Jaswinder Singh

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.

Senior chef de partie - Dishoom - Glasgow, City of Glasgow

(2025-08 - 2026-03)

Senior chef de partie - CARAVAN LTD - EXMOUTH MARKET, City of London

(2024-02 - 2025-07)

• 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 - Dishoom - Canary Wharf, Tower Hamlets

(2022-09 - 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.
• 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.
• Managed junior kitchen staff, ensuring efficient workflow.
• Coordinated with other chefs for smooth operation during peak hours.

Chef de partie - Dishoom - kings cross, City of London

(2021-06 - 2022-09)

• 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.
• 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.

Chef de partie - Amara Hotel Chandigarh - Chandigarh, Punjab

(2012-03 - 2019-02)

• 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.

Demi chef de partie - Hotel sapphire - Yamunanagar, hariyana

(2010-04 - 2012-03)

• 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.
• 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.

Diploma of Higher Education - Hotel Management - Vidya Jyoti Institute (2009-03 - 2010-03)