MAYANK SINGH
Chef de partie
Pratapnagar
Summary
Passionate young chef with over four years of experience working in luxury hotels and fine dining. Skilled in using modern gastronomy techniques to create unique and delectable food designs for customers. Possesses strong time management skills and a positive approach to interactions with customers and colleagues.
Overview
8
8
years of professional experience
Work History
Demi chef de partie
Hyatt centric hebbal banglore
Hebbal
01.2026 - Current
- Maintained consistency in food production, ensuring a high standard of quality in every dish served.
- Managed mise en place tasks before service hours for smoother operations during peak times.
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
- Contributed to cost control measures by reducing food waste levels.
- Supervised and trained junior chefs cook assigned dishes.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Demi chef de partie
HYATT CENTRIC MG ROAD BANGLORE
Bangalore
07.2023 - 06.2025
- Assist in overseeing the culinary operations.
- Responsible for service of menu, supervise and assist in plate up, coordinates with Ex chef on conducting daily culinary meetings.
- Ensuring adherence to organizational standards of food quality, hygiene, preparation and presentation in the kitchen.
- Managing the department duty roster and staffing.
- Involved in the process of recipe costing, daily ordering, food costing.
- Plan and execute menu in collaboration with other colleagues.
- Place order in timely manner.
- Follow the directions of Exe-chef and sous chef.
- Manage ingredients that should be frequently available on a daily basis.
- Ensuring high standard of cleanliness is maintained throughout the kitchen areas at all times.
- Preparation and cooking of food.
- Assisting in all areas of the kitchen for breakfast, lunch and dinner.
- Ensuring the kitchen area are clean and tidy.
- Maintaining food and safety standards.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
- Cooking and mise-en-place under the chef de partie supervision.
- Helping with deliveries and re-stocking.
- Assist with stock rotation cleaning stations.
- Maintaining kitchen and food safety standards.
- Setup the kitchen before operation start.
- Communicate any assistance during busy period.
- Prepare mise-en-place for buffet, banquet events.
- Follow and maintain cleanliness and good hygiene practice in the kitchen.
- Ensuring the proper sanitation and cleanliness of surfaces and storage containers.
- Coorg wilderness spa and resort
Commi Chef
Leela Bharatiya Bangalore
Bangalore
05.2022 - 09.2022
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Managed waste efficiently to minimise restaurant costs.
- Quality-checked items for quantity and presentation.
- Periodically cleaned kitchen stations in line with sanitation regulations.
Commi Chef
Mountain Shadows resorts
Kerala
01.2022 - 04.2022
- Collaborated with team members for smooth kitchen operations.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Considered seasonal product pricing and availability when developing new dishes.
Commi Chef
Iscon club and resort
Gujrat
03.2021 - 01.2022
- Assisted in menu planning for seasonal dishes.
- Followed precise recipe cards and food preparation procedures.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Met high standards of food hygiene and safety.
Commi Chef
Novotel Ahmedabad
Gujrat
08.2019 - 01.2020
- Prepared ingredients for head chef to ensure efficient service.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Managed waste efficiently to minimise restaurant costs.
Job Training
Sayaji hotel
Gujrat
01.2018 - 06.2018
- Listened to instructions from senior chef s, gaining valuable onsite job training.
- Organised job training programmes; improved employability amongst homeless population.
- Assimilated new statistical methodologies quickly whilst on the job training sessions.
Education
12TH & 10TH - undefined
Rajkiya Inter Collage Silari
Uttarakhand, IndiaDIPLOMA IN HOTEL MANAGEMENT - undefined
Aira Hotel Management Training Institute
Uttarakhand01.2018
Skills
- European Cuisine
- Gastronomy
- Genuine Passion
- Team work
- leadership
- creativity
Creativity in cooking
Food safety regulations awareness
Kitchen health and safety
Grill section operation
Sauce preparation
Buffet preparation
Food storage
Roasting and grilling
Workstation organization
Culinary artistry
Knife handling
Food quality maintenance
Plate display
Food Hygiene
Waste management
Knife skills
Diplomacy in customer interactions
Personal Information
- Date of birth: 05/07/99
- Nationality: India
- Marital status: Married
Contact number
+917060312854
Timeline
Demi chef de partie
Hyatt centric hebbal banglore
01.2026 - Current
Demi chef de partie
HYATT CENTRIC MG ROAD BANGLORE
07.2023 - 06.2025
Commi Chef
Leela Bharatiya Bangalore
05.2022 - 09.2022
Commi Chef
Mountain Shadows resorts
01.2022 - 04.2022
Commi Chef
Iscon club and resort
03.2021 - 01.2022
Commi Chef
Novotel Ahmedabad
08.2019 - 01.2020
Job Training
Sayaji hotel
01.2018 - 06.2018
12TH & 10TH - undefined
Rajkiya Inter Collage Silari
DIPLOMA IN HOTEL MANAGEMENT - undefined
Aira Hotel Management Training Institute