JATINDER SINGH
Watford,Hertfordshire
Summary
I was born and raised in North India state of Haryana, where the cuisine is so varied to facilities for the diverse population, culture and religions. It is a place where food is impeccably presented, and the colours and spices all come together to enhance that culinary experience. I have been interested in ingredients and cooking from childhood I use to see my mother cook everyday, so effortlessly and so delicious. Since then, I decided my passion for cooking was stronger than ever. In 2000 I came to England and worked from the bottom of the hierarchy to the top in the food industry. This means that there is no work I am unfamiliar with, be it from cooking high level foods to simple preparations. I have high levels of ethics to ensure vegetarians and non-vegetarians' dishes, ingredients, working areas and utensils are not mixed. I highly emphasis on the importance of Health and Safety regulations, also I have always ensured that all my colleagues adhere to them strictly. Along with health and safety, I highly prioritise hygiene in all areas of the work place this void contamination and wastage. I have a great approach to flexibility in terms of working hours and menus. I am constantly creating new dishes and working with fresh new ingredients. I used to work in the bars, restaurants, pubs, cafes, catering etc... enables me to enhance my extensive knowledge of food. Variety and diversity of dishes are extremely important. I can cook vegetarians and non-vegetarians' dishes, North and South Indian cuisine, Chinese, Continental, Italian and many more. I look forward to working within your organisation and bringing years of expertise and experience with
Overview
26
26
years of professional experience
Work history
Head breakfast chef
Yoetown healthy Eater
London Paddington , London
12.2023 - Current
- Adjusted recipes based on availability of ingredients or current guest preferences.
- Reduced food costs with proper budgeting and inventory management.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business. creating Vegan Dishes.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
Executive Chef
Rai
Woburn
06.2022 - 11.2023
- Spot checked and inspected cleaning, waste disposal and counter hygiene daily
- Developed opening day promotional campaign with management and marketing team
- Monitored and reordered dry goods and cold room stock
- Inspected individual portion control to reduce daily wastage
- Organised regular staff get-togethers to improve FOH and BOH relations and work culture
- Oversaw high-volume restaurant service, serving 200 covers daily
- Directed a team of 10+ kitchen staff, assigning daily/nightly tasks
- Developed recipes and menus to align culinary trends with consumer demand.
Head Chef
Natak restaurant Lime house
London
05.2020 - 01.2022
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage
- Ensuring good quality food is made to the highest standards with eye-catching presentation
- Placing strict ethical procedures so that Veg & Non-Veg food are separated
- Ensuring a good working relationship with my bosses & managers so that any issues can be addressed immediately, also making sure kitchen staff and bar staff are working in harmony to give customers the most dynamic culinary experience
- Produced or amended menus and item selections in conjunction with restaurant manager
- Incorporated customer recommendations and feedback to modify and update menu.
Breakfast Chef
Omnom Angel, Vegan Restaurant
Good Morning Breakfast
01.2020 - 04.2020
- Chef prep all the main vegan dishes
- Ensure appropriate and regulated execution of recipes
- Creating new Vegan dishes.
Head Chef, kitchen Manager
Bridge House Hotel and Restaurant
Reigate
09.2013 - 12.2019
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Reduced food costs by 15 percent by using seasonal ingredients, setting standards for portion size and minimizing waste
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Maintained updated knowledge of local competition and restaurant industry trends
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Led shifts while personally preparing food items and executing requests based on required specifications
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Achieved and exceeded performance, budget and team goals
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Head Chef
Bollywood Grill Excel Custom House
London
05.2010 - 09.2013
- Maintaining and assessing health, safety and hygiene standards according to regulations and audits
- Managing team and ensuring each and every plate goes out is to a very high standard
- Producing daily buffet menu and ensuring it goes out on time and is sufficient
- Using creative thinking to devise new dishes for the menu
- Interacting with diners by means of cooking in the open kitchen and communicating with them
- Being a sole restaurant in the heart of London just a few yards away from the Excel Exhibition Center means the restaurant is extremely busy at all times
- I have to ensure I have adequate staff and produces according to the exhibition timings
- Displaying time management, prioritizing workload and assessing the social environment
- In 2012, attended Paralympics Games.
Head Chef
Sky Lounge Bar & Restaurant
Edgware
10.2007 - 10.2009
- Ensuring good quality food is made to the highest standards with eye-catching presentation
- Ensuring health and safety procedures are strictly adhered to by all staff
- Monitoring, supervising and instructing kitchen staff when orders are in place
- Placing strict ethical procedures for vegetarians and non-vegetarians food are separated
- Having an excellent working relationship with all suppliers that guaranteed all orders delivered on time
- Ensuring a good working relationship with the owners and managers, as well as with kitchen and bar staff.
Sole Charge Chef
Lunch Brunch Café Canary Warf
London
12.2006 - 11.2007
- Achieved and exceeded performance, budget and team goals
- Ensuring all lunchtime orders are met for collection
- Taking customer orders over the phone and making sure orders are done correctly, packed on time and ready for delivery
- Looking after day-to-day kitchen and orders of fresh stock
- Creating a variety of dishes for the lunchtime menu
- Ensuring food is catered for the general public according to the location of the business (not too spicy, not too bland).
Head Chef
Club Rafiki Bar & Restaurant
Norbury
11.2005 - 10.2007
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Enabling customers to enjoy a different variety of Indian food and the nice, warm atmosphere of the club
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Assistant Chef
Three Kilns Pub
Leicester
06.2003 - 03.2005
- Working alongside the chef to maintain orders
- Learning continental food and ensuring all preparations are done for the chef
- Maintaining the kitchen standards in terms of cleanliness and hygiene and making sure all kitchen utensils are available for the chef at all times
- Practicing safe food handling procedures at all times
- Promptly reporting any maintenance and repair issues to the Executive Chef.
Kitchen assistant
Masala
London
08.2000 - 06.2003
- As my first job and as a newcomer in the UK in the food industry, I made sure my work was done on a timely basis to the higher standards
- Making sure all preparations were of excellent standard, in line with the standards set by the head chef
- Ensuring the kitchen and all working areas were clean and health and safety was strictly followed.
Training Chef
Ashoka Hotel
New Delhi
02.1998 - 03.2000
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Led shifts while personally preparing food items and executing requests based on required specifications
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Education
Level 2 Food Safety & Hygiene for Catering -
Level 3 Food Safety & Hygiene for supervisor -
Virtual college
London 12/2021 -
TQUK Award in Emergency First Aid at Work - undefined
Bachelor's degree of Hotel Management - undefined
Level 2 Certificate - undefined
Diploma: food production - undefined
England - undefined
Skills
- Indian cuisine, Chinese, Continental, Italian and many more
- Me Skills
- 2015 Food and Drinks Magazine "Best New Chef" Nominee
- Strong attention to safe food handling procedures
- Indian cuisine expert
- Good communication skills & Effective planner
- Good team player
- Extensive catering background
- Food presentation talent
- Hospitality and service industry background
- Wedding planner
- Menu marketing expertise
- Great knowledge about Indian culture, food, special spices
- Attention to details
- Budget, Recruitment
- Chinese, Safety
- Coaching, Scheduling
- Good communication skills, Supervisor
- Cooking, Supervising
- Cost control, Team player
- Counseling, Phone
- Creative thinking, Time management
- Customer satisfaction
- Delivery
- Estimating
- Special events
- First Aid
- Hiring
- Instructing
- Italian
- Managing
- Marketing
- Excel
- Nice
- Policies
- Pricing
- Producing
- Quality
- Recruiting
- Food science
- Food hygiene enforcement
- Restaurant supervision
- Recipes and menu planning
Custom
- yoetown healthy eater, Manager Gosia (gosia@yeotownlondon.com)
- Rai Woburn. Mr Anil Kumar ( anil@raiwoburn.com)
- Natak Manager. (mahipal.negi@hilton.com)
- Mahi Negi, 07515704780,
- Bridge House Hotel and Restaurant - general manager
- Mr. Tomastio Sanchez
- Chilli Bite Bar and Restaurant
- Bollywood Brasserie Restaurant - the owner
- Mr Vijay Saggar, 07711 562682, Bollywood Grill Excel Custom House - the owner
Work availability
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Timeline
Head breakfast chef
Yoetown healthy Eater
12.2023 - Current
Executive Chef
Rai
06.2022 - 11.2023
Head Chef
Natak restaurant Lime house
05.2020 - 01.2022
Breakfast Chef
Omnom Angel, Vegan Restaurant
01.2020 - 04.2020
Head Chef, kitchen Manager
Bridge House Hotel and Restaurant
09.2013 - 12.2019
Head Chef
Bollywood Grill Excel Custom House
05.2010 - 09.2013
Head Chef
Sky Lounge Bar & Restaurant
10.2007 - 10.2009
Sole Charge Chef
Lunch Brunch Café Canary Warf
12.2006 - 11.2007
Head Chef
Club Rafiki Bar & Restaurant
11.2005 - 10.2007
Assistant Chef
Three Kilns Pub
06.2003 - 03.2005
Kitchen assistant
Masala
08.2000 - 06.2003
Training Chef
Ashoka Hotel
02.1998 - 03.2000
Level 2 Food Safety & Hygiene for Catering -
Level 3 Food Safety & Hygiene for supervisor -
Virtual college
12/2021 -
TQUK Award in Emergency First Aid at Work - undefined
Bachelor's degree of Hotel Management - undefined
Level 2 Certificate - undefined
Diploma: food production - undefined
England - undefined
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