Vinit Singh

Address: New Delhi – ******, India Contact: +91-965******* Email ID: adbey6@r.postjobfree.com

(Registered in Atlantic Immigration Pilot Program)

Line Cook Demi Chef de Partie

A quality focused Hospitality Management professional with over 7 years of multicultural experience in managing multiple clienteles and cuisines. Comprehensive experience in managing all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages. Understanding of all key health, safety and sanitation concerns; expertise at developing and testing recipes and techniques for food preparation ensuring consistent high quality and minimizing food costs & supply waste. Hands on experience in production, costing, forecasting and scheduling, inventory control, purchasing, loss prevention, budgeting and cost savings. Competent to work in highly diverse environments with people from varied backgrounds. Excellent team management skills with ability to motivate, train and guide team members for optimal productivity.

Core Competencies:

Menu Planning/ Costing

Guest Relations

Staff Training

Food Promotions

Performance Management

Food and Hygiene

Kitchen Design

Inventory Management

Quality Assurance

Expense Management

Operations Management

Liaison & Coordination

Cross-functional coordination

Team Management

Material Management

Professional Experience

Slider Station, Gastronomica, Dubai, UAE Line Cook Jan 2017–Dec 2018

Ensured the efficient and smooth running of the kitchen, maximized the productivity of the kitchen staff by improving menu selection, and providing operational expertise to enhance client relations.

Allocated tasks to the team as well as monitored and supervised the daily performance while proactively facilitating training to ensure achievement of organizational objectives.

Estimated amounts and costs of required supplies, including food and ingredients and determined production schedules and staff requirements necessary to ensure timely delivery of services.

Managed and controlled daily food costs to ensure that the food production is achieved within the budgetary limits on the production of all dishes.

Oversaw appointment of food suppliers as well as contributed in sourcing & purchasing all food/kitchen supplies on a daily basis and maintained freezer/ fridge temperatures.

Ensured that the stock levels are kept at agreed levels so that groceries are fresh and frozen products are used quickly and rotated properly on FIFO basis.

Implemented food safety program and inspected supplies, equipment and work areas to ensure conformance to established standards as well as ensured crockery is cleaned and stored correctly.

Monitored sanitation practices to ensure that employees follow standards and regulations.

Managed occupational Health& safety issues for kitchen & venues.

Involved in recruiting, and developing staff to achieve high standards of quality food production by teaching new skills, emphasizing the importance of presentation and developing new dishes and garnishes.

Hotel Ramada Gurgaon Central, Haryana Demi Chef de Partie Jun 2016 – Dec 2016

Made vital contribution in ensuring food is prepared is of highest possible standards.

Developed daily and weekly production levels whilst maintaining seamless coordination with the management.

Drove significant efforts in preparing menu plans as well as retaining food orders with permitted food suppliers and wholesalers.

Participated in the cooking management for special occasions, including birthdays and weddings.

Played a prominent role in formulating and supervising the cleaning roster besides safeguarding that all kitchen equipment is constantly fully maintained.

Acted as a key player in staff and client meetings as and when required.

The Chatter House, New Delhi Commi Chef Nov 2013 – Dec 2014

Confirmed that food is prepared of highest possible standards as well as created portion size in accord with food specifications.

Premeditated and allocated jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.

Managed the responsibilities for maintenance of cleanliness, sanitation at the assigned work area.

Prepared and cooked all food items by the recipe and to specification. Organized ingredients for cooking, including portioning, chopping, and storing food.

Organized all menu items by strictly following recipes and yield guide.

Checked/monitored deliveries, including checking weights, temperature and use by dates on raw ingredients.

ELMA'S Brassrie, New Delhi Commi Chef Apr 2013 – Oct 2013

Managed the larder section.

Organized various desserts and supported various sections as and when required.

Deliberated food related issues with the head chef and sustained hygiene regulations.

The Living Room, New Delhi Commi Chef Oct 2012 – Mar 2013

Maintained proper rotation of product in all chillers to minimize wastage/spoilage.

Drove efforts in running the larder section as well as actively shared ideas, opinions and suggestions in daily shift briefings.

Controlled portion size in accordance with food specifications, besides ensuring the cleanliness and maintenance of all work areas, utensils, and equipment.

Preserved stock levels according to levels of business besides understanding the influence food costs.

Planned and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage.

Contributed in dealing with food complaints efficiently.

Café Kettledrum, New Delhi commi Oct 2011 – Sep 2012

Ensured the consistency in the preparation of all food items for buffet menus according to cafe recipes and standards.

Confirmed all kitchen Colleagues are aware of standards and expectations.

Guaranteed the cleanliness and maintenance of all work areas, utensils, and equipment

Followed all safety and sanitation policies when handling food and beverage.

Education

One year Diploma in Hotel & Catering Management YMCA 2010

IELTS - CLB SCORE – 5 Mar 2018

Training

Basic Food Hygiene Training level – 2 (specifico) Dubai(UAE) 2017

Six month Industrial Training Hotel Park Plaza Gurgaon India 2011

Contact this candidate