JASKARAN SINGH
Summary
High-performing Chef offering 7 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
6
6
years of professional experience
Work History
EXECUTIVE CHEF
MM HOSPITALITY PRIVATE LTD- CORPORATE
03.2022 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
SOUS CHEF
THE PARK
10.2021 - 02.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
KITCHEN CONSULTANT & COOK
MOCHA / NANDRI RESTAURANT
01.2021 - 09.2021
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Enhanced kitchen designs by incorporating client preferences and industry trends.
- Maximized space utilization with efficient storage solutions and innovative layout planning.
- Generated detailed reports for tracking project progress, expenses, and client communications throughout each stage of development.
- Expanded business reach by networking within the local community and showcasing completed projects at trade shows or events.
- Conducted thorough site visits for accurate measurements and design implementation guidance.
- Collaborated with clients, architects, and contractors to ensure smooth project execution.
- Streamlined kitchen renovation projects for timely completion and customer satisfaction.
- Increased repeat business through strong referrals from satisfied customers as a result of excellent communication skills.
HEAD CHEF
BUBBLY HAPPY CAFÉ
01.2020 - 12.2020
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Monitored lines processes to maintain consistency in quality, quantity and presentation
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
CHEF
APPRON CAFÉ
07.2019 - 12.2019
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
SOUS CHEF
BALCONY STREET FOOD
01.2019 - 06.2019
- Checked the quality of raw and cooked food products to ensure the standards are met
- Supervised or coordinated activities of cooks and workers engaged in food preparation
- Prepared specialized menus for children with dietary needs and requirements
- Compiled and maintained records of food use and expenditures
- Planned menus that are varied, nutritionally balanced and appetizing, taking advantage of foods in season and local availability
- Cleaned, cut and cooked meat, fish, and poultry
- Checked the quantity and quality of received products.
SOUS CHEF
ROCO MAMAS
07.2018 - 12.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Education
2-year Diploma in Hospitality Management -
Global College Cyprus
Skills
- Food Safety
- Cost Control
- Menu development
- Strong Work Ethic
- Hospitality service expertise
- Team Leadership
- Hiring, Training, and Development
- Kitchen Management
- Operations Management
- Customer Service
Languages
English
Hindi
Punjabi
References
Reference Available on Request
Timeline
EXECUTIVE CHEF
MM HOSPITALITY PRIVATE LTD- CORPORATE
03.2022 - Current
SOUS CHEF
THE PARK
10.2021 - 02.2022
KITCHEN CONSULTANT & COOK
MOCHA / NANDRI RESTAURANT
01.2021 - 09.2021
HEAD CHEF
BUBBLY HAPPY CAFÉ
01.2020 - 12.2020
CHEF
APPRON CAFÉ
07.2019 - 12.2019
SOUS CHEF
BALCONY STREET FOOD
01.2019 - 06.2019
SOUS CHEF
ROCO MAMAS
07.2018 - 12.2018
2-year Diploma in Hospitality Management -
Global College Cyprus
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