PURAN SINGH BISHT
Chef
LUCKNOW
Summary
Seeking a career, gives me opportunity to show the best my capabilities on the that I excel. I aspire to make a remarkable contribution in the event of enhancing my knowledge towards becoming a better individual. I am an active, with a quality of adaptability towards any situation, culture and groups. My self honest, self motivation and hard working person with positive attitude towards my career and my life.
Overview
16
16
years of professional experience
5
5
Languages
Work History
Sous Chef ( Indian Cuisine)
Dreams Natura Resorts and Spa
01.2023 - Current
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef
Fire Fly Restaurant (Shubhayu Hospitality PVT. Ltd.) Lucknow
11.2019 - 12.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Chef De Partie
Bombay Brasserie (Inizio Hospitality and entertainment) Lucknow
11.2018 - 03.2020
Chef de partie
Zinger Restaurant, Lucknow
04.2014 - 08.2018
Commi-1
Aryan Restaurant, Lucknow
12.2013 - 03.2014
Commi-2
My My Kitchen, Gurgaon (Haryana)
07.2013 - 11.2013
Commi-2
The Pint Room (Sweet water Hospitality PVT. Ltd)
08.2012 - 06.2013
Job Training
The Uppal Hotel, New Delhi
12.2011 - 06.2012
Industrial Training
The Lalit Ashok Hotel, Bangalore
03.2010 - 07.2010
Education
Bachelor of Science - Hospitality and catering Management
01.2012
Intermediate - undefined
01.2006
High school - undefined
01.2004
Skills
Analytical skills and decision making
Interests
Cooking, Modification in food, travelling
Timeline
Sous Chef ( Indian Cuisine) - Dreams Natura Resorts and Spa
01.2023 - Current
Sous Chef - Fire Fly Restaurant (Shubhayu Hospitality PVT. Ltd.) Lucknow
11.2019 - 12.2022
Chef De Partie - Bombay Brasserie (Inizio Hospitality and entertainment) Lucknow
11.2018 - 03.2020
Chef de partie - Zinger Restaurant, Lucknow
04.2014 - 08.2018
Commi-1 - Aryan Restaurant, Lucknow
12.2013 - 03.2014
Commi-2 - My My Kitchen, Gurgaon (Haryana)
07.2013 - 11.2013
Commi-2 - The Pint Room (Sweet water Hospitality PVT. Ltd)
08.2012 - 06.2013
Job Training - The Uppal Hotel, New Delhi
12.2011 - 06.2012
Industrial Training - The Lalit Ashok Hotel, Bangalore
03.2010 - 07.2010
Sikkim Manipal University - Bachelor of Science, Hospitality and catering Management
Rani Laxmi Bai Memorial Senior Secondary School - Intermediate,
Rani Laxmi Bai Memorial Senior Secondary School - High school,