Vinod Kumar
Bangarapet
Overview
6
6
years of professional experience
Work History
Chef de Partie
DNA Hospitality & Entertainment RCB Bar & Café
03.2023 - Current
- Responsible for the kitchen maintenance, ensuring all supplies are available for a complete days service, monitoring and reviewing clean down processes to uphold standards of the organization
- Executing and preparing buffet meant for breakfast, lunch and dinner for all dining restaurant
- Preparing and updating the reports regarding the food
- Providing the first class customer service and ensuring the customer satisfactions
- Preparing the ingredients for cooking, including portioning, chopping, storing food before use
- Organizing and preparing the dishes as directed by the Chefs
- Administering the live stations throughout the company, coupling with preparation of food
- Providing the high-value services to upscale clients for exceeding their expectation levels with the maintenance of the continental buffets
- Supporting to other chef’s, built understanding of new cuisines to enable the operation to continue to run smoothly
- Preparing the food items according to recipes, quality and presentation standards
- Checking and ensuring the correct temperatures of kitchen appliances and food items
- Assisting the colleagues in the kitchen during the hotel’s commitments at conventions.
Chef de Partie
Float Food and Brewery
05.2018 - 02.2023
- Responsible for the kitchen maintenance, ensuring all supplies are available for a complete days service, monitoring and reviewing clean down processes to uphold standards of the organization
- Executing and preparing buffet meant for breakfast, lunch and dinner for all dining restaurant
- Preparing and updating the reports regarding the food
- Providing the first class customer service and ensuring the customer satisfactions
- Preparing the ingredients for cooking, including portioning, chopping, storing food before use
- Organizing and preparing the dishes as directed by the Chefs
- Administering the live stations throughout the company, coupling with preparation of food
- Providing the high-value services to upscale clients for exceeding their expectation levels with the maintenance of the continental buffets
- Supporting to other chef’s, built understanding of new cuisines to enable the operation to continue to run smoothly
- Preparing the food items according to recipes, quality and presentation standards
- Checking and ensuring the correct temperatures of kitchen appliances and food items
- Assisting the colleagues in the kitchen during the hotel’s commitments at conventions.
Education
Bachelors of Commerce -
Himalayan University
01.2023
Skills
- Food spoilage prevention
- Counter sanitization
- Proper food handling
- Recruiting and training
Key Result Areas
- Responsible for the kitchen maintenance, ensuring all supplies are available for a complete days service, monitoring and reviewing clean down processes to uphold standards of the organization
- Executing and preparing buffet meant for breakfast, lunch and dinner for all dining restaurant
- Preparing and updating the reports regarding the food
- Providing the first class customer service and ensuring the customer satisfactions
- Preparing the ingredients for cooking, including portioning, chopping, storing food before use
- Organizing and preparing the dishes as directed by the Chefs
- Administering the live stations throughout the company, coupling with preparation of food
- Providing the high-value services to upscale clients for exceeding their expectation levels with the maintenance of the continental buffets
- Supporting to other chef’s, built understanding of new cuisines to enable the operation to continue to run smoothly
- Preparing the food items according to recipes, quality and presentation standards
- Checking and ensuring the correct temperatures of kitchen appliances and food items
- Assisting the colleagues in the kitchen during the hotel’s commitments at conventions
Languages
Fluent in English
Profileoverview
A creative and enthusiastic Culinary Professional with over five years of experience in performing Food & Beverage operations across hospitality management. Prolific expertise in food & beverage production. Varied experience in steering F&B operations towards profitability through preparing outstanding dishes while managing day to-day operations including supervision of kitchen and staffs, implementing welfare measures and establishing controls. Proven competency in handling the entire kitchen and managing manpower as per the requirement. Profound knowledge of food preparation & presentation techniques and kitchen equipment. Focused on ensuring the guests’ needs while enforcing standards for individual performance. Good knowledge of ingredients, proportions and mixing techniques. Hands on experience in working in cold kitchen, bakery and pastry. Provide outstanding customer service to the foreign guests & understand the food they are looking for. Effectively interact with guests, employees and vendors that reflects highly on the brand and the company. Maintained high standard of personal appearance and grooming. Good knowledge on Food safety regulations, and HACCP standards; keep within the OHS standards. Well versed in conducting hygiene, audit inspections, and conveying the feedback to operating staffs as well as managers for gaps in actual vs. standardized norms. Demonstrated excellence in establishing a professional work environment based on respect and handle a wide range of functions using combinations of creative, organizational, training and customer service skills. Motivational management style; expert in mentoring and motivation junior s Successfully working with cross-functional team environments, clients& employees from diversified backgrounds & geographies staff.
Functionalskill
- Culinary Art / Creativity
- Client Relationship Management
- Menu Planning
- Guest Satisfaction
- Serving Etiquette & Styling
- Store Indenting
- Escalation Management
- Food and Beverage Management
- Time Management
- Cooking & Seasoning
- Kitchen Management
- Food Safety
- Quality Control
- Cafeteria Operation
- Asset Management
- Safety and Sanitation
- Outdoor Catering Management
- Operations Management
- Training & Guiding
- Indian & Continental Cuisine
- Events & Outdoor Catering
- Inventory Management
- Policy and Procedure
- Audit and Review
Bond
No bond with the current employer
Availability
Ready to relocate immediately
Personal Information
Title: Chef de Partie – Hospitality
Timeline
Chef de Partie
DNA Hospitality & Entertainment RCB Bar & Café
03.2023 - Current
Chef de Partie
Float Food and Brewery
05.2018 - 02.2023
Bachelors of Commerce -
Himalayan University
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