Summary
Overview
Work History
Education
Skills
Affiliations
References
Timeline
Generic
JASPREET SINGH

JASPREET SINGH

Summary

Dedicated and results-driven hospitality professional with 8 years of extensive experience in the industry. , I bring a unique blend of skills and passion cultivated from my family's catering business. Skilled in American, Indian, Continental, Mediterranean, and Italian cuisines, specializing in culinary excellence and innovation. Currently serving as Corporate Chef at Xero Degrees, leading culinary teams to deliver exceptional experiences. Also offering expertise in menu development, kitchen operations optimization, and culinary training. Passionate about creating memorable culinary experiences and driving business growth through culinary excellence.

Overview

8
8
years of professional experience

Work History

Corporate Chef

XERO DEGREE CAFE PVT LTD.
02.2023 - Current
  • Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience across all the 90+ locations.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Created innovative menu items that met customer needs while adhering to established budget guidelines.
  • Maintained a safe, sanitary kitchen environment by following all safety protocols.
  • Directed staff in proper food preparation techniques to ensure consistency in product taste, presentation and quality.
  • Developed training materials for culinary team members on topics including sanitation procedures, equipment operation and recipe preparation methods.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Trained kitchen workers on culinary techniques.
  • Checked quality of food products to meet high standards.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.

COUNSLTANT CHEF

MELBA , EATS FOOD TRUCK ,GOA-108
GOA
10.2022 - 02.2024
  • Conducted research on emerging food trends, ingredients, and preparation techniques.
  • Planned menus and ensured the availability of ingredients.
  • Developed recipes and dishes to meet customer requirements.
  • Assisted with cost control measures such as portion sizes, recipe changes, and waste reduction.
  • Collaborated with marketing team to create promotional materials.
  • Assessed vendor contracts for pricing accuracy and negotiated terms when necessary.
  • Monitored inventory levels of perishables to prevent overstocking or shortages.
  • Monitored quality, presentation and quantities of plated food across line.
  • Exercised portion control for items served, eliminating waste.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Trained kitchen workers on culinary techniques.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Checked quality of food products to meet high standards.

Head Chef

BASIL
03.2022 - 10.2022
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Remote training for KIOSK staff with regards to the current situation in terms of safety and hygiene.
  • Market research on menu and consumer demand.
  • Training of new staff of all the positions with regards to new dishes and SOP.
  • Recipe trails and new launch for smoothies ,detox drinks,customization etc.
  • Monitoring & opening of Kiosk at 7 location of all format for rating and drinks development.
  • Collaborate with vendors to source desired recipe ingredients while maintaining food cost.

Senior Chef De Partie

ojo lifestyle pvt ltd.
07.2021 - 03.2022
  • Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
  • Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
  • Developed new dishes and recipes in collaboration with other members of the team, while maintaining high standards of quality.
  • Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
  • Monitored portion control to ensure consistency across the menu items.
  • Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
  • Analyzed customer feedback to improve existing recipes or create new ones based on their preferences.
  • Maintained records of food costs and inventory levels for budgeting purposes.
  • Checked temperature control settings throughout service periods to ensure food was being cooked correctly.
  • Conducted regular taste tests during preparation stages to guarantee high-quality results.
  • Monitored food products, driving quality, freshness and integrity.
  • Trained kitchen workers on culinary techniques.

Chef Manager

BASIL
12.2020 - 06.2021
  • Market research on menu and consumer demand.
  • Train new staff of all positions with regards to new dishes and SOP.
  • Remote training for KIOSK staff with regards to the current situation in Terms of safety and hygiene.
  • Data analyzing and report making for improvements, planned training and SOP.

Lead Caterer

ROBINSONS CATERING
06.2017 - 10.2020
  • Organized and managed catering staff, including hiring, scheduling, training and performance evaluations.
  • Directed setup of banquet tables, buffets and other food service areas.
  • Ordered supplies such as food, beverages, tableware and decorations.
  • Prepared detailed budget estimates for each event based on menu selection and number of guests attending.
  • Supervised the packing and transport of all catering items from the kitchen to the event location.
  • Monitored inventory levels of food items and ordered additional stock when needed.
  • Created promotional materials such as brochures, flyers or posters advertising upcoming catered events.
  • Analyzed customer feedback data in order to improve future catering services offered by organization.
  • Boosted customer satisfaction by quickly addressing and resolving complaints with food or service.

Commis Chef

TAJ-BANGLORE
BANGLORE
09.2016 - 02.2017
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Followed proper plate presentation techniques when serving dishes.
  • Assisted higher-level chefs in the preparation of more complex dishes.

Education

BSC.IN HOSPITALITY - Hotel Management

NIOS
06-2016

Skills

  • Menu development
  • Food purchasing
  • Culinary techniques
  • Menu Planning
  • Food presentation
  • Kitchen Management
  • Food Cost Analysis
  • Food Trend Awareness
  • Team Leadership
  • Vendor Relationship Management
  • Hiring, Training, and Development

Affiliations

Millet bowl— (startup company for healthy drinks & millet khichdi) under NESTLE R&D, Manesar.

Workshop on ‘Sugar Art and Craft’ organized by Chef Aarti Thapa

Workshop on “Culinary demonstration by Chef Anthony boyd from Le Cordon Bleu

Workshop on’ Bartending Skills by Sandeep Verma (Bar Tender)

Workshop on Molecular gastronomy by Chef Akshay Bhardwaj

References

References available upon request.

Timeline

Corporate Chef

XERO DEGREE CAFE PVT LTD.
02.2023 - Current

COUNSLTANT CHEF

MELBA , EATS FOOD TRUCK ,GOA-108
10.2022 - 02.2024

Head Chef

BASIL
03.2022 - 10.2022

Senior Chef De Partie

ojo lifestyle pvt ltd.
07.2021 - 03.2022

Chef Manager

BASIL
12.2020 - 06.2021

Lead Caterer

ROBINSONS CATERING
06.2017 - 10.2020

Commis Chef

TAJ-BANGLORE
09.2016 - 02.2017

BSC.IN HOSPITALITY - Hotel Management

NIOS

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