VINEET CHAND RAMOLA

May 2019 -To- Present Head Chef
(The Bridge co Arifjan Army Base. (Dining Facility, Kuwait)
 Managing the dining facilities by the Tri-Service Food Code rules and regulations while maintaining food
service standards directed by the Department of Logistics. Leading Dining Staff hosted by Other Country
Nations to ensure food safety & food quality control HACCP plan, to prevent fraud waste & abuse while
monitoring the Amis account status. Performed monthly inspections, monitored cleaning schedules &
reported work orders as needed for maintenance.
 Managing contractors using SOP and PWS.
 Insuring 28-day menu, process, and procedures are IAW United States Government food contractual
agreement.
 Responsible for managing rations to ensure food rations are stored properly.
 Monitor food preparation process and procedures. such as ingredients, portion size, and presentation.
 Accountable for sanitation safety and compliance within the company`s contractual needs.
 Maintaining all equipment accountability and serviceability.
 Ensuring a food safety program is in place for storage and requisition of food delivered to the facility.
Enforcing Hazard Analysis and Critical Control Points. (HACCP) are being adhered to.
 Overall answerable for the kitchen and dining operations daily.
 Ensure that all employees are always in compliance with all established safety policies and regulations.
 Supervise, coordinate, and schedule the activities of staff who prepare, portion, and serve food.
 Evaluate and order the ingredients and supplies needed to prepare meals.
 Ensure the training of staff in terms of their tasks, hygiene, and safety standards.
 Ensure the quality of food and service, by established standards.
 Manage quality, service, and cleanliness.
May-2018 –Oct-2019 Cook II
(The Bridge Co Arifjan Army Base. (Dining Facility, Kuwait)
 Managed high-volume food production.
 Directly responsible for the whole operation.
 Serving approximately 500 customers daily.
 Allotting jobs and responsibilities to individuals.
 Ensure to follow Hazard Analysis and Critical Control Points (HACCP)
 Managed accountability cost and expenditure of kitchen and dining facility.
 Cook II is responsible for cooking and baking on a large scale in an institutional kitchen. according to the
production schedule (menu) and established food safety guidelines. — Prepares therapeutic (low sodium,
low fat, gluten-free, diabetic, etc.) and texture modified (diced, minced, blended, etc.)

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Jun-2015-Feb-2018 CDP Chef
(Spice Box Delhi 110008 India)
 Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set
by the Restaurant.
 Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
 Coordinates daily tasks with the Sous Chef.
 Responsible for supervising junior chefs or commis.
 Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure
that standards are met.
 Ensure that the production, preparation, and presentation of food are always of the highest quality.
 Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
 Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
 Full awareness of all menu items, their recipes, methods of production, and presentation standards.
 Follows good preservation standards for the proper handling of all food products at the right temperature.
 Operate and maintain all department equipment and report malfunctioning.
 Ensure effective communication between staff by maintaining a secure and friendly working environment.
 Establishing and maintaining effective inter-departmental working relationships.
 Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume
food business.
 Personally responsible for hygiene, safety, and correct use of equipment and utensils.
 Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
 Checks periodically expiry dates and proper storage of food items in the section.
 Consult daily with the Sous Chef and Executive Chef on the daily requirements and functions, and about any
last-minute events.
 Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
 Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
 Daily feedback collection and reporting of issues as they arise.
 Assess quality control and adhere to hotel service standards.
 Carry out any other duties as required by management.
Mar-2014-Apr-2015 COMMI III
(Ashok Group ITDC New Delhi India)
• To maintain a high standard of specified work according to the Executive Chef’s instructions
• To prepare, cook, and serve food delegated as your responsibility, ensuring that the highest possible quality
is maintained and that agreed standards for food preparation and presentation are always met under guidance
from a senior chef.
• To monitor stock movement and be responsible for ordering in your section
• To aid in achieving food cost, kitchen standards, and overall objectives
• To carry out daily and weekly procedures, including temperature checks, food labeling/dating, and storage
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems
to a senior chef.
• To keep high standards of personal hygiene, clean uniform, and overall camaraderie
• To adhere to company procedures regarding temperature checks, food labeling and dating, cleaning
schedules, and hygiene regulations always ensuring that all records of such are maintained.
• To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered
to.

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• To be punctual for work and report directly to the manager on duty on arrival in the kitchen
• To understand menu planning, the implementation of stock controls, the importance of good stock
management, and how this enables the kitchen to meet gross profit.
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated.
• To keep high standards of cleanliness in the section where employed, and also to assist in any job regarding
hygiene or cleanliness asked for by a senior chef.
• To be fully aware of all hygiene controls and chemicals used in the workplace.
• To have full knowledge of, and be able to act upon, fire procedures.
• To be responsible, whilst liaising with the Executive Head Chef, for self-development
• To carry out and assist in the smooth running of the kitchen.
• To attend all meetings and training sessions as required
• To comply with any reasonable request from your superiors
• To assist on other sections or help with other duties when the kitchen is short-staffed, in
emergencies, and/or when the number of covers is required.
Dec-2010-Dec-2013 COOK ASSISTANT\COMMIS I
(Apprenticeship| Training | I.T.D.C (Indian Tourism Development Corporation _ Ashok Group India)
 Set-up workstation
 Wash and unwrap fresh vegetables.
 Weigh, evaluate, and mix ingredients.
 Prepare ingredients for cooking, including portioning, chopping, and storing food.
 Prepare and cook food in keeping with recipes, quality standards, and presentation standards.
 Operate stoves, grills, fryers, ovens, and microwaves.
 Test foods to verify if they have been cooked adequately.
 Monitor food quality whilst preparing food.
 Serve food in appropriate portions onto suitable receptacles.
 Wash and sanitize tools, knives, kitchen area, tables, and utensils.

CERTIFICATIONS

 Serve safe Food Protection Manager Certification from American National Standards Institute (ANSI)-
Conference for Food Protection (CFP) Date of Expiration 03/30/2026.
 Serve safe Food allergens Certificate.
 serve safe Food Handlers Certificate
 Environmental officer certificate
 40 Hr. Manager Serve Safe Certification
 Spill Response Controls & Countermeasures Training
 Incident Reporting/Root Cause Analysis Safety
 Behavior Based Observation
 Job Environmental & Safety Analysis (JESA) Training
 Facility Maintenance Officer