Mukesh Singh Negi
Culinary Expertise
Kotdwara
Summary
Dynamic Sous Chef with over 15 years of expertise in food and beverage production within the hospitality industry, specializing in à la carte and Indian cuisine, including Tandoor techniques. Proven leader in culinary team management, consistently delivering exceptional dining experiences while upholding the highest standards of quality and presentation. Committed to continuous learning and skill enhancement, actively seeking opportunities within a prestigious organization that fosters professional growth and aligns with aspirations for shared success. Passionate about crafting innovative dishes that inspire guests and contribute to the overall excellence of the establishment.
Overview
13
13
years of professional experience
1
1
Certification
1
1
Language
Work History
Sous Chef
Taj Hotel
10.2025 - Current
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Created menus and designed corresponding recipes for.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Four Point by Sheraton Navi Mumbai
07.2022 - 10.2025
- A prominent hotel chain providing hospitality and accommodation.
- Help price and plan menu items with regard to market price, portion size, and company standards.
- Keep detailed records and accounts of food costs, food usage, and food waste; develop a new way of preparing dishes that saves the restaurant seven percent on overall food costs.
- Coordinated schedules, assigned tasks, and supervised staff.
- Actively manage portion control, and minimize food wastage wherever possible.
- Manage all food-related customer complaints, ensuring that the customer is left satisfied.
- To ensure the smooth preparation and service, to company standards, of all food items.
- Assist in the ongoing and scheduled training of all kitchen employees.
- Monitor the quality and specification of all items.
- Ensure kitchen equipment and accessories are adequately maintained.
Chef de partie
Courtyard by Marriott Pune Hinjewadi
11.2019 - 11.2021
- Reporting to the Executive Chef.
- To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency, and maximum food cost efficiency throughout.
- To ensure all employees arrive at work on a timely basis in clean, company-specified uniforms, wearing safety equipment if appropriate.
- Follow up on working schedules for all kitchen employees.
- To assist in the ongoing and scheduled training of all kitchen employees.
- To direct and motivate all kitchen employees.
- Monitor the quality and specification of all items.
- Company standards are adhered to, to report all discrepancies to the chef.
- Monitor the quality and presentation of all food items, and provide corrective action where necessary.
- Ensure all kitchen personnel are familiar with the operation of all kitchen equipment.
- Ensure kitchen equipment and accessories are adequately maintained.
- Submit repair requests, and follow up wherever necessary.
- Ensure temperature logs for all refrigeration are taken by department heads on a daily basis.
- Monitor the same and follow up on defective equipment.
- Follow up on the daily requisitions.
- Review the food cost worksheet and daily issues with department heads.
- Plan any corrective action accordingly.
- Ensure all requested paperwork is submitted accurately and on time to the chef.
- Lease on a daily basis with the chef regarding potential shortages, and make changes wherever applicable.
Chef de Partie
Club Mahindra Holidays and Resorts Goa
11.2018 - 11.2019
- Indenting, receiving of perishables, and dry store.
- Ensuring stock rotation and controlling min-max levels of inventory in kitchen stores.
- Departmental trainer for providing on-the-job training to apprentices and industrial trainees.
- Kitchen team member for reviewing departmental hygiene and ensuring the establishment of HACCP procedures.
- Controlling and producing continental production cycles as per the plan.
- Creating communication channels with the service associates to understand guest requirements for à la carte orders.
Demi Chef De Partie
The Lalit Golf & Spa And Resort Goa
03.2017 - 11.2018
- Report to the sous chef.
- Take care of the shift (whichever is as per the duty roster). Help the chef to make the duty roster.
- Make requisitions for dry stores, vegetables, and dairy products.
- Work on the range for à la carte.
- Plan menus with the sous chef for regular buffets, work according to HACCP standards, and maintain hygiene standards in the kitchen. Worked with an Indian chef for brunch buffets.
Demi Chef De Partie
Accron Water Front Resort ITC
04.2016 - 03.2017
- Quality check of perishables and Pick up of dry provisions.
- Checking Kitchen store inventory and reporting to section head Chef.
- Pre-production – Preparing Mise-en-place for Indian Cuisine preparation
Guest Service Coordinator
Vivanta by Taj
02.2015 - 03.2016
- Exposure to all food production areas in.
- Reporting to the respective Chef, heading the Particular restaurant kitchen of Production unit.
- Receiving of Perishables and Dry Store Pick Up.
- Arranging Perishables and Provisions as per FIFO and FEFO. Establishing Traceability of Products.
- Inspection of production lots in the cold and hot holding units.
- Daily cleaning of section and maintenance of equipment.
- Handled Live stations, Ala-Carte and Buffets.
COMMIE 1ST
Country Inn Suits By Panjim
11.2013 - 02.2015
- A hotel offering comfort and hospitality with a personalized touch Prepared salads and arranged the salad buffet for lunch and dinner operations
- Prepared for special buffets like seafood, meat grill, and theme dinners.
One year HOTEL OPERATION TRAINING in Goa
Bogmallo Beach Resort
10.2012 - 10.2013
- Quality check of perishables and pick up of dry provisions.
- Supervised and directed the performance standards of kitchen staff.
- Departmental trainer for providing on-job training to apprentices and industrial trainees.
Education
High School Diploma -
Govt. Food Science Training Center Kotdwara
Kotdwara 04.2001 -
Associate of Science - Science
GIC Mawadhar
Pauri, India 04.2001 -
High School Diploma -
GIC Mawadhar
Pauri, India 04.2001 -
Skills
Excellence in ala carte Production
Leadership Quality along with Positive Team Player Attitude
Target Oriented
Proactive and Positive in Guest and Colleague Interactions Excellent Interpersonal skills
Quick Learner
in Verbal and Written Communications
Ability to work under pressure of very demanding Hospitality situations
Develop quick and effective communication channels with guests
Design Elegant Menu for elite guests as per the Event's requirements
Execute effective tools for Inventory control and regulation of Food costs
Catering and events
Teamwork and collaboration
Certification
1) Food Safety Foundation Module – (Based on requirements of FSSAI 2022)
Interests
Gastronomy and Culinary Arts
Learning new thing
Accomplishments
- Successful undertaking and completion of the Executive Development Programmed – established by the Marriott International Learning and Development Wing.
- Successful undertaking and completion of the management Development Programmed {LEAD} – established by the Marriott International Learning and Development Wing.
- Rotational Single handed execution of operations at the Executive Lounge. Handling evening cocktail hours for Long stayers and frequented by Elite Marriott Gold Reward Members.
- Responsible for Set Up of live counters and pass around for VVIP events and sit downs.
- I have been recognized by guests through it Was a part of Various Prestigious Events conducted during my tenure in all organizations; I have worked with and gained immense guest appreciation.
References
- Alex, Dias, The Zuri white send resort
- Sanyukta, Golap, HR director, Novotel Pune, Pune
DECLARATION
I the undersigned wish to endorse, that all information furnished in this resume is ‘True’, to the Best of my Knowledge.
Thanking You,
Mukesh Singh Negi
Place
PERSONAL DETAILS
- DATE OF BIRTH 13th October 1990
- NATIONALITY Indian
- MARITAL STATUS Married
- GENDER Male
- ACTIVITIES Work Sports Activities. Playing Cricket
Timeline
Sous Chef
Taj Hotel
10.2025 - Current
Sous Chef
Four Point by Sheraton Navi Mumbai
07.2022 - 10.2025
Chef de partie
Courtyard by Marriott Pune Hinjewadi
11.2019 - 11.2021
Chef de Partie
Club Mahindra Holidays and Resorts Goa
11.2018 - 11.2019
Demi Chef De Partie
The Lalit Golf & Spa And Resort Goa
03.2017 - 11.2018
Demi Chef De Partie
Accron Water Front Resort ITC
04.2016 - 03.2017
Guest Service Coordinator
Vivanta by Taj
02.2015 - 03.2016
COMMIE 1ST
Country Inn Suits By Panjim
11.2013 - 02.2015
One year HOTEL OPERATION TRAINING in Goa
Bogmallo Beach Resort
10.2012 - 10.2013
High School Diploma -
Govt. Food Science Training Center Kotdwara
04.2001 -
Associate of Science - Science
GIC Mawadhar
04.2001 -
High School Diploma -
GIC Mawadhar
04.2001 -