Jaswinder Singh

Culinary Specialist @Pincode By Kunal Kapur, Uae

IN

Developing a culinary plan to ensure quality satisfaction with both long- and short-term goalsEnhancing food quality by creating standards for other kitchen staff membersMonitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and suppliesAssisting with the creation of seasonal, monthly, or annual menusWorking with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitoredSupervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and AssistantsEnsuring all kitchen equipment is running efficiently and arranging repairs or new parts when requiredLooking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded

Central Board of Secondary Education

Secondary school

Institute of Hotel Management. Pusa New Delhi

Craftmenship in food production & Patisserie

AQUATECH INSTITUTE OF MARITIME STUDIES

studies maritime safety for seafarer (STCW)

National Institute of Open Schooling (NIOS)

Senior Secondary School

Ministry of Tourism of Govt India

National hospitality skilled certificate