Chef De Food Safety

VISHAL SINGH

Demi Chef de Partie

Phone number: +91-821*******

Email address: **************@*****.***

Home : Mandi, Himachal Pradesh, India

PROFESSIONAL SUMMARY

A dynamic and results-driven culinary professional with over 8 years of experience in the hospitality industry, specializing in Continental cuisine. Known for a passion for food quality, creativity in recipe development, and exceptional kitchen management skills. Proven expertise in handling high-pressure environments, managing kitchen operations, and leading teams to consistently deliver outstanding dining experiences. Highly skilled in food safety standards (HACCP), inventory management, and staff training. Adept at collaborating with senior chefs to create innovative menus that align with guest preferences and maintain top-notch quality. Eager to contribute my expertise to an innovative kitchen environment where I can continue to grow professionally and deliver exceptional results. PROFESSIONAL SUMMARY

DCDP – Continental Kitchen October 2024 – Present

The Bag Gourmet Garden & Bar, Amritsar, Punjab

Lead the Continental kitchen team, overseeing high-volume, fast-paced service while maintaining consistent dish quality and presentation.

Collaborate with the Executive Chef to create seasonal and innovative menus featuring both local and international flavors, with a focus on fresh, locally sourced ingredients.

Supervise and mentor a team of Commis and Junior Chefs, promoting skill development and fostering a positive work environment.

Ensure strict adherence to food safety protocols (HACCP), maintaining a clean, safe kitchen environment.

Oversee inventory control, minimizing food waste through effective resource planning, and ensuring timely procurement of fresh ingredients.

Consistently maintain high standards of food quality, consistency, and presentation, leading to an exceptional dining experience for guests.

Regularly review customer feedback, adjusting menu offerings and refining dishes to meet and exceed guest expectations.

Actively contribute to menu development and promotional initiatives to keep the restaurant’s culinary offerings fresh and engaging.

DCDP – Continental Kitchen March 2020 – October 2024 Bon Gateau, Mohali, Punjab

Led the Continental kitchen section, overseeing a team of 5+ Commis and Junior Chefs, ensuring high standards of food quality and consistency during peak service hours.

Collaborated with the Executive Chef to design and innovate seasonal menus, incorporating global culinary trends while maintaining traditional flavors.

Mentored and trained junior chefs on food preparation techniques, presentation, kitchen safety, and cleanliness, improving team efficiency and maintaining a disciplined kitchen environment.

Implemented HACCP-compliant food safety protocols, ensuring a clean, safe, and compliant kitchen environment in line with health regulations.

Managed inventory, optimizing ingredient use and reducing food waste, contributing to a 10% reduction in food costs.

Regularly reviewed customer feedback to adjust menu offerings, resulting in improved guest satisfaction and loyalty.

Played a vital role in ensuring timely and consistent dish preparation under pressure, maintaining quality during high-volume services.

1st Commi – Continental Cuisine March 2017 – February 2020 Bon Gateau, Amritsar, Punjab

Assisted in the preparation and presentation of Continental dishes, ensuring consistency in taste and quality.

Helped in the creation and execution of new dishes for special events, working closely with the senior chefs.

Managed prep work, including chopping, marinating, and organizing ingredients to ensure smooth kitchen operations.

Monitored food safety standards to prevent contamination and maintained cleanliness in work areas.

Assisted in managing the inventory of the Continental section, ensuring timely use of ingredients and minimizing waste.

2nd Commi – Continental Cuisine January 2015 – December 2016 The Lalit Hotel, Jaipur, Rajasthan

Assisted in the preparation of a wide variety of Continental dishes under the guidance of senior chefs.

Maintained high standards of food hygiene and safety throughout food preparation and storage.

Worked efficiently in a fast-paced kitchen environment, ensuring timely and accurate service delivery during peak hours.

Supported the kitchen team in managing the preparation of sauces, soups, meats, and garnishes.

Assisted in maintaining the organization and cleanliness of the kitchen, following all safety guidelines. Vocational Training (Continental Cuisine) May 2014 – July 2014 Span Resort & Spa, Manali, Himachal Pradesh

Gained hands-on experience in preparing and presenting Continental dishes under the supervision of expert chefs.

Learned kitchen basics, including food preparation, ingredient handling, and sanitation practices.

Developed an understanding of key kitchen operations, food safety protocols, and inventory management.

EDUCATIONAL QUALIFICATION

Bachelor’s Degree in Hotel Management

Punjab Technical University, Zirakpur, Chandigarh (2014) Intermediate (12th Grade)

H.P. Board Dharamshala (2012)

High School (10th Grade)

H.P. Board Dharamshala (2010)

TECHNICAL SKILLS

Continental Cuisine Mastery: Expert in preparing a wide variety of Continental dishes, including soups, sauces, appetizers, main courses, and desserts, with a strong emphasis on presentation, taste, and consistency.

Kitchen Leadership & Management: Proven ability to lead and manage kitchen teams, ensuring smooth operations, high productivity, and adherence to food safety standards. Skilled in delegating tasks, maintaining order, and supporting staff development.

Menu Planning & Recipe Development: Experience in developing innovative menus, working closely with senior chefs to create seasonal and customer-tailored dishes while ensuring consistency, creativity, and quality.

Food Safety & Hygiene (HACCP): In-depth knowledge and application of HACCP and food safety regulations. Ensure kitchen cleanliness, proper food handling, and compliance with health standards to maintain a safe and sanitary environment.

Inventory & Waste Management: Skilled in managing kitchen inventory, ordering supplies, controlling waste, and optimizing ingredient usage to minimize costs, reduce waste, and maintain product freshness.

Staff Training & Development: Capable of mentoring and training junior kitchen staff, enhancing their culinary skills, ensuring adherence to operational standards, and fostering a positive work environment.

Quality Control & Presentation: Strong attention to detail in ensuring consistent food quality, portion control, and presentation. Ensures that every dish meets or exceeds the restaurant's standards and guest expectations.

Attention to Detail: Exceptional focus on the fine details in food preparation, from ingredient measurement to plating, ensuring precision and consistency in every dish served. Ability to spot potential issues early and correct them before they affect the final product.

Time Management & Multitasking: Ability to prioritize tasks efficiently, especially during high- pressure service periods, ensuring timely food preparation and delivery without compromising on quality.

Customer Satisfaction & Service: Dedicated to delivering exceptional dining experiences by preparing high-quality food, paying attention to guest preferences, and ensuring positive customer feedback and repeat business.

PERSONAL DETAILS

Father’s Name: Mr. Biri Singh

Date of Birth: 14th November 1995

Nationality: Indian

Marital Status: Unmarried

Hobbies: Cooking, Bike Riding

Languages: English & Hindi

Passport:V6033592

Passport Expiry: 30/12/2031

DECLARATION

I certify that the information provided in this resume is true and correct to the best of my knowledge. I understand that any false information may lead to the disqualification of my candidacy. Date: Vishal Singh

Place: (Signature)

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