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Robin Singh Negi
Chef De Partie
Mumbai
Summary
Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. True artist with solid background ensuring successful daily operation of multiple establishments. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
3
3
Languages
Work History
Chef De Partie
ROYAL CARIBBEAN INTERNATIONAL
02.2019 - Current
- Responsible for assisting station head.
- Perform multitask activities in food preparation in setting up of MIS EN PLACE for daily menu requirement.
- Ensure all food on plates is portioned and served uniformly Able to explain menu ingredients and preparation techniques Having full knowledge of united states public health.
- Standby for inspection.
- Supervising the assigned work station function.
- Assign duties and responsibility to employees.
- Organizing work schedule and controlling overtime of assigned section.
- Training and monitoring entry level chefs as well as in Operating Cleaning and maintaining machinery tools.
- Attending daily food tasting as per Executive Chef Instruction.
- Ordering daily food requisition as per Station requirement.
- Work in Crew Galley:-
- Responsible for Indian food for crew members.
- Work in pantry station:-
- Responsible for preparing multiple types of salad, vegan salad etc.
- Work in Veg Cook Station:-
- Responsible for preparing mashed potato for approx.
- 5k pax per day.
- Restaurant operates throughout the day which includes breakfast, lunch, high-tea and dinner.
- Helping the chef with the standard recipes and food cost control.
- Organizing kitchen for daily operation in order to maintain cleanliness and HACCP hygiene standards.
- In cooperation with head chef for restaurants food stock control as well as indenting.
- Setting up line for breakfast Lunch and dinner.
- Work in Sauce Station:-
- Responsible for making different types of sauce.
Commis Chef
The Leela Mumbai - Resort Style Business Hotel
Mumbai
08.2015 - 01.2019
- Prepare salads, soups, fish, meats, vegetables and other foods.
- Responsible for all Alacarte mise en place.
- Took full responsibility of the Grill section.
- Flexible working in any section of the kitchen.
- Sous chef with food ordering.
- Coordinating head chef for creating new recipes and concepts.
- Involvement in training of staff and kitchen management.
- Maintaining food quality and standards at all times.
- Worked as in charge of hot & cold starter section, main course (preparing and portioning of meat, fish, poultry), garnish section; as well as efficient skills in making fresh pasta on daily basis.
- Reporting to head chef.
- Training newly joined staff.
- Coordinating with head chef and sous chef for ordering, inventory and platting food.
- Maintain hygiene and cleanliness in the kitchen.
- Working with a dynamic team that succeeded in maintaining the high standard fine dining experience.
- Maintaining documentation for cold storage room , chillers, cooking ,cooling, reheating as per HACCP standards.
- Assisting all the chefs with the regular mise en – place.
- Assisting the Chef de Partie and the Head Chef with their work.
- Plating of food during service.
- Taking full responsibility of the larder & garnish sections.
- Attending training sessions as and when required.
- Manage rotation of food items in chillers.
- Documentation of the HACCP list for all storage room.
Commis (Kitchen Operation Trainee)
Nido, Dish Hospitality
Mumbai
11.2014 - 07.2015
- Responsible for mise en place and finished product for al a carte operation.
- Major contribution in other sections of kitchen.
- Helping the chef with the standard recipes and food cost control.
- Responsible for butchery work and sauce preparation.
- Organizing kitchen for daily operation in order to maintain cleanliness and HACCP hygiene standards.
- Worked as a multi tasker as the restaurant operates throughout the day which includes breakfast, lunch, high-tea and dinner.
- In cooperation with head chef for restaurants food stock control as well as indenting.
- Monitoring flow of goods in restaurant and in good sync with the receiving & purchasing supervisor.
Education
Bachelor of Science - Hospitality and Hotel Administration
JW MARRIOTT, Kohinoor College of Hotel Management
Mumbai 07.2010 - 03.2013
Skills
Food spoilage prevention
undefinedSoftware
Lotus
WordPress
Interests
Listening Music
Playing Cricket
Cooking
Internet Surfing
Timeline
Chef De Partie
ROYAL CARIBBEAN INTERNATIONAL
02.2019 - Current
Commis Chef
The Leela Mumbai - Resort Style Business Hotel
08.2015 - 01.2019
Commis (Kitchen Operation Trainee)
Nido, Dish Hospitality
11.2014 - 07.2015
Bachelor of Science - Hospitality and Hotel Administration
JW MARRIOTT, Kohinoor College of Hotel Management
07.2010 - 03.2013
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