Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

Vijaypal Singh Gusain

Dehradun,Uttrakhand

Summary

Versatile and detail-oriented culinary professional with extensive experience as a Meat Cutter and Garde Manger Chef. Skilled in working across diverse kitchen environments including commissary, Asian, and Western kitchens, with strong expertise in butchery, cold kitchen operations, and menu execution. Familiar with Ayurveda-inspired cuisine and wellness retreat operations, bringing a holistic understanding of food as nourishment and wellness. Recognized for adaptability, precision, and the ability to deliver high-quality culinary experiences that align with both traditional and modern dining conce

Overview

10
10
years of professional experience
1
1
Certification

Work History

Assistant Meat Department Manager

Loblaw Companies
07.2024 - Current
  • Assisted in managing daily operations of meat department, ensuring product quality and freshness.
  • Coordinated inventory management processes to maintain optimal stock levels and minimize waste.
  • Trained new staff on safety protocols, equipment operation, and customer service standards.
  • Implemented merchandising strategies to enhance product visibility and drive sales performance.
  • Trained new employees on handling, safety and stocking procedures.
  • Optimized workflow processes within the department by introducing innovative standard operating procedures that streamlined day-to-day operations.
  • Cut meats to customer specifications and answered questions about specialty products.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.

Junior Sous Chef

Marriot Hotel
08.2023 - 03.2024
  • Assisted in menu planning and development, ensuring seasonal ingredients were utilized effectively.
  • Prepared and presented high-quality dishes, adhering to restaurant standards for taste and presentation.
  • Managed inventory control, minimizing waste through effective stock rotation and ordering processes.
  • Collaborated with kitchen staff to maintain efficient workflow during peak service hours.
  • Prepped daily menu items to quickly deliver upon request.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
  • Successfully completed kitchen product inventory as assigned.

Chef De Partie

Marriot Hotel
07.2022 - 07.2023
  • Prepared and plated dishes according to restaurant standards and specifications.
  • Managed inventory levels, ensuring freshness and quality of ingredients.
  • Collaborated with kitchen team to optimize workflow during peak service periods.
  • Assisted in menu development, incorporating seasonal ingredients and trends.
  • Trained junior staff on food preparation techniques and safety protocols.
  • Developed new recipes that enhanced overall customer satisfaction and dining experience.

Team Member

Vana Retreats and Wellness
04.2021 - 04.2022
  • Collaborated with team to ensure timely completion of daily tasks and maintain operational efficiency.
  • Designed and prepared nutritious, balanced meals aligned with Ayurvedic and wellness principles to support guests’ healing and lifestyle goals.
    Collaborated with wellness practitioners and nutritionists to create customized meal plans for individual dietary needs and detox programs.
    *Ensured seasonal, organic, and locally sourced ingredients were used to promote sustainability and holistic health.
    *Maintained high standards of food hygiene, safety, and kitchen organization in compliance with retreat centre guidelines.
    *Developed specialized menus such as sattvic meals, herbal teas, and therapeutic beverages to enhance the retreat experience.
    *Managed kitchen staff, inventory, and procurement while maintaining cost efficiency without compromising quality.
    *Conducted cooking demonstrations and workshops for guests to educate them on Ayurvedic cooking principles and mindful eating practices.
    *Supported the overall retreat atmosphere of wellness, mindfulness, and hospitality through food presentation and guest interaction.

CULINARY EXECUTIVE

Fairmont Hotel and Resorts
06.2019 - 02.2021
  • Developed and implemented strategic initiatives to improve service delivery and client satisfaction.
  • Trained junior chefs on culinary techniques and kitchen safety protocols.
  • Streamlined food preparation processes, improving service speed and efficiency.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Developed seasonal recipes aligned with culinary trends, boosting customer satisfaction and engagement.

Hotel Operational Trainee

Fairmont Hotel and Resorts
12.2017 - 05.2019
  • Maintained cleanliness and organization of kitchen stations to enhance workflow efficiency.
  • Collaborated with senior chefs to refine cooking techniques and improve dish quality.
  • Monitored inventory levels, communicating needs for replenishment to avoid shortages.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Task Force Member of 12 Days

Fairmont Hotel Baku
09.2018 - 09.2018
  • Prepare setup for the Big Fat Indian Wedding and follow the special menu for the 3 days event .
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Planned and directed high-volume food preparation in fast-paced environment.

Industrial Trainee

Vivanta By Taj Fort Aguada Goa
06.2015 - 11.2015
  • Maintained cleanliness and organization of lobby and common areas to enhance guest experience.
  • Worked closely with the concierge team to provide personalized recommendations and services for guests.
  • Participated in staff training programs to continuously improve skills and knowledge in the hospitality industry.
  • Operated kitchen equipment safely, adhering to safety protocols during daily operations.
  • Trained new staff on kitchen procedures and best practices for food safety compliance.
  • Participated in staff training sessions, further developing culinary skills and knowledge of industry best practices.

Education

Bachelor in Hotel Management Catering Technology - Hotel Management

Government Institute of Hotel Management
Dehradun, Uttrakhand , India
07-2017

12th Standard -

Saraswati Vidhya Mandir
Dharampur , Dehradun , Uttrakhand , India
06-2012

10th Standard -

Saraswati Vidhya Mandir
Dharampur , Dehradun , Uttrakhand , India
06-2010

Skills

  • Sanitation protocols
  • Meat cutting expertise
  • Food safety compliance
  • Employee scheduling
  • Cutting techniques
  • Schedule coordination
  • Supply ordering
  • Teamwork and collaboration
  • Multitasking Abilities
  • Team leadership
  • Decision-making

Languages

Hindi
English

Certification

  • Recognized as a Certified Department Trainer with Marriott International; responsible for developing and implementing training modules for new hires and existing associates.
  • Delivered hands-on instruction, mentoring, and performance coaching to ensure compliance with Marriott brand standards, safety regulations, and service excellence.
  • Collaborated with management to assess training needs, track progress, and continuously improve departmental performance.
  • Played a key role in fostering a culture of teamwork, professional growth, and guest satisfaction through structured and effective training initiatives.

Timeline

Assistant Meat Department Manager

Loblaw Companies
07.2024 - Current

Junior Sous Chef

Marriot Hotel
08.2023 - 03.2024

Chef De Partie

Marriot Hotel
07.2022 - 07.2023

Team Member

Vana Retreats and Wellness
04.2021 - 04.2022

CULINARY EXECUTIVE

Fairmont Hotel and Resorts
06.2019 - 02.2021

Task Force Member of 12 Days

Fairmont Hotel Baku
09.2018 - 09.2018

Hotel Operational Trainee

Fairmont Hotel and Resorts
12.2017 - 05.2019

Industrial Trainee

Vivanta By Taj Fort Aguada Goa
06.2015 - 11.2015

Bachelor in Hotel Management Catering Technology - Hotel Management

Government Institute of Hotel Management

12th Standard -

Saraswati Vidhya Mandir

10th Standard -

Saraswati Vidhya Mandir

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Vijaypal Singh Gusain