Basic knowledge of POS system, inventory management software, menu planning tools, and Microsoft office
Head Chef
YUMMY INDIAN CUISINE
02.2025 - Current
Hi, I’m
PAL SINGH
Head Chef
Olds,AB
"Passionate Indian Cuisine Chef specialising in authentic flavours, traditional techniques, and consistent quality."
Timeline
Head Chef
MASALA MASTER INDIAN RESTAURANT
06.2023 - 10.2024
Head Chef
SPICE TOWN
02.2022 - 05.2023
Indian Cook
INDIAN CURRY HOUSE CHAI RESTAURANT
07.2020 - 01.2022
Chief Cook
ROTTI INDIAN RESTAURANT
09.2016 - 06.2020
Indian Cook
TANDOORI EXPRESS RESTAURANT
11.2011 - 12.2015
F&B Trainee
MAJESTIC PARK PLAZA Hotel (Sarovar Group)
06.2009 - 12.2009
F&B Trainee
FORTUNE PARK KLASSIK Hotel (Welcome Group)
11.2008 - 05.2009
Food Craft Instiute of Hotel Management
Associate of Arts from Hospitality
09.2007 - 10.2008
M.P.G. Collage (HNB Garhwal University)
Bachelor of Arts from Economics, Political Science And Sociology
07.2004 - 05.2007
GIC GOVT. School of India
High School Diploma
07.2002 - 06.2004
Work History
YUMMY INDIAN CUISINEOlds, AB
Head Chef
02.2025 - Current
Job overview
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to lower grocery costs.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Trained and mentored junior chefs, enhancing kitchen skills and teamwork dynamics.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
MASALA MASTER INDIAN RESTAURANTToyama, Japan
Head Chef
06.2023 - 10.2024
Job overview
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
SPICE TOWNTonami, Toyama
Head Chef
02.2022 - 05.2023
Job overview
- Skilled at working independently and collaboratively in a team environment.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
INDIAN CURRY HOUSE CHAI RESTAURANTShizuoka, Japan
Indian Cook
07.2020 - 01.2022
Job overview
- Prepared traditional Indian dishes, ensuring authenticity and flavor consistency.
- Managed kitchen inventory, minimizing waste through efficient stock rotation practices.
- Collaborated with team members to streamline meal preparation processes for timely service.
- Trained junior cooks on authentic cooking techniques and safety protocols in the kitchen.
ROTTI INDIAN RESTAURANTKanazawa, Japan
Chief Cook
09.2016 - 06.2020
Job overview
- Developed and executed daily meal plans, ensuring adherence to nutritional standards.
- Supervised kitchen staff, fostering teamwork and enhancing operational efficiency.
- Maintained inventory control, reducing food waste through effective stock management.
- Implemented sanitation protocols, achieving compliance with health department regulations.
TANDOORI EXPRESS RESTAURANTQuatre Bornes, Mauritius
Indian Cook
11.2011 - 12.2015
Job overview
- Monitored food production to verify quality and consistency.
- Optimized ingredient sourcing strategies by building relationships with local vendors ensuring cost-effective procurement practices.
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
MAJESTIC PARK PLAZA Hotel (Sarovar Group)Ludhiana, India
F&B Trainee
06.2009 - 12.2009
Job overview
- Assisted in daily food preparation and service operations to maintain high-quality standards.
- Coordinated with kitchen staff to ensure timely delivery of menu items during peak hours.
- Monitored inventory levels, placing orders as needed to prevent shortages and enhance efficiency.
- Developed and implemented cleaning schedules to uphold sanitation and safety regulations.
FORTUNE PARK KLASSIK Hotel (Welcome Group)Ludhiana, India
F&B Trainee
11.2008 - 05.2009
Job overview
- Developed and implemented cleaning schedules to uphold sanitation and safety regulations.
- Adjusted food preparation methods in accordance with customer requests.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Assisted in daily food preparation and service operations to maintain high-quality standards.
Overview
17
years of professional experience
6
years of post-secondary education
Summary
Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Education
GIC GOVT. School of IndiaTehri, Uttrakhand, India
High School Diploma
07.2002 - 06.2004
M.P.G. Collage (HNB Garhwal University)Mussoorie, Uttarakhand, India
Bachelor of Arts from Economics, Political Science And Sociology
07.2004 - 05.2007
Food Craft Instiute of Hotel ManagementDehradun, India
Associate of Arts from Hospitality
09.2007 - 10.2008
Skills
Food safety
Kitchen management
Team management
Menu development
Food presentation
Cost control and budgeting
Certification
Certification: Cookery Diploma Certificate in professional culinary training.
Accomplishments
Successfully prepared authentic Indian cuisine, maintained high food quality, improved kitchen efficiency, and received positive customer feedback.
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Affiliations
- Active participant in culinary workshops, food festivals, and professional chef communities.
Software
Languages
English
Upper intermediate (B2)
Hindi
Bilingual or Proficient (C2)
Interests
Interest in learning regional Indian Cuisines, spice combinations, and modern cooking techniques.