Arvind Singh

Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards. Fervent chef de partie with immense experience in food presentation and plating. Prolific in creating sauces and mixing quality ingredients. Proven success in procuring repeat patronage.

Chef de Partie at Jumeirah Saadiyat Island Resort (2022-09 – Present)

Chef de Partie at Jumeirah Saadiyat Island Resort

• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks
• Maintained clean and tidy food preparation areas
• Prepared, produced and packed food in tight timescales
• Checked freezers and refrigerators to verify correct storage and temperatures
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination
• Followed recipe specifications strictly to produce high volume of food orders
• Plated completed meals with meticulous attention to presentation and portion control
• Set kitchen standards governing cooking procedures, garnishes and food presentation
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
• Built and maintained strong working relationship with staff across business
• Oversaw chefs, cooks and kitchen support staff to run smooth operation
• Supervised and trained junior chefs cook assigned dishes
• Handled special customer requests to meet dietary needs and mitigate allergen risks
• Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers
• Created estimates of food and labour costs to set accurate operating budgets
• Forecasted demand and orders optimum level of supplies to prevent spoilage
• Considered seasonal product pricing and availability when developing new dishes
• Developed menus for continuous use, events and promotions for different seasons
• Followed precise recipe cards and food preparation procedures
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens
• Seasoned various meats and peeled, washed and chopped vegetables
• Periodically cleaned kitchen stations in line with sanitation regulations
• Quality-checked items for quantity and presentation
• Inspected completed work and stations to verify conformance with standards
• Monitored kitchen operations to spot and correct issues impacting team performance or quality
• Reduced customer complaints by enforcing strict quality control procedures
• Built attractive displays of food items, enticing customers to make additional purchases

Demi chef de partie at Rixos The Palm Hotel & Suites (2021-09 – 2022-08)

Demi chef de partie at Rixos The Palm Hotel & Suites

• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
• Built and maintained strong working relationship with staff across business
• Oversaw chefs, cooks and kitchen support staff to run smooth operation
• Supervised and trained junior chefs cook assigned dishes
• Handled special customer requests to meet dietary needs and mitigate allergen risks

Commis chef 1 at The Address Boulevard Hotel (2019-09 – 2021-08)

Commis chef 1 at The Address Boulevard Hotel

• Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers
• Created estimates of food and labour costs to set accurate operating budgets
• Forecasted demand and orders optimum level of supplies to prevent spoilage
• Considered seasonal product pricing and availability when developing new dishes
• Developed menus for continuous use, events and promotions for different seasons

Commis chef 2nd at Thyme Bar Restaurant (2018-08 – 2019-08)

Commis chef 2nd at Thyme Bar Restaurant

• Followed precise recipe cards and food preparation procedures
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens
• Seasoned various meats and peeled, washed and chopped vegetables
• Periodically cleaned kitchen stations in line with sanitation regulations
• Quality-checked items for quantity and presentation

Commis chef at Zaffran Trendy Restaurant (2017-03 – 2018-02)

Commis chef at Zaffran Trendy Restaurant

• Inspected completed work and stations to verify conformance with standards
• Monitored kitchen operations to spot and correct issues impacting team performance or quality
• Reduced customer complaints by enforcing strict quality control procedures
• Built attractive displays of food items, enticing customers to make additional purchases

Higher Secondary School Certificate – Uttarakhand Board of School Education, India

Senior School Certificate – Uttarakhand Board of School Education, India