Vikramjeet Singh

Experience

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  Thistle Hotels

  Oct 2016 - Apr 2017

  Industrial Trainee

  I worked as an Industrial Trainee at Thistle Port Dickson, Malaysia. I worked mainly in the F&B department under the Coffee Shop and Chinese Specialty Restaurant. In the coffee shop, I worked as a Food and Beverage server and Barista.The roles and responsibilities I performed there included, but were not limited to:- Providing excellent customer service for each guest entering the establishment.- Taking orders and relaying them to the kitchen and bar staff.- Delivering all food items to tables in the correct order and to the appropriate customer.- Presenting bills to patrons and accepting payment.Thistle hotels are well-known hotel branches that fall under the group of 'glh' Great London Hospitality. Show less

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  Le Royal Hotels Kuwait

  Jan 2018 - Jan 2021

  Commis II Chef

  I worked there as a Commis Chef/Cook. During my almost 3 years of work there, I gained experience in the Hot, Cold, and Pantry Kitchen.At A'amal Holdings Co. (Le Royal & Jihan Khana), my roles and responsibilities included, but were not limited to:- Preparing and cooking complete meals and individual dishes according to the company's standards.- Preparing and cooking special meals for guests with special needs or allergies as instructed by the Chef.- Preparing salads from scratch and seasonal fruit platters for breakfast for 4 hotels (100+ pax each).- Inspecting the kitchen and ensuring completion of documentation such as food and equipment temperature and inventory counts.- Requesting resupplies whenever necessary. Show less

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  Dream Nashville Hotel

  Oct 2022 - Sept 2023

  Line Cook (Chef de Partie)

  In Dream Nashville, I have the following roles and responsibilities, but they are not limited to:- Preparing Mise en place for the line to ensure that the line runs smoothly.- Setting up the station efficiently before the service starts.- Preparing and cooking a variety of dishes according to the hotel's standards.- Handling the entire station professionally and training the cooks assigned to me.- Ensuring that the correct HACCP procedures are being followed.- Assisting the Executive Chef, Executive Sous-Chef, and Sous-Chefs in day-to-day operations.- Preparing the list of items needed and submitting it to the Kitchen Management for flawless and smooth operations. Show less