Professional Documents
Culture Documents
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Mandeep Singh n
In quest of a challenging position in the organization that offers me generous opportunities to explore & outshine in the field of Food
and Beverage Production while accomplishing personal, professional as well as organizational goals
I
PROFILE
Qualified Hotel Management professional with rigorous experience and excellent understanding of different Cuisines such as
Indian, Tandoor also, Continental, Thai (Ban Thai rest), Chinese, as well as hand on experience of Bakery & Confectionary,
Indian and Tandoor.
A competent individual with an exceptionally sound academic record all set to shape a gratifying career in the field of
Management.
Conceptually strong with a pioneering and logical approach to the work with an eye for detail.
Outstanding communication skills, verbal as well as written coupled with exceptional presentation skills with the ability to
perform above expectation.
Excellent temperament to multi- task and coordinate various activities under high pressure and time constraints.
Result oriented professional with excellent reasoning and analytical skills and an exceptional talent for problem solving through
logical thought processes, is able to work independently with minimal supervision.
WORK EXPERIENCE
Oriental School Of Hotel Management Assistant Professor July 2016- Nov 2016
Lakkidi, Wayanad, Kerala Food And Beverage Production
Carnival Cruise Lines, Miami, USA Patisseir (Pastry & Bakery) June 2010 - April 2011
Worked as garnish man, preparing various chocolate and sugar garnishes for the large buffets at the ship.
Preparing desserts for lunch and dinner buffet.
Pre plating all the desserts.
Preparing various dessert sauces for buffet.
Desserts like :- Apple Pie, Crme Brulee, Figs and Date Pudding, Ice Cream Sandwich, Key Lime Pie, Strawberry Mousse,
Banana diet cake, Tiramisu , Baked Alaska.
The Grand Oberoi, Kolkata OT Programme (Pastry & Bakery) June 2008 Dec. 2009
:
Discussed on menu planning and pairing of desserts with other chef.
Preparing all the bakery and pastry items. (pastry, confectionery, desserts, Breads, sugar art, chocolate work, Chocolate
garnishes, chocolate pralines, mousse, cakes, icecreams)
Responsible for Bakery and Pastry Items to the buffet.
Responsible for various apprentice and goods required in kitchen.
Responsible for menu ideas, concepts and costing.
Handled all work in given time and budget.
Responsible for the quality and presentation of food leaving the station.
Helped Head Chef in their work and increase knowledge.
TRAININGS
1 Month Training in Production Department at Hotel Crown Plaza, New Delhi.
22 Weeks Industrial Training in Production Department at Hotel Crown Plaza, New Delhi.
Survival Craft Course STCW-95 section A-Vl/2and 1, and Solas Chapter lll Parts 1,2,3and4
Crowd Management Course (Bahamas and Panama Maritime Authority)
ACCOLADES
STAR holder for the contribution to the Bakery and Confectionery team, The Oberoi Grand, Kolkata
Winner of GRAND CULINARY CHALLENGE 08 , The Oberoi Grand, Kolkata
Certificate of Merit Ad Zap , The Oriental
Certificate of Merit at National level chef competition Gastronomy Fest 07, The Oriental
Certificate of Merit for Group Activities, The Oriental
Four Year Zonal level Winner for Football Sr. Tournaments in Year 2001-2005.
Third Position, State level Tae-Kwon-Do Champion 01.
Certificate of Marlins English language Test (86%)
IT SKILLS