KAMALVIR SINGH

• Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
• Dynamic, resourceful and skilled Executive Head Chef with 20 years of success in Hotels & resort and restaurant industry and current associated food manufacturing industry. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.

• Got Employee of the Months in AMAN-I-KHAS.
• Got Employee of the Months in LEMON TREE HOTELS.

To create a niche for myself in the global hospitality industry by providing the guest with the best of services and satisfaction., meaningful work, mutual respect, honest communication, continuous learning, Excellence is not just an end but also a means to it.

• Passport Number: N9019997
• Passport Issue :28/06/2016
• Passport Expiry Date: 06/27/26
• Father's Name: Late.Mr. Satyapal Singh
• Date of Birth: 05/02/83
• Nationality: Indian
• Marital Status: Married

• Village & P.O.-Sabdalpur, Distt.-Bijnor (UP) India, PIN 246735

• English
• Hindi

• Graduation from M.J.P. Rohilkhand University Barely U.P.
• Intermediate from U.P. Board.
• High School from U.P. Board.

• Completed the one and half year trade Diploma Course in Bakery &Confectionary from Government food science training center (F.C.I.) Moradabad U.P.
• Two months basic Computer in MS Office and Operating system Sunrise Tally Academy Sawai Madhapur Rajasthan.
• MBA program in marketing from JNU From 2019 to 2022.

• Six-month industrial training in Ashoka Hotel (I.T.D.C. group) Chanakyapuri New Delhi.

• Planning for marketing promotional activity like cake carnivals, bake logy etc.
• Arrange demo activity for all India technical with coordination sales & marketing team.
• Provide technical support to Pan India team and analysis complaint issue by our customer.
• Responsible for R&D on scratch recipe in bakery & food service (Horeca).
• Responsible for production for the Bakery & Pastry section, as per set standards and procedures while ensuring adherence to the menu specification and Hygiene and Safety standards.
• Supervises and coordinates activities of workers in pastry shop.
• Creates menu & Ensures the highest quality of product with in cost constraints by supervising and participating in the preparation of baked goods, pastries and desserts and ice carvings.
• Prepares and properly garnishes all pastry items including desserts, specialty mousse, sliced fruit and other food orders as they are received in accordance with established menu specifications.
• Manages inventory of food with recommended stocking levels and purchasing requisitions.

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