Dharminder Singh

Forward-thinking professional offering more than 3 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 in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

• Diploma in Hospitality (Commercial Cookery), ICCA, Dubai
• IVQ Level 2 in Food Production & Culinary Arts, City and Guilds, London, UK, Over 620

• International Centre for Culinary Arts, Dubai, 2019, Industrial Trainee
• Sheraton Grand Hotel, Dubai, 2019-2021, Commis 2, Accountable for cooking and plating dishes with high attention to detail., Prepared both veg and non-veg salads for buffet lunch and dinner operations as well as individual orders in the cold kitchen., Arranged breakfast buffets and fulfilled orders like eggs to order, pancakes, waffles, and more., Prepared special buffets such as seafood nights and luscious brunches., Enhanced food preparation efficiency and order speed.
• Sheraton Grand Hotel, Dubai, 2021-present, Commis 1, Promoted to Commis 1, responsible for the morning shift in the cold kitchen., Handled à la carte orders and bulk preparation., Coordinated with the Chef de Cuisine for procurement of stock., Assisted in receiving ordered inventory and maintained cleanliness and proper organization., Collaborated with the Executive Chef on menu designs and innovative recipes

• Ability to cooperate in teamwork and lead/motivate a team.
• Self-driven, sociable, pleasant, innovative, team player, result-oriented, and high moral character and integrity.
• Enthusiastic, courteous, helpful to colleagues and guests.
• Good understanding of the hotel business.
• Responsible and willing to take ownership.
• Motivated and eager to learn and progress.
• Flexible towards shifts.
• Enjoy teamwork and sharing ideas among the team, thrive in challenging conditions.