DALJIT SINGH
Haslum
Summary
Award-winning Chef and owner skilled, innovative culinary professional with 22 years of multinational experience in Asia, Europe, and South America. Experienced leader with proven financial acumen, extremely guest focused, and great communication skills. Fluent in five languages. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. am one of those Chefs who works closely with staff in managing the day-to-day operations. Can flawlessly execute in the culinary arts, management, training, standardization, sales and marketing plans and customer relations
Overview
23
23
years of professional experience
Work History
Chef and Restaurant Owner
Spice Rootz Modern Indian Cuisine Restaurant
Oslo , Norway
2019.09 - Current
- · Restaurant based on Indian fine dinning Cuisine
- . Managing 2 locations
- · Plan and direct food preparation and culinary activities
- · Create and modify menus that meet culinary and quality standards
- · Estimate food requirements and food/labor costs
- · Supervise kitchen staff’s activities
- · Arrange for equipment purchases and repairs
- · Recruit and manage kitchen staff
- · Rectify arising problems or complaints
- · Give prepared plates “final touch”
- · Perform administrative duties
- · Proven working experience as head chef and clear experience with culinary excellence and commitment to local food movement
- · Excellent record of kitchen management
- · Capable of delegating multiple tasks
- · Keep up with cooking trends and best practices
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Placed orders to restock items before supplies ran out.
Executive Chef
Tandoori Times Indian Bistro
2017.06 - 2019.08
- · Restaurant based on Authentic Indian Cuisine
- · Plan and direct food preparation and culinary activities
- · Create and modify menus that meet culinary and quality standards
- · Estimate food requirements and food/labor costs
- · Supervise kitchen staff’s activities
- · Arrange for equipment purchases and repairs
- · Recruit and manage kitchen staff
- · Rectify arising problems or complaints
- · Give prepared plates “final touch”
- · Perform administrative duties
- · Proven working experience as head chef and clear experience with culinary excellence and commitment to local food movement
- · Excellent record of kitchen management
- · Capable of delegating multiple tasks
- · Keep up with cooking trends and best practices
- · In charge of Catering
Food Service Director
Avalon
2003.10 - 2006.12
- Promoted organizational efficiency by conducting daily pre-shift and weekly departmental meetings.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Assured compliance to food quality and service standards by continually monitoring the facility.
Catering/ Sous Chef
Hoag Hospital
2000.11 - 2003.12
- Managed all culinary operations including kitchen supply and inventory, maintaining government regulations, and monitoring customer satisfaction.
- Developed menus and performed food preparation within the Food and Nutrition Department.
- Collaborated with Executive Chef to develop and manage all procedures, daily meals, and special VIP events.
Education
Associate of Arts - Culinary Arts
Los Angeles Culinary Institute
Los Angeles, CASkills
- • Extensive experience in luxury resorts and hotels
• Opening experience
• Leadership of diverse international teams
• Catering / Banquets / Events
• Customer Service / Guest Relations
• Fine dining
• Training development and facilitation • Kitchen Design / Layout • Safety / Sanitation / HACCP • Budgeting / Cost Reduction
Accomplishments
- Dr. Reddys Indian food event Venezuela
- Indian food Festival at JW Marriot Hotel Venezuela
Food Festival at Gran Melia Hotel the leading Hotels of the world 5 Star Venezuela
Food Festival at Hotel Dann Crelton 5 Star Colombia
Awards and Recognition
• Certificated ministry of Culture in Venezuela (Conac)
• Certificate Colombia compaction of professional chef
• Nominated as one of 10 top Chefs Ukraine
• T V Show Sin Complejos in Venezuela (Maracaibo)
Judge at Master Chef TV show In Ukraine
• Member Association of Chefs de cuisine Kiev
• Member of Ukrainian South Chef Association
• Food Handling Certification Venezuela
Food Service
Consulting/Food Festivals
BBQ Island Kyiv, Ukraine
2013
• Consultancy in process with live grill carved on tables and based on fusion style food first time in Ukraine.
Sutra Restaurant Kyiv, Ukraine
• Setting up full Indian fine dining restaurant concept, including Menu Set-up, Training the kitchen and service team, concept design and layout.
Crepes and Waffles Bogota, Columbia
2007
• 65 restaurants in Colombia and more than 20 restaurants in South America. Consultancy for training kitchen staff on Culinary Skills and developing the new menus.
Club Nautica de Maracaibo Maracaibo, Venezuela
2005
• High class social club with 4 Restaurants, 3 Banquet Halls (Capacity 1000 guests).
• Consultancy on Fusion food, fine dining and trained staff for Banquet Buffets.
Timeline
Chef and Restaurant Owner
Spice Rootz Modern Indian Cuisine Restaurant
2019.09 - Current
Executive Chef
Tandoori Times Indian Bistro
2017.06 - 2019.08
Food Service Director
Avalon
2003.10 - 2006.12
Catering/ Sous Chef
Hoag Hospital
2000.11 - 2003.12
Associate of Arts - Culinary Arts
Los Angeles Culinary Institute
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