Jaspal Singh

CEO

Bhilai, Chhattisgarh, India6 yrs 4 mos experience

Most Likely To SwitchHighly Stable

Key Highlights

Expert in diverse cuisines including Italian and Continental.
Strong background in menu development and food safety.
Proven ability to lead and motivate kitchen teams.

Stackforce AI infers this person is a Culinary Professional with expertise in Restaurant Management and Food Safety.

Contact

Skills

Core Skills

Food SafetyRecipe DevelopmentPersonal Chef ServicesRestaurant ManagementCulinary Skills

Other Skills

Attention to DetailBakingCateringCatering SalesCookingCoordination SkillsFood & BeverageFood PreparationHospitalityHotel ManagementHygieneItalian CuisineQuality SystemRestaurant ,Kiosk & Outlet ManagementSauces

About

A creative and passionate Head Chef with 4 years of demonstrative culinary and management experience. I am a connoisseur and food aficionado who loves to experiment with foods, innovations and fusions in dishes, passionate about exploring new places tasting and knowing about different types of cuisines. I have an insatiable curiosity for new foods and love pairing, flavours, foods and ideas from different parts of the World. I have solid knowledge in preparing drinks, beverages, innovative recipes, cuisines, steaks, pizzas, pastas and salads, Continental, European, Italian cuisines and foodservice teams to achieve the highest standards of quality.

Experience

Basil

2 roles

Head Chef

Feb 2023 – Present · 3 yrs 1 mo · On-site

Food SafetyRecipe DevelopmentRestaurant ,Kiosk & Outlet ManagementAttention to DetailHygieneQuality System+2

Corporate Chef

Feb 2023 – Present · 3 yrs 1 mo · On-site

Food SafetyRecipe DevelopmentAttention to DetailHygieneQuality SystemFood Preparation+1

Choclate story

Head Chef

Jun 2022 – Jan 2023 · 7 mos · Bhilai

Food & BeverageItalian CuisineFood SafetyRecipe DevelopmentRestaurant ,Kiosk & Outlet ManagementBaking+12

Urban company

Private Chef

Sep 2021 – May 2022 · 8 mos · Gurugram, Haryana, India

Prep the menu according to the customer tastes.
Visit Different Client Place as per needs
Meal planning
Grocery ordering one day prior
Preparing for special dietary needs (organic, gluten-free, vegan, vegetarian, etc)
Cooking of meals
Properly storing food with heating instructions
Correctly handling food
Cleaning up and sanitizing
Knowing nutritional information
Catering to the needs of your clients
Improving culinary skills
Effectively marketing through word-of-mouth of satisfied customers

Food SafetyRecipe DevelopmentRestaurant ,Kiosk & Outlet ManagementSoft SkillsRestaurant ManagementPersonal Chef Services+6

Cafe flora bhilai

Head Chef

Feb 2020 – Jul 2021 · 1 yr 5 mos · Bhilai, Chhattisgarh, India

Did the entire menu engineering during the inception of the outlet in 2020 as per the location and what
people are demanding
Manage daily kitchen operations with 5kitchen staff and 2 dish washing staff
Oversee food preparations and production
Ensuring all food safety procedures are adhered to
Used my knowledge of wide range of cuisines which includes Continental ,Chinese and Italian in dayto-day operations and while creating menus
Responsible for the pricing of items in the menu
Designed kitchen layout and purchased all equipment required as per the menu of the outlet
Finalized final recipes for each menu item
Hired and worked with photographer during food photo shoots
Expertise in complex food plating techniques that were used for the food shots
Regular monitoring of indenting new stock and maintaining current stock therefore reducing food cost
Developed process that reduced food waste and increase supply turnover
Interviewed, hired, trained, and developed all kitchen staff since the inception of the outlet
Work closely with the guest to finalize details of food menu and special dietary requirements
Ensuring guest expectations are exceeded as to build reoccurring business and create referrals.
Fully protect confidential information ensuring that it is only accessible to those authorized to have
access.
To analyze situations, diagnose problems, identify the key issues, establish and evaluate alternative
courses of