Pramod Singh Negi
Dubai
Summary
* Demi chef de Partie taking the responsibilities of overseeing a segment of the kitchen finishing all the mise-en-place according to the brand standards. Assisting senior chef to keep organized and maintained high standard of the kitchen. Properly execute dish and teach junior chef to follow up the standard. Maintain a friendly, enthusiasm working environment with colleagues. Eagar to learn more new skills and techniques from senior chefs.
* Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
* Experienced with culinary techniques and kitchen management. Utilizes these skills to create delicious and visually appealing dishes while ensuring efficient kitchen operations. Knowledge of food safety standards and track record of effective team collaboration and adaptability.
Overview
14
14
years of professional experience
Work History
Demi Chef de Partie
Sofitel the Palm Jumeirah
05.2024 - Current
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Implemented food cost and waste reduction initiatives to save money.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Demi Chef de Partie at In-Room-Dining
Grand Millennium Hotel
10.2022 - 05.2024
- Professional chef handling one shift at a time, all A LA CARTE order & complain if receive any.
- Preparation of all the mise-en-place of the A LA CARTE menu along with any buffet for all-day-dining restaurant.
- Teach all junior chef to follow HACCP.
- Checking all the daily log for temperature of the chiller, making CCP report and make requisition for required items in kitchen for daily operation.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef de Partie
Hotel PGS Vedanta
12.2020 - 09.2022
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Chef de Partie
Nesto Hypermarket
06.2019 - 08.2020
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in food tastings and taste tests.
Demi Chef de Partie
Hotel Taj Place
06.2018 - 05.2019
Commi 1
Hotel Four Points by Sheraton
03.2016 - 05.2018
- Passionate about learning and committed to continual improvement.
- Learned and adapted quickly to new technology and software applications.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Strengthened communication skills through regular interactions with others.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
Commi 1
Hotel Abad Plaza
04.2012 - 01.2016
Commi 3
Hotel Desha Dan Plaza Group of Resort
06.2011 - 04.2012
Education
Diploma - Hotel Management
Fusion Institute of Hotel Management
Dehradun, UttarakhandSkills
- Food Preparation & presentation
- Knife safety
- High-volume food service
- Fine Dining
- Team Management
- Recipe Preparation
- Sauce preparation
- Portion control
- Cold food preparation
- Kitchen organization
- Safe food handling
- Cost control
- Team leadership
- Mise en place
Training And Achievements
- 3 Year Experience in Traditional Indian Tandoor.
- Chinese & Continental cooking in Dubai also 1 Year in Oman, Muscat.
- 1st Training in Hotel city park New Delhi, India.
- 2nd Training in Hotel Asoka in New Delhi, India.
- star of the month [sogitel the palm ]
Timeline
Demi Chef de Partie
Sofitel the Palm Jumeirah
05.2024 - Current
Demi Chef de Partie at In-Room-Dining
Grand Millennium Hotel
10.2022 - 05.2024
Chef de Partie
Hotel PGS Vedanta
12.2020 - 09.2022
Chef de Partie
Nesto Hypermarket
06.2019 - 08.2020
Demi Chef de Partie
Hotel Taj Place
06.2018 - 05.2019
Commi 1
Hotel Four Points by Sheraton
03.2016 - 05.2018
Commi 1
Hotel Abad Plaza
04.2012 - 01.2016
Commi 3
Hotel Desha Dan Plaza Group of Resort
06.2011 - 04.2012
Diploma - Hotel Management
Fusion Institute of Hotel Management
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