VISHAL SINGH
Saint John,NB
Summary
Energetic Kitchen Manager adept at multitasking in high-volume, fast-paced kitchens. Maintains cordial and collaborative working relationships with kitchen, waiting and management teams to optimize restaurant performance. Passionate about food and introducing new menu items to loyal clientele
Overview
8
8
years of professional experience
1
1
Certification
Work History
Kitchen Manager
UPTOWN EATERY
SAINT JOHN, NB
05.2022 - Current
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Jr Sous Chef
INTERNATIONAL CRUISE SERVICES
MIAMI, USA
10.2015 - 12.2018
- Responsible and accountable for leadership of all operation at Jacques Restaurant On board of Marina ship.Jacques Restaurant with capacity of 120 seats, signature.Restaurant of Jacques Pepin,recognized and awarded French chef
- Duties - Overall responsibility for requisitions and food cost, food produced and served at Jacques Restaurant, daily control at store room of goods including fresh vegetables, fish and meat, demonstrated outstanding commitment for Guest experience, menu planning
- Supervision and daily schedule, crew training,reviews and daily reporting maintenance, USPH and Safety
- Assembled and served dishes consistently with commitment to flavors and quality presentation
Lead First Cook
INTERNATIONAL CRUISE SERVICES
MIAMI, USA
10.2012 - 09.2015
- Responsible for Restaurant Pollo Grill, American Steak House with 140 Seats .
- Responsible for Breakfast, Lunch and Dinner at Terrace Caffe, buffet service for 400 seats
- Responsible for Tea Time, afternoon Tea and Sandwich
- Demonstrated respect, friendliness and willingness to help wherever needed
Commis
Carnival Cruise
Miami, USA
08.2011 - 05.2012
- Responsible for assisting the CDP & SOUS CHEF IN DAY TO DAY operation
- Maintained well-organized mise en place to keep work consistent
- Planned and directed high-volume food preparation in fast-paced environment
Hotel Operational Trainee
VEDIC VILLAGE RESORT
KOLKATA, INDIA
03.2010 - 12.2010
- Worked flexible hours across night, weekend and holiday shifts
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation
- Worked with chef to prepare daily food specials and other supplies
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy guests.
Education
Diploma - Hotel Management And Catering Technology
Asan MemorialInstitute of Hotel Management And Catering Technology
CHENNAI,INDIA05.2008
B.SC - Hospitality And Hotel Administration-Dual, Information
Asan MemorialInstitute of Hotel Management (Tamil Nadu Open University)
CHENNAI,INDIA05.2008
Skills
- Kitchen equipment operation and maintenance
- Food preparation and safety
- Proper food storage
- Operations management
- Dietary restrictions
- Food plating and presentation
- Serving and cleanup
- Recipes and menu planning
- Food spoilage prevention
Certification
COOKS CERTIFICATE,USA
CERTIFIED CRUISE PROFESSIONAL,USA
CRISIS MANAGEMENT AND HUMAN BEHAVIOUR,INDIA
FIRE PREVENTATION AND FIRE FIGHTING,INDIA
ELEMANTRY FIRST AID,INDIA
CROWD MANAGEMENT,PASSENGER AND SAFETY TRAINING SECURITY AWARENESS,INDIA
CERTIFICATION COURSE IN CONTINENTAL CUISINE,INDIA
Additional Information
MY DIPLOMA AND BACHELOR'S DEGREE EDUCATION DOCUMENTS HAVE BEEN ACCESSED BY WES AND BOTH HAVE THREE YEARS CANADIAN EQUIVALENCY.
IELTS OVERALL BAND SCORE IS 7.0.
Timeline
Kitchen Manager
UPTOWN EATERY
05.2022 - Current
Jr Sous Chef
INTERNATIONAL CRUISE SERVICES
10.2015 - 12.2018
Lead First Cook
INTERNATIONAL CRUISE SERVICES
10.2012 - 09.2015
Commis
Carnival Cruise
08.2011 - 05.2012
Hotel Operational Trainee
VEDIC VILLAGE RESORT
03.2010 - 12.2010
Diploma - Hotel Management And Catering Technology
Asan MemorialInstitute of Hotel Management And Catering Technology
B.SC - Hospitality And Hotel Administration-Dual, Information
Asan MemorialInstitute of Hotel Management (Tamil Nadu Open University)
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