Loofre

Chef Sujeet Singh | Executive Chef at Radisson, Noida |

LOOFRE CHEF OF INDIA

Awards & Recognitions :-Nominated for Chef of the Year in Madhya Pradesh in 2016 (When I was part of Radisson, Indore)

Favourite Restaurant(s) :-Trident, Gurgoan

Favourite Dessert(s) :-All Indian Sweets (Specially sugar free Phirni)

Favourite Drink(s) :-Peach Ice tea

Chef Sujeet Singh –

16 years of extensive and rich experience in the Hospitality in F&B operations and guest servicing in the hospitality industry. Skills in managing and running of the culinary operations and ensure optimum delivery to the customers.

 

 

How do you define yourself ?

A very hardworking individual who is ready to take challenges at any point of life.

 

 

Had you not been doing this then what?

I would have been sportsman and would have been playing cricket or have chosen sports as career.

 

 

What all have been your constant inspiration?

My mom, my wife (soni) and my kids (Samaira and Vadant)

 

 

What has been the most happiest momentv in your carreer ?

Joining Oberoi (Trident -Hilton) Gurgaon in ‘2005 and becoming Executive Chef (Svelte) in ‘2008 for the first time

 

 

Who do you love cooking for the most?

Italian (Because of its simplicity).

 

ABOUT Sujeet Singh | Executive Chef at Radisson, Noida |

16 years of extensive and rich experience in the Hospitality in F&B operations and guest servicing in the hospitality industry. Skills in managing and running of the culinary operations and ensure optimum delivery to the customers. Distinction of establishing optimum relationship with team members to create harmonized environment. Verifiable track record of developing procedures, service standards and operational policies

Food & Beverage Operations-Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for sales, costs and inventory control for timely indenting of supplies. Overseeing all aspects of kitchen management including menu-planning as well as monitoring food production. Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food

Operations Management-Handling the operations, and rendering appropriate hospitality solutions to guest. Managing the overall profitability of operations with strategic utilization & deployment of available resources to achieve organizational objectives and operating standards. Work together with Sales and Marketing team to tap/ explore greater market/business volumes.

Man Management/Training & Development-Imparting appropriate In-house training on Service excellence and teamwork and support service staff.


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