VIVEK SINGH
Doha
Summary
Young enthusiast with 14 years of experience cooking Italian, French and continental cuisine in Aviation, Hospitality, Hotel industry. Having UAE experience, I have worked for various high profile UAE hotels and Airline. I am a result oriented individual with strong communication & ability to take initiative. Having managed hotels like Grand Hyatt Mumbai, J.W. Marriott Mumbai, Atlantis the palm Dubai, Etihad airways Abu Dhabi, I have good experience in hospitality & service. With brilliant academic background, I have been awarded scholarship from IHM-Bangalore. Possessing a highly creative and expressive mind, I am a good team player with exceptional planning and execution skills. Flexibility & quick adaptability coupled with good presentation and convincing power serves me very well to suit this profile. Career objective: I would like to work in a competitive environment that enables me to grow professionally in the hospitality industry.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Catering
Emirates Flight, Worlds Leading Flight Kitchen
- Provided friendly, courteous service to create memorable moments for guests.
- Delivered catered food and supplies to facility for on-time set-up.
- Prepared and presented food to event guests with strong attention to detail and presentation expertise.
- Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
- Oversaw catering orders to verify accuracy and completeness.
- Maintained flexible work schedule to meet event needs.
- Inspected catering equipment and utensils regularly to manage wear and tear.
- Coordinated with various vendors to establish necessary supplies for events.
- Supervised and trained junior catering staff to carry out correct tasks and apply best practices.
- Developed menus for special occasions and catered events to match theme and requirements of clients.
- Liaised with suppliers to acquire fresh produce, high quality and sufficient stock for events.
Executive Chef
Centara West Bay Hotel & Residences Doha
10.2022 - Current
- Responsible for professional staffing within limits of staffing guide
- Controls costing aspects to purchasing, storing, production, waste etc.
- Constantly creates new products and maintains high standards
- Consults and advises banquet manager in regard to banquet activities
- Consults and advises Chief Engineer on all matters pertaining to maintenance of food production department
- Works closely with F&B cost controller in regard to food cost, storing, issuing etc.
- Liaises with Purchasing Manager in regard to purchases of high-quality products
- Is actively involved in menu planning, considering popularity and variety of dishes in accordance with market conditions
- Prepares standard recipes for all menu items
- Meets with banquet office daily in regard to banquet activities and requirements
- Supervises receiving of food items with emphasis on quality checking
- Sets up training programme for all kitchen personnel
- Inspects storerooms, refrigerators, and freezers daily to ensure no waste
- Enforces established policies and procedures
- Constantly creates new dishes, with emphasis on involved in new buffet setups for various theme parties
- Checks all areas assigned to him in regard to sanitation and hygiene to prevent contamination of any kind
- Is well informed of local health codes
- Ensures professional performances through: - o Inspects cooks in regard to food preparation
- Checks on portion sizes according to standard recipes
- Check on food garnishes Constantly teaches cooks in fine points of cooking
- Evaluates overall performance
- Maintains and checks all records, reports, and other administrative work
- Develops contacts with suppliers and checks out their operations to ensure reliability and consistency
- F&B Departmental accountability
Senior sous Chef
07.2021 - 10.2022
- Maintains JD Power scores to over 8.9 from previous 8.7 points which is guest satisfaction measurement system rated to maximum of 10 and compared to industry averages which is 8 for such volume operation - Average daily revenue 160,000 -Aed ( Local currency 1 UDS = 3.65 Aed) - Food cost monitored and always under 26% budgeted - Average covers of 1600 per day based on aggregator promotion and deals announcement.
- Continuous training programs and workshops with culinary team to increase staff expertise and ensure highest consistency on food quality standards and presentation - Future developments of Culinary Standards and New menus items removing slow moving items
- Scheduling of staff, -roster and vacation plans for 74 team members - Staff development plans following performance Appraisal - Writing and meeting with team member to finalize yearly appraisal
- Future development of Kitchen equipment's and set up - Implementation HACCP & ISO-22000 Standards.
Flight Chef
Etihad Airways, Dhabi
09.2013 - 11.2013
- Overall in-charge of food & service for premium guests
- Preparing & delivering high standard of safe Michelin star restaurant style food cooking
- Italian, French and continental cuisine
- Responsible for safety, food and service delivery
- Responsible for food quality checks & menu preparation report back feedback to
- Executive Chef regarding same
- Ensure all food & beverage are stowed at right temperature(HACCP) - Delegate guest priority to first class crew according to company standards, making sure we exceeded expectations
- Follow VIP protocol as required for Dignitaries, Maharajas, Sheikhs, Kings & Ambassador's, Queens travelling in first class cabin.
- Head Chef on-board manages all food tailored to individual needs & specification in order to demonstrate personal touch to all guests
- Establishes guest’s preferences (Dine, relax, or retire) so service can be organized according to each individual needs
- Ensure every guest culinary needs are achieved beyond expectation
- Support team member in respective safety duties (clear and positive communication throughout flight.) - Knowledge of emergency procedures and cabin technologies.
Sous chef
Atlantis the Palm Hotel
09.2008 - 09.2013
- Saffron: Theatrical buffet restaurant serving Japanese, oriental, western, Indian cuisine, average cover turn over of around 1600 pax/day, average revenue daily 160,000 Aed
- Aqua venture: Water Park of 5000 pax capacity
- Edge Restaurant: Mediterranean Cuisine
- Shore Restaurant: Mexican Cuisine
- In Room Dinning Seven Super Suites
Chef de partie
Grand Cafe
07.2006 - 08.2008
- ( Renamed Fifty Five East currently) : is casual dining restaurant in Mumbai featuring interactive kitchens, offering Thai, Japanese,
- Lebanese mezze, Western and Indian specialties prepared à la minute.
- Fifty Five East restaurant is also known for its exhaustive wine list and is popular for its business luncheons, exciting offers over lunch & dinner and exotic flavor's from orient
- Rotational menu on daily basis for breakfast, lunch and dinner.
Education
Bachelor of Science - Bachelor of Science And Hospitality
IHM -Banglore
India06.2006
Skills
- Venue Accommodations
- Food Preparation Techniques
- Price Quote Preparation
- Health Code Compliance
- Goal Establishment
- Event Planning
- Conflict Negotiation
- Menu Distribution
- Ingredient Management
- Diet Sheet Collection
- Inventory Monitoring
- Critical Thinking
- Organize Supplies
Accomplishments
Academic details :
- Graduation from National council of hotel management and catering (NCHMT)
- IHM- Bangalore , passed first class( July 2003 to July 2006)
- Higher secondary from vartak college science, Mumbai, passed first class (July 2000 to july 2002)
- Awards: - Chef of the quarter award in Etihad airways (out of 250 chefs) - Grand Opening Team Atlantis the Palm Dubai, - Legend of the month (manager level) Atlantis the palm Dubai - Person in charge (PIC) for ISSO 2000 hygiene Dubai municipality
- Awarded best student in culinary workshop conducted by Australian chef at college level (IHM-BANGALORE) - Selected as one of the management trainee in culinary department all over south east asia of hyatt in total of two selected people.
Additional Information
- Executive Chef & F&B I/C Centara West Bay Hotel & Residences Doha
Certification
- Licensed [skills assessment] - (Trade Recognition Australia)
- [Skills training techniques], [Atlantis the palm dubai]
Languages
English
Native language
Hindi
Proficient
C2
Timeline
Executive Chef
Centara West Bay Hotel & Residences Doha
10.2022 - Current
Senior sous Chef
07.2021 - 10.2022
Flight Chef
Etihad Airways, Dhabi
09.2013 - 11.2013
Sous chef
Atlantis the Palm Hotel
09.2008 - 09.2013
Chef de partie
Grand Cafe
07.2006 - 08.2008
Catering
Emirates Flight, Worlds Leading Flight Kitchen
Bachelor of Science - Bachelor of Science And Hospitality
IHM -Banglore
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