Cdp,dcdp role
Resume:
SUNIL NEGI
Chef De Partie
To work in the organization where skills can be enhanced to work towards the organization growth
Personal Info
Address:
F Block 279 Second Floor, Sector-12
Vijay Nagar, Ghaziabad, UP, India – 201009
Phone : +91-828*******
E-mail : ******.*****@*****.***
Place of birth : Delhi
Date of birth : 25/10/1988
Marital status : Married
Citizenship : Indian
Passport Number : V1724409
Hobbies : Fitness fanatic, running, gardening, carpentry, computers
Skills
• Competent at teaching and demonstrating various exercise techniques
• Team orientated and willing to support colleagues and clients
• Excellent communication skills
• Enjoy working with people and have a genuine interest in others
• Reliable and punctual
• Flexibility and willing to help out in other areas as and when required
• Basic knowledge of Microsoft Office
• Great cooking skills
Experience
4th Dec 2023 to till Sep 2024
Cdp at the Cafe Italian (Ghaziabad)
7th June 2022 - 25th July 2023
Senior CDP at Hotel LA ROCHE HOTEL
Review the daily production sheets with the Chef De Partie & Sous Chef.
Prepares and when required delegates the production of the necessary food items in
accordance with standards in a timely and efficient fashion to ensure that there is no interruption
to guest service.
Actively participates in training of culinary skills to junior staff and apprentices Adhere to
standardized recipes and specifications in order to maintain consistency and ensure all
standards are met
Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
Ensures that station opening and closing procedures are carried out to standard Keeps
overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of
food in order to reduce food cost expense.
Operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures
that all food products are handled, stored, prepared and served safely in accordance with hotel
and government Food Safety guidelines
Report any and all deficiencies in kitchen equipment functionality and quality of food products to
chef de partie / Sous chef in a timely fashion
Prepares lists of food products required for station for Sous Chef order and approval Compliance
with all safety regulations of assigned tasks, and ensure a clean and safe working environment
with active participation in the hotel health and safety program
Adhere to all environmental policies and programs as required
Other reasonable duties as assigned
4th April 2022 - 21st March 2021
Chef De Partie Prakarti Organic Farm
Review the daily production sheets with the Sous Chef.
Prepares and when required delegates the production of the necessary food items in
accordance with standards in a timely and efficient fashion to ensure that there is no interruption
to guest service
Actively participates in training of culinary skills to junior staff and apprentices Adhere to
standardized recipes and specifications in order to maintain consistency and ensure all
standards are met
Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
Ensures that station opening and closing procedures are carried out to standard Keeps
overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of
food in order to reduce food cost expense
Operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures
that all food products are handled, stored, prepared and served safely in accordance with
hotel and government Food Safety guidelines
Report any and all deficiencies in kitchen equipment functionality and quality of food products
to chef de parties / Sous chef in a timely fashion
Prepares lists of food products required for station for Sous Chef order and approval
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working
environment with active participation in the hotel health and safety program Adhere to all
environmental policies and programs as required
Other reasonable duties as assigned
23th Dec 2016 to 5th Jan 2020
Chef De Partie HOT&COLD LA ROCHE HOTEL
Review the daily production sheets with the Chef De Partie & Sous Chef.
Prepares and when required delegates the production of the necessary food items in
accordance with standards in a timely and efficient fashion to ensure that there is no interruption
to guest service.
Actively participates in training of culinary skills to junior staff and apprentices Adhere to
standardized recipes and specifications in order to maintain consistency and ensure all
standards are met
Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
Ensures that station opening and closing procedures are carried out to standard Keeps
overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of
food in order to reduce food cost expense.
Operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures
that all food products are handled, stored, prepared and served safely in accordance with hotel
and government Food Safety guidelines
Report any and all deficiencies in kitchen equipment functionality and quality of food products to
chef de partie / Sous chef in a timely fashion
Prepares lists of food products required for station for Sous Chef order and approval Compliance
with all safety regulations of assigned tasks, and ensure a clean and safe working environment
with active participation in the hotel health and safety program
Adhere to all environmental policies and programs as required
Other reasonable duties as assigned
02nd Feb 2014 to 25th Aug 2016.
Demi Chef De Partie Hotel Titanic & Spa
Review the daily production sheets with the Chef De Partie & Sous Chef.
Prepares and when required delegates the production of the necessary food items in accordance
with standards in a timely and efficient fashion to ensure that there is no interruption to guest
service
Actively participates in training of culinary skills to junior staff and apprentices Adhere to
standardized recipes and specifications in order to maintain consistency and ensure all standards
are met
Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
Ensures that station opening and closing procedures are carried out to standard Keeps
overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of
food in order to reduce food cost expense
Operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures
that all food products are handled, stored, prepared and served safely in accordance with hotel
and government Food Safety guidelines
Report any and all deficiencies in kitchen equipment functionality and quality of food products to
chef de partie / Sous chef in a timely fashion
Prepares lists of food products required for station for Sous Chef order and approval
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working
environment with active participation in the hotel health and safety program
Adhere to all environmental policies and programs as required
Other reasonable duties as assigned
Feb 2013 to Feb 2014
Commi 1 Cafe Coffee Day
Supporting the daily operation of an assigned area to run smoothly and effectively in accordance
with departmental set service standards and meeting guest expectations at all times; and also
ensuring the production of food and fulfill kitchen section duties as instructed by the Chef de
Partie or Sous Chef of the department.
25th Aug 2012 to 12th Jan 2013
Industrial Training, F&B Production Dept. Le-meridians
Control and monitor food stocks and stock movement.
Understanding daily departmental costs and how they influence profit and loss results. Following
given recipes and ensuring that dishes are prepared in accordance with the specification of the
recipe.
Presenting dishes in a consistently appealing way as illustrated with photography supplied.
Feb 2012 to July 2012
Commi 1 Cafe Coffee Day
Responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a
specific kitchen or outlet.
Produce products as instructed by superior/senior staff.
Ensure a positive & professional working environment throughout the kitchens and upholding all
culinary & hotel standards.
Supports the training and develop junior kitchen staff to operate to the required standards as
established by the Hotel and Chef’s Office.
Abide to all hygiene/ safety procedures as per the hygiene program of the hotel. Ensure that agreed
food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
Constantly strive to reduce energy consumption through awareness.
Monitor Kitchen maintenance and report any defects of operating equipment to Chef De partie or
Sous-Chef.
Report accidents, injuries and unsafe work conditions to direct supervisors.
Work closely with standard recipes and plate presentation in order to maintain standards of quality
in production and presentation.
Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations and
quality consistent with standards and guest expectations.
Correctly date and store food, sanitize equipment and take other measures to ensure integrity and
quality of food products.
Control breakage, spoilage and cost items.
15th July 2008 to 01st Oct 2009
Commi 3 Ruby Tuesday
Support the Demi Chef de Partie or Commis I in the daily operation and
Work according to the instructions of Superiors
Keep work area at all times in hygienic conditions according to the rules set by the hotel control
food stock and food cost in his section.
Prepare the daily mis-en-place and food production in different sections of the main kitchen or
satellites.
Follow the instructions and recommendations from the immediate Superiors to complete the daily
tasks
Ensure the highest standards and consistent quality in the daily preparation Coordinate and
participate with other sections of requirements, cleanliness, wastage and cost control
EDUCATION
Diplomain Hospitality and Catering Management (Greater
Noida, India)
APTECH Limited (Greater Noida, India)
Diploma In Computer Fundamental
2007
The National Institute of Open Schooling (NIOS)
Passed 2nd PUC
2005
Central Board of Secondary Education
Passed
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