Jaswinder Singh
Glasgow,City of Glasgow
Summary
Accomplished culinary professional with extensive expertise in restaurant operations and high-volume production. Demonstrates proficiency in ordering and procurement, recipe modification, and menu creation, ensuring compliance with food safety legislation and kitchen hygiene standards. Skilled in grilling and roasting methods, Tandoor cooking, and seafood preparation, with a strong focus on infection prevention and control. Adept at maintaining customer satisfaction through excellent communication and supportive leadership while adhering to HACCP principles. Committed to enhancing food presentation and quality control, aiming to drive culinary excellence in dynamic environments.
Seasoned Senior Chef de Partie with knack for creating innovative dishes and enhancing kitchen efficiency. Led teams to improve menu quality and reduce waste, contributing to overall restaurant success. Known for fostering collaborative environments and maintaining high culinary standards.
Artistic professional with background in preparation, cooking and presentation of dishes. Creates innovative dishes by grilling, baking and frying to offer wide selection. Intensifies drive to deliver customer satisfaction.
Talented student searching for exciting chef de partie position. Dedicated to spend long hours in kitchen to master craft of cooking. Enthusiastic in working with team to deliver sumptuous cuisines.
Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion.
Energetic employee well-versed in strong communication and organisation skills. Seeks solutions to problems and applies extensive analytical knowledge to findings. Adept at multi-tasking, leading group discussions and managing projects.
Committed manager with exceptional leadership, organisational skills and communication abilities leads high-performing cross-functional teams. Leads projects, company operations and business growth.
Overview
16
16
years of professional experience
1
1
year of post-secondary education
Work history
Senior chef de partie
Dishoom
Glasgow, City of Glasgow
2025.08 - 2026.03
- Enhanced presentation of dishes with creative garnishing techniques.
- Supervised the preparation of speciality dishes to maintain quality standards.
- Improved menu variety by introducing innovative dishes.
- Devised new recipes, impressing guests and critics alike.
- Ensured adherence to portion controls to minimise wastage and maximise profit margins.
- Resolved customer complaints promptly, enhancing customer service reputation.
- Trained apprentices effectively, fast-tracking their career progression.
- Maintained high standards of food hygiene for customer satisfaction.
- Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
- Assisted in stock control to reduce waste and increase profitability.
Senior chef de partie
CARAVAN LTD
EXMOUTH MARKET, City of London
2024.02 - 2025.07
- PART TIME
- Enhanced presentation of dishes with creative garnishing techniques.
- Devised new recipes, impressing guests and critics alike.
- Ensured adherence to portion controls to minimise wastage and maximise profit margins.
- Assisted in stock control to reduce waste and increase profitability.
- Ensured freshness of ingredients by conducting daily inspections.
- Resolved customer complaints promptly, enhancing customer service reputation.
- Maintained high standards of food hygiene for customer satisfaction.
- Supervised the preparation of speciality dishes to maintain quality standards.
- Conducted regular equipment checks to ensure compliance with safety regulations.
Senior chef de partie
Dishoom
Canary Wharf, Tower Hamlets
2022.09 - 2025.07
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Demonstrated culinary expertise whilst preparing gourmet meals under tight deadlines.
- Streamlined kitchen operations by implementing effective work schedules.
- Ensured freshness of ingredients by conducting daily inspections.
- Managed junior kitchen staff, ensuring efficient workflow.
- Assisted in stock control to reduce waste and increase profitability.
- Coordinated with other chefs for smooth operation during peak hours.
- Enhanced presentation of dishes with creative garnishing techniques.
- Supervised the preparation of speciality dishes to maintain quality standards.
- Maintained high standards of food hygiene for customer satisfaction.
- Resolved customer complaints promptly, enhancing customer service reputation.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Inspected completed work and stations to verify conformance with standards.
Chef de partie
Dishoom
kings cross , City of London
2021.06 - 2022.09
- Streamlined kitchen operations by implementing effective work schedules.
- Coordinated with other chefs for smooth operation during peak hours.
- Influenced positive dining experience through consistent delivery of top-quality dishes.
- Resolved customer complaints promptly, enhancing customer service reputation.
- Maintained high standards of food hygiene for customer satisfaction.
- Devised new recipes, impressing guests and critics alike.
- Prepared meals quickly, resulting in reduced waiting times for customers.
- Managed junior kitchen staff, ensuring efficient workflow.
- Assisted in stock control to reduce waste and increase profitability.
- Improved menu variety by introducing innovative dishes.
- Trained apprentice chefs, improving their culinary skills substantially.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Managed portion control effectively, reducing waste significantly.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Built and maintained strong working relationship with staff across business.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Reduced customer complaints by enforcing strict quality control procedures.
Chef de partie
Amara Hotel Chandigarh
Chandigarh, Punjab
2012.03 - 2019.02
- Gained expertise in a variety of cuisines from around the world.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Perfected traditional cooking methods including baking, grilling and braising.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Incorporated seasonal produce into menus for freshness and variety.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Worked closely with senior chefs for menu planning.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Plated completed meals with meticulous attention to presentation and portion control.
Demi chef de partie
Hotel sapphire
Yamunanagar , hariyana
2010.04 - 2012.03
- Prepared stocks, sauces and soups, enhancing flavor profiles of dishes.
- Took charge of specific stations within the kitchen as required.
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
Education
Diploma of Higher Education - Hotel Management
Vidya Jyoti Institute
Ambala 2009.03 - 2010.03
Skills
- Customer satisfaction orientation
- Compliance with food laws
- Kitchen safety regulations
- Cost calculation
- Vegetable cutting styles
- Restaurant operations understanding
- Grilling and roasting methods
- Infection prevention and control
- Health and Safety
- Quality Control
- Excellent communication
- Knife techniques
- Portion and waste control
- Supportive leadership
- HACCP principles
- Volume cooking
- Tandoor cooking
- GRILL station expertise
- Food presentation
- Performance monitoring
- Waste control
- Kitchen hygiene standards
- Food Hygiene
- Food safety legislation
- FIFO food storage
- Seafood preparation
- Allergen awareness
- Portion control
- Food hygiene management
- High-volume production
- Meat preparation and seasoning
- Food hygiene standards
- Calm under pressure
- Special Events
- Food stock control and ordering
- Stock control
- Kitchen equipment operation
Affiliations
- Learning new things good listener
Accomplishments
I got many time star of the week because of my work performance
Languages
English
Upper intermediate
Hindi
Advanced (C1)
Punjabi
Fluent
Timeline
Senior chef de partie
Dishoom
2025.08 - 2026.03
Senior chef de partie
CARAVAN LTD
2024.02 - 2025.07
Senior chef de partie
Dishoom
2022.09 - 2025.07
Chef de partie
Dishoom
2021.06 - 2022.09
Chef de partie
Amara Hotel Chandigarh
2012.03 - 2019.02
Demi chef de partie
Hotel sapphire
2010.04 - 2012.03
Diploma of Higher Education - Hotel Management
Vidya Jyoti Institute
2009.03 - 2010.03