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