Jashpal Singh
New York,NY
Summary
Dynamic Executive Chef with extensive experience at Dilli Dilli, excelling in menu engineering and culinary training. Proven track record in enhancing vendor relationships and implementing food safety compliance. Adept at staff development and fostering team collaboration, driving high-end event execution and innovative culinary programs.
Overview
19
19
years of professional experience
Work History
Executive Chef
Dilli Dilli
NY, USA
04.2024 - Current
- Working as Executive Chef at Dilli Dilli, leading kitchen operations and menu innovation.
- Also worked as the Executive Chef at Baazi- Our sister company- and headed the international culinary program at CGA under the same ownership.
- Menu engineering.
- Training staff for new locations.
- Planning and execution of the menu for all locations.
- Responsible for planning and execution of high end International events.
Head Chef
MOGHUL Restaurant and Catering
Edison, USA
10.2022 - 03.2024
- Planning and execution of the menu.
- Training the staff.
- Menu engineering.
- Maintaining excellent vendor relationships.
- Training staff for new locations.
- Responsible for planning and execution of high end events.
Partner/Head Chef
25 Degrees North
01.2017 - Current
- Planning and execution of menu.
- Training the staff.
- Taking feedback from the guest and bloggers.
- Performing monthly inspection on cost cutting.
- Maintaining excellent vendor relationships.
- Managing daily kitchen operations and creating standards that maintain safety and health regulations.
- Indian restaurant Business Bay & Tecom (Dubai)
Head Chef
Delhi Chutney
, India
09.2015 - 02.2017
- I was responsible for making the menu.
- Handled interviewing staff for hiring and training tasks for all F & B production and service.
- Catered for VIP functions.
- New Delhi (India)
Branch Head Chef
Global Test Company (Curry & Hurry)
, Saudi Arabia
07.2014 - 07.2015
- Supervised daily all outlets kitchen operations.
- Developed and maintained food and supply inventory controls.
- Created systems to control spoilage and preserve foods.
- Created new menus and a wide range of recipes.
- Alhasa (Saudi Arabia)
Chef de Partie
Starwood Hotels Westin Gurgaon
Gurgaon, India
06.2012 - 06.2014
- Manage my own time.
- Training junior staff about basic cooking techniques and H.A.C.C.P.
- Create standard of operation and good food quality.
- To give a task to trainees closely.
- Make sure the buffet is set on time according to booking and occupancy.
- Ability to multitask.
- Quality of food.
- Presentation.
- Supervising.
- Cost Control.
- Customer Service.
- Knowledge of food trends.
- Communication skills.
- India
Demi Chef de Partie
Accor Group of Hotels, Ibis Hotel Pune
Pune, India
10.2010 - 06.2012
- Worked in Dehlavi Food festival by Dehlavi Cuisine for one month in 2010.
- India
Senior Commi
Sheraton Hotel
New Delhi, India
09.2006 - 10.2010
- Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
- Ensured a clean and organized work station while preparing food items for service.
- Properly prepped and executed recipes as assigned by the sous chef.
- Responsible for straining, cooling, and storing stocks in a timely manner.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- To maintain food quality as well as presentation.
- New Delhi
Education
Three year Apprenticeship - Hotel & Hospitality Administration
Veer Savarkar BTC Pusa
New Delhi09.2006
12th -
Uttrakhand Board
01.2003
10th -
U.P.BOARD, ALLAHABAD
01.1999
Skills
- Quality services
- Menu engineering
- Culinary training
- Vendor management
- Food safety compliance
- Customer feedback analysis
- Staff development
- Team collaboration
- Problem solving
- Quality assurance
- Cost control
- Kitchen operations
- Vendor relationship management
- Culinary techniques
- Purchasing management
- Food prep planning
- Food stock and supply management
- Hygiene policy implementation
- Food spoilage prevention
- Fine dining
- Fine-dining expertise
- Waste reduction
- Workshop participation
- Training
- Assisting chefs
- Menu planning
Hobbies and Interests
Cooking
Personal Information
- Date of Birth: 07/08/83
- Gender: Male
Timeline
Executive Chef
Dilli Dilli
04.2024 - Current
Head Chef
MOGHUL Restaurant and Catering
10.2022 - 03.2024
Partner/Head Chef
25 Degrees North
01.2017 - Current
Head Chef
Delhi Chutney
09.2015 - 02.2017
Branch Head Chef
Global Test Company (Curry & Hurry)
07.2014 - 07.2015
Chef de Partie
Starwood Hotels Westin Gurgaon
06.2012 - 06.2014
Demi Chef de Partie
Accor Group of Hotels, Ibis Hotel Pune
10.2010 - 06.2012
Senior Commi
Sheraton Hotel
09.2006 - 10.2010
Three year Apprenticeship - Hotel & Hospitality Administration
Veer Savarkar BTC Pusa
12th -
Uttrakhand Board
10th -
U.P.BOARD, ALLAHABAD