Arvind Singh

Oversee menu cost proposals, staff training and R&D to maintain consistent food quality and assist the head chef in menu development at a Dubai boutique restaurant.

Managed kitchen operations and menu supervision, enforcing quality checks, cost control and staff training to improve team performance and meal quality.

Operated Josper grill and pasta sections, allocated duties and ensured recipe compliance, contributing to pre-opening readiness and consistent service delivery.

Handled the grill section including butchering and portioning, maintained HACCP records and rotated through in-room dining, Indian and Italian sections to deliver diversified cuisine.

Worked across hot and cold continental kitchens and all-day dining, managed section and handled a la carte, room dining and buffet services.

Operated in the hot section and banquet kitchen, producing large-function dishes and supporting food promotions to meet high-volume event demands.

Trained across four core departments to learn daily hotel operations and kitchen workflows, earning recognition for strong performance during the placement.

Grade: 70%

Completed Bachelor of Hotel Management at IHM Mumbai with a final grade of 70%.