Vikesh Negi
Kotdwar
Summary
Creative and innovative Indian Chef with background in designing, preparing, and presenting traditional as well as fusion Indian dishes. Known for strong knowledge of spices, flavors, and cooking techniques specific to Indian cuisine. Skilled in menu development, food safety compliance, and staff management. Have contributed to enhancing customer satisfaction levels at previous workplace through culinary expertise and high standard of service delivery.
Overview
6
6
years of professional experience
Work History
JOB TRAINEE
Ramada by Wyndham hotel
Gandhidham
10.2020 - 04.2021
- Assisted with training new employees on company policies and procedures
- Attended training sessions and meetings to learn new information and develop personal skills
- Maintained positive working relationship with fellow staff and management
INDUSTRIAL TRAINEE
Four points by Sheraton hotel
Ahmedabad
11.2019 - 04.2021
- Observed workers performing tasks related to the operation of machinery
- Participated in team meetings to discuss operational updates and changes
- Conducted regular inspections of facilities to identify potential safety hazards
- Developed and implemented industrial safety protocols
- Supported team by operating equipment
- Helped achieve team goals by rotating production lines and daily duties to meet demand
Commi chef
Hyatt regency trivandrum
Trivendrum , Kerala
02.2026 - Current
- Maintained well-organized mise en place to keep work consistent.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
INDIAN COMMI 1
Delice hotel (Crimson group of hotel)
Bhilwara
11.2024 - 10.2025
- Developed new recipes and menus for Indian cuisine, incorporating traditional flavors with modern techniques
- Created custom spice mixtures to add unique flavor profiles to dishes
- Trained kitchen staff in the preparation of Indian foods, including proper handling and storage procedures
- Prepared meals featuring classic Indian dishes such as curries, dals and biryani
- Maintained a clean work environment by following all health and safety regulations
- Managed inventory control processes to reduce waste and maximize profits
- Cleaned and sanitized kitchen equipment, utensils and work stations
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods
INDIAN COMMI 2
Ramada by Wyndham hotel
Gandhidham
10.2022 - 08.2024
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations
- Followed proper plate presentation techniques when serving dishes
- Assisted higher-level chefs in the preparation of more complex dishes
- Controlled usage of all products to reduce wastefulness
- Ordered necessary supplies and equipment needed for daily tasks
- Cleaned and sanitized work areas, utensils, and equipment used for cooking
- Checked quality of raw materials before use to ensure freshness
- Trained kitchen workers on culinary techniques
- Checked food portioning for optimal presentation and cost control
- Performed basic knife skills such as dicing, slicing, mincing vegetables
COMMI 3
Tin 53 Restaurant (VBP Food Factory)
Belgaum
10.2021 - 09.2022
- Ensured compliance with FCC regulations when installing or repairing radio equipment
- Assisted in the development of new communications technologies and products
- Resolved customer complaints regarding communication system malfunctions or other issues
Education
High School Diploma -
Government Inter College
UttarakhandBachelor of Arts -
PG College Kotdwar
Kotdwar, UttarakhandFood And Beverage Production -
Asian Pacific Institute of Hotel Management
UttarakhandBasic Computer Course -
KIIT Institute
UttarakhandSkills
- Food safety and sanitation
- Cleaning and sanitation
- Indian cuisine
- Collaboration and Teamwork
- Meal Preparation
- Food Safety
- Problem and Complaint Resolution
- Portion and cost control
- Basic South Indian cuisine dishes knowledge
Languages
- Hindi, First Language
- English, Intermediate
- Garhwali, Advanced
Hobbies and Interests
- Cooking
- Listening music
Driving License Details
UK1520210003128, 07/26/21, 07/02/37
Personal Information
Passport Number: U8495048
Languages
Hindi
First Language
English
Intermediate
B1
Timeline
Commi chef
Hyatt regency trivandrum
02.2026 - Current
INDIAN COMMI 1
Delice hotel (Crimson group of hotel)
11.2024 - 10.2025
INDIAN COMMI 2
Ramada by Wyndham hotel
10.2022 - 08.2024
COMMI 3
Tin 53 Restaurant (VBP Food Factory)
10.2021 - 09.2022
JOB TRAINEE
Ramada by Wyndham hotel
10.2020 - 04.2021
INDUSTRIAL TRAINEE
Four points by Sheraton hotel
11.2019 - 04.2021
High School Diploma -
Government Inter College
Bachelor of Arts -
PG College Kotdwar
Food And Beverage Production -
Asian Pacific Institute of Hotel Management
Basic Computer Course -
KIIT Institute