SIDHARTH NEGI
DUBAI
Summary
Enthusiastic eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established JONES THE GROCER restaurant.
Overview
8
8
years of professional experience
Work History
Chef De Partie
PARK HYATT DUBAI
07.2022 - Current
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Demi Chef De Partie
PARK HYATT DUBAI
01.2021 - 08.2022
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
COMMI 1 (PRE OPENING) IRD KITCHEN
FIVE HOTELS AND RESORTS
08.2019 - 01.2021
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
Commis Chef Banquette Kitchen
ANDAZ DELHI
08.2017 - 07.2019
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
COMMI CHEF FINE DINNING
PARK HYATT CHENNAI
01.2015 - 01.2017
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
Education
Bachelor of Science - Hospitality Administration And Management
IHM AHMEDABAD
INDIA08.2014
Skills
- Culinary Arts
- Portion Sizes
- Dish Preparation
- Food spoilage prevention
- Proper food handling
- Counter sanitization
- Portion standards
- Safe handling
- Plating
Languages
English
Intermediate (B1)
Hindi
Intermediate (B1)
Timeline
Chef De Partie
PARK HYATT DUBAI
07.2022 - Current
Demi Chef De Partie
PARK HYATT DUBAI
01.2021 - 08.2022
COMMI 1 (PRE OPENING) IRD KITCHEN
FIVE HOTELS AND RESORTS
08.2019 - 01.2021
Commis Chef Banquette Kitchen
ANDAZ DELHI
08.2017 - 07.2019
COMMI CHEF FINE DINNING
PARK HYATT CHENNAI
01.2015 - 01.2017
Bachelor of Science - Hospitality Administration And Management
IHM AHMEDABAD
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