Hi, I’m
ABHISHEK SINGH
DUBAI
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in western cuisine with skills in concept development and high-quality restaurant operation.
Overview
11
years of professional experience
4
years of post-secondary education
Work History
FLAMINGO ROOM BY TASHASDubai
CHEF DE PARTIE
11.2019 - Current
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
THE OBEROIDUBAI
KITCHEN ASSISTANT
11.2018 - 10.2019
Job overview
- Cleaned and organized kitchen stations to promote team efficiency.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
GASTRONOMICADUBAI
LINE COOK
10.2016 - 11.2018
Job overview
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
J W MARRIOTTNEW DELHI
CULINARY ASSOCIATE
08.2015 - 10.2016
Job overview
- Followed food safety practices and sanitation guidelines.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Assisted in setting up and breaking down kitchen stations.
RAAS HOTELJODHPUR
COMMI
09.2014 - 06.2015
Job overview
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Ordered new ingredients and supplies to meet expected needs.
- Modernized work processes to reduce guest wait times and boost daily output.
CROWNE PLAZAHARYANA
INDUSTRIAL TRAINEE
07.2012 - 10.2012
Job overview
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Studied functional relationships between diverse operations to assess impact of different decisions and protocols.
- Wrote reports and papers for various levels of technical users.
- Minimized communication issues between managers and workers by effectively maintaining records.
Education
Australian Skills Management InstituteQUEENSLAND.AUSTRALIA
CERTIFICATE COURSE from Culinary
05.2023 - 06.2023
University Overview
- SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY
- SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY
I.H.M KUFRISHIMLA
Bachelor of Science from Hotel Management
03.2011 - 02.2014
M.S.V JOR BAGHNEW DELHI
High School Diploma
03.2010 - 02.2011
Skills
Making decision and problem solving
undefinedTimeline
Australian Skills Management Institute
CERTIFICATE COURSE from Culinary
05.2023 - 06.2023
CHEF DE PARTIE
FLAMINGO ROOM BY TASHAS
11.2019 - Current
KITCHEN ASSISTANT
THE OBEROI
11.2018 - 10.2019
LINE COOK
GASTRONOMICA
10.2016 - 11.2018
CULINARY ASSOCIATE
J W MARRIOTT
08.2015 - 10.2016
COMMI
RAAS HOTEL
09.2014 - 06.2015
INDUSTRIAL TRAINEE
CROWNE PLAZA
07.2012 - 10.2012
I.H.M KUFRI
Bachelor of Science from Hotel Management
03.2011 - 02.2014
M.S.V JOR BAGH
High School Diploma
03.2010 - 02.2011
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