SURESH THAKUR
[email protected]
+(65)8647-1812
OBJECTIVE
To continue to build upon my years of experience with an organization that is a benchmark in the hospitality industry. Offer my knowledge, devotion and passion to help achieve our common goals while providing myself with the opportunities to grow and be successful. EMPLOYMENT HISTORY
The Sentosa Resort & Spa Singapore
Leading Small
Hotels of the World
2009 to till date
Sous chef
*Small luxury hotels of the world,5 star,210 room,6 villa property. Garden a bio-dynamic-conscious approach to food using organic and sustainable food stuff as well as looking at the dishes nutrient level. Situated next to Spa” Botanica” Voted Singapore’s Best Spa 2010
*Responsible of day to day operation such as ordering, purchasing, scheduling and hygiene control
* Designed menus, recipe development, implemented staff culinary training, inventory and cost control .Developed menu ideas, consistency, standardized recipes, established food quality and standards.
2004 to 2009
Junior. Sous Chef
Junior Sous Chef for the, 5* star luxury Hotels signature, award winning fine dining restaurant The Cliff. Responsible of day to day operation such as ordering, purchasing, scheduling and hygiene control. Assisted with menu planning and development of new dishes
In charge of Kitchen in absence of Chef de Cuisine
*Best New Restaurant of the Year, World Gourmet Summit 2005
*2 star rating Wine and Dine Restaurant Guide 2004 - 2009
* Singapore Business Review Journal 3 Hat rating and 2 Hat rating in 2007 and 2008
* Simply Dinning Guide Gold Award 2008
* Singapore Best Restaurant Guide, Singapore Tattler 2004-2009www.thesentosa.com
Taj Hotel Resorts and Palaces, Maldives
Taj Coral Reef Resort
2002 to 2004
Chef de Partie
Lead chef de partie, for this exclusive resort with 65 rooms 2 F&B outlets along with room service
Oversaw all operations during the absence of Sous Chef and Executive Chef
Attended Department Head meetings to facilitate communications for the kitchen
In Charge of all scheduling, ordering and food cost during absence of Executive Chef
Radisson Hotel, New Delhi, India
1999 to 2002
Commis I
Lead Banquet chef for this luxury 5* star hotel
Worked Directly with Executive chef in planning and production for Banquet Operations
Oberio Hotel Group, Jaipur, India
The Trident
1997 to 1999
Commis I
Was part of initial Opening Team of the Hotel
Gained extensive knowledge and experience by working closely with the executive chef to over see daily production and service
Jai Mahal Palace Hotel, Jaipur India
1995 to 1997
Commis III
Summary Of Trainings
Safe Steps Training Certification Program 28th February 2005 Singapore
A Guest Champion 4th TO 6th July 2005 Singapore
Certificate In Food Handling And Hygiene 12th June To 14th June 2006 Singapore
Basic Food Hygiene Test 22nd June 2006 Singapore
Interact With Guest 13th July 2006 Singapore
Who Is The Boss 23rd November 2007Singapore
Lead A Service Team 27th March 2009 Singapore
Service Team And Individuals 25th June 2009 Singapore
CU2 Apply Adult Learning Principles 23 September 2009 Singapore
CU1 Interpret The Singapore Workforce Skills Qualification Framework 30th September 2009 Singapore
Prepare & Facilitate On-The-Job Training (CU4B) 27,28,29TH October 2009 Singapore
Prepare And Conduct On-The-Job Training 12th November 2009 Singapore
Problem Solving And Decision Making – Managerial At The Singapore National Employers Federation 12th April 2010
AWARDS and ACHIEVEMENTS
Promotional Experience
Promotion with 3 Michelin Star Chef Sergio Herman
Promotion with 2 Michelin Star Chef Evrynd Hellstrom
Promotion with 2 Michelin Star Chef Christophe Bacquie
Promotion with 2 Michelin Star Chef Yves Mattagne
Promotion with 1 Michelin Star Chef Markus Neff
Promotion with 3 Australian Chef Hats Chef Guillame Brahimi
Promotion with 2 Australian Chef Hats Chef Michael Lambie
2011 new menu garden on line July 2011
2O11 Feature recipe Epicure magazine
2011 Appetite magazine coverage print June 2011
2011 appetite and epicure July 2011
2006 Worked with Chef Leif Erick Benson, CEC, Timberline Lodge USA
2005 Certificate of Completion, Chef Training Mission - Cross Exposure Program with US Potato Board
2005 Grand Prize Winner in Professional Category – US Potato Culinary Challenge, Singapore
2005 Safe Steps Training Certification Program, ECO LAB Singapore
2001 Star of the Month at Radisson Hotel Delhi, India
1999 Certificate of Appreciation in Outstanding Performance
The Trident, Oberio Group of Hotels, Jaipur, India
1998 Cross exposure training, Oberio, New Delhi India
EDUCATIONAL QUALIFICATIONS
1990 Matriculation Examination
Himachal Pradesh Board of School Education
India
1993 Senior Secondary ( Plus Two ) Examination
Himachal Pradesh Board of School Education
India
1995 Diploma In Food Production
Himachal Pradesh Takniki Shiksha
Board India
2000 Bachelor of Arts
Himachal Pradesh University
India
PERSONAL INFORMATION
Nationality: Indian
Permanent Residence : Singapore
