MS Office
Vinod Singh Bangari
Chef
Ramnagar
Summary
Forward-thinking professional offering more than Number years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Type skills. High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
13
13
years of professional experience
5
5
years of post-secondary education
2
2
Languages
Work History
Cusine Chef
Barbeque Nation Hospitality Limited
Hyderabad
11.2021 - 12.2023
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Senior Range Chef
Absulate Barbecues
Vizag
04.2021 - 11.2021
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Pizza Specialist
Grill Master
Rohtak
01.2020 - 03.2021
- Handled high volume orders effectively, maintaining accuracy and speed during peak hours of operation.
- Championed innovative marketing initiatives that increased brand visibility within the local community, attracting new customers regularly.
- Collaborated with team members to ensure timely order completion and customer satisfaction.
- Implemented cost-saving measures by optimizing ingredient usage without compromising product quality or taste.
- Mastered various dough preparation methods to accommodate diverse dietary restrictions and preferences among customers.
Public Relations Officer
SECD Technical Services LLC
Dubai
05.2015 - 10.2019
- Maintained an up-to-date database of relevant contacts in media outlets for easy access during outreach efforts.
- Increased brand awareness with targeted PR initiatives, collaborating with marketing teams for cohesive messaging.
- Enhanced brand reputation by developing and implementing strategic public relations campaigns.
- Trained junior team members in various aspects of public relations management, cultivating talent within the department.
- Coordinated interviews between company spokespeople and members of the press to convey key messages.
Chief Cook
Dariya Bandar 5
Bandar Abbas
02.2013 - 08.2013
- Managed a team of culinary professionals, ensuring efficient workflow and consistently exceptional results in food presentation and taste.
- Mentored junior cooks in developing advanced culinary skills, fostering a supportive learning environment within the kitchen team.
- Mastered multiple cooking styles by attending industry workshops, staying current on culinary trends, and experimenting with new techniques in daily operations.
Breakfast Cook
Mantra Resort
Achad, Maharashtra
11.2011 - 12.2012
- Contributed to menu planning discussions, offering suggestions based on customer feedback and personal expertise in breakfast cuisine trends.
- Maintained a clean and safe working environment, adhering to strict health and safety guidelines.
- Improved workflow efficiency through proactive communication with front-of-house staff regarding order statuses and potential delays.
- Developed daily specials to utilize seasonal ingredients, reducing food waste and increasing menu variety.
- Ensured optimal freshness of ingredients with proper storage techniques and rotation practices.
Senior Range Chef Chinese Department
Barbeque Nation Hospitality Limited
Pune
04.2011 - 11.2011
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Education
10th+2 - Physics, Chemistry & Biology
Government Inter College
Sraikhet, Almora 06.2008 - 04.2009
BHM - Bechlore in Hospitality Management
Kumaun University
Ramnagar, Nainital 06.2009 - 05.2012
10th - Science& Math
Government Inter College
Sraikhet, Almora 06.2005 - 04.2006
Skills
Menu development
Staff Coordination
Cost Control
Pantry restocking
Equipment Maintenance
Meal Preparation
Hospitality service expertise
Effective Communications
Knife Skills
Portion and cost control
Banquets and catering
Food safety and sanitation
Kitchen equipment operation and maintenance
Food plating and presentation
Forecasting and planning
Food inventories
Nutrition knowledge
Kitchen Management
Sauce preparation
Food Service Operations
Order delivery practices
Kitchen Operations
Software
Timeline
Cusine Chef
Barbeque Nation Hospitality Limited
11.2021 - 12.2023
Senior Range Chef
Absulate Barbecues
04.2021 - 11.2021
Pizza Specialist
Grill Master
01.2020 - 03.2021
Public Relations Officer
SECD Technical Services LLC
05.2015 - 10.2019
Chief Cook
Dariya Bandar 5
02.2013 - 08.2013
Breakfast Cook
Mantra Resort
11.2011 - 12.2012
Senior Range Chef Chinese Department
Barbeque Nation Hospitality Limited
04.2011 - 11.2011
BHM - Bechlore in Hospitality Management
Kumaun University
06.2009 - 05.2012
10th+2 - Physics, Chemistry & Biology
Government Inter College
06.2008 - 04.2009
10th - Science& Math
Government Inter College
06.2005 - 04.2006