Dhum Singh Bhandari
Toronto,ON
Summary
Proactive Chef De Partie with extensive experience in developing memorable dishes, maintaining high standards of cleanliness, and reducing food waste. Skilled in menu development, supplier relations, and food safety compliance. Bringing strong culinary techniques and a passion for delivering exceptional guest experiences.
Overview
13
13
years of professional experience
Work History
Chef De Partie
Qatar Airways
03.2023 - 09.2024
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Demi Chef De Partie
The Diplomat Radisson Blu
12.2021 - 03.2023
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Chef De Partie
Courtyard by Marriott
01.2019 - 12.2021
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Menu designing for buffet - pastry & bakery
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Demi Chef De Partie
Hyatt Regency
04.2018 - 01.2019
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Commis Chef
Aloft Hotel
05.2015 - 07.2018
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Commis Chef
Hyatt Regency
07.2016 - 03.2018
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis Chef
The Pride Hotel
07.2014 - 05.2015
Commis Chef
Country Inn by Carlson
07.2013 - 04.2014
Job Training
Country Inn by Carlson
01.2013 - 06.2013
Vocational Trainee
Geoffrey,s by Sarovar
07.2012 - 10.2012
Industrial Trainee
Holiday Inn
09.2011 - 02.2012
Education
Bachelor of Arts -
HNB Garhwal, University
Dehradun 05-2015
Hospitality Management
Institute of Hospitality Management
Rishikesh, Uttarakhand 04-2011
12th Pass
Uttarakhand Board
05-2010
10th Pass
Uttarakhand Board
04-2008
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Plating and presentation
- Menu development
- Portion standards
- Dessert creation
- Culinary Trends
- Proper food handling
- Recipe creation
- Hospitality
- Allergen awareness
Languages
English
Native or Bilingual
Hindi
Native or Bilingual
Timeline
Chef De Partie
Qatar Airways
03.2023 - 09.2024
Demi Chef De Partie
The Diplomat Radisson Blu
12.2021 - 03.2023
Chef De Partie
Courtyard by Marriott
01.2019 - 12.2021
Demi Chef De Partie
Hyatt Regency
04.2018 - 01.2019
Commis Chef
Hyatt Regency
07.2016 - 03.2018
Commis Chef
Aloft Hotel
05.2015 - 07.2018
Commis Chef
The Pride Hotel
07.2014 - 05.2015
Commis Chef
Country Inn by Carlson
07.2013 - 04.2014
Job Training
Country Inn by Carlson
01.2013 - 06.2013
Vocational Trainee
Geoffrey,s by Sarovar
07.2012 - 10.2012
Industrial Trainee
Holiday Inn
09.2011 - 02.2012
Bachelor of Arts -
HNB Garhwal, University
Hospitality Management
Institute of Hospitality Management
12th Pass
Uttarakhand Board
10th Pass
Uttarakhand Board
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