Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Gajab Singh

Gajab Singh

Summary

A seasoned Executive Sous Chef with a proven track record at Nirwana Hometel, I excel in kitchen and staff management, recipe creation, and implementing cost-saving strategies. My leadership has led to a 20% increase in customer satisfaction, showcasing my ability to blend culinary expertise with effective team coordination and supplier negotiations.

Overview

13
13
years of professional experience

Work History

Executive Souse Chef

Nirwana Hometel
12.2022 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Oversee all kitchen operations, managing a team of 25 chefs and kitchen staff.
  • Design and implement seasonal menus that have increased customer satisfaction by 20%.
  • Maintain strict food cost controls, reducing costs by 12% through strategic supplier negotiations and waste reduction initiatives.
  • Ensure compliance with health and safety regulations, achieving perfect scores on all health inspections.
  • Foster relationships with local farmers and suppliers to source high-quality, sustainable ingredients.
  • Developed and launched a successful catering division, contributing an additional 15% to annual revenue.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.

Sous Chef

Nirwana Hometel
09.2016 - 01.2018
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.

Senior Chef De Partie

The Palm Town and County Club
10.2015 - 09.2016
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • To monitor stock movement and be responsible for ordering on my section.
  • To learn and record skills and recipes from other members of the department.
  • To report any maintenance issues to the Head Chef immediately.
  • To comply with all policies and procedures to ensure that all statutory regulations are observed.
  • To liaise with the Head Chef/Sous Chef and implement new menu/dishes/ systems where applicable
  • To ensure all statutory regulations are adhered to, such as food hygiene policies.

Commis Chef

Mistral Restaurant
06.2011 - 04.2012
  • Maintained well-organized mise en place to keep work consistent.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • To ensure minimum kitchen wastage.
  • To ensure knowledge of the product is maintained and communicated to all relevant personnel.

Commis Chef

Mistral Restaurant
10.2013 - 03.2014
  • Maintained well-organized mise en place to keep work consistent.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • To ensure minimum kitchen wastage.
  • To ensure knowledge of the product is maintained and communicated to all relevant personnel.

Education

DHM - Hotel Management

JPIHM
Meerut
06.2011

Skills

  • Recipe creation
  • Food presentation
  • Sanitation Standards
  • Continental, Multi Cuisine and Fusion Expert
  • Recipes and Menu planning
  • Kitchen and Staff Management
  • Proficient in using the latest software for Food Costing, Inventory Control, Staff Scheduling and menu Planning
  • Food spoilage prevention
  • Staff Scheduling
  • Order Management
  • Customer Service
  • Presentation management
  • Special Events

Accomplishments

  • Resolved product issue through consumer testing.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Supervised team of 25 staff members.
  • Collaborated with team of 25+ in the development of Jaipur Adda.
  • Prepared 50+ meals, including appetizers and desserts, for high-volume catering event.
  • Reduced food costs by 5-7% by sourcing and securing new supplier.

Timeline

Executive Souse Chef

Nirwana Hometel
12.2022 - Current

Sous Chef

Nirwana Hometel
09.2016 - 01.2018

Senior Chef De Partie

The Palm Town and County Club
10.2015 - 09.2016

Commis Chef

Mistral Restaurant
10.2013 - 03.2014

Commis Chef

Mistral Restaurant
06.2011 - 04.2012

DHM - Hotel Management

JPIHM

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