Summary
Overview
Work History
Education
Skills
Personal Information
Languages
References
Hobbies and Interests
Languages
Timeline
Generic
Upender Singh

Upender Singh

New Delhi

Summary

A Professional in Food & beverage Production 20.5 years of experience in premium star hotels & Resorts in Food Production department. To continually develop my knowledge & skills in hotel & tourism industry where initiative and strong communication skills are highly valued. To be trusted with increasing responsibility and to deliver outstanding guest results. Experience includes analysis, organizing, planning and sales in hospitality industry. I have been part of 3 pre-opening hotels & Best Restaurant of the year Award. Organized individual poised to work in high-volume environments. Supervising large kitchens with tact and great composure. Pursuing a Corporate Chef position for an establishment that appreciates great cuisine. Well-trained Corporate Chef gifted in turning mediocre kitchens into successful team-driven culinary establishments. A collaborative individual offering poise, great communication skills and amazing food dishes. Ready to take on a new opportunity and challanges

Overview

21
21
years of professional experience

Work History

Corporated Chef

Dadu's
Hyderabad
01.2019 - Current
  • Established brand from scratch, responsible for all departments
  • opening and setup of new outlets
  • kitchen design menu design
  • Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience.
  • Organized and directed large-scale catering events, ensuring quality food production while controlling costs.
  • 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.
  • Established effective systems for ordering, receiving, storing and managing inventory of food products.
  • 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.
  • Reviewed daily orders from vendors to ensure accuracy and freshness of ingredients received.
  • Monitored performance of kitchen staff through observation and feedback; provided guidance as needed.
  • Cultivated relationships with local farmers, purveyors and suppliers to source high-quality seasonal produce.
  • Analyzed weekly invoices for accuracy of pricing against contracted rates; negotiated better terms when necessary.
  • Performed periodic cost analyses on current recipes to identify opportunities for cost savings without sacrificing quality or flavor profile.
  • Collaborated with other chefs in the development of creative dishes that reflect changing trends in cuisine.
  • Ensured compliance with health department regulations regarding food handling practices.
  • Managed budgets effectively while keeping expenses within allocated limits.
  • Evaluated existing processes related to purchasing, storage, inventory tracking and waste management; developed strategies for improvement.
  • Provided leadership in creating an inspiring work environment that encourages collaboration among team members.
  • Selected appropriate cooking tools, utensils and equipment based on use requirements.
  • Coordinated scheduling of kitchen personnel to meet the demands of peak service periods.
  • Assisted in developing marketing plans for restaurant promotions aimed at increasing sales volume.
  • Addressed customer complaints promptly; worked with front-of-house staff to resolve issues quickly.
  • Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies.
  • Recruited and hired employees offering talent, experience and knowledge, bringing wealth of skills to organization.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Monitored meals served for temperature and visual appeal.
  • Trained kitchen workers on culinary techniques.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Checked quality of food products to meet high standards.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Corporate Chef and Product Development

Food Coast International
Jalandhar
01.2018 - 01.2019
  • Responsible for new product development, training, and client development
  • Created innovative menu items that met customer needs while adhering to established budget guidelines.
  • Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience.
  • Monitored performance of kitchen staff through observation and feedback; provided guidance as needed.
  • Reviewed daily orders from vendors to ensure accuracy and freshness of ingredients received.
  • Coordinated scheduling of kitchen personnel to meet the demands of peak service periods.
  • Assisted in developing marketing plans for restaurant promotions aimed at increasing sales volume.
  • Recruited and hired employees offering talent, experience and knowledge, bringing wealth of skills to organization.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Brand Chef

Vapour Brew Pubs
Pan India
01.2017 - 01.2018
  • Took care of all outlets, opening new outlets and menu development
  • Planned menus, ordered supplies and managed kitchen staff.
  • opening settling new outlets with staff

  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Trained new chefs on proper cooking techniques and menu items.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Trained kitchen workers on culinary techniques.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • 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.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Exercised portion control for items served, eliminating waste.
  • Monitored quality, presentation and quantities of plated food across line.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Distributed food to service staff for prompt delivery to customers.

Brand Chef for SAVOUR & Institutional Catering

Lite Bite Foods Pvt Ltd
Gurgaon
01.2015 - 01.2017
  • Managed catering and restaurant operations
  • Planned menus, ordered supplies and managed kitchen staff.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Trained new chefs on proper cooking techniques and menu items.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Adhered to budget guidelines when purchasing ingredients and equipment.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Prepared high-quality dishes according to established recipes.
  • Created weekly schedules for employees based on projected business volume.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Documented employee performance reviews in order to assess progress towards goals set out in training plans.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Exercised portion control for items served, eliminating waste.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.

Executive Chef

Friends Belcibo
Ludhiana
01.2013 - 01.2015
  • Took care of 2 properties and premium catering startup
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Trained kitchen workers on culinary techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Supervised 60 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Checked quality of food products to meet high standards.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Monitored meals served for temperature and visual appeal.

Sous Chef

Clarks Amer
Jaipur
03.2013 - 05.2013
  • Worked in the first 5-star property in Jaipur
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Developed daily specials utilizing seasonal ingredients.
  • Trained new hires in proper cooking techniques and recipes.
  • Maintained accurate records for cost analysis purposes.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Contributed to the successful execution of catered events from start to finish.
  • Supervised cooks and other kitchen personnel during meal services.
  • Performed weekly inspections of all equipment for safety compliance.
  • Established standard procedures for plating presentations.
  • Complied with all health department regulations regarding proper food handling methods.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Monitored food products, driving quality, freshness and integrity.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Liaised closely with kitchen and front-of-house personnel.
  • Improved performance of team members resulting in high-quality meals produced daily.

Executive Sous Chef

India Awadh
Lucknow
11.2011 - 02.2013
  • Worked in a new Indian hotel chain with 4-star deluxe hotels
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Ordered food supplies, maintained inventory, and managed budgeting of resources.
  • Trained new employees in food safety and sanitation regulations.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Ensured compliance with local health department regulations by performing routine inspections.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Monitored food costs on a weekly basis to maintain target profit margins.
  • Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
  • Resolved conflicts between kitchen staff members and provided guidance as needed.
  • Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
  • Maintained accurate records of invoices related to food purchases for accounting purposes.
  • Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
  • Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
  • Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Distributed food to service staff for prompt delivery to customers.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Supervised food preparation staff to deliver high-quality results.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Checked quality of food products to meet high standards.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Utilized local, fresh food products to support local economies and showcase community support.

Team Leader (FOOD PRODUCTION)

VIVANTA by TAJ
Bangalore
01.2008 - 11.2011
  • Worked in the flagship hotel of the Vivanta brand
  • Conducted regular performance reviews to assess individual team member progress.
  • Developed strategies for problem solving and conflict resolution among team members.
  • Coordinated team activities and delegated tasks to ensure efficient completion of projects.
  • Provided coaching and feedback on employee performance, encouraging professional development.
  • Monitored daily workflow to ensure adherence to established policies and procedures.
  • Held weekly staff meetings to review project updates, discuss issues, and brainstorm solutions.
  • Reviewed customer service surveys and implemented strategies to improve customer satisfaction ratings.
  • Collaborated with other departments to ensure alignment of goals across teams.
  • Identified opportunities for process optimization using Lean Six Sigma principles.
  • Ensured compliance with all safety regulations in the workplace.
  • Resolved customer complaints in an effective manner while maintaining a high level of customer service.
  • Delegated daily tasks to team members to optimize group productivity.
  • Kept work areas clean, neat and free of safety hazards to maximize efficiency.
  • Motivated and empowered team members to build customer satisfaction and loyalty to support retention and growth.
  • Promoted to leadership position in recognition of strong work ethic and provided exceptional customer service.
  • Mentored newly hired employees on machine operations and implemented training on safety procedures to prevent injuries.
  • Maintained daily inventory to facilitate successful material distribution.
  • Completed daily quality assurance duties to provide feedback for improvements.

Chef Apprentice

itc hotels
Agra
04.2003 - 05.2005
  • Prepared and cooked a variety of dishes, ensuring quality standards were met.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Assisted in the development of new recipes and menu items.
  • Observed health and safety regulations when handling food.
  • Stored food in designated containers and storage areas to prevent spoilage.
  • Maintained accurate inventory of supplies and equipment.
  • Set up workstations with all necessary ingredients and cooking equipment prior to service.
  • Kept records of food costs, consumption, sales, and inventory levels.
  • Instructed junior chefs on proper techniques for preparing various dishes.
  • Tasted test dishes before they were served to customers.
  • Reviewed orders with restaurant managers or clients to ensure satisfaction.
  • Checked the freshness of ingredients used during meal preparation.
  • Ordered supplies from approved vendors as needed.
  • Planned menus according to budget limitations or customer preferences.

Education

B.A. in International Hospitality Management -

Napier University
01.2008

Three Year Diploma in Hotel and Catering Management -

Institute of Advanced Management
01.2008

B.Com Pass -

Delhi University
01.2005

Higher Secondary Examination (10+2) -

Central Board Secondary Education
01.2003

Secondary Examination (10th) -

Central Board Secondary Education
01.2001

Skills

  • opening of new outlets
  • Continental Cuisine
  • Oriental Cuisine
  • Indian Curry and Tandoor
  • Vacuum Pack (Sous Vide, Molecular and Organic Food Cuisine)
  • Food Cost Control
  • Menu Planning and Development
  • HACCP and ISO 22000 Standards
  • Guest Relations
  • Team Management
  • Training and Development
  • Health and Safety Compliance
  • Leadership Decision making, Sincere & Hard working, Determined & Soft spoken
  • Menu development
  • Recipe creation
  • Waste Reduction
  • Culinary expertise
  • Team Leadership
  • Banquets and catering
  • Food Stock and Supply Management
  • Food Prep Planning
  • Restaurant Operations
  • Safe Food Handling
  • Budgeting and cost control
  • Forecasting and planning
  • Inventory Management
  • Quality Assurance
  • Customer Service
  • Staff Scheduling
  • BOH Operations
  • Food and beverage pairing
  • Vendor Relationship Management
  • Kitchen Staff Management
  • Hiring, Training, and Development
  • Food preparation techniques
  • Cost Control
  • Workflow Optimization
  • Policy Development
  • Inventory Control
  • Special Events
  • Staffing
  • Culinary techniques
  • Kitchen Management
  • Decision-Making
  • Recipe Management
  • Staff Training
  • Food Service Safety Training
  • Equipment Maintenance
  • Strong Work Ethic
  • Creative Thinking

Personal Information

  • Passport Number: H4011302
  • Father's Name: LT. Sh. Ramesh Chand
  • Date of Birth: 08/27/86
  • Gender: Male
  • Nationality: Indian

Languages

English & Hindi

References

  • Chef Buddhadeb Chatterjee, Corporate Chef, Hotel India Awadh, +919044095608
  • Chef Pram Singh, Executive Chef, Clarks Amer, 09351555615
  • Sandeep Khosla, F&B Director, Avdha Groups of Hotels and Resorts, +917503909905

Hobbies and Interests

Traveling, Movies, Games

Languages

Hindi
First Language
English
Advanced (C1)
C1

Timeline

Corporated Chef

Dadu's
01.2019 - Current

Corporate Chef and Product Development

Food Coast International
01.2018 - 01.2019

Brand Chef

Vapour Brew Pubs
01.2017 - 01.2018

Brand Chef for SAVOUR & Institutional Catering

Lite Bite Foods Pvt Ltd
01.2015 - 01.2017

Sous Chef

Clarks Amer
03.2013 - 05.2013

Executive Chef

Friends Belcibo
01.2013 - 01.2015

Executive Sous Chef

India Awadh
11.2011 - 02.2013

Team Leader (FOOD PRODUCTION)

VIVANTA by TAJ
01.2008 - 11.2011

Chef Apprentice

itc hotels
04.2003 - 05.2005

B.A. in International Hospitality Management -

Napier University

Three Year Diploma in Hotel and Catering Management -

Institute of Advanced Management

B.Com Pass -

Delhi University

Higher Secondary Examination (10+2) -

Central Board Secondary Education

Secondary Examination (10th) -

Central Board Secondary Education

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