VINEET PAWAR
B3/2 D.D.U Hospital Staff Qattar, Hari Nagar ,New Delhi
Summary
To Be Part of a Profession That Provides me a Challenging Environment as Well as Learning and Experience Which Would Enable me to Add Value to Organization and Enhance my Personal Effectiveness. To Get Successful in Everything Which I want in my Life and Always Give my Best In Every Field.
Overview
7
7
years of professional experience
Work History
Indian Chef
Dilli Darbar Restaurant
Janak Puri, New Delhi
05.2024 - Current
- Developed new recipes and menus for Indian cuisine, incorporating traditional flavors with modern techniques.
- Created custom spice mixtures to add unique flavor profiles to dishes.
- Trained kitchen staff in the preparation of Indian foods, including proper handling and storage procedures.
- Prepared meals featuring classic Indian dishes such as tandoori chicken, samosas, naan breads, curries, dals and biryani.
- Supervised food production staff during busy shifts to ensure quality standards were met.
- Assisted with menu planning by researching regional specialties and suggesting seasonal dishes.
- Evaluated customer feedback to identify areas for improvement in terms of taste, presentation or pricing options.
Demi Chef De Partie
Kai Restaurant
Burj Daman, DIFC, , Dubai
01.2021 - 04.2024
- Organized ingredients for each dish on station according to recipes and plating guidelines.
- Prepared sauces, soups and hot entrees according to set recipes.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Inspected equipment regularly for proper operation and safety compliance.
- Followed established portion control procedures when plating dishes for customers.
- Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
1st Commis Chef
courtyard by Marriott
Chakan, pune
07.2019 - 01.2021
- Indian department And also work tandoor section
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Controlled usage of all products to reduce wastefulness.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
2nd Commis Chef
Pind Bulchi Restaurant
gurugram, Haryana
03.2018 - 06.2019
- Indian department And I also taught tandoor work.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
- Ensured all food was stored properly in accordance with safety regulations.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
3rd Commis Chef
Signature hotel
Hari Nagar, New Delhi
12.2017 - 02.2018
- Full Preparation of Tandoor section.
- Assisted Head Chef in preparing and cooking a variety of menu items according to recipes, including soups, salads, entrees, vegetables and desserts.
- Organized all ingredients necessary for daily meals and ensured proper storage of food products.
- Prepared sauces, dressings and other condiments as requested by the Head Chef.
- Cooked meats, fish, poultry and other foods according to established standards for taste and presentation.
- Followed health and safety regulations while handling food preparation and service activities.
3rd Commis Chef
Dilli Darbar Restaurant3
Janak Puri, New Delhi
05.2017 - 11.2017
- Learned about The Indian cuisine and Tandoor section
- Full Preparation of indian gravy's and also tandoor work.
- Assisted Head Chef in preparing and cooking a variety of menu items according to recipes, including soups, salads, entrees, vegetables and desserts.
- Organized all ingredients necessary for daily meals and ensured proper storage of food products.
- Prepared sauces, dressings and other condiments as requested by the Head Chef.
- Cooked meats, fish, poultry and other foods according to established standards for taste and presentation.
- Followed health and safety regulations while handling food preparation and service activities.
Education
10th Passed (C.B.S.E Board) -
Sarvodaya Co-edcation School
Hari Nagar, New Delhi12th Passed (C.B.S.E) -
Sarvodaya Co-edcation School
Hair Nagar, New DelhiBachelor of Science - Hotel Management
Institute of Hotel Management, Catering Technology
Srinagar, Jammu And Kashmir Skills
- Budgeting and cost control
- Cleaning and sanitation
- Indian cuisine
- Collaboration and Teamwork
- Food safety and sanitation
- Food and beverage pairing
- Food Production
- Menu development
- Menu Item Pricing
Industrial Exposure
- I Have Participated in Events and big Gatherings of Hotels to Help them as an Part time Employee Through my College Many Times.
- I got Great Experience From those Hotels.
- Out Door Caterings in list of These Hotels.
- The Oberoi, Gurugram.
- JW Marriott, New Delhi.
- ITC Maurya, New Delhi.
- The Leela Ambience, Gurugram.
- Hyatt Regency, New Delhi.
- Crown Plaza Rohoni, New Delhi.
Training
- Basic Food Hygiene.
- Creating WOW Guest Experience.
- Handling Difficult Guest.
- Can Do Attitude Training.
- Complaint Handling.
- Advanced communication.
- Fire Safety Training.
Hobbies and Interests
- Interest in Learning Different languages.
- Interacting with People from different regions and talking about their culture and festivals and specially their food.
- I want to travel whole World.
- Love to play all kind of Sports Specially Badminton, Cricket, table tennis etc.
- Listening to Music.
- Participating In adventurous things like Hiking, Camping and trekking
- Watching Movies, Chilling with Friends.
- Participating in different Physical games competitions and other activities.
Accomplishments
- V.I.P Event
- All Operation Areas
- Housekeeping
Personal Information
- Height: 150cm
- Weight: 78
- Passport Number: N579854
- Father's Name: Mr. Yashwant singh
- Mother's Name: Mrs. Kaushalya
- Date of Birth: 08/24/96
- Gender: Male
- Nationality: Indian
Languages
English
Professional
Hindi
Professional
References
References available upon request.
Timeline
Indian Chef
Dilli Darbar Restaurant
05.2024 - Current
Demi Chef De Partie
Kai Restaurant
01.2021 - 04.2024
1st Commis Chef
courtyard by Marriott
07.2019 - 01.2021
2nd Commis Chef
Pind Bulchi Restaurant
03.2018 - 06.2019
3rd Commis Chef
Signature hotel
12.2017 - 02.2018
3rd Commis Chef
Dilli Darbar Restaurant3
05.2017 - 11.2017
10th Passed (C.B.S.E Board) -
Sarvodaya Co-edcation School
12th Passed (C.B.S.E) -
Sarvodaya Co-edcation School
Bachelor of Science - Hotel Management
Institute of Hotel Management, Catering Technology
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