Govind Singh
Head Chef
Bangalore
Summary
Highly accomplished Head Chef with 17+ years of experience in high-volume, fine-dining, as well as casual dining environments. Proven ability to lead, motivate, and train kitchen staff, manage daily operations, and develop innovative menus that drive customer satisfaction and profitability. Passionate about delivering exceptional dining experiences and maintaining the highest standards of food quality and safety
Overview
18
18
years of professional experience
2
2
years of post-secondary education
2
2
Hindi , English
Work History
Head Chef
V&RO hospitality Pvt.Ltd.
Bangalore
04.2024 - Current
- Demonstrating live trial of individual dishes and providing insight.
- Managing all kind of administrative works as per company’s requirement.
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
City Chef
Absolute Barbeсue Pvt.Ltd.
Chennai Tamil Nadu Region
09.2022 - 03.2024
- Assisting in ensuring daily, weekly and monthly administration to the company standards and meeting the set deadline.
- Delivering the company kitchen standards as identified on Kitchen Audit.
- Implementing and ensuring the company Health & Safety Policy is met at all time.
- Ensuring no unauthorized supplier are used when ordering.
- Carrying out augur stock take on a weekly basis as requested.
- Ensuring no unauthorized changes are made to company paperwork and spreadsheet.
- Assisted in the training and recruitment of unit’s team member in line with company & statutory requirement.
- Identifying recruitment needs and assisting in recruitment process.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Executive Chef
Hotel Harbans Residency
Patiala (Punjab)
12.2021 - 08.2022
- Working hands on to prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards.
- To prepare everything required for a smooth kitchen operation and ensure that the section is set prior to service.
- Ensure hygiene and cleanliness of the kitchen area at all time.
- Assisted Sous Chef in implementing organizational standards on food quality, preparation and presentation.
- Assisted the chefs in display and setup of various special themes.
- Responsible for maintaining all kitchen equipment in my area are in good working condition and to follow up with engineering for any default’s rectifications.
Cluster Chef
Barbeque Nation Hospitality Ltd.
Punjab Region
08.2018 - 11.2021
- Assisting in ensuring daily, weekly and monthly administration is to the company standards and meeting the set deadline.
- Pre-opening kitchen setup and managing stock rotation.
- Organizing menu.
- Delivering the company kitchen standard as identified on Kitchen Audit.
- Implementing and ensuring the company Health & Safety Policy is met at all time.
- Enduring no unauthorized supplier are used when ordering.
- Carrying out accurate stock take on a weekly basis as requested.
- Enduring no unauthorized changes are made to company paperwork and spreadsheet.
- Assisted in the training and recruitment of unit’s team member in line with company & statutory requirement.
- Identifying recruitment need and assisting in recruitment process.
Executive Chef
Barbeque Nation Hospitality Ltd.
Janakpuri (New Delhi)
04.2012 - 07.2018
- Demonstrating live trial of individual dishes and providing insight.
- Managing all kind of administrative work as per company’s requirement.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Cuisine Chef
Barbeque Nation Hospitality A Unit Saya Ji Hotel
Indore
08.2009 - 03.2012
2nd Commi
Hotel Park Plaza
Ludhiana Punjab
05.2008 - 07.2009
Industrial Trainee
Hotel Hari Newish Place
11.2006 - 04.2007
Education
Master of Arts -
HNB Garhwal University
Srinagar Uttarakhand 05.2005
Diploma In Hotel Management - Diploma In Cookery
Food Craft Institute
Dehradun06.2006
Skills
Food safety regulations
Nature Of Job
- Ensuring all dishes are to company specification.
- Ensuring company recipe and preparation requirements are met.
- Ensuring temperature, seasoning and flavor are to the specification.
- Suggesting region and cuisine-based menu as per the guest's preference.
- Ensuring customer satisfaction by recommending menu and food testing before finalizing event.
- Documenting and maintaining guest’s preference database for future business reference.
- To maintain awardee of food cost, ensure minimum spoilage and wastage at all times in order to achieve budgetary cost target.
- To keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance.
- Perform all duties and responsibilities in a timely and efficient manner in adhering with established company policies and procedures to achieve the overall objectives of this position.
Contacts
9720566915, govind.belwal1979@gmail.com
Native Address
Lane No-3 Jammunwala Gujrara Karanpur Chauki Dhaulas, Dehradun, Uttarakhand, 248001
Disclaimer
I hereby certify that the above information is true & correct to the best of my knowledge., Bangalore, 07/2025
Timeline
Head Chef
V&RO hospitality Pvt.Ltd.
04.2024 - Current
City Chef
Absolute Barbeсue Pvt.Ltd.
09.2022 - 03.2024
Executive Chef
Hotel Harbans Residency
12.2021 - 08.2022
Cluster Chef
Barbeque Nation Hospitality Ltd.
08.2018 - 11.2021
Executive Chef
Barbeque Nation Hospitality Ltd.
04.2012 - 07.2018
Cuisine Chef
Barbeque Nation Hospitality A Unit Saya Ji Hotel
08.2009 - 03.2012
2nd Commi
Hotel Park Plaza
05.2008 - 07.2009
Industrial Trainee
Hotel Hari Newish Place
11.2006 - 04.2007
Master of Arts -
HNB Garhwal University
Diploma In Hotel Management - Diploma In Cookery
Food Craft Institute
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