Vikram Singh
Chef
10th Street, Hamdan Street, Al Zahiyah Area - Abu Dhabi - United Arab Emirates
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
12
12
years of professional experience
5
5
years of post-secondary education
1
1
Certification
Work History
Chef De parties
Currently Working In Rotana Resort And Villa Abu Dhabi United Arab Emirates
Abu Dhabi
04.2023 - Current
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Chef De Partie
Sheraton Grand Bangalore Hotel At Brigade Gateway (India)
Bangalore ( Karnataka )
07.2018 - 09.2022
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Demi Chef De Partie
Sheraton Grand Bangalore
Bangalore (Karnataka)
12.2016 - 06.2018
- Practiced general cleanliness and cleanliness of station.
- Helped ensure kitchen cleanliness and sanitation.
- Leveraged industry skills in improving food preparation and presentation as well as arranging and classifying desserts.
- Coordinated and supervised food preparation for special functions/events in a high volume environment.
Demi Chef De Partie
Crown Plaza Bangalore
Bangalore (Eletronic City)
01.2018 - 06.2018
- Created food safety standard operating procedures and ensured that standards are followed.
- Maintained and monitored food safety and procedures
- Assisted sous chefs with the daily tasks us as ordering, mise en place list, food costing and purchase log.
- Prepared mise en place for evening meal period, prepared sauces, stocks, and fabricated all meats for service.
Commis Chef
The Lalit Askoka Bangalore
Karnataka Gulf Course Road Bangalore
01.2014 - 03.2016
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
Commis Chef
Sarover Hotel 🏨
Whitefield Bangalore
08.2012 - 06.2014
- Prepared mise en place for evening meal period, prepared sauces, stocks, and fabricated all meats for service.
Education
Heigh School -
Heigh School Board
Pithoragarh Uttarakhand 🇮🇳 05.2006 - 05.2007
Board -
G I C Pithoragarh Board
Pithoragarh Uttarakhand India 🇮🇳 04.2007 - 05.2008
Biss College Hotel Management
Chennai 08.2009 - 02.2012
Skills
Analytical SkillsAnimationGrill Steak experience In Rotana Resourt And Villa Abu Dhabi
Menu development
Food safety knowledge
Menu development
Cooking methods
Recipe Adaptation
Grilling Techniques
Knife Skills
Sauce preparation
Portion Control
Fish filleting
Mise en place
Team Management
Recruiting and training
Food spoilage prevention
Proper food handling
Portion standards
Personal Information
- Date of Birth: 09/12/92
- Gender: Male
- Nationality: Indian
- Contact number india +917760543086
Certification
CSC - Certified Sous Chef
Timeline
Chef De parties
Currently Working In Rotana Resort And Villa Abu Dhabi United Arab Emirates
04.2023 - Current
Chef De Partie
Sheraton Grand Bangalore Hotel At Brigade Gateway (India)
07.2018 - 09.2022
Demi Chef De Partie
Crown Plaza Bangalore
01.2018 - 06.2018
Demi Chef De Partie
Sheraton Grand Bangalore
12.2016 - 06.2018
Commis Chef
The Lalit Askoka Bangalore
01.2014 - 03.2016
Commis Chef
Sarover Hotel 🏨
08.2012 - 06.2014
Biss College Hotel Management
08.2009 - 02.2012
Board -
G I C Pithoragarh Board
04.2007 - 05.2008
Heigh School -
Heigh School Board
05.2006 - 05.2007