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Vinod Kumar Negi E-mail ID: ***********@*****.***

Mobile No: +974********

Dear Chef / Personnel Manager,

My name is Vinod Kumar Negi, currently holding a position as Chef de Cuisine at Sharq Village & Spa, The Ritz- Carlton Hotel; DOHA, QATAR. You will find my resume attached with details of relevant experiences to this job that I am applying for. I would like to first mention that my current career goal is to explore options and to further grow in a positive and challenging environment. Over 12 years of experience in multiple environments with multicultural staff. Strongly motivated and determined to achieve higher goals in culinary management position. An experience year includes working in Asia, Middle Eastern and African regions. Ability to handle large amount of pressure especially when involving live cooking, show kitchens, busy a-la-carte, outdoor catering and banquet events to produce food according to 5 star standard. Last but not least, a very passionate leader aiming towards not only a higher position but also a respectable role towards kitchen staff. My specialty is but not limited to the extensive Indian cuisine, which I have directly trained but now on I am very flexible with multi cuisine example (Arabic, Oriental, Italian, Mediterranean, Chinese, Western, Indonesian, Thai, Philippine and Grilled etc.) experience and have been practicing over the last 12 years.

My key strengths include being able to communicate at all levels, having a proactive management style and possessing hands on knowledge of staff recruitment, menu planning, recipe development, managing food budgets, training and discipline. I am a very organized individual with excellent attention to detail and who is more than willing to take responsibility for serving high quality food to a wide range of customers. I am attentive to every customers needs and meticulously clean in both personal appearance and my working environment.

Kind Regards,

Vinod Kumar Negi

Vinod Kumar Negi E-mail ID: ***********@*****.***

Mobile No: +974********

CAREER OBJECTIVE

To serve and contribute to an organization that provides me an opportunity to integrate my managerial concepts and interpersonal skills and give a platform to learn and grow with the organization

PERSONAL STRENGTHS

Highly organized, dedicated with a positive attitude Work well under pressure and effective specialize in problem solver with attention to detail Outstanding ability to communicate well with guests, fellow employees and all levels of management

Specialize in mass cooking with up to 2000 covers with less number of staff Strong leadership skills, Multi –task and manage several different tasks at the same time Outstanding contribution during the busy operation of IDEX 2013 and 2015 TRAINING & SPECIAL PROJECTS ACHIEVEMENTS

Diversey High field HABC level 3 Food Safety in catering (QUF) C No1657924 Heart Saver First Aider License No 667631

Hyatt on Skills Strategic thinking Management Skills Leading and Motivating Time and Task Management Coaching Delegating Situational Leadership training Ethics at work Presentation Skills Retraining Associates Finance Essentials Innovative and Creative Goal Setting Expense management AREAS OF COMPETENCIES

Pre-opening Experience, Reopening Experience, Room Service, All day Dining, Fine Dining, Private Functions, Banquet Operation, Recipes, Menu Costing, Menu development, Forecasting & Budgeting, Quality Assurance, Food Promotions, Customer Focus, Hygiene, HACCP

ENDORSEMENTS & COMPUTER SKILLS

Good knowledge over Microsoft office, IScala, Sunfish, Microsoft Outlook, Microsoft Word, PowerPoint, Microsoft Excel

ACADEMIC QUALIFICATIONS

BBA 2nd year from SHIATS (Sam Higgin bottom Institute of Agriculture, Technology & Sciences)

10+2 from N.I.O.S board

ADDITIONAL QUALIFICATION

Completed Three year Apprenticeship from The TAJ RESIDENCY LUCKNOW (INDIA) 1st April 2003 to 31st March 2006.

20 days Task force in GRAND HYATT OMAN

Vinod Kumar Negi E-mail ID: ***********@*****.***

Mobile No: +974********

PROFESSIONAL EXPERIENCES:

SHARQ VILLAGE & SPA, THE RITZ-CARLTON (DOHA, QATAR) CHEF DE CUISINE JULY 2017 TO PRESENT

• Overlooking and managing of the hotel's Main Kitchen Banquet operation, All Day Dining, Room service and Employee Restaurant including outdoor catering and take way boxes

• Responsible for all the outlet reports, notice board information, schedules, standard recipes, menus, constantly innovative menu changes, food presentation, food tasting, payroll

• Inspecting personal hygiene of the kitchen staff, providing training, conducting daily Chefs briefing and departmental monthly meeting

• Leading and motivating all the employees, retrain, recognition, Gallup, care, fun and creativities environment

Achievements: “Handling huge operation with mass cooking, outdoor caterings, family sharing styles”

HYATT CAPITAL GATE ABU DHABI (UAE)

CHEF DE CUISINE JANUARY 2014 TO MAY 2017

• Overlooking and managing of the hotel's Main kitchen operation including budgeting, pricing, cost control, associates turnover, quality and standard of production

• Maintained the highest standards of hygiene and monitoring daily records of food temperature log as per local municipality rules

• Responsible for all the outlet reports, notice board, schedules, standard recipes, menus, constantly innovative menu changes, food presentation, sunfish

• Handling additional responsibilities in the hotel during absence of the Executive Sous Chef Interviewing and hiring employees,“HySat”, GM meeting

• Inspecting personal hygiene of the kitchen staff, providing training, conducting daily Chefs briefing and departmental monthly meeting

Achievements: “Live Cooking Show Chef” Health & Fitness fun festival -2016” HYATT CAPITAL GATE ABU DHABI (UAE)

SOUS CHEF JUNE 2012 TO DECEMBER 2013

• Responsible for 6 the hotel's outlets: The Employee Restaurant, Room Service, Prive' Bar, Profiterole Café', Banquets, Commissary

• Responsible for running and managing of the hotel's Main kitchen including budgeting, pricing and cost control

• Ensuring that all kitchen equipment is maintained and working properly and organizing cleaning schedule for fridge, freezers, chillers etc.

• Selected as Chef in charge during Ramadan for all food production

• Conducting daily Chefs briefing and departmental monthly meeting

• Assisted Executive sous chef in the preparation of staff party Achievements: “Working as the leader with little to no supervision” Vinod Kumar Negi E-mail ID: ***********@*****.***

Mobile No: +974********

HYATT CAPITAL GATE ABU DHABI (UAE)

CHEF DE PARTIE SEPTEMBER 2011 TO MAY 2012

• Responsible for market ordering maintained daily inventory

• Overlooking productions in Room Service and Employee Restaurant

• Maintaining the cleanliness and hygienic standards of the kitchen area

• Organized training of new kitchen associates

• Assisted sous chef for menu planning, operational schedule and follow up kitchen related issues

• Pre-opening experienced

Achievements: “Completed Hyatt certified training course – Hyatt service coach” GRAND HYATT DUBAI (UAE)

COMMIS CHEF AUGUST 2009 TO SEPTEMBER 2011

• Production of Multi Cuisine for Employees restaurant, Room service, Pool bar

• Responsible for preparation, garnishing and presentation as per standard

• Maintaining the cleanliness and hygienic standards of the kitchen area Achievements: 3 times HYstar for outstanding job performance and "Cross Training" Italian and Arabic kitchen to achieve more confidence

SUNFLOWERINN HOTEL (SOUTHERN SUDAN)

ASSISTANT CHEF FEBRUARY 2009 TO JULY 2009

• Responsible for running and operating of the entire kitchen especially in the absence of the Head Chef

• In-charge of suppliers and receiving proper quality of food

• Responsible for overall ordering maintained daily inventory

• Maintaining the cleanliness and hygienic standards of the kitchen area

• Organized training of kitchen associates

• Assisted Head Chef for menu planning and follow up kitchen related issues TAJ GATEWAY HOTEL SURAT (INDIA)

COMMIS –II JULY 2006 TO JANUARY 2009

• Assisted sous chef for menu planning, recipes, operational schedule, special events

• Responsible for market ordering, maintained daily inventory, receiving proper quality of food

• Production of huge Banquet operation from 300 up to 2000 person included normal and Indian wedding functions with live cooking counters

• Maintaining the cleanliness and hygienic standards of the kitchen area

• Organized training of new kitchen associates

• Overall In-charge of all the sports activities from culinary department Achievements: Production of specific Jain food

Vinod Kumar Negi E-mail ID: ***********@*****.***

Mobile No: +974********

THE LA PLACE PARK INN LUCKNOW INDIA

COMMIS –III MAY 2006 TO JUNE 2006

• Production of restaurant buffet responsible for garnishing and presentation of food

• Responsible for dry store requirement for the outlet

• Maintaining the cleanliness and hygienic standards and FIFO of the kitchen area TAJ RESIDENCY LUCKNOW INDIA

APPRENTICESHIP APRIL 2003 TO MARCH 2006

• “1st year” duration training under Banquet kitchen, Chinese, Continental food, Cold kitchen, Pantry kitchen

• “2nd year” duration Indian curries, Tandoori items, Chinese, Continental food

• Shift In-charge for Cold kitchen, Pantry kitchen, Night shift, Morning Breakfast and live Egg trolley in the restaurant

• “3rd year” Production of food, responsible for preparation, garnishing and presentation as per standard of the company

• Maintaining the cleanliness and hygienic standards of the kitchen area Achievements: Overall great bunch of knowledge from each outlets and different cuisines experienced

PERSONAL INFORMATION:

Nationality: Indian

Date of Birth: 19th February, 1985

Languages Spoken: English, Hindi, Garhwali

Marital Status: Married

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