Ramanpreet Singh
Toronto
Summary
Highly skilled and versatile Chef with extensive experience in preparing and presenting authentic and contemporary dishes across Indian, Italian, Mexican, Chinese and Japanese cuisines. Demonstrates strong expertise in traditional cooking techniques, flavour profiling, and menu execution while maintaining the highest standards of food quality, consistency, and presentation. Well-versed in kitchen operations, recipe standardization, portion control, and cost management, with a thorough understanding of food safety, sanitation, and hygiene regulations. Proven ability to work efficiently in high-volume and fast-paced environments while collaborating effectively with kitchen teams to deliver exceptional dining experiences. Committed to culinary excellence, cultural authenticity, and continuous improvement in culinary skills and service standards.
Overview
9
9
years of professional experience
Work History
Chef
Chelsea Hotel
Toronto
11.2025 - 04.2026
- Managed daily kitchen operations, ensuring efficient workflow and high-quality food production.
- Prepared and executed menu items following standardised recipes and presentation guidelines.
- Maintained strict compliance with food safety and sanitation standards (HACCP).
- Coordinated with kitchen staff to deliver timely service in a high-volume hotel environment.
- Monitored inventory levels and assisted in ordering supplies to control food costs.
Line Chef
Disney Mori Moto Asia
Florida
06.2024 - 10.2025
- Oversee daily kitchen operations, ensuring efficient workflow and timely food service.
- Supervise and coordinate line cooks and kitchen staff during food preparation and service.
- Prepare, cook, and present dishes according to restaurant standards and recipes.
- Ensure consistency in taste, quality, and plating presentation for all menu items
- Monitor food safety, hygiene, and sanitation standards in compliance with health regulations.
Line Chef
Maria Enzo
Florida
03.2022 - 05.2023
- Ensure food quality, taste, and presentation meet established standards.
- Maintain consistency in cooking techniques, portion sizes, and plating.
- Follow food safety and sanitation regulations, including proper food handling and storage.
- Monitor inventory levels and communicate shortages to the Head Chef or Kitchen Manager.
- Assist in receiving, inspecting, and storing food deliveries using FIFO method.
Chef
Hotel Grand Ambassador
Phagwara
06.2020 - 11.2022
- Prepared and executed authentic Japanese dishes, including sushi, tempura, teriyaki, and ramen, while maintaining high standards of quality, presentation, and consistency.
- Collaborated closely with senior chefs and kitchen team members to maintain efficient workflow and timely service delivery
- Prepared and executed authentic Italian dishes, including pasta, risotto, sauces, and grilled items, ensuring consistency in taste, quality.
- Adhered strictly to food safety, sanitation, and hygiene standards while maintaining a clean and organised workstation.
- Prepared and executed a wide range of authentic Indian dishes, including regional curries, tandoor items, breads, and rice preparations, while maintaining consistent quality and presentation.
Line chef(internship)
Holiday inn
Goa
10.2018 - 04.2019
- Prepared ingredients (cutting, chopping, marinating) according to standardised recipes and hotel guidelines.
- Maintained cleanliness and organisation of kitchen stations in compliance with hygiene and food safety standards.
- Followed hotel SOPs (Standard Operating Procedures) for food handling, storage, and sanitation.
- Supported plating and presentation of dishes to meet brand quality and consistency standards.
Line Chef (internship)
JW Marriott
Jaipur
04.2017 - 10.2017
- Assisted senior chefs with food preparation, cooking, and plating while learning standard kitchen procedures and recipes.
- Maintained mise en place and supported daily kitchen operations during service periods.
- Followed food safety, hygiene, and sanitation standards to ensure a clean and safe kitchen environment.
- Worked collaboratively with kitchen staff to improve efficiency, time management, and overall service quality.
Education
Bachelor - Hotel Management and Catering Technology
GNA University
Phagwara, PunjabSkills
- Kitchen Operations Management
- Food Preparation & Plating Excellence
- Menu Planning & Recipe Execution
- Food Safety & Sanitation (HACCP Compliance)
- Inventory Management & Cost Control
- High-Volume Food Production
- Team Leadership & Staff Training
- Quality Assurance & Consistency
- Time Management & Multitasking
- Customer Service & Guest Satisfaction
Awards
- Limca Book of Record: Maximum types of Raita Preparation (500+)
- Limca Book of Record: Maximum types of Halwa Preparation (200+)
- Limca Book of Record: Maximum types of Samosa Preparation (400+)
- Certificate from Hyatt Regency Ludhiana: Serving tea to The President of India
- Limca Book of Record: Longest Aloo Paratha (32.6 ft)
- 1st Grand Himalayan Table: Chef Sanjay Thakur at Johnson Lodge, Manali (HP)
- Limca Book of Record: Maximum types of Phirni Preparation (800+)
Languages
- English
- Hindi
- Punjabi
Timeline
Chef
Chelsea Hotel
11.2025 - 04.2026
Line Chef
Disney Mori Moto Asia
06.2024 - 10.2025
Line Chef
Maria Enzo
03.2022 - 05.2023
Chef
Hotel Grand Ambassador
06.2020 - 11.2022
Line chef(internship)
Holiday inn
10.2018 - 04.2019
Line Chef (internship)
JW Marriott
04.2017 - 10.2017
Bachelor - Hotel Management and Catering Technology
GNA University