1. Institute of Hotel Management, Dr. Rafiq Zakaria Campus, Rauza Bagh, Aurangabad - 431001, Maharashtra, India.
Maheep Singh
Date of Birth: 1 April, 1993
Permanent Address: 56, Ras
Vihar Apartments,
I.P Extension, Patparganj.
New Delhi - 110092
Contact Number: +919711221403
E-mail: maheep.arora@gmail.com
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Educational Qualifications:
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Year Qualification Institute/School
2015 B.A (Hons) in Culinary Arts. University of Huddersfield, (United Kingdom)
At Institute of Hotel Management, Aurangabad, (India)
2011 12th
(C.B.S.E) Guru Harkrishan Public School, New Delhi (India)
2009 10th
(C.B.S.E) Guru Harkrishan Public School, New Delhi (India)
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Area / Field of Interest:
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My area of interest lies in the continental cuisine and as well as i have a desire to
assimiliate advanced techniques of tandoor in my learning.
About Myself:
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A self-motivated person, ambitious, and a confident Culinary Arts student, with excellent
communication skills. A good learner, ambitious and an optimistic. Believe in giving my best
on the assignment. Respect punctuality and discipline. Have high sense of responsibility, also
believe in team work and take initiatives. Above all I think I learn more and practice new
tasks every day.

2. Institute of Hotel Management, Dr. Rafiq Zakaria Campus, Rauza Bagh, Aurangabad - 431001, Maharashtra, India.
Projects:
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Year I
 A study on ‘Herbal drinks’ for Nutrition and Dietetics.
 A study on ‘Flours, their varieties and uses’ for Bakery and Pastry Arts
 A study on ‘Haagen dazs for Introduction to Culinary Arts.
Year II
 A study on ‘Napa valley wines’ as for Wine and Food Harmony.
 An essay on ‘Kashmiri wazwan’ as for Indian Cuisine & Culture.
 A project on ‘Viceroy Hotels Ltd.’ as for Financial & Managerial Accounting.
 A study on ‘Cuisine and Culture of North America’ as for Global Food
Perspective.
 A study on ‘Evolution of management theories and diverse functions of
management’ as for Management of hospitality organisation
 Materials management project on- opening of a restaurant on Punjabi cuisine named
Punjabi Virsa (Pind da Swaad)
Year III
 A study on Anthropological and sociological view on tea growers of India.
 A study on contemporary savoury sauces, and its use in modern day cooking.
 A study on Gastronomic view on Global Kebabs.
 A dissertation study on Active Food as a concept and its practice in business and
luxury hotels in India.
Skills and Interests:
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 Languages: English, Hindi, Punjabi.
 Interests: Travelling, Playing Sports; Badminton, Cricket, Driving, Listening
music, learning new aspects of cooking.
Training Assignments:
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 On the Job Training: Trained at the Radisson blu New Delhi from January to
May 2013 in the coffee shop & Pantry.
 Industrial Exposure: Trained in Taj Residency, Aurangabad from July to August
2012 in hot kitchen.
 Outdoor Catering: Experience at various Banquets at The Gateway Hotel, Nasik.
As well as Taj Residency Aurangabad.
 Internship (Pursuing): Training at the Taj Mahal, New Delhi from June 2014 to
May, 2015. Worked in Chinese cuisine for 7 month, right now working in butchery
from last 4 months.

3. Institute of Hotel Management, Dr. Rafiq Zakaria Campus, Rauza Bagh, Aurangabad - 431001, Maharashtra, India.
 Duties during Internship:
At Butchery:
• Deposit all the processed meats to store personnel, receive raw meats check the
quality.
• To check what wasn’t appropriate according to the S.O.P’s and taking corrective
measures for the same.
• To process received raw products and pack it through the vacuum packing machine.
• To ensure proper hygiene while processing of meats, cleaning of machines and
personal hygiene as well.
• To follow up with the vendors regarding the delivery of raw products at the right
time.
At House of Ming (Chinese Restaurant):
• Worked at the Specialty Chinese Restaurant with the Sichuan and Cantonese cuisine
in House of Ming.
• I have played the role of counter chef sometimes literally shouting out the orders in
the correct order and platting them and keeping it under the hot counter.
• I was responsible for quality check of all the received vegetables, stock rotation,
ordering of the vegetables, butchery and perishable items.
Provided guidance to the subordinates.
• Ensure that mis-en-place is handed over before given time frame.
• Ensure that proper hygiene standards are being maintained in the kitchen, especially
at the butchery area.
• Observed various contemporary plating styles.
• Keep a check on inventory and order accordingly to the needs.
Achievements:
 Culinary Event Representative for Community Kitchen Theme in Year II and Year III.
As well for Dhaba Theme in Year III.
 Certificate of Appreciation from Radisson Blu, for hard work I have shown there and
regular attendance record that was 98%.
 Senior Prefect Captain in School.
 School Badminton team Captain and played at State Level in 2007.
 Played cricket at zonal Level in School.
 100% attendance record in Industrial exposure.
 Managed a kitchen with colleagues for a dinner of 600 plus people participated with
various chefs for cooking an Italian Gala Dinner.