Sanamjeet Singh

1. I have 6+ years of culinary experience in Japanese and Indian cuisine.
2. Experience of working in a restaurant and co-founded my family catering business.
3. I have a passion for food photography, my Instagram page - LushGreenFood!
4. I’m creative, hardworking and willing to learn!
   I am confident that I will be a great addition to your team. I am available to discuss the
   position in more detail and look forward to hearing from you.

Chef
Kampai [ 1 Jun 2022 – 30 Nov 2023 ]
City: Delhi and Gurgaon
Country: India
Name of unit or department: Sushi
• Managed live Sushi counter Teppanyaki.
• Expertly cutting, slicing, and filleting different types of fish.
• Manages storage of fruits, vegetables, and meat such as prawns, crab, salmon, and tuna.
• Perform cooking duties as per pre-developed recipes.
• Arrange food items on plates and platters in an aesthetic manner.
• Creating signature items for the restaurant and creatively planning with other chefs and prep staff.
• Assist Head Chef, Kishor Kumar in developing recipes and deciding on which menu
items to be incorporated into existing menus.
• Training Commit 2 and 3.
ACHIEVEMENTS:
• INTERNATIONAL FOOD FESTIVAL IN ABHA, SAUDI ARABIA, July 2022- Represented our company for 20
days and prepared Singaporean Food of around 2000 people from starter to dessert.
• INDIAN WEDDING, THAILAND, Dec 2022 - Attended the event with Executive Chef and Head Chef. Prepared
Japanese Food of around 300 guests for 3 days.
• PREMIUM CUSTOMERS (GOLF COURSE - RESIDENTIAL) - Collaborating with residential restaurant to
provide Japanese food once a month. I lead and represent live Sushi section.
• TAJ HOTELS (A CHAIN OF LUXURY HOTELS, INDIA) - Corporate or Private Events Collaboration, providing
Sushi and Dimsums. I lead and represent live Sushi section.
• OUTDOOR CATERING ACROSS INDIA - Provided catering services for 6 events.

Intern
Light Bite Foods Ltd, India [ 1 Dec 2021 – 31 Mar 2022 ]
City: Gurgaon

Country: India
Worked for a Japanese Restaurant called YouMee under the guidance of Sushi Sous-Chef, Mr Sandeep.

Intern
The Leela Ambience Hotel, India [ 1 Jul 2021 – 31 Aug 2021 ]
City: Gurgaon
Country: India
• Worked and served food for Spectra restaurant. The dishes included salads, cheese and high tea snacks.
• Live counter services for weddings

Catering Business Owner
LushGreenFood [ 1 Mar 2014 – 31 Dec 2019 ]
City: Delhi & Gurgaon
Country: India
• Co-Owner of the family catering business in Delhi and Gurgaon, India region.
• Consultation with clients to outline desired goals and create menus based on dietary concerns.
• Develop innovative recipes and nutritional focused menus to meet consumer demand and align with
culinary trends.
• Cuisines - Indian and Fast Food
• Companies - Startup and Mid size companies with employee size between 10 to 50.
• Events - Celebrations such as birthday, anniversary, small gatherings.
• Managed 3 staffs i.e. Junior Chef, Helper and a delivery team member.

Diploma in Intensive Culinary Arts Program
Indian School of Hospitality [ 1 Feb 2021 – 31 Mar 2022 ]
City: Gurgaon
Country: India