Vipin Kumar

A good knowledge of F.S.M.S Seasoned Leader: Accomplished Senior Chef with over 6 years in high-volume, fine-dining restaurants. Seeking to leverage proven expertise in menu engineering, cost control, and staff mentorship to drive culinary excellence and profitability Creative Focus: Innovative Chef specializing in Mediterranean cuisine and pasty, aiming to apply 7 years of menu development experience and a passion for seasonal ingredients to create memorable dining experiences.

Operational Expert: Dedicated professional with a strong track record of improving operational efficiency. Seeking a Head Chef position to realign kitchen processes, mentor a team of 15+ staff, and maintain high health and safety standards

Senior soue chef at Nigret night club Mt (2022-04 – 2025-01)

• Expediting: Run the pass during busy services, ensuring dishes are plated perfectly, timed well, and aligned with restaurant specifications.
• Menu Development: Collaborate with the Head Chef to create menus, plan daily specials, and test new recipes.
• Shift Management: Lead pre-service briefings, conduct line checks, and assign stations based on staff skill levels.
• Quality Control: Taste-test dishes, enforce recipe specifications, and ensure impeccable plating before service.
• Hygiene & Sanitation: Supervise clean as you go practices, manage deep-cleaning schedules, and monitor staff adherence to personal grooming standards.
• Temperature Control: Enforce mandatory temperature logs for hot and cold food items, refrigerators, and freezers.
• HACCP Compliance: Oversee Hazard Analysis Critical Control Point (HACCP) logs, ensuring correct procedures for receiving, storing, preparing, and serving food.

Soue chef at Hard rock Cafe DB groups (2021-02 – 2022-01)

• Enforcing Standards: Ensure kitchen staff adhere to department rules, sanitation codes, and restaurant procedures
• Managing Shifts: Identify daily priorities for each shift to ensure timely food preparation and service
• Overseeing Operations: Run the entire kitchen operations seamlessly when the Head Chef is absent.
• Scheduling Staff: Create and coordinate weekly work schedules and rosters for kitchen employees.
• Expediting Orders: Review incoming order tickets and coordinate the line to ensure dishes leave the kitchen on time.
• Maintaining Quality: Inspect the taste, temperature, and visual presentation of every plate before it reaches the guest.
• Sanitation Compliance: Ensure the kitchen meets strict food safety, public health, and HACCP standards

Pastry CDP chef at M.H Alshaya Babel (2018-04 – 2020-04)

Duties and Responsibilities

• Production & Preparation: Preparing, baking, and assembling a variety of goods such as cakes, pastries, cookies, and breads, following set recipes to ensure consistency and quality.
• Station Management: Organizing and managing the daily operations of the pastry station, including setting up before service and cleaning afterward.
• Decoration & Presentation: Using advanced techniques for piping, glazing, and decorating to ensure artistic and appealing dessert presentation.
• Inventory & Ordering: Monitoring inventory levels for baking supplies (flour, sugar, etc.) and ordering, sourcing, or selecting new ingredients within budget.
• Food Safety & Quality Control: Adhering to strict health, safety, and sanitation regulations, including proper labeling, dating, and storage of items.

American cruise. Pastry Demi chef at Royal Caribbean cruise international (2014-04 – 2015-02)

pastry demi chef duties and responsibilities in cruise

• Production: Prepare, bake, and decorate items including cakes, pastries, cookies, and showpieces according to company recipes.
• Station Management: Set up and break down assigned workstations, manage mise-en-place, and ensure consistent, high-quality production for all service sittings.
• Food Safety/Hygiene: Ensure strict compliance with USPH (United States Public Health) and HACCP standards, maintaining a clean, sanitized, and organized work environment.
• Supervision: Assist the Pastry Chef in training, mentoring, and supervising junior staff (Commis) during operations.
• Quality Control: Conduct daily checks on taste, texture, and presentation to ensure all pastry items meet company standards.

Cake decorating compilation at Ahar festival (2014-03 – 2014-03)

• Festive atmosphere: The 28th Aahar Mela was held from 14-18 March 2013 at Pragati Maidan, New Delhi, where food experts and chefs from India and abroad gathered.
• Level of Competition: Cake Decoration Competition was a major platform for bakers to showcase their skills.
• Artistry and Creativity: In keeping with trends of the time, participants used fondant, royal icing, and chocolate to decorate cakes. Cake designs included three-tier cakes and theme-based cakes for weddings.
• Experience and Learning: This competition wasn't just about making cakes, it was a great opportunity to use a variety of edible decorating products, learn the latest trends and meet other bakers.

Pastry Commi I at Zerruco by zilli fine dine restaurant At ashok hotel (2013-01 – 2014-03)

pastry commi 1 Key Responsibilities

• Production & Preparation: Prepare and bake various items, including breads, desserts, pastries, and croissants, according to hotel recipes and quality standards.
• Mise en Place: Prepare, measure, and organize all ingredients needed for daily production to ensure service runs smoothly.
• Station Management: Lead specific assigned areas, including the decoration and finishing of pastries, and monitor baking temperatures and times.
• Stock Management: Monitor inventory levels, receive deliveries, and report low stock to supervisors to ensure adequate supplies.
• Hygiene & Safety: Maintain a high standard of cleanliness in the pastry section, adhering to food hygiene regulations (HACCP) and keeping equipment clean.

Pastry Commi II at Urban pind restaurant (2012-01 – 2013-12)

• Pastry Preparation (Mise-en-place): Prepare and measure ingredients for cakes, pastries, bread, and desserts according to recipes, maintaining cleanliness, organizing, and stocking work areas.
• Production & Assembly: Assemble and bake items such as bread, cakes, pastries, and dessert items for a la carte and buffet.
• Quality & Sanitation Control: Adhere to food safety regulations (FIFO method), follow sanitation schedules, keep workstations clean, and ensure correct temperature for food storage.
• Operational Support: Assist chefs de partie or seniors in the pastry section, assist in receiving deliveries, and report any equipment problems.

Food production Diploma in Hotel management – Ashok institute of Hotel management (2011-11 – 2012-12)

High school – U.P Board (2006-06 – 2007-06)

Senior secondary school – N I O S national school (2009-11 – 2010-12)