Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Interests
Timeline
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Harpal Singh

Harpal Singh

Brunswick,ME

Summary

Dynamic Head Chef with a proven track record in Michelin Star restaurants to best of the best kitchen globally, excelling in menu design and ingredient sourcing. Renowned for creating signature dishes that enhance customer satisfaction and drive repeat business. Skilled in budgeting and cost control, while fostering a collaborative kitchen environment through effective staff training and mentorship.

Overview

4
4
years of professional experience

Work History

Head Chef

Bombay Mahal
02.2025 - Current
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Obtained fresh, local ingredients to lower grocery costs.

Executive Sous Chef

Plates Bistro
02.2024 - 12.2024
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Chef De Cusine

Indic Hospitality (One Michelin Star )
01.2023 - 12.2024
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Created recipes and prepared advanced dishes.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Maintained well-organized mise en place to keep work consistent.

Executive Sous Chef

HOME
04.2023 - 12.2023
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Head Chef

Rooh
11.2021 - 02.2022
  • Hired, managed, and trained kitchen staff.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Set up and broke down kitchen for service.

Education

Bachelors in Hotel Management - Culinary

Ann Ihmct
Goa (India)
03-2008

Skills

  • Dish preparation
  • Banquets and catering
  • Plating and presentation
  • Forecasting and planning
  • Budgeting and cost control
  • Food science
  • Signature dish creation
  • Food spoilage prevention
  • Menu design
  • Menu supervision
  • Cost control
  • Ingredient sourcing
  • Kitchen operations
  • Fine-dining expertise

Accomplishments

  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Designed whole new menu, including meal selections, beverages and pricing.

Languages

English
Professional Working

Interests

  • Music
  • Outdoor Recreation
  • I enjoy cooking for friends and family gatherings

Timeline

Head Chef

Bombay Mahal
02.2025 - Current

Executive Sous Chef

Plates Bistro
02.2024 - 12.2024

Executive Sous Chef

HOME
04.2023 - 12.2023

Chef De Cusine

Indic Hospitality (One Michelin Star )
01.2023 - 12.2024

Head Chef

Rooh
11.2021 - 02.2022

Bachelors in Hotel Management - Culinary

Ann Ihmct

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