Summary
Overview
Work History
Education
Skills
Timeline
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AJAY SINGH NEGI

Lake Country,BC

Summary

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

6
6
years of professional experience

Work History

Cook

MADE IN INDIA
09.2021 - Current
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Seasoned and cooked food according to recipes or personal judgment and experience.

Assistant Chef

A KEBAB STORY
12.2020 - 08.2021
  • Ensured high-quality meal presentation by carefully plating dishes according to chef guidelines.
  • Handled high-pressure situations during peak service hours, ensuring timely meal preparation without sacrificing quality.
  • Helped maintain organized recipe files for easy reference during meal preparation times.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

Chef

Royal Place
12.2019 - 12.2020
  • Mastered various cooking techniques for diverse menu items, resulting in consistently delicious meals.
  • Collaborated with team members to ensure smooth workflow during peak hours, optimizing service efficiency.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.

Assistant Chef

HOTEL HIMALAYAN
06.2019 - 11.2019
  • Collaborated with fellow chefs to develop seasonal menu offerings, keeping restaurant offerings fresh and appealing.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prepped daily menu items to quickly deliver upon request.
  • Streamlined kitchen operations by implementing efficient food preparation techniques and proper equipment usage.
  • Completed orders within established timeframes, meeting customer expectations for prompt service.

Trainee

Courtyard Marriott
02.2018 - 07.2018
  • Improved plate presentation by learning advanced garnishing techniques and applying them consistently across all dishes.
  • Participated in menu development meetings, contributing creative ideas for new dishes that met dietary requirements of diverse clientele.
  • Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
  • Gained valuable insight into ingredient sourcing by accompanying senior chefs on supplier visits.
  • Contributed to successful catering events by preparing large quantities of food while maintaining quality standards.

Education

BACHELOR IN HOTEL MANAGEMENT -

UTTARAKHAND TECHNICAL UNIVERSITY
DEHRADUN
05.2019

Skills

  • Restaurant Operation
  • Food Inventories
  • Sauce Preparation
  • Cooking Technique Demonstrations
  • Sanitation Guidelines
  • Recipe Development

Timeline

Cook

MADE IN INDIA
09.2021 - Current

Assistant Chef

A KEBAB STORY
12.2020 - 08.2021

Chef

Royal Place
12.2019 - 12.2020

Assistant Chef

HOTEL HIMALAYAN
06.2019 - 11.2019

Trainee

Courtyard Marriott
02.2018 - 07.2018

BACHELOR IN HOTEL MANAGEMENT -

UTTARAKHAND TECHNICAL UNIVERSITY

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AJAY SINGH NEGI