Front Office Food

VINAY KR SINGH

PERSONAL INFORMATION

Permanent address : 4/52 Seth Bagan road, DumDum, Kolkata -30

Mobile: +91-987******* Email : ***********@*****.***

PERSONAL ATTRIBUTES

A positive team player with a willingness to support and motivate ability to take the initiative based on good common sense. Conducting myself in a professional manner in all areas of work while maintaining a positive mental attitude towards all aspects of life. Hard working and reliable with a visible commitment to service and standards, remaining focused on the whole guest experience as the key for success.

OBJECTIVE

I have a good working knowledge of running banquet kitchen, ala carte restaurant service as well as interaction with guests, training staffs and sharing my knowledge of the cuisine is also a part of my job.

I would like to find a role as a CDP for a five star hotel or a group where I can continue to grow further as a Sous chef take responsibilities and really immerse myself in this craft while also help others to develop the same way.

WORK EXPERIENCE

OCTOBER 2018– SEPTEMBER 2019

THE TRIDENT BANDRA KURLA,MUMBAI

After working in THE OBEROI GRAND for 2 years of excessive kitchen training, I decided to make a change and got transferred to TRIDENT BANDRA KURLA . It is a 412 rooms and 24 suites, 5* luxury hotel property and one of India’s finest.It has an All Day Dining Restaurant called 022 and 2 speciality restaurants called Maya and Botticino respectively.In the hotel,I started working in the Butchery department .I learnt the different methods to process meat and fish.Thereafter, I was transferred to the Banquet kitchen where I did bulk cooking in Indian as well as Western food.

JUNE 2016 - OCTOBER 2018.

THE OBEROI GRAND, KOLKATA

A 5* Hotel in the heart of city Kolkata with 209 rooms. I have played an active role in the launch of the new Bar & Restaurant concept THREESIXTYTHREE a 100 cover restaurant with private cocktail bar & lounge, serving signature dishes and handling breakfast operations. I have also actively played a role in handling banquet operations of more than 800 guests per meal period.

I have been an active member of the team and have excelled not only near the range but also giving exceptional dining experiences, improving guest relations.

DECEMBER 2014 – MARCH 2015

THE LEELA PALACE, BANGALORE

Industrial Trainee (17 Week Training Programme)

My first professional exposure to hospitality was completing the Industrial Trainee Programme with The Leela Palace, Bangalore one of India’s finest 5* Properties.

I worked through 4 different departments to gain a working understanding of how each department works. Starting in Food Production, House Keeping, Front Office & finishing in Food & Beverage.

EDUCATION

Level, University and Year of Passing.

•Completed 3 Years of B.Sc. in Hospitality and Hotel administration in 2016 from Guru Nanak Institute of Hotel Management, Kolkata

•Completed Higher Secondary in the year 2012 from Julien Day School, Kolkata

INTERESTS

Food and beverage/ Music/Movies

LANGUAGES

English & Hindi

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