Abhishek Singh
Townsville
Summary
Exceptionally talented professional holding the experience of 11 years in restaurant and hotel industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef De Partie with background working in high-end establishment as well as Culinary Graduate that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. As of now, looking for the new opportunities as a Sous Chef.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Chef De Partie
The Ville Resort-Casino
10.2024 - Current
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed seasonal menus incorporating local ingredients to enhance guest dining experiences.
- Trained and mentored junior chefs in culinary techniques and kitchen safety protocols.
- Collaborated with front-of-house team to ensure seamless service during peak hours.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Chef De Partie
Flamingo Room by Tashas
11.2019 - 09.2024
- Modern European cuisine restaurant with the sitting capacity of 175 covers mainly open for lunch and dinner services. Responsible for managing the grill and hot range section, plus the mise en place for the operation. In addition to it, preparing items for roasting, sauteing, frying and baking.
- Key dishes: Calamari Mozambique, Loster pasta, Sunday roast.
- Reporting head: Ms. Arkiti Jain (Sous chef)
- Full time employment / 48 hours weekly
Kitchen assistant
The Oberoi
11.2018 - 10.2019
- 242 room properties in the heart of Dubai, responsible for the day-to-day operation of 971 restaurant of The Oberoi, Dubai in western hot section.
- Assisted other chefs with ingredients preparation in support of recipes designed by the chefs. Overall the team of 20 chefs to carry the daily operation including the banquet functions.
- Responsible for the breakfast operation, covering around 300 pax on daily basis.
- Key dishes: seafood risotto, baked line fish, sous vide lamb chop with fig jus
- Reporting head: Mr. Sanjeeevi (chef de partie).
- Full time employment / 48 hours weekly
Line Cook
Slider station, Gastronomica
10.2016 - 10.2018
- Slider station is the first conveyor belt burger joint in Dubai, takes on the concept of an American Gas Station in the 40s. the restaurant specializes in classic and gourmet sliders, has the sitting capacity of 120 covers.
- Responsible for the grilling and sauce section in the restaurant daily operation.
- Overall, the team of 40 chefs, working across three shifts mainly breakfast, evening and night shifts respectively.
- Key dishes: Coffee cola short ribs, commando fries, avocado toast with balsamic reduction.
- Reporting head: Mr. Puneet (Chef De Partie)
- Full time employment / 48 hours weekly
commis
Jw Marriott
08.2015 - 10.2016
- 545 rooms property, one of the luxuries 5-star hotel, next to the New Delhi airport.
- Responsible for the in room dining kitchen hot section and pantry.
- Responsible for the night shifts operations and morning breakfast buffet preparation and setup, covering almost 700 pax every morning.
- Overall, the team of 90 chefs across the hotels managing the day-to-day operations in different outlets.
- Key dishes: smoked chicken panini sandwich, sloppy joe, cedar wood salmon.
- Reporting head: Mr. Shanti prasad (Chef de partie).
- Full time employment / 50 hours weekly
Hotel operation trainee
Raas, walled city hotels
09.2014 - 06.2015
- Boutique property an 18th century mansion with 51 luxuries suites, mainly serves Indian, continental and Thai inspired menu.
- A team of 27 chefs, responsible for the ala carte operation on daily basis.
- Responsible for cold kitchen preparation and assisting the chef de partie during operational hours.
- Key dishes: laal maas, Som tom Malakar, Dahi kebab, green Thai chicken curry.
- Reporting head: Ms. Anjali ( Chef de partie)
- Full time employment / 50 hours weekly
Industrial Trainee
Crown plaza
07.2012 - 10.2012
- Successfully undergone Industrial training in flagship property of IHG group in all core departments of hotel, as a part of curriculum in 2012.
Education
SIT 40516 certificate IV - commercial cookery
Australian Skills Management Institute
06.2023
B.Sc - Hospitality and Hotel Administration
Institute of Hotel Management
06.2014
Skills
- Microsoft word, excel
- Team player, great communicator, reliable
- Knowledge of preparing seafood, meat, and poultry
- Participate in safe food handling
- Menu for specialty dietary requirements
- Purchase goods and control stocks, and costing
Certification
- First aid basics, CPR, AED and first aid for adults
- MEDIC First Aid International
- Aug 2022 - Aug 2024
Languages
English - Fluent
Hindi - Native
Timeline
Chef De Partie
The Ville Resort-Casino
10.2024 - Current
Chef De Partie
Flamingo Room by Tashas
11.2019 - 09.2024
Kitchen assistant
The Oberoi
11.2018 - 10.2019
Line Cook
Slider station, Gastronomica
10.2016 - 10.2018
commis
Jw Marriott
08.2015 - 10.2016
Hotel operation trainee
Raas, walled city hotels
09.2014 - 06.2015
Industrial Trainee
Crown plaza
07.2012 - 10.2012
B.Sc - Hospitality and Hotel Administration
Institute of Hotel Management
SIT 40516 certificate IV - commercial cookery
Australian Skills Management Institute
Passport
Z3773666 (India)