ARJUN SINGH
Rotorua,BOP
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef De Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
9
9
years of professional experience
Work History
Chef De Partie
CBK
01.2023 - Current
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Chef De Partie
Big Daddy Casino
01.2021 - 12.2022
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Led daily staff meetings to communicate expectations and review safety procedures.
Chef De Partie
Hard Rock Hotel
10.2019 - 09.2020
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
DCDP
Hilton Hotel
09.2016 - 08.2019
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ordered new ingredients and supplies to meet expected needs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Cooked memorable dishes that brought new customers into establishment.
Commi
Radisson Blu Hotel
10.2015 - 09.2016
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Seasoned and marinated cuts of meat, poultry and fish.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Prep Cook
T.G.I Fridays
03.2015 - 10.2015
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Controlled food cost and waste by selecting and using correct ingredients and amounts.
- Collaborated with the head chef to create seasonal menus and special dishes, offering more variety and selections to customers.
- Addressed and resolved customer complaints to increase trust and satisfaction.
Education
Bachelors Programs in Hotel Management - Cookery And Hotel Management
Mangalam School of Management And Technology
Delhi06-2018
Diploma - Food Production
I.H.M.
Dehradun India07-2014
Bachelor of Arts -
D.A.V PG College
Dehradun India2013
Intermediate -
Government Inter College
Chamoli India 2010
High School -
Govt High School Lwani
Chamoli04-2008
Skills
- Food Preparing, Plating and Presentation
- Guest Observations
- Maintaining Consistency
- Personal Grooming Standards
- Workflow Assessments
- Portion Sizes
- Safety Standards
- Customer Needs Assessments
- High-Volume Environments
- Culinary Arts
- Developing Menus
- Verify Food Quality
- Dish Preparation
- Timely Food Delivery
- Safe Work Practices
- Restaurant Operation
- Garnishes
Timeline
Chef De Partie
CBK
01.2023 - Current
Chef De Partie
Big Daddy Casino
01.2021 - 12.2022
Chef De Partie
Hard Rock Hotel
10.2019 - 09.2020
DCDP
Hilton Hotel
09.2016 - 08.2019
Commi
Radisson Blu Hotel
10.2015 - 09.2016
Prep Cook
T.G.I Fridays
03.2015 - 10.2015
Bachelors Programs in Hotel Management - Cookery And Hotel Management
Mangalam School of Management And Technology
Diploma - Food Production
I.H.M.
Bachelor of Arts -
D.A.V PG College
Intermediate -
Government Inter College
High School -
Govt High School Lwani
Similar Profiles
Breanna DannerBreanna Danner
Cashier at CBKCashier at CBK
Crystal FigueroaCrystal Figueroa
Host at CBKHost at CBK
Christopher KongstedChristopher Kongsted
Residential Drywall & Paint (self Employed) at CBK Painting LLCResidential Drywall & Paint (self Employed) at CBK Painting LLC
DENIS COLLINSDENIS COLLINS
Senior Regional Adviser at Ministry for Primary IndustriesSenior Regional Adviser at Ministry for Primary Industries
VENUS RONGOKAHIRA RAPANAVENUS RONGOKAHIRA RAPANA
Property Inspector at Visions of a Helping Hand Charitable TrustProperty Inspector at Visions of a Helping Hand Charitable Trust