Gulab Singh
Bhim
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management, and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.
Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
29
29
years of professional experience
2026
2026
years of post-secondary education
1
1
Certification
Work History
Executive Chef
Chaliye group
Gujarat
12.2012 - 12.2025
- Designed seasonal menus that reflected local cuisine and hotel brand standards.
- Managed kitchen staff, ensuring efficient food preparation and service operations.
- Oversaw inventory management to maintain quality and freshness of ingredients.
- Implemented food safety protocols to guarantee compliance with health regulations. Managed kitchen operations and food preparation for diverse menu offerings.
- Supervised kitchen staff to ensure efficient workflow and high-quality standards.
- Developed seasonal menus incorporating local ingredients and culinary trends.
- Ensured proper food safety and hygiene practices throughout the kitchen.
- Coordinated with suppliers to maintain inventory of fresh ingredients.
- Trained new chefs on cooking techniques and restaurant protocols.
- Collaborated with front-of-house staff to enhance customer dining experiences.
- Resolved kitchen issues swiftly to maintain service efficiency during peak hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Checked quality of food products to meet high standards.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Prepared workstations with ingredients and tools to increase efficiency.
Executive Chef
Hotel kama
Khanpur
12.2009 - 12.2012
- Developed innovative menu concepts using seasonal ingredients and local suppliers.
- Supervised kitchen staff to ensure efficient food preparation and service standards.
- Managed inventory and ordered supplies to maintain optimal stock levels.
Head Chef
Hotel man singh palace
Jaipur
12.2006 - 12.2008
- Managed kitchen operations and food preparation for diverse menu offerings.
- Supervised kitchen staff to ensure efficient workflow and high-quality standards.
- Developed seasonal menus incorporating local ingredients and culinary trends.
Indian Chef
Hotel Ellise , Nr Town hall
Gujarat
12.2004 - 12.2006
- Prepared authentic Indian dishes using traditional cooking techniques and spices.
- Managed kitchen inventory, ensuring ingredients were fresh and readily available.
- Collaborated with servers to design daily specials based on seasonal ingredients.
Indian Chef
Hotel about vaasi
Mumbai
12.2002 - 12.2004
- Prepared authentic Indian dishes using traditional cooking techniques and spices.
- Managed kitchen inventory, ensuring ingredients were fresh and readily available.
- Collaborated with servers to design daily specials based on seasonal ingredients.
Indian Chef
Hotel amir
Pune
12.1996 - 12.2001
- Managed kitchen operations and food preparation for diverse menu offerings.
- Supervised kitchen staff to ensure efficient workflow and high-quality standards.
- Developed seasonal menus incorporating local ingredients and culinary trends.
- Ensured proper food safety and hygiene practices throughout the kitchen.
- Coordinated with suppliers to maintain inventory of fresh ingredients.
- Trained new chefs on cooking techniques and restaurant protocols.
- Collaborated with front-of-house staff to enhance customer dining experiences.
- Resolved kitchen issues swiftly to maintain service efficiency during peak hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Education
Rajasthan Board
Rajsamand , RajasthanSkills
- Staff training
- Staff management
- Customer retention
- Decision-making
- Fine dining
- Kitchen staff management
- Customer service
- Food presentation
- Food service safety training
- Hospitality service expertise
- Fine-dining expertise
- Catering and events
- Recipe development
- Food safety
- Banquets and catering
- Staff scheduling
- Restaurant operations
- Performance improvement
- Food plating and presentation
- Hiring, training, and development
- Purchasing management
- Menu planning
- Sanitation standards
- Policy development
- Staffing
- Purchasing
- Regulatory compliance
- Menu pricing
- Waste reduction
- Budgeting and cost control
- Verbal and written communication
- Safe food handling
- Order delivery practices
- Menu development
- Inventory management
- Food safety compliance
- Cost analysis
- Customer experience enhancement
- Culinary creativity
- Event coordination
Languages
Hindi gujarati english
First Language
English
Beginner (A1)
A1
Certification
- Food awards
- Safety award
References
References available upon request.
Timeline
Executive Chef
Chaliye group
12.2012 - 12.2025
Executive Chef
Hotel kama
12.2009 - 12.2012
Head Chef
Hotel man singh palace
12.2006 - 12.2008
Indian Chef
Hotel Ellise , Nr Town hall
12.2004 - 12.2006
Indian Chef
Hotel about vaasi
12.2002 - 12.2004
Indian Chef
Hotel amir
12.1996 - 12.2001
Rajasthan Board