Jaswinder Singh
Moncton,Canada
Summary
Creative Chef with 14 years of experience optimizing kitchen operations to enhance efficiency and quality. Known for meticulous attention to detail, strong problem-solving capabilities, and effective organization skills that minimize food costs while maintaining high culinary standards. Demonstrates exceptional interpersonal skills to motivate and train kitchen staff, fostering a collaborative environment. Seeking to leverage expertise in a challenging chef role that upholds a commitment to excellence in service and culinary craftsmanship.
Overview
16
16
years of professional experience
Work History
HEAD CHEF
DELHI 6 INDIAN BISTRO
Moncton, Canada
03.2023 - 01.2025
- Planning and designing menus for eating establishments
- Calculating costs and liaising with suppliers
- Directing kitchen operations and managing kitchen staff
- Overseeing the food preparation, cooking and cleaning processes
- Delegating tasks and resolving issues as they arise
- Ensuring compliance with hygiene and health and safety regulations
- Liaising with the general manager to ensure operations run smoothly
- Ensuring all ingredients are fresh and meet quality standards
CULINARY OPERATIONS (CDP1)
ROYAL CARIBBEAN INTERNATIONAL
Miami, United States
02.2022 - 05.2022
- All duties and responsibilities are to be performed in accordance with Royal Caribbean International's Gold Anchor Standards, SQM standards, corporate recipe standard, onboard public health control plan for food safety, HACCP guidelines, and environmental and workplace safety policies and procedures.
- Each shipboard employee may be required to perform all functions in various food service venues and galleys throughout the ship.
- (OVIATION OF THE SEAS)
CORPORATE EXECUTIVE CHEF
GODFATHER LOUNGE & BISTRO/SPELLBOUND FINE DINING & SKYTOP
Guru Gram/Noida, DELHI NCR
07.2018 - 03.2020
- Developing a culinary plan to ensure quality satisfaction with both long- and short-term goals
- Enhancing food quality by creating standards for other kitchen staff members
- Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies
- Assisting with the creation of seasonal, monthly, or annual menus
- Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored
- Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants
- Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required
- Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded
EXECUTIVE CHEF
BASIL & SPICE RESTAURANT/ARC HOSPITALITY
Abudhabi, Dubai, Sharjah, Ajman, Ras-Al-Khaimah, UAE
10.2016 - 10.2017
- Planning and directing food preparation and culinary activities
- Modifying menus or create new ones that meet quality standards
- Estimating food requirements and food/labor costs
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise kitchen staff's activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the 'final touch'
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers
CORPORATE CHEF
THE WEST END HOTEL/WINDSOR HOTEL
Patna, India
04.2016 - 09.2016
- Developing a culinary plan to ensure quality satisfaction with both long- and short-term goals
- Enhancing food quality by creating standards for other kitchen staff members
- Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies
- Assisting with the creation of seasonal, monthly, or annual menus
- Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored
- Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants
- Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required
- Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded
CHEF DE PARTIE/DEMI CHEF DE PARTIE
GRAND MILLENNIUM/BELGIAN BEER CAFE
Dubai, UAE
11.2011 - 02.2016
- Preparing, cooking, and presenting high-quality dishes within the specialty section.
- Assisting the Head Chef and Sous Chef in creating menu items, recipes, and developing dishes.
- Preparing meat and fish.
- Assisting with the management of health and safety.
- Assisting with the management of food hygiene practices.
- Managing and training any commis chefs.
- Monitoring portion and waste control.
- Overseeing the maintenance of kitchen and food safety standards.
CATERING COOK
SAIBA CATERING SERVICE
Umm-Al-Quwain, UAE
04.2011 - 09.2011
- Preparing quality food and presenting it in an attractive manner
- Required to follow safe food storage and handling guidelines and monitor, employees to make sure they comply as well
- Recipes creates must be standardized and accurate to guarantee conformity for each client
- Expected to be resourceful and creative to effectively handle problems related to food shortages, food preparation mistakes and extra guests
COOK
CAPITAL HOTEL
Ras Al Kamiah, UAE
08.2010 - 02.2011
- Operating a Tandoor section, cooking such items as meat and bread, preparing marination, salads, sauces, and desserts as per the standard and style set by the Head Chef, regulating temperatures of tandoors, ovens, grills, burners/pans, and other cooking equipment, and being able to demonstrate a thorough understanding of traditional northern Indian cuisine, including desserts, while storing food in temperature-controlled facilities. Ensure the correct preparation and presentation standards of the dishes are maintained at all times, demonstrating tandoor techniques and cooking procedures to other staff as required. Checking on food supplies and advising the supervisor of any requirements. Ensure all the equipment used in the section is in good condition and hygienically cleaned before and after use. Ability to demonstrate strong organizational skills.
COMMI 1
COLONEL'S KABABZ
New Delhi, India
11.2009 - 04.2010
- The commi is responsible for preparing a consistent, high-quality food product, ensuring courteous, professional, efficient, and flexible service, and maintaining restaurant operational standards.
- You will also be responsible for assisting the CDP and Sous Chef in cooking, and then ensuring that all stations are clean.
- Additionally, he or she is responsible for preparing special meals or substitute items, regulating the temperature of ovens, broilers, grills, and roasters, etc.
- Pull food from freezer storage to thaw in the refrigerator, and ensure proper portion, arrangement, and food garnish.
TRAINEE
COLONEL'S KABABZ
New Delhi, India
05.2009 - 10.2009
- Setting up, cleaning, and organizing work stations.
- Preparing ingredients for the shift: washing vegetables, chopping, seasoning meat, etc.
- Preparing the oven, utensils, and grill for the shift.
- Taking orders from wait staff or a computerized system.
- Cooking should be done according to food health and safety standards.
- Recommending ideas for specials, or seasonal dishes.
- Handling multiple food orders at one time.
- Monitoring multiple food orders as new orders arrive.
- Dressing order for the presentation.
- Ensuring each guest's order has the correct food and sides.
- Delivering food orders to wait staff in a timely manner.
- Storing all food properly.
- Sanitizing and cleaning workstations and utensils.
- Reordering stock and food supplies.
- Monitoring other cooks and team members.
Education
CROWD MANAGEMENT TRAINING (CMT) -
ROYAL CARIBBEAN CRUISE LTD
UNITED STATES 03-2022
STCW STANDS FOR 'STANDARDS OF TRAINING, CERTIFICATION, AND WATCHKEEPING' -
AQUATECH INSTITUTE OF MARITIME STUDIES
NEW DELHI, INDIA01.2021
CRAFTSMANSHIP COURSE IN FOOD PRODUCTION AND PATISSERIE -
INSTITUTE OF HOTEL MANAGEMENT, CATERING AND NUTRITION
NEW DELHI, INDIA11.2009
High School Diploma -
NIOS
NEW DELHI, INDIA06-2008
High School Diploma -
CBSE
NEW DELHI, INDIA04-2006
Skills
- Pan-Indian Cuisine
- Tandoori kebabs and breads
- Indian sweets
- Indian street food
- Indo-Chinese and Pan-Asian Cuisine
- Continental and European cuisine
- Garde Manger & Butchery
- Bakery & Confectionery
- Basic Food Hygiene
- Food Safety
- HACCP skills
- Creativity
- Preparing Gravy
- Food Plating & Preparation
- Food Spoilage and Prevention
- Culinary Expertise
- Cleanliness
- Cost Control
- Attention to detail
- Leadership
- Ingredient knowledge
- Menu Planning
- Decision Making
- Food Costs
- Discipline
- Nutrition
- knife skills
- Production Recipe Standardization
- Learn from others
- Team Work
- Communication
- Expense Tracking
- Kitchen Management
- Making Stock
- Maintenance Standards
- Safety Standards
- Culinary Excellence Standards
Languages
- English
- Punjabi
- Hindi
- Arabic
- Tagalog
Awards
- Emirates Culinary Guild Award, Dubai, UAE
- Emirates Culinary Guild Merit Award in Beef Practical Cookery, 2015
- Indian Culinary Forum, Professional Member, New Delhi, India, 12/01/23 - Present
- Canada's great kitchen Party, People's Choice Award, Moncton New Brunswick September - 2024
References
- Suvir Saran, Michelin Star Chef
- Dr Chef Izzat Husain, Celebrity Chef
- Martin Mathew, Chandler, +1 (506) 380 5111, Mathew.Martin@chandlersales.com
Extracurricular Activities
- National Hospitality Skill Certificate, the Ministry of Tourism, Gov't of India, New Delhi, India, 07/01/10
- Basic Food Hygiene, TUV Middle East in Dubai, Dubai, UAE, 02/01/12
- Basic Food Hygiene, TUV Middle East in Dubai, Dubai, UAE, 02/01/14
- Food Handler Certification Course, Canadian Institute of Food Safety, Moncton, NB, 09/01/23 – Present
Hobbies and Interests
- Cooking
- Traveling
- Vlogging
Personal Information
- Title: Chef
- Date of Birth: 06/22/88
- Nationality: Indian
- Driving License: Class 5
- Marital Status: Married
- Visa Status: Close work permit
Freelance Projects
- DELHI SE LAHORE (INDIAN-PAKISTANI CUISINE RESTAURANT
DUBAI, UNITED ARAB EMIRATES
APR 2021 - JAN 2023
RESTAURANT CONSULTANT - KAI INDIA
NEW DELHI, INDIA
DEC 2017
KNIFE PROMOTIONS - CHEF'S BASKET
NEW DELHI, INDIA
S E P 2016
FOOD PRODUCTS PROMOTIONS - BRIX EXPERIENCE MONCTON
MONCTON, NB
INDIAN CUISINE MASTER CLASS BY CHEF JASWINDER SINGH
CULINARY INSTRUCTOR
Timeline
HEAD CHEF
DELHI 6 INDIAN BISTRO
03.2023 - 01.2025
CULINARY OPERATIONS (CDP1)
ROYAL CARIBBEAN INTERNATIONAL
02.2022 - 05.2022
CORPORATE EXECUTIVE CHEF
GODFATHER LOUNGE & BISTRO/SPELLBOUND FINE DINING & SKYTOP
07.2018 - 03.2020
EXECUTIVE CHEF
BASIL & SPICE RESTAURANT/ARC HOSPITALITY
10.2016 - 10.2017
CORPORATE CHEF
THE WEST END HOTEL/WINDSOR HOTEL
04.2016 - 09.2016
CHEF DE PARTIE/DEMI CHEF DE PARTIE
GRAND MILLENNIUM/BELGIAN BEER CAFE
11.2011 - 02.2016
CATERING COOK
SAIBA CATERING SERVICE
04.2011 - 09.2011
COOK
CAPITAL HOTEL
08.2010 - 02.2011
COMMI 1
COLONEL'S KABABZ
11.2009 - 04.2010
TRAINEE
COLONEL'S KABABZ
05.2009 - 10.2009
CROWD MANAGEMENT TRAINING (CMT) -
ROYAL CARIBBEAN CRUISE LTD
STCW STANDS FOR 'STANDARDS OF TRAINING, CERTIFICATION, AND WATCHKEEPING' -
AQUATECH INSTITUTE OF MARITIME STUDIES
CRAFTSMANSHIP COURSE IN FOOD PRODUCTION AND PATISSERIE -
INSTITUTE OF HOTEL MANAGEMENT, CATERING AND NUTRITION
High School Diploma -
NIOS
High School Diploma -
CBSE
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