Vinod Singh
gian Indian cusign
Uttaranchal
2
Languages
20
years of professional experience
To work in an esteemed organization such as yours so I can continue to improve myself and grow with my full dedication at work also to contribute my knowledge and abilities for the consistent growth of the organization as well.
Work History
Industrial Trainee
- Worked as an Industrial Trainee at Park Plaza, Gurgaon (Haryana) for six months.
Indian chef Tandoor and curry
4 Years 5 Months- Presently working as a Indian chef Tandoor and curry in gian Indian cusign abbotsford canada from 15th march 2022 to till date.
indian chef tandoor and curry
3 Years 5 Months- Worked with as a indian chef tandoor and curry in kitchen restaurant den haag Netherlands from 7th august 2018 to 5th January 2022.
Sous Chef Tandoor and Curry
5 Months- Worked as a Sous Chef Tandoor and Curry in Radisson Chandigarh Zirakpur from 12th feb 2018 to 31th july 2018.
Chef de Partie Tandoor and Curry
1 Year 11 Months- Worked as a Chef de Partie Tandoor and Curry in Hyatt regency Chandigarh from 1st March 2016 to 9th feb 2018.
Chef de Partie Tandoor and Curry
2 Years 5 Months- Worked as a Chef de Partie Tandoor and Curry in Park Hyatt Chennai from 19th Sep 2013 to 24th February 2016.
Chef De Partie Tandoor and Curry
3 Years 3 Months- Worked as a Chef De Partie Tandoor and Curry at Indian Restaurant Cacaja China from 17may, 2010 to Aug 14th, 2013.
Senior Commi Tandoor and Curry
1 Year 11 Months- Worked as a Senior Commi Tandoor and Curry at Park Hyatt Goa Resort & Spa from 1st April 2008 to 31march, 2010.
Commi II Tandoor & Curry
11 Months- Worked as a Commi II Tandoor & Curry at Majorda Beach Resort Goa from 2nd April 2007 to 31st March, 2008.
Commi III Tandoor & Curry
6 Months- Worked as a Commi III Tandoor & Curry at Heritage Village Club from 1st Sept 2006 to 31st March, 2007.
Education
Diploma - Hotel Management
Diploma in Hotel Management completed one year.
Diploma - Food Production
Diploma in Food Production from C.I.A.S of Hotel Management Dehradun (Uttaranchal)
Passed 12th from U.A Board in the year 2004
Passed 10th from U.A Board in the year 2002
Skills
Computer-aided design
Welding techniques
Hydraulic systems
CNC programming
Food presentation
Kitchen management
Meal preparation
Effective communications
Kitchen operations
Team collaboration
Kitchen equipment operation and maintenance
Grilling techniques
Ingredient knowledge
Kitchen equipment operation
Frying techniques
Recipes and menu planning
Hospitality service expertise
Food plating and presentation
Allergen awareness
Sauce preparation
Sanitation guidelines
Food pairing
Plating techniques
Recipe creation
Inventory management
Workflow optimization
Sanitation practices
Staff coordination
Menu development
Banquets and catering
Portion and cost control
Menu planning
Recipe development
Cost control
Performance improvement
Menu supervision
Culinary expertise
Vegetarian cooking
Food service operations
Garnishing techniques
Food spoilage prevention
Company quality standards
Seafood preparation
Butchery skills
Forecasting and planning
Regulatory compliance
Food cost analysis
Roasting techniques
Fine-dining expertise
Vegan cooking
Order delivery practices
Problem-solving
Time management
Food storage
Culinary creativity
Temperature control
Nutrition
Kitchen equipment and tools
Kitchen crew training
Knife use
Catering events
Stock ordering
Languages
English
Hindi
Interests
Playing Cricket & Cooking
DECLARATION
I hereby declare that the above mentioned information is correct up to my knowledge and I bear the responsibility for the correctness of the above mentioned particulars.
JOB RESPONSIBILITIES
- Making Purchase Requisitions, checking material, follow up of perishable.
- Ensuring department hygiene standards, FSMS and FSSAI procedures.
- Experiment & present innovative ideas, ensure cost control measures.
- Making new systems and formats to control the material cost.
- Monitoring staff to follow the Recipes, Hygiene standards and company policies.
- Maintaining staff grooming standards.
- Handle all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages.
- Coordinate the work of the kitchen staff and manage the food production.
- Performing hygiene inspections and convey feedback to operating staff.
- Managing duties in kitchen area in accordance with hygiene and safety regulations.
- Handling the daily maintenance of logs for cooking temperature, holding temperatures, Chiller and Deep Freezer Temperature record’s on a daily basis.
- Ensuring compliance with the FSMS standards.
- Monitoring daily requisition and stock items to meet ideal food cost, formulating record of food supplies and cooking equipment.
PERSONAL DETAILS
- Father’s Name: Shri Prem Singh
- Date of Birth: 1985-02-07
- Nationality: Indian
- Marital Status: Married
- Religion: Hindu
PASSPORT DETAILS
- Passport No: I 0689083
- Issue date: 2025-08-13
- Date of Expiry: 2035-08-12
Timeline
Indian chef Tandoor and curry
gian Indian cusign
03.2022 - CurrentRead More
indian chef tandoor and curry
restaurant den haag
08.2018 - 01.2022Read More
Sous Chef Tandoor and Curry
Radisson Chandigarh Zirakpur
02.2018 - 07.2018Read More
Chef de Partie Tandoor and Curry
Hyatt regency Chandigarh
03.2016 - 02.2018Read More
Chef de Partie Tandoor and Curry
Park Hyatt Chennai
09.2013 - 02.2016Read More
Chef De Partie Tandoor and Curry
Indian Restaurant Cacaja China
05.2010 - 08.2013Read More
Senior Commi Tandoor and Curry
Park Hyatt Goa Resort & Spa
04.2008 - 03.2010Read More
Commi II Tandoor & Curry
Majorda Beach Resort Goa
04.2007 - 03.2008Read More
Commi III Tandoor & Curry
Heritage Village Club
09.2006 - 03.2007Read More
U.A Board
Read More
U.A Board
Read More
C.I.A.S of Hotel Management Dehradun
Diploma from Food Production
Read More
Diploma from Hotel Management
Read More
Industrial Trainee
Park Plaza, Gurgaon
Read More