Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
References
Timeline
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Khemraj Singh

Khemraj Singh

Kathmandu,P3

Summary

Dynamic culinary professional with extensive experience at Kathmandu Marriott, specializing in dim sums, robata grills and sushi. Proven track record in inventory management and quality control, leading teams to deliver exceptional food presentation and maintain high standards. Adept at event preparation, ensuring consistency and excellence in every dish served.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Jr. Sous Chef

Kathmandu Marriott
Kathmandu
11.2024 - Current
  • Maintained a clean work area to ensure compliance with health regulations.
  • Organized and maintained the daily mise en place for all stations.
  • Plated dishes according to established specifications for presentation purposes.
  • Managed food inventory, ordering and receiving of products from vendors.
  • Checked quality of raw materials prior to use in order to maintain high standards of product presentation.

Jr. Sous Chef

Le Meridien
Amritsar
01.2023 - 10.2024
  • Promoted to junior sous chef, overseeing daily operations within the culinary section.
  • Coordinated daily operations with Sous Chef and Executive Chef for optimal workflow.
  • Led a team of commis chefs and culinary trainees to ensure high-quality food preparation.
  • Managed pre-preparation for banquets, themed nights, and VIP events efficiently.
  • Trained junior staff on culinary techniques, Marriott standards, and kitchen safety protocols.

Chef de Partie

Pride Plaza
New Delhi
07.2022 - 01.2023
  • Independently managed one section of kitchen to enhance overall productivity.
  • Prepped ingredients, sauces, bases, and garnishes for timely service delivery.
  • Upheld strict cleanliness and hygiene practices within kitchen environment.
  • Executed temperature checks while keeping thorough records of food storage.
  • Coordinated clear communication during busy periods for efficient service execution.

Demi Chef de Partie

Double Tree by Hilton
Gurugram
01.2022 - 06.2022
  • Maintained clean stations while adhering to food safety standards.
  • Managed inventory by taking stock of food items and placing replenishment orders.
  • Ensured compliance with food safety standards in kitchen operations.

Commis I

Pride Plaza
New Delhi
11.2018 - 12.2021

Commis I

Side Wok
Gurugram
02.2015 - 11.2018

Commi II

Ginger Moon Restaurant
Khan Market, New Delhi
12.2013 - 02.2015

Commi III

Chonaz Restaurant
Khan Market, New Delhi
06.2013 - 12.2013

Education

10th Grade -

Madhyamik Vidyalaya
Bajura, Nepal
04-2009

Skills

  • Specialized in dim sums, sushi, wok, and robata grills
  • Inventory management
  • Food safety standards
  • Culinary techniques
  • Quality control
  • Kitchen operations
  • Event preparation
  • Maintaining consistency
  • Ordering supplies

Certification

  • ServSafe certified
  • Allergen certified
  • Johnson Diversey training safe steps certified

Accomplishments

  • Appreciation letter from DoubleTree by Hilton Gurugram Baani Square
  • Employee of the month by Pride Plaza Aerocity, New Delhi

References

References available upon request.

Timeline

Jr. Sous Chef

Kathmandu Marriott
11.2024 - Current

Jr. Sous Chef

Le Meridien
01.2023 - 10.2024

Chef de Partie

Pride Plaza
07.2022 - 01.2023

Demi Chef de Partie

Double Tree by Hilton
01.2022 - 06.2022

Commis I

Pride Plaza
11.2018 - 12.2021

Commis I

Side Wok
02.2015 - 11.2018

Commi II

Ginger Moon Restaurant
12.2013 - 02.2015

Commi III

Chonaz Restaurant
06.2013 - 12.2013

10th Grade -

Madhyamik Vidyalaya

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