Vishal Kumar
Kangra.baijnath
Summary
Contributed to a stimulating workplace that promotes continuous learning and development in support of company objectives.
Overview
12
12
years of professional experience
Work History
DEMICHEF THE PARTE
Viking Cruises
05.2023 - Current
- Preparation and cooking of food.
- Assisting in all areas of the kitchen for breakfast, lunch and dinner.
- Ensuring the kitchen areas are clean and tidy.
- Maintaining Health & Safety standards.
- Responsible for producing in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
- Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.
- Responsible for the performance, appearance, and dress as well as personal conduct of themselves.
- Controls actual hours worked and comply with MLC 2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station.
- Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way, FIFO.
- Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day.
- Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station.
- Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station.
- Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station.
- Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times.
- Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew.
- Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
- To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
COMMI 1
Grand Mercure Bangalore
06.2022 - 04.2023
- Maintaining high standards of hygiene.
- Speak with others using clear and professional language.
- Ensure that all mise-en-place is always checked.
- Daily Order Request to need be followed up.
- Support procedure for guest control.
- Receive the vegetable and keep in the walk-in in accurate temperature.
DCDP
FACHON PARIS ROYAL OPERA House Muscat
11.2021 - 04.2022
- Maintaining high standards of hygiene.
- Preparing the ingredients for a more senior chef.
- Able to prepare and sell food within recommended time frames to meet Guest expectations.
- Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
- Able to produce quality product in a timely and efficient manner for the guests.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Preparing ingredients for cooking, including portioning, chopping and storing food.
COMMI 1
DLF Mongolian Fine Dining Restaurant
Gurgaon
05.2019 - 06.2021
- Maintaining high standards of hygiene.
- Preparing the ingredients for a more senior chef.
- Measuring dish ingredients and portion sizes accurately.
- Dealing with deliveries and stock rotation.
- Check and ensure the correctness of the temperature of appliances and food.
- Minimize waste and maintain controls to attain forecasted food cost.
COMMI 1
The Grand Dragon
04.2018 - 02.2019
- Maintaining high standards of hygiene.
- Preparing the ingredients for a more senior chef.
- Measuring dish ingredients and portion sizes accurately.
- Dealing with deliveries and stock rotation.
- Check and ensure the correctness of the temperature of appliances and food.
- Minimize waste and maintain controls to attain forecasted food cost.
COMMI 1
Le Meridien Gurgaon
Gurgaon
11.2017 - 03.2018
- The highest and most efficient level of hospitality service to the hotel guests.
- Works in the designated station as set by Executive Chef and/or Sous Chef.
- Assists in providing on the job training & development of new cooks.
- Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
- Minimize waste and maintain controls to attain forecasted food cost.
- Check and ensure the correctness of the temperature of appliances and food.
- Assisting other chefs in the kitchen.
- Measuring ingredients.
Commi 2
Four Points by Sheraton Hotel
Vadodara, Gujarat
07.2016 - 10.2017
- Able to organize the assigned work area and efficiently put away orders.
- Able to prepare and sell food within recommended time frames to meet Guest expectations.
- Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
- Able to produce quality product in a timely and efficient manner for the guests or staff.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
Commi 3rd
Marriott Bengaluru Whitefield
Bengaluru
12.2014 - 12.2015
- Assist in the preparation and service of all food items for a la Carte indoor buffet menus according to hotel recipes and standards.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Have full knowledge of all menu items, daily features and promotions.
- Follow kitchen policies, procedures and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
- Other duties as assigned.
Industrial Trainee
Bengaluru
09.2013 - 04.2014
Education
B.sc - undefined
Heritage of Hotel Management & Catering
01.2014
12th - undefined
Govt Sr. Sec School
H.P.01.2011
10th - undefined
Govt Sr. Sec School
H.P.01.2008
Skills
Utilized strong communication abilities to enhance stakeholder engagement and information sharing
Exhibited strong resolve in pursuing professional responsibilities to ensure success
Cultivated a culture of positivity and proactive thinking among team members Championed initiatives that encouraged innovative solutions and collaborative efforts Guided teams in overcoming challenges through a supportive and optimistic approach
Utilized basic computer skills to support daily tasks and enhance productivity
Languages
Hindi
English
Punjabi
Personal Information
- Continental
- Western
- Italian
- Date of Birth: 1992-11-02
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Personal Qualifications
- B.Sc Heritage of Hotel Management & Catering, PTU, 2014-01-01, 62
- 12th, Govt Sr. Sec School, H.P., 2011-01-01, 50
- 10th, Govt Sr. Sec School, H.P., 2008-01-01, 51
Keys And Skills
- Communication skill.
- Strong determination towards my work.
- Positive attitude & thinking.
- Basic knowledge of computer.
Training
Marriott Bengaluru Whitefield, 6 months, 2013-09-01, 2014-04-30
Personal data processing
I hereby affirm that the information in this document is accurate and true to the best of my knowledge.
Timeline
DEMICHEF THE PARTE
Viking Cruises
05.2023 - Current
COMMI 1
Grand Mercure Bangalore
06.2022 - 04.2023
DCDP
FACHON PARIS ROYAL OPERA House Muscat
11.2021 - 04.2022
COMMI 1
DLF Mongolian Fine Dining Restaurant
05.2019 - 06.2021
COMMI 1
The Grand Dragon
04.2018 - 02.2019
COMMI 1
Le Meridien Gurgaon
11.2017 - 03.2018
Commi 2
Four Points by Sheraton Hotel
07.2016 - 10.2017
Commi 3rd
Marriott Bengaluru Whitefield
12.2014 - 12.2015
Industrial Trainee
09.2013 - 04.2014
B.sc - undefined
Heritage of Hotel Management & Catering
12th - undefined
Govt Sr. Sec School
10th - undefined
Govt Sr. Sec School