectionery