Rajnish Kumar Singh

About Rajnish Kumar Singh

Rajnish is a highly accomplished Corporate Chef and culinary leader with over 15 years of experience in Food & Beverage production and kitchen management across India, Dubai, and Australia. In Dubai, he was invited to lead the opening of a new Biryani By Kilo(BBK) restaurant, a mission he completed successfully, with measurable improvements in revenue growth and customer feedback evident within one year. In India, he served as Corporate Chef and Assistant Vice President at Biryani by Kilo (BBK) where he was overseeing 113 outlets of across India, leading food production teams, managing recruitment and performance appraisals, and ensuring consistent operational excellence at scale. More recently, in Australia, he delivered a consultancy assignment for three restaurants—Paddington, Camphill, and New Farm—where he redesigned food production systems, introduced new menus, enhanced service standards, and increased sales & Kitchen efficiency within a timeline, Rajnish redesigned kitchen workflows, implemented standardised production systems, trained culinary teams, and aligned service execution with brand positioning. He introduced innovative menus rooted in authenticity yet adapted to local produce and customer preferences, resulting in visible improvements in guest feedback, service consistency, and revenue performance. The success of this engagement reinforced his reputation as a chef who not only creates outstanding food but also drives sustainable commercial outcomes.Known for his ability to build high-performance culinary systems from the ground up, he is frequently invited for consultancy and turnaround projects, where his hands-on leadership and personal involvement consistently translate into measurable business results. He has successfully led complex culinary operations including flight catering,QSR,premium dine-in restaurants, and multiple pre-opening projects. His ability to lead diverse teams, control costs, optimise inventory, and maintain uncompromising food safety standards allows him to balance service excellence with profitability—a rare and highly valued combination.In parallel, he offers consultancy services to hospitality start-ups, helping founders establish robust systems, scalable kitchens, and commercially successful food concepts.

Experience

1. Assistant Vice President

   Biryani By Kilo

   Apr 2022 — Present · Gurugram, IN

   I was Directly responsible for 113 BBK branches across India and overseeing their operations. I was responsible for managing food production teams, overseeing recruitment and appraisal processes, and ensuring operational excellence across the brand’s footprint.My dedication to excellence and ability to balance.Below was my Key Responsibility Area -A.Overseeing Kitchen Operation.B.SOP’S & Recipes Development.C.New Product Development.D.Backend & kitchen operations integration.E.Food quality control.F.Monthly business reviews with Directors.G.Team coordination, internal growth & expansion.H.Sales target achievement.I.Food & Packaging Cost.J.Gass,Fuel & Electricity Cost.K.Manpower Cost.L.Purchase.M.Process upgradation.N.Equipment handling & Maintenance of Assets.

Education

• State Board of Technical Education, Bihar

  Three Year Diploma in Hotel Management, Hotel/Motel Administration/Management

• Chandragupt Institute of Management Patna

  Master of Business Administration - MBA, Logistics, Materials, and Supply Chain Management

  2010 — 2012