JASPREET SINGH
Summary
Hospitality professional with over 9 years of experience in diverse culinary environments, specializing in American, Indian, Continental, Mediterranean, and Italian cuisines. Proven track record in menu development, kitchen operations optimization, and culinary training. Committed to delivering exceptional culinary experiences and enhancing business growth through innovative cuisine.
Overview
9
9
years of professional experience
Work History
Corporate Executive Chef
Cafe fleur-by VARUN BAHL
NEW DELHI
10.2023 - 06.2025
- Researched new recipes, ingredients, and cooking techniques to expand culinary repertoire.
- Trained kitchen workers on culinary techniques.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Monitored meals served for temperature and visual appeal.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Analyzed financial statements such as income statements and balance sheets to determine budget needs.
- Participated in trade shows and promotional activities to promote the company's brand name.
- Created cost-effective meal plans to meet budgetary requirements.
- Assisted in developing marketing strategies to attract more customers from the local community.
Corporate Chef
XERO DEGREE CAFE PVT LTD.
02.2023 - 10.2024
- 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.
Education and Training
other
Timeline
Corporate Executive Chef
Cafe fleur-by VARUN BAHL
10.2023 - 06.2025
Corporate Chef
XERO DEGREE CAFE PVT LTD.
02.2023 - 10.2024
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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