Open To Work
Vivek Singh
Rudraprayag
Work Preference
Summary
To success in an environment of growth and excellence and earn a job which provides me satisfaction and self development and help me to achieve organisational goal.
Overview
8
8
years of professional experience
Work History
DCDP
Golden Palms Hotel and Spa
11.2025 - Current
COMMI I
Golden palms hotel & spa
Bangalore
06.2024 - 10.2025
- The role is a mix of high-level preparation and supporting the Chef de Partie (Station Chef).
Mise en Place: You are the master of the "everything in its place" rule. You ensure your station is fully stocked, chopped, and prepped before service begins.
Station Management: While a Chef de Partie runs the station, the Commi 1 often takes over during slower shifts or assists on the "hot line" during the rush.
Quality Control: You’re the first line of defense. You must ensure ingredients are fresh and that the prep work meets the restaurant's specific standards.
Supervision: You often act as a mentor to Commi 2 and Commi 3 chefs, showing them the ropes and ensuring they aren't falling behind.
Tandoor Commi II
Golden Palms Hotel & Spa
Bangalore
05.2022 - 06.2024
- A unit of Sunlife Hospitalities LLP
Tandoor Commi III
Leonia Holistic Destination
Hyderabad
01.2019 - 07.2019
Industrial Trainee
Indiana Palace Jaipur
03.2018 - 09.2018
Education
High School -
G I C CHAMKOT SCHOOL
Intermediate -
G I C CHAMKOT SCHOOL
One Year Diploma -
IP NEHRU ACADEMY OF HOTEL MANAGEMENT
D.DUNSkills
1 Technical Culinary Expertise
A DCDP must be a master of the basics and capable of handling high-pressure service
- Station Management: Deep knowledge of a specific section (eg, Saucier, Garde Manger, or Rotisseur)
- Knife Skills: Precision in butchery, filleting, and vegetable cuts (julienne, brunoise, etc) at high speed
- Cooking Techniques: Mastery of heat control, sous-vide, emulsification, and advanced plating
The DCDP ensures the kitchen stays compliant and organized
- Mise en Place: Coordinating the preparation work to ensure the station is ready before service begins
- HACCP & Hygiene: Maintaining strict food safety standards, including temperature logs, cross-contamination prevention, and proper storage
- Inventory Control: Monitoring stock levels to reduce food waste and assist in placing
Languages
English
Intermediate (B1)
B1
Hindi
Beginner (A1)
A1
Languages
- English
- Hindi
Hobbies and Interests
- Playing cricket
- Reading books
Professional Qualification - Diploma
One Year Diploma Course, IP Nehru Academy of Hotel Management, Dehradun
Personal Information
- Father's Name: Shri. Pritam Singh
- Date of Birth: 07/05/97
- Gender: Male
- Nationality: Indian
- Marital Status: Unmarried
Timeline
DCDP
Golden Palms Hotel and Spa
11.2025 - Current
COMMI I
Golden palms hotel & spa
06.2024 - 10.2025
Tandoor Commi II
Golden Palms Hotel & Spa
05.2022 - 06.2024
Tandoor Commi III
Leonia Holistic Destination
01.2019 - 07.2019
Industrial Trainee
Indiana Palace Jaipur
03.2018 - 09.2018
High School -
G I C CHAMKOT SCHOOL
Intermediate -
G I C CHAMKOT SCHOOL
One Year Diploma -
IP NEHRU ACADEMY OF HOTEL MANAGEMENT