Vikram Singh

Experience

• 

  ITC Maurya Sheraton

  Jan 2005 - Sept 2006

  Trainee

  I start my carrier and first training with I.T.C. Maurya Sheraton.

• 

  Ruby Tuesday

  Aug 2006 - Aug 2008

  Demi chef di partie

  This was my first professional job where I upgrade my culinary skills.

• 

  Princess Cruises

  Oct 2008 - Sept 2013

  Commi chef -1

  Enable efficient preparation of signature dishes by preparing ingredients beforehand.

• 

  Princess Cruise Lines U.S.A. Santa Clarita, CA

  Aug 2011 - Dec 2015

  Chef De Partie

  • Responsible for live cooking and guest interaction for better communication• Collaborate with other crew members to discuss food handling and USPH

• 

  Princess Cruises

  Aug 2015 - Dec 2019

  Sous Chef

  • Managed banquet restaurant operations and implemented cost control mechanism to optimize better operational efficiency• Expert in various cooking techniques and multiple cuisines using ingredients across the world• Produce high-quality plates in excellent design and taste along with cost contaminant or safety

• 

  The Drunken Boutanest India

  Dec 2019 - Jul 2020

  Sous Chef

  • Prepare unique dishes to attract new customers and generate 25% revenue enhancement• Collect food sources, like- vegetables and meat from local suppliers to reduce grocery costs by up to 15%• Reduce 25% labor cost to get a long-term business profitability

• 

  Gastronomica ME

  Sept 2020 - Sept 2023

  Chef incharge

  Controlling and directing the food preparation process. Approving and polishing dishes before they reach the customer. Managing and working closely with other chefs of all levels. Creating menu items recipes and developing dishes ensuring variety and quality .

• 

  Pembroke Lodge

  Jul 2023 - now

  Head Chef

  Professional, reliable ,team oriented Chef with 18+ years of high volume kitchen and custom menu food preparation experience. Ability to work under challenges and work directly with clients to create and deliver high quality , nutritious and attractive selection of variety of food from world wide well known cuisine. Entrepreneurial, innovative and creative Chef.