Ugrsen Singh
Summary
Corporate Executive Chef experienced in innovative menu design and sustainable sourcing. Achieved enhanced customer engagement through tailored dining experiences and effective inventory management to minimize waste. Focused on team development, culinary creativity, and operational efficiency to deliver exceptional dining outcomes.
Overview
5
5
years of professional experience
2
2
years of post-secondary education
Work History
Corporate Executive Chef
Upstairs bar and kitchen
05.2025 - Current
- Designed innovative seasonal menus reflecting local ingredients and culinary trends.
- Led kitchen staff to ensure efficient operations during peak service hours.
- Coordinated food preparation and presentation for special events, enhancing guest satisfaction.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Trained kitchen team on new recipes and cooking techniques to enhance skills.
- Oversaw inventory management, minimizing waste and controlling food costs effectively.
- Built relationships with guests to tailor dining experiences based on individual preferences.
Executive Chef
Flos music bar
Model town Delhi
03.2023 - 04.2025
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Designed seasonal menus reflecting music themes and local ingredients.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Trained kitchen staff on culinary techniques and best practices.
- Implemented health and safety standards in food handling and storage.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Sous Chef
Mallacca by laut gurgaon
New Delhi
03.2021 - 03.2023
- Supervised kitchen staff to ensure efficient meal preparation.
- Maintained high standards of food presentation and quality control.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assisted head chef in menu planning and ingredient selection.
- Trained new team members on kitchen protocols and safety practices.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Contributed to the successful execution of catered events from start to finish.
Education
Bachelor of Arts -
Tulsi Das College
Uttar Pradesh paraspar 06.2017 - 06.2019
Skills
- Culinary innovation
- Quality control
- Food safety
- Catering management
- Inventory management
- Supplier relations
- Staff management
- Team training
- Customer engagement
- Sustainable sourcing
Languages
Hindi
First Language
English
Advanced (C1)
C1
Timeline
Corporate Executive Chef
Upstairs bar and kitchen
05.2025 - Current
Executive Chef
Flos music bar
03.2023 - 04.2025
Sous Chef
Mallacca by laut gurgaon
03.2021 - 03.2023
Bachelor of Arts -
Tulsi Das College
06.2017 - 06.2019