Bijinder Singh
Delhi
Summary
Master Chef with significant background in high-end cuisine creation and kitchen management. Showcased strengths include menu development, food plating, and team leadership. Previous work involved elevating dining experiences through innovative recipes and presentation techniques. Consistently ensured culinary excellence while maintaining operations efficiency in fast-paced kitchens.
Overview
29
29
years of professional experience
Work History
Indian Master Chef
The Oberoi
Gurgaon
04.2011 - Current
- Coordinated with purchasing department to obtain quality ingredients at competitive prices.
- Developed innovative recipes and menus for special occasions.
- Consulted with other departments such as marketing or finance on matters related to food services operations.
- Created daily specials based on seasonal ingredients.
- Created recipes that kept customers coming back for more.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Monitored inventory levels and placed orders as needed.
- Determined portion sizes for all dishes served in the restaurant.
- Ensured compliance with food safety regulations.
- Analyzed financial statements to identify cost-saving opportunities.
- Maintained a clean and organized kitchen environment.
- Ordered supplies and equipment when necessary.
- Reviewed customer feedback and identified areas for improvement.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Planned menus based on seasonal availability of ingredients.
- Supervised food production to ensure quality standards were met.
- Trained new hires in proper kitchen procedures.
- Provided guidance and direction on plating techniques for staff.
- Resolved conflicts among team members quickly and effectively.
- Developed and implemented new menu items to meet customer needs.
- Assisted with preparation of meals during peak periods.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Managed all kitchen employees, including bussers, dishwashers and waitstaff.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Indian Chef
The Club Hotel
Mumbai
10.2010 - 04.2011
- Maintained a clean work environment by following all health and safety regulations.
- Garnished plates with edible flowers or herbs for added presentation value.
- Created custom spice mixtures to add unique flavor profiles to dishes.
- Planned buffets for large parties according to guest numbers and dietary requirements.
Indian Chef
Wah Amritsar
Amritsar
09.2007 - 09.2010
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Organized the daily mise en place in order to prepare meals efficiently.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
Indian Chef
Sun Rise Club & Resort
Amritsar
08.2003 - 08.2007
- Organized the daily mise en place in order to prepare meals efficiently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Chef De Partie
The Royal Crystal
Amritsar
06.2000 - 07.2003
- Cleaned and organized kitchen equipment, appliances, and utensils.
- Assisted Chef in preparing ingredients for various dishes.
- Maintained cleanliness of work areas throughout shift.
- Organized walk-in coolers and freezers according to FIFO principles.
Indian Cook
Quality Restaurant
Amritsar
05.1998 - 05.2000
- Garnished plates with accompaniments such as chutneys or pickles.
- Prepared a variety of Indian dishes including curries, tandoori chicken and naan breads.
- Supervised junior cooks during their shifts to ensure high quality standards were met.
- Adjusted seasoning of dishes to suit guests' tastes.
Indian Tandoori Cook
Mohan International
Amritsar
04.1995 - 04.1998
- Followed all safety protocols while operating kitchen equipment such as knives and other sharp tools.
- Adhered to health regulations regarding food handling and preparation techniques.
- Checked finished dishes for taste and presentation before serving them to customers.
- Adjusted flame levels as necessary during the cooking process to ensure even doneness of food items.
Education
Some College (No Degree) -
State Board
DelhiSkills
- Food presentation
- Recipe creation
- Culinary expertise
- Special diets
- Kitchen Management
- Menu development
- Catering experience
- Ingredient Selection
- Plating and presentation
- Budgeting and cost control
- Forecasting and planning
Languages
Hindi
First Language
English
Beginner
A1
Timeline
Indian Master Chef
The Oberoi
04.2011 - Current
Indian Chef
The Club Hotel
10.2010 - 04.2011
Indian Chef
Wah Amritsar
09.2007 - 09.2010
Indian Chef
Sun Rise Club & Resort
08.2003 - 08.2007
Chef De Partie
The Royal Crystal
06.2000 - 07.2003
Indian Cook
Quality Restaurant
05.1998 - 05.2000
Indian Tandoori Cook
Mohan International
04.1995 - 04.1998
Some College (No Degree) -
State Board
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