Vivek Parmar

Experienced culinary professional with over 10 years in top establishments like Taj Hotels, Carnival Cruise, and Chop Steak House. Skilled in continental cuisine, A la carte, and food safety (H.A.C.C.P). Strong ability to manage kitchen operations and train junior staff while delivering high-quality dishes.

LINE COOK at Chop Steak House and Bar (2023-01 – Present)

Efficiently preparing and cooking various dishes in a fast-paced kitchen, ensuring high-quality food presentation and consistency. Collaborating with chefs and kitchen staff to maintain smooth operations and uphold the restaurant's standards. Managing grill, sauté, and plating stations with a focus on timely service and guest satisfaction.

PANTRY GARDE MANGER at Carnival Cruise Line (2018-01 – 2023-12)

Handling A la carte hygienically. Training to our junior cook about basic cooking, techniques and H.A.C.C.P Handling live counter, pantry Garde manger and continental cuisine.

COMMIS -2 at Taj Hotels Resorts and Palaces (2014-01 – 2018-12)

Handled independently roast cook, fish cook, veg cook, pizzeria, Breakfast in continental section. Maintain food temperature and good food quality. Clean the area as you go, testing food and presentation of food. co- ordinate with supervisor and co-workers as per requirements of guests.

DIPLOMA – Gujarat Institute of Hotel Management (2013-01 – 2014-12)

CERTIFICATE – Taj Hotels Resorts and Palaces (2013-01 – 2013-12)

CERTIFICATE – Taj Hotels Resorts and Palaces (2014-01 – 2014-12)