Arjun Singh
Englewood,United States
Summary
Culinary Chef with over 5 years of experience in diverse
culinary settings, known for pioneering fusion cooking by
integrating Indian and Continental flavors. Demonstrates
expertise in kitchen management, menu planning, and
enhancing guest satisfaction through exceptional food
presentation and safety standards. Passionate about leading
teams to deliver innovative dining experiences and
continuously refining culinary skills for future growth.
Overview
7
7
years of professional experience
Work History
Senior Line Cook
Le Meridien Hotel
08.2025 - Current
- Prepared high-quality dishes in accordance with best culinary standards.
- Adhered to health regulations while preparing meals and handling food items.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Line Cook
Hilton at Hilton Denver Inverness
08.2023 - 07.2024
- Prepare banquet meals, bakery items, and restaurant dishes with precision and efficiency.
- Enhanced kitchen workflow, contributing to improved service speed and quality.
- Collaborated with team to maintain high food safety and hygiene standards.
- Utilized culinary skills to create diverse and appealing menu items.
- Addressed and resolved kitchen challenges, ensuring seamless operations.
Commi 3
Pratham Sandhu at Tea Harbour sector 88, Sahibzada Ajit Singh Nagar Mohali
03.2023 - 03.2023
- Collaborate on menu planning and budgeting for diverse cuisine offerings
- Integrate Indian and Continental flavors to enhance culinary experiences
- Prepare specialized sauces for pasta and varied dishes, ensuring quality
- Contribute to fusion cooking initiatives, improving customer satisfaction
2nd Chef
Reginald Briton at France, Annecy
07.2022 - 01.2023
- Assist head chef in meal preparation for buffets, ensuring quality and presentation.
- Managed kitchen solo, earning guest satisfaction and owner trust.
- Skilled in dish presentation and kitchen operations.
- Handled high-pressure situations independently.
- Enhanced guest dining experience through meticulous dish preparation.
Commi 3
Trident Hotel at Gurgaon Udyog Vihar Phase V
10.2021 - 06.2022
- Doing the mise en place, preparing of sauces, cutting of vegetables and assisting the chef.
2nd Chef
Reginald Briton at France, Annecy
07.2019 - 11.2019
- Collaborated with head chef on buffet preparation for all meals.
- Managed solo kitchen operations, enhancing guest satisfaction.
- Earned trust of hotel owner and staff through reliable performance.
Trainee
Holiday Inn at Chandigarh, Punjab
12.2018 - 01.2019
- Assisted in bakery operations, enhancing team efficiency and ensuring product quality.
- Collaborated with team to maintain high standards, contributing to customer satisfaction.
- Gained hands-on experience in baking techniques, improving speed and accuracy.
- Supported inventory management, ensuring timely replenishment and reducing waste.
- Contributed to a positive work environment, fostering teamwork and communication.
Education
Bachelor In Hotel Management
Army Institute of Hotel Management
Bangalore , India10.2021
Skills
- Time management
- Attention to detail
- Highly motivated
- Reliable and trustworthy
- Active listener
- Food safety knowledge
Timeline
Senior Line Cook
Le Meridien Hotel
08.2025 - Current
Line Cook
Hilton at Hilton Denver Inverness
08.2023 - 07.2024
Commi 3
Pratham Sandhu at Tea Harbour sector 88, Sahibzada Ajit Singh Nagar Mohali
03.2023 - 03.2023
2nd Chef
Reginald Briton at France, Annecy
07.2022 - 01.2023
Commi 3
Trident Hotel at Gurgaon Udyog Vihar Phase V
10.2021 - 06.2022
2nd Chef
Reginald Briton at France, Annecy
07.2019 - 11.2019
Trainee
Holiday Inn at Chandigarh, Punjab
12.2018 - 01.2019
Bachelor In Hotel Management
Army Institute of Hotel Management