Vatsal Singh
Birmingham,united kingdom
Summary
Dynamic professional with a solid background in leadership and team management, excelling in verbal and written communication. Proven ability to manage pressure while prioritizing tasks for optimal performance. Recognized for culinary creativity and effective kitchen staff scheduling, demonstrating strong time management and work ethic. Aiming to apply these skills in a role that encourages professional growth and innovation.
Overview
6
6
years of professional experience
1
1
Certification
Work history
Sous chef
The ARC ispiration (The box brindley place)
Birmingham, United kingdom
07.2025 - Current
- Streamlined kitchen processes by implementing effective time management strategies.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Checked inventory and focused on ordering.
Chef de partie (Workshop)
White Hart
Lymington, united kingdom
05.2025 - 06.2025
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage with 2 star michelin star Raymond Blanc.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Incorporated seasonal produce into menus for freshness and variety.
- Maintained inventory control without compromising on food quality or taste.
Chef De Partie
The ARC Inspiration (The Box Brindley place)
birmingham, united kingdom
05.2023 - 05.2025
- Prepare and present food to high standards. Train and supervise junior chefs; collaborate with sous and head chefs. Ensure food quality and high-standard ingredients. Operate, maintain, and report kitchen equipment issues. Maintain food hygiene and proper preservation techniques. Monitor portion sizes and waste control. Assist in developing new dishes and menus.
Commis Chef
The Ritz Carlton, Dubai, UAE
Dubai
01.2020 - 12.2020
- Prepared detailed reports outlining findings and recommendations. Actively participated in workshops and presentations related to projects to enhance knowledge and expertise.
Intern Culinary Chef
QLA, New Delhi, India
New Delhi
08.2019 - 11.2019
- Regularly reviewed operations to identify areas for improvement. Assisted in developing detailed financial models for valuing acquisition targets. Provided project updates and recommended solutions to challenges.
Education
Masters of Arts -
Culinary arts university college Birmingham
Birmingham, United KingdomBachelors of science - Culinary arts
Chitkara university
Punjab, India 04.2001 -
Skills
- Leadership and team management
- Motivation and discipline
- Verbal and written communication
- Pressure management
- Task prioritization
- Professional dedication
- Time management and work ethic
- Culinary creativity
- Kitchen staff scheduling
Certification
- LE CORDON BLEU London patisserie demonstration
- Thai cuisine workshop with Chef Thipapol bonsri
Languages
English Advanced
Hindi Advanced
Timeline
Sous chef
The ARC ispiration (The box brindley place)
07.2025 - Current
Chef de partie (Workshop)
White Hart
05.2025 - 06.2025
Chef De Partie
The ARC Inspiration (The Box Brindley place)
05.2023 - 05.2025
Commis Chef
The Ritz Carlton, Dubai, UAE
01.2020 - 12.2020
Intern Culinary Chef
QLA, New Delhi, India
08.2019 - 11.2019
Bachelors of science - Culinary arts
Chitkara university
04.2001 -
Masters of Arts -
Culinary arts university college Birmingham