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