Dedicated Junior Sous Chef with expertise in Mediterranean and Indian skilled at creating innovative dishes that satisfy guests. Brings over18 years of practical experience in designing seasonal menus, perfecting recipes, and enhancing flavours. Recognized for a precise approach to food preparation, consistently maintaining high standards in quality and presentation. Proficient in efficient ingredient use, minimizing waste, and controlling costs while preserving dish quality.
Hi, I’m
Jayendera Singh
Singapore
Summary
Overview
20
years of professional experience
Work History
The Exchange
Junior Sous Chef
02.2012 - Current
Job overview
- Key Responsibilities:
- 1
- Food Preparation & Cooking
- 2
- Supervising & Training Staff
- 3
- Maintaining Quality & Hygiene Standards
- 4
- Ordering & Inventory Management
- 5
- Managing Kitchen Operations, Problem Solving & Decision Making
Khatri Hotel pvt. lte. (New Delhi)
Chef de Partie (CDP)
01.2008 - 01.2012
Job overview
- Curry and Tandoor Department:
- Assist in the preparation, cooking, and presentation of dishes according to high standards
- Contribute to the creation of new menu items and seasonal specials
- Support the Sous Chef in supervising junior kitchen staff and ensuring efficient workflow
- Monitor stock levels and manage inventory to minimize waste
Hotel Great Value, Dehradun India
Assistant Cook
03.2005 - 12.2007
Job overview
- Assisting Chef for daily kitchen tasks such as
- Assist with the preparation of ingredients, including chopping vegetables, marinating meats, and grinding spices
- Prepare essential components for Indian dishes, such as curry bases, gravies, and spice mixes
- Handle the preparation of breads (like naan and roti) and assist in cooking rice, biryanis, and other staple items
Education
H.N.B. Garhwal
Bachelor's from Culinary
01.2010
University Overview
GPA: B
S.D.S. govt. ChambaChamba
Senior secondary
01.2007
University Overview
GPA: B
Government Collage
Secondary
01.2004
University Overview
GPA: B
Skills
- Strong culinary skills and knowledge of kitchen operations
- Ability to multitask and work under pressure in a fast-paced environment
- Good leadership and communication skills to guide junior staff
- Knowledge of food safety and hygiene regulations
- Creativity and passion for developing new dishes
- Experience in a professional kitchen, typically12 years, including some management experience
LANGUAGE
English
Hindi
Hobbies and Interests
Hobbies and Interests
Listening music, playing outdoor and indoor gamesTimeline
Junior Sous Chef
The Exchange
02.2012 - Current
Chef de Partie (CDP)
Khatri Hotel pvt. lte. (New Delhi)
01.2008 - 01.2012
Assistant Cook
Hotel Great Value, Dehradun India
03.2005 - 12.2007
H.N.B. Garhwal
Bachelor's from Culinary
S.D.S. govt. Chamba
Senior secondary
Government Collage
Secondary
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