Rajvendra's Resume

Ranvendra Pratap Singh
Summary:
Experienced chef with expertise in Indian, Italian, and Arabic cuisine.
Committed to using sustainable food practices to create healthy and delicious dishes.
Skilled in managing kitchen operations, training and mentoring staff, and delivering
perfect outcome.
EXPERIENCE
Commi 1st Nov 2021 - Present
Six Senses Fort Bharwara, Sawai Madhopur
Address:
1. Learning Arabic Cuisine from Chef Marious Ackermann (Michilan Star Chef).
107, Jasrajpur, Kumbhipur
2. Prepare and plan daily mise-en-place and food production according to the
Khaga Fatehpur, UP
forecast.
Pin Code- 212655
3. Prepare Homemade Paste Ketchup, French Fries, and Bar-Be-Que
7300351077
4. Consult and check daily requirement functions and last-minute events.
7300351077
5. Guide and train the subordinate daily to ensure high motivation and an
rpranvis@gmail.com
economical working environment.
ranvendra-pratap-singh-
6. Coordinate and participate with other sections if required.
353867185
Commi 1st Nov 2020 - Oct 2021
Sawai Vilas, Sawai Madhopur, Rajasthan
Software Expertise: 1. Prepare, plan and be responsible for the Tandoor (Indian Bread and Kabab) and
Bar-Be-Que.
1. Prologic First Ver5.0.5H 2. Prepare various marinations, Indian Bread dough and mise-en-place regularly.
2. IDS Next
3. Tally 9.1 3. Prepare and cook all types of Kabab Starters and Hot Breads.
4. Microsoft Office, Word, Excel, 4. Ensure the prompt and speedy delivery of orders, quality and quantity
5. is up to the standard.
6. Ensure personal hygiene and safety requirements.
Commi 1st Oct 2017 - Sep 2019
The Kipling By Tree of Life, Sawai Madhopur, Rajasthan
1. Maintain high standards of hygiene and sanitization all over the working place.
2. Prepare mice-en-place according to the forecast
3. Coordinate and help in other sections in their spare time and learn their skills.
4. Write down all learning and recipe daily.
Additional training:
1. Industrial Training-Indana Palace Jodhpur
2. Job Training- Indana Palace Jodhpur
Out Door Catering

1. The Leela Palace, Udaipur, Rajasthan
2. The Oberoi Udaivilas, Udaipur, Rajasthan
EDUCATION:
1. Diploma in Food & Beverage Production Sep 2019 - March 2021
IHM Balicha, Udaipur
2. Bachelor of Science - Physics and Maths Sep 2015 - June 2018
CSJM University, Kanpur
3. Intermediate – Science with PCM July 2012 - June 2014
Janhitkari Inter Collage Khaga,Fatehpur
4. High School -Science July 2010 June 2012
Janhitkari inter College Khaga, Fatehpur
Skills
1. Excellent knowledge of following all safety and sanitary procedures
2. Proficient in discarding spoiled or expired food items according to the
protocol.
3. Proficient in setting up condiments stations, and preparing dishes designated
for set stations
4. Extensive know-how of measuring dish ingredients and performing portioning
5. Demonstrated expertise in cutting, cubing, and chopping meats, cheeses,
fruits, and vegetables
6. Highly experienced in cooking food items according to recipes, quality
standards, and presentation checklists
7. Ability to work unsupervised and deliver quality work
8. Basic knowledge of many sections
9. Adaptability to change and willingness to embrace new ideas and processes
Honours and awards:
1. Working under with CHEF STEPHEN JONES Executive Chef of Six Senses
Fort Barwara and Co-Founder of Saigon Street Homestat ,Vietnam.
2. Worked with CHEF MARIUS ACKERMAN (Executive Chef) Chef has
Michelin Background.
3. Worked under CHEF MATHEW CROPP(Director of FNB and culinary)as
pre-opening team.
4. Host of the month of January 2023 in Six Senses Fort Barwara
5. The employee of the Month of june 2019 in The Kipling By Tree of Life
6. Won 100% Attendance award in Diploma in Food and Beverage Production
7. Won Grooming award in Diploma in Food and Beverage Production
8. Participated in Cultural Programs
9. Won the Best Group Dance award in December 2022 By Six Senses Fort
Barwara
Activity and Community Service

1. Member of a wellness committee of Six Senses Fort Barwara as a culinary
representative
2. Continuously work with local villagers for guiding and training them to work
with/in good organizations and also learn their traditional cooking skills.
3. Participate in the Cleaning program surrounding the staibilisment and spread
awareness about it.
4. Take part in saplings planted as part of our rewilding project
5. We diversify our 77% waste by using it as fertilizer, Soap, Lubricant and many
other.

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Out Door Catering

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