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Dr. Vinod Singh Negi

Dr. Vinod Singh Negi, an Industry & Academician, with 20 yr of experience in Hospitality Industry is presently working as Associate Professor at Amrapali Institute of Hotel Management. Haldwani, Nainital uttarakhand. Being a Commerce graduate, DHMCT

RESUME Dr. VINOD SINGH NEGI HOD, Associate Professor, Culinary Department, Amrapali Institute of Hotel Management Shiksha Nagar, Lamachaur, Haldwani Nainital, Uttarakhand Email: [link removed] Mobile: +91 9719697106 PROFILE: A professionally qualified experienced & goal oriented trainer with extensive knowledge & skills Food Production Operations. I joined as a Trainee commie -1 in 2000 & was confirmed in 2001 as Sr. C.D.P (Sr.Chef –de-party). During my tenure, I developed my skills in supervision & upgrading the standards of the Hotel within the company policies. As a result was pRead More...

RESUME

Dr. VINOD SINGH NEGI

HOD, Associate Professor, Culinary Department,

Amrapali Institute of Hotel Management

Shiksha Nagar, Lamachaur, Haldwani

Nainital, Uttarakhand

Email: [link removed]

Mobile: +91 9719697106

PROFILE:

A professionally qualified experienced & goal oriented trainer with extensive knowledge & skills Food Production Operations. I joined as a Trainee commie -1 in 2000 & was confirmed in 2001 as Sr. C.D.P (Sr.Chef –de-party). During my tenure, I developed my skills in supervision & upgrading the standards of the Hotel within the company policies. As a result was promoted in 2001.Currently utilizing my experience and knowledge in training the budding hoteliers.

I am responsible for training and development to maintain high standards in culinary operation for:

· Masters of Hotel Management (MHM), affiliated to Uttarakhand Open University.

· 4-years Bachelor degree in Hotel Management, Catering and applied Nutrition, affiliated to Uttarakhand Technical University (U.T.U.)

· 3-Years diploma in Hotel Management, Catering and applied Nutrition, affiliated to Uttarakhand Technical Board (U.T.B).

· 4-years Bachelor degree in Hotel Management, Catering and applied Nutrition, affiliated to Kumaon University.

· 4- Years Bachelor degree in Hotel Management affiliated to Uttarakhand Open University.

· 1-Year diploma in Food Production affiliated to Uttarakhand Open University.

· Coordinator- N.S.S, Amrapali Group of Institutions, Haldwani, Nainital.

· Coordinator Gourmet Club, AIHM, Haldwani.

PROFESSIONAL EXPERIENCE:

AMRAPALI Institute of Hotel Management & Catering Technology, Haldwani Aug, 2015 – Till Date

[Approved by All India Council of Technical Education]

Associate Professor for Food Production

· Conducting sessions for Food Production through practical and theoretical approach.

· Familiarizing the students with latest trends in Hospitality Operations.

· Appointed as an External Examiner by Uttarakhand Technical University [UTU] and Dehra Dun for conducting practical examinations.

· Appointed as an Evaluator of Answer Sheets of BHMCT 2012-13 for UTU.

· Appointed as an odd Exam Observer of BHMCT 2015-16 for UTU.

· Appointed as an External Examiner by KUMAUN UNIVERSITY [KU] and conducting practical examinations.

· Appointed as an External Examiner bY [UBTER] and conducting practical examinations.

AMRAPALI Institute of Hotel Management & Catering Technology, Haldwani Sept 2012 – Till Date.

[Approved by All India Council of Technical Education]

Astt Professor for Food Production

· Conducting sessions for Food Production through practical and theoretical approach.

· Familiarizing the students with latest trends in Hospitality Operations.

· Appointed as an External Examiner by Uttarakhand Technical University [UTU] and Dehra Dun for conducting practical examinations.

· Appointed as an Evaluator of Answer Sheets of BHMCT 2012-13 for UTU.

· Appointed as an Observer by Uttarakhand Technical University [UTU]

KUKREJA Institute of Hotel Management & Catering Technology, Dehra Dun Aug 2008 – Aug 2012

[Approved by All India Council of Technical Education]

Sr.Lecturer for Food Production Operation

· Conducting sessions for Food Production Operation through practical and theoretical approach.

· Familiarizing the students with latest trends in Hospitality Operations.

· Designed the practical lab as per the latest trends, interiors and basic requirement for a standard Lab.

· Appointed as an External Examiner by Uttarakhand Technical University [UTU] And HNBG University, Srinagar for conducting practical examinations.

Alpine Institute of Management & Technology, Dehra Dun Aug 2007 – Aug 2008

[Approved by All India Council of Technical Education]

Lecturer for Food Production.

· Conducting sessions for Food Production Operation through practical and theoretical approach.

Familiarizing the students with latest trends in Hospitality Operations.

F.C.I Institute of Management & Technology, Dehra Dun Jan 2006 – July 2007

Lecturer for Food Production Operation

· Conducting sessions for Food Production Operation through practical and theoretical approach.

· Familiarizing the students with latest trends in Hospitality Operations.

INDUSTRIAL EXPERIENCE

Chef-de-partie (Jee pee Vasant Continental, New Delhi). Aug 2004 - Dec 2005

· Maintaining discipline at the work place.

· Staff handling & team leading.

· Training new entrants.

Demi-chef-de-partie (Taj Residency, Luck now) Jan 2003 - 2004 Aug (Member of the Leading Hotels of the World)

· Supervising coffee shop, continental, pantry &butchery section.

· Maintained grill section.

· Monitored production of food.

Commie- 1^st (Italian kitchen in Hyatt residency, New Delhi) Jan 2000 -Dec 2002

· Facilitated basic food production.

· Handling of soups, garde manger and hot kitchen.

INDUSTRIAL TRAINING

HOTEL JAYPEE RESIDENCY, MUSSORIE. 26^TH May - 8^th Nov 1997

(Member of the Leading Hotels of the World)

· I was under Industrial training for Six months during which I learnt the Operations of the Department and performed various tasks allotted by the Department In charge.

Experience:

Industry and academician, with 17years of experience in hospitality industry, Like Hyatt Regency, New Delhi, Taj Regency, Lucknow & Jee pee Vasant Continental, New Delhi & Academician are Kukreja Institute of Hotel Management, Dehradun. & Amrapali Institute of Hotel Management, Haldwani, Nainital, and Uttarakhand.

ACHIEVEMENTS & RECOGNITION

Amrapali Institute of Hotel Management, Haldwani, Nainital

Ø Appointed as an External Examiner by Uttarakhand Technical University [UTU], HNBG University, Srinagar & UBTER University, Rookie, for conducting practical examinations.

Ø Appointed as an Evaluator of Answer Sheets of BHMCT 2012-13 for UTU.

Ø Appointed as an Evaluator of Answer Sheets of DHMCT 2013-14 for UBTER.

Ø Appointed as an Evaluator of Answer Sheets of BHM KU 2013-14 for Kumaon University.

Ø Appointed as an Evaluator of Answer Sheets of BHMCT 2013-14 for UTU.

Ø Appointed as an Evaluator of Answer Sheets of BHMCT 2014-15 for UTU.

Ø Appointed as an Evaluator of Answer Sheets of BHMCT 2016-17 for UTU.

Ø Co-coordinator, National Chefs Competition, AIHM, Haldwani, Nainital.

Ø Coordinator- N.S.S, Amrapali Group of Institutions, Haldwani, Nainital.

Ø Coordinator Gourmet Club , AIHM, Haldwani,Nanital

RESEARCH & PUBLICATION

Culinary Books

Ø Two Books for Food Production Text Book.

1. Basic Food Production Questions & Answers (Interview Based)- Published ( ISBN 9789382440246)

2. An Introduction to Indian Cuisine- Published (ISBN 9381156611)

3. Advanced Culinary Operation :- Coming Soon (In Press)

Ø Article “Cooking With Wine” Published in The Amrapali Institute of Hotel Management HI-T Hospitality Industry & Tourism Vol-1 Magazine.

Ø Article “Molecular Gestromey” Published in The Amrapali Institute of Hotel Management HI-T Hospitality Industry & Tourism Vol-2 Magazine.

Published Research Paper in International Journal

Ø Published, International Conference on Hospitality & Tourism “Trends, Issues & Women in Hospitality & Tourism Industry. 2017. Organized by School of Hotel Management & Hospitality, Graphic Era University. (ISBN.

Ø Published, 7th India International Conference on “Issues & Changes in Human Resource Management: A case Study of Hospitality Industry in Uttarakhand.” 2016. Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi, India. (ISBN 9788191066654).

Ø Published in International Conference on “Garhwali Cuisine: Cultural Heritage of Uttarakhand. 2017, Graphic Era University, Dehradun, at ICHT, 2017 Uttarakhand.(ISBN 978-93-85642-06-7), Page no:- 12-20

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Achievements

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Published Books 3
Short Stories 0

Culinary Department Based Q & A

Books by Dr Vinod Singh Negi

This book has been scripted by keeping the concern of the students those are striving to become the food production & food Beverages professional’s in the hospitality industry. During my carrier in this professional industry, I faced numerous of questions from the interviewers of different hotels and as well from the external examiners during my hotel management curriculum. The amount of stress faced by the students to learn and answer the questions was

Flavours & Art of Indian Regional Cuisine

Books by Dr Vinod Singh Negi

This book is divided into 2 Parts

A. INDIAN CUISINES ---- THE INTRODUCTION

The first part of this book consists of Indian Cuisine. It deals with the introduction and features of Indian cuisine. Then there is a brief discussion about spices, major ingredients, basic Kitchen Equipments, etc.

B. REGIONAL CUISINES ----- THE DIVERSITIES

The Second part of the book has

Professional Kitchen Management

Books by Chef Vinod Singh Negi

This Book is intended for students of diploma & Degree Courses in Hotel Management, catering to the syllabus of National Council for Hotel Management & Catering Technology. The book aims to introduce students to the world of professional Kitchen Management. It covers all aspects of Basic Kitchen Management. Including Store Management, Inventory, and Purchasing etc. It is important that one should be aware of the dynamics of kitchen operations. This book also b

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RESUME 
Dr. VINOD SINGH NEGI
HOD, Associate Professor,  Culinary Department,
Amrapali Institute of Hotel Management
Shiksha Nagar, Lamachaur, Haldwani
Nainital, Uttarakhand
Email: [link removed]
Mobile: +91 9719697106
<div><hr size="2" width="100%"></div>
PROFILE:
 
A professionally qualified experienced & goal oriented trainer with extensive knowledge & skills Food Production Operations. I joined as a Trainee commie -1 in 2000 & was confirmed in 2001 as Sr. C.D.P (Sr.Chef –de-party). During my tenure, I developed my skills in supervision & upgrading the standards of the Hotel within the company policies. As a result was promoted in 2001.Currently utilizing my experience and knowledge in training the budding hoteliers.
I am responsible for training and development to maintain high standards in culinary operation for:
· Masters of Hotel Management (MHM), affiliated to Uttarakhand Open University.
· 4-years Bachelor degree in Hotel Management, Catering and applied Nutrition, affiliated to Uttarakhand Technical University (U.T.U.)
· 3-Years diploma in Hotel Management, Catering and applied Nutrition, affiliated to Uttarakhand Technical Board (U.T.B).
· 4-years Bachelor degree in Hotel Management, Catering and applied Nutrition, affiliated to Kumaon University.
· 4- Years Bachelor degree in Hotel Management affiliated to Uttarakhand Open University.
· 1-Year diploma in Food Production affiliated to Uttarakhand Open University.
· Coordinator- N.S.S, Amrapali Group of Institutions, Haldwani, Nainital.
· Coordinator Gourmet Club, AIHM, Haldwani. 
PROFESSIONAL EXPERIENCE:
 
AMRAPALI Institute of Hotel Management & Catering Technology, Haldwani Aug, 2015 – Till Date
[Approved by All India Council of Technical Education]
 
Associate Professor for Food Production 
· Conducting sessions for Food Production through practical and theoretical approach.
· Familiarizing the students with latest trends in Hospitality Operations.
· Appointed as an External Examiner by Uttarakhand Technical University [UTU] and Dehra Dun for conducting practical examinations.
· Appointed as an Evaluator of Answer Sheets of BHMCT 2012-13 for UTU.
· Appointed as an odd Exam Observer of BHMCT 2015-16 for UTU.
· Appointed as an External Examiner by KUMAUN UNIVERSITY [KU] and conducting practical examinations.
· Appointed as an External Examiner bY [UBTER] and conducting practical examinations.
 
AMRAPALI Institute of Hotel Management & Catering Technology, Haldwani  Sept 2012 – Till Date.
[Approved by All India Council of Technical Education]
 
Astt Professor for Food Production 
· Conducting sessions for Food Production through practical and theoretical approach.
· Familiarizing the students with latest trends in Hospitality Operations.
· Appointed as an External Examiner by Uttarakhand Technical University [UTU] and Dehra Dun for conducting practical examinations.
· Appointed as an Evaluator of Answer Sheets of BHMCT 2012-13 for UTU.
· Appointed as an Observer by Uttarakhand Technical University [UTU]
 
KUKREJA Institute of Hotel Management & Catering Technology, Dehra Dun  Aug 2008 – Aug 2012
[Approved by All India Council of Technical Education]
 
Sr.Lecturer for Food Production Operation
· Conducting sessions for Food Production Operation through practical and theoretical approach.
· Familiarizing the students with latest trends in Hospitality Operations.
· Designed the practical lab as per the latest trends, interiors and basic requirement for a standard Lab.
· Appointed as an External Examiner by Uttarakhand Technical University [UTU] And HNBG University, Srinagar for conducting practical examinations.
Alpine Institute of Management & Technology, Dehra Dun  Aug 2007 – Aug 2008
[Approved by All India Council of Technical Education]
Lecturer for Food Production. 
· Conducting sessions for Food Production Operation through practical and theoretical approach.
Familiarizing the students with latest trends in Hospitality Operations.
 
F.C.I Institute of Management & Technology, Dehra Dun  Jan 2006 – July 2007
 
Lecturer for Food Production Operation
· Conducting sessions for Food Production Operation through practical and theoretical approach.
· Familiarizing the students with latest trends in Hospitality Operations.
INDUSTRIAL EXPERIENCE
Chef-de-partie (Jee pee Vasant Continental, New Delhi). Aug 2004 - Dec 2005
·  Maintaining discipline at the work place.
·  Staff handling & team leading.
·  Training new entrants.
Demi-chef-de-partie (Taj Residency, Luck now)  Jan 2003 - 2004 Aug (Member of the Leading Hotels of the World)
· Supervising coffee shop, continental, pantry &butchery section.
· Maintained grill section.
· Monitored production of food.
Commie- 1st (Italian kitchen in Hyatt residency, New Delhi)  Jan 2000 -Dec 2002 
· Facilitated basic food production.
· Handling of soups, garde manger and hot kitchen.
INDUSTRIAL TRAINING
 HOTEL JAYPEE RESIDENCY, MUSSORIE. 26TH May - 8th Nov 1997
 (Member of the Leading Hotels of the World)
· I was under Industrial training for Six months during which I learnt the Operations of the Department and performed various tasks allotted by the Department In charge.
 
Experience: 
 
Industry and academician, with 17years of experience in hospitality industry, Like Hyatt Regency, New Delhi, Taj Regency, Lucknow & Jee pee Vasant Continental, New Delhi & Academician are Kukreja Institute of Hotel Management, Dehradun. & Amrapali Institute of Hotel Management, Haldwani, Nainital, and Uttarakhand.
ACHIEVEMENTS & RECOGNITION
Amrapali Institute of Hotel Management, Haldwani, Nainital 
 
Ø Appointed as an External Examiner by Uttarakhand Technical University [UTU], HNBG University, Srinagar & UBTER University, Rookie, for conducting practical examinations.
Ø Appointed as an Evaluator of Answer Sheets of BHMCT 2012-13 for UTU.
Ø Appointed as an Evaluator of Answer Sheets of DHMCT 2013-14 for UBTER.
Ø Appointed as an Evaluator of Answer Sheets of BHM KU 2013-14 for Kumaon University.
Ø Appointed as an Evaluator of Answer Sheets of BHMCT 2013-14 for UTU.
Ø Appointed as an Evaluator of Answer Sheets of BHMCT 2014-15 for UTU.
Ø Appointed as an Evaluator of Answer Sheets of BHMCT 2016-17 for UTU.
Ø Co-coordinator, National Chefs Competition, AIHM, Haldwani, Nainital.
Ø Coordinator- N.S.S, Amrapali Group of Institutions, Haldwani, Nainital.
Ø Coordinator Gourmet Club , AIHM, Haldwani,Nanital
RESEARCH & PUBLICATION
Culinary Books
Ø Two Books for Food Production Text Book.
1. Basic Food Production Questions & Answers (Interview Based)- Published ( ISBN 9789382440246)
2.  An Introduction to Indian Cuisine- Published (ISBN 9381156611)
3. Advanced Culinary Operation :- Coming Soon (In Press)
Ø Article “Cooking With Wine” Published in The Amrapali Institute of Hotel Management HI-T Hospitality Industry & Tourism Vol-1 Magazine.
Ø Article “Molecular Gestromey” Published in The Amrapali Institute of Hotel Management HI-T Hospitality Industry & Tourism Vol-2 Magazine.
Published Research Paper in International Journal
 
Ø Published, International Conference on Hospitality & Tourism “Trends, Issues & Women in Hospitality & Tourism Industry. 2017. Organized by School of Hotel Management & Hospitality, Graphic Era University. (ISBN.
 
Ø Published, 7th India International Conference on “Issues & Changes in Human Resource Management: A case Study of Hospitality Industry in Uttarakhand.” 2016. Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi, India. (ISBN 9788191066654).
 
Ø Published in International Conference on “Garhwali Cuisine: Cultural Heritage of Uttarakhand. 2017, Graphic Era University, Dehradun, at ICHT, 2017 Uttarakhand.(ISBN 978-93-85642-06-7), Page no:- 12-20

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Dr. Vinod Singh Negi

Culinary Department Based Q & A

Books by Dr Vinod Singh Negi

Flavours & Art of Indian Regional Cuisine

Books by Dr Vinod Singh Negi

Professional Kitchen Management

Books by Chef Vinod Singh Negi

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