Daya Singh

Chef De Cuisine @Grand Hyatt Gurgaon

Gurugram, IN

Menu Development & InnovationDesign and develop seasonal menus that reflect current trends and customer preferencesEnsure consistency, creativity, and quality in all dishes served Team LeadershipLead, mentor, and manage the entire kitchen brigadeConduct regular training and coaching to ensure skills development and high performance Kitchen Operations & InventoryOversee daily kitchen operations, ensuring smooth and efficient workflowsMonitor inventory levels and work with procurement to ensure timely and cost-effective sourcing of ingredients Quality & Hygiene StandardsEnforce strict food safety and sanitation protocols (HACCP, local health regulations)Conduct regular quality checks to maintain excellence in food preparation and presentation Cost Control & BudgetingManage food cost, labor cost, and waste reduction initiativesDevelop and execute kitchen budgets in line with business goals Collaboration & CommunicationWork closely with F&B managers, front-of-house teams, and suppliersParticipate in planning events, banquets, and special dining experiences

Hnk high school

B.sc in hotel management & catering science