Sandeep Singh
Dubai,UAE
Summary
Dynamic and precision-driven Junior Sous Chef with a strong background in 5-star luxury In-Room Dining (IRD) operations in Dubai. Adept at leading 24/7 kitchen brigades, managing high-volume covers, and executing transport-ready fine dining. Proven success in maintaining flawless Dubai Municipality compliance while controlling food costs and maximizing station efficiency.
Overview
2
2
Languages
4
4
years of post-secondary education
15
15
years of professional experience
Work history
Junior sous chef
Fairmont the palm
Dubai, UAE
2026.02 - Current
- Responsible for food hygiene practices.
- Ensuring food quality and excellent standards are maintained for all dishes created.
- Assisting with determining food inventory needs, stocking, and ordering.
- Ensuring kitchen meets all regulations including sanitary and food safety guidelines.
- Resourcefully solving issues that arise and taking control of problematic situations.
- Ordering supplies and maintaining inventory levels.
- Scheduling staff shifts.
- Training new employees.
- Maintaining and monitoring kitchen equipment.
- Supervising all kitchen stations.
Senior chef de partie
Fairmont the palm Dubai UAE
Dubai, UAE
2023.11 - 2026.02
- Follow food hygiene practices for every dish prepared.
- Check food quality and maintain excellent standards across all menus.
- Support food inventory checks, stocking, and ordering of supplies.
- Comply with kitchen regulations, including sanitary and food safety guidelines.
- Solve kitchen problems quickly to prevent issues from escalating.
- Order supplies to keep stock levels consistent and up to date.
- Schedule staff shifts to maintain smooth daily service.
- Train new employees to follow safe food handling standards.
- Maintain and monitor kitchen equipment to keep operations running safely.
- Supervise all kitchen stations to support consistent food production.
Chef de partie
Kempenski Hotel Mall Of The Emirates Dubai UAE
Dubai
2022.11 - 2023.10
- Developed recipes and menus by applying understanding of market demand and culinary.
- Experimented with new dish creations by incorporating, customer recommendation and feedback.
- Handling pass in absents of sous chef IN-charge of daily ordering market list.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Chef de partie
The Address Boulevard Emaar Group Dubai UAE
Dubai
2022.06 - 2022.10
- In charge of daily ordering market list.
- Monitored line processes to maintain, consistency in quality, quantity and presentation.
- Reporting daily sales report and guest feedback to Ex. Chef through email.
- Monitoring stock movement and responsible for ordering section.
Demi chef de partie
Sofitel the palm Dubai UAE
Dubai
2018.12 - 2022.05
- To keep track of daily store inventory.
- Maintaining quality as per standards.
- Assist chef de partie to prepared food for special menu. Improving Buffets, Restaurant and Breakfast.
- Up to date chiller temperature as per HACCP standards.
- “Manava” All Day Dining Restaurant
Commis 1
Fresco restaurant lite bite group New Delhi India
New Delhi
2018.02 - 2018.11
- Responsible for daily food preparation.
- Preparing different kinds of pasta, pizza, sauces,soups,appetizers and Main courses.
- “Mediterranean cuisine restaurant”
Demi chef de partie
Munyonyo commmwelth resort Kampala Uganda
Kampala
2015.09 - 2017.11
- Worked in coordination with maintenance for kitchen product.
- Assume duties of chef de partie in absence.
- NYANJA All day dining restaurant
Commis 2
Jaypee green golf& SPA resort greater Noida India
Noida, India
2012.10 - 2015.08
- Prepare soups, sauces, dressings and main course dishes.
- Prepare and cook food according to recipes,quality standards, presentation standards,and food preparation checklist,Operate ovens, stoves, grills, microwaves,and fryers.
- “BOOMERANG” Western cuisine restaurant
Industrial training
Fresco restaurant lite bite group Delhi India
Delhi
2011.06 - 2011.11
Education
Diploma - food production
IHM PUSA
New Delhi, India 2010.01 - 2011.01
Bachelor of arts - undefined
Delhi University
India 2010.01 - 2013.01
12th pass - undefined
CBSE BOARD
New Delhi, India 2010.01 - 2010.01
10th pass - undefined
Uttarakhand BOARD
India 2008.01 - 2008.01
Skills
- Team building
- Problem solving
- Collaborative mindset
- Kitchen equipment familiarity
- Hospitality awareness
- Classical cooking techniques
- Culinary trends knowledge
- Cold food preparation
- Food safety consciousness
- Pressure handling
LANGUAGES
Hindi (native language)
English (advanced)
REFERENCE
Vinod Kohli
Sous Chef
📧 Vinodkohli21@yahoo.com
📞 +971524200667
Chef de Cuisine
📧 tamer.mohamedmohamed@gmail.com
📞 +971521589000
Junior Sous Chef
📧 Dhanver009@gmail.com
📞 +971555919153
Timeline
Junior sous chef
Fairmont the palm
2026.02 - Current
Senior chef de partie
Fairmont the palm Dubai UAE
2023.11 - 2026.02
Chef de partie
Kempenski Hotel Mall Of The Emirates Dubai UAE
2022.11 - 2023.10
Chef de partie
The Address Boulevard Emaar Group Dubai UAE
2022.06 - 2022.10
Demi chef de partie
Sofitel the palm Dubai UAE
2018.12 - 2022.05
Commis 1
Fresco restaurant lite bite group New Delhi India
2018.02 - 2018.11
Demi chef de partie
Munyonyo commmwelth resort Kampala Uganda
2015.09 - 2017.11
Commis 2
Jaypee green golf& SPA resort greater Noida India
2012.10 - 2015.08
Industrial training
Fresco restaurant lite bite group Delhi India
2011.06 - 2011.11
Diploma - food production
IHM PUSA
2010.01 - 2011.01
Bachelor of arts - undefined
Delhi University
2010.01 - 2013.01
12th pass - undefined
CBSE BOARD
2010.01 - 2010.01
10th pass - undefined
Uttarakhand BOARD
2008.01 - 2008.01