Executive Chef - Luxury & Multi-Outlet Kitchens

RAJPAL SINGH • EXECUTIVE CHEF PAGE *

RAJPAL SINGH

EXECUTIVE CHEF

INTERNATIONAL HOTEL & CULINARY OPERATIONS

** ***** • AFRICA & INDIA • LUXURY HOTELS • MULTI-OUTLET OPERATIONS

Dehradun, Uttarakhand, India

+91-750******* / +255-*********

**************@*****.***

***************@*****.***

Available for international opportunities

PROFESSIONAL PROFILE

Dynamic and results-driven Executive Chef with 27 years of international hospitality experience across Africa and India. Experienced in leading luxury hotel culinary operations, multi-outlet kitchens, Italian fine dining, all-day dining, banquets and high-volume catering. Strong commercial focus with expertise in menu engineering, recipe standardization, food costing, procurement, inventory and waste control, HACCP and team development. Proven record of leading teams of 30+ culinary professionals, maintaining a 30% food-cost target, negotiating supplier savings and delivering consistent quality and guest satisfaction.

CORE COMPETENCIES

• Executive Kitchen Leadership • Multi-Outlet Operations

• Italian & International Cuisine • Fine Dining & À La Carte

• Banquet & High-Volume Catering • Menu Development & Engineering

• Recipe Standardization & Costing • Food Cost & Gross Profit Control

• Procurement & Vendor Negotiation • Inventory, Waste & Stock Control

• HACCP, Hygiene & Food Safety • Kitchen SOPs & Workflow

• Recruitment, Training & Team Building • Budgeting & Operational Planning

• VIP & Special Events • Quality, Presentation & Guest Satisfaction

• Pre-Opening & Kitchen Setup • Production Planning & Forecasting PROFESSIONAL EXPERIENCE

KERTEL SUITES – KINSHASA, DEMOCRATIC REPUBLIC OF

CONGO

MANAGED BY ALEPH HOSPITALITY

Executive Chef Promoted 1 May 2026 1 May 2026 – 1 August 2026

• Led complete culinary operations for a boutique luxury hotel with Italian fine dining, all-day dining and banquet operations.

• Managed and developed a team of 30+ chefs and kitchen staff, maintaining performance, discipline and service standards.

• Oversaw menu engineering, recipe development, portion control and food costing across all outlets.

• Maintained a 30% food-cost target through production control, purchasing discipline, supplier negotiation and waste reduction.

• Delivered approximately 15% supplier-cost reduction, equivalent to about $30,000 in annualized savings.

• Ensured HACCP, hygiene and international food-safety standards; handled VIP dining, special events and high-profile functions.

• Oversaw purchasing, receiving, inventory management, stock rotation and waste-control systems.

• Collaborated on concept development and created Italian fine dining, all-day dining and banquet/event menus.

• Standardized recipes, portion sizes and costing structures; supported recruitment, training, SOPs and kitchen workflow.

• Established inventory, ordering and supplier-coordination procedures and supported HACCP implementation.

• Led trial runs, menu tastings and operational readiness activities through the hotel opening. KERTEL SUITES · KINSHASA, DRC MANAGED BY ALEPH HOSPITALITY EXECUTIVE SOUS CHEF · PRE-OPENING TEAM 4 NOVEMBER 2024 · 30 APRIL 2026 Executive Sous Chef · Pre-Opening Team 4 November 2024 · 30 April 2026 RAJPAL SINGH • EXECUTIVE CHEF PAGE 2

PROFESSIONAL EXPERIENCE

HOTEL AURA SUITES – DAR ES SALAAM, TANZANIA

Executive Sous Chef September 2023 – October 2024

• Supported full kitchen operations across buffet, à la carte and banquet services.

• Supervised 30+ kitchen staff and coordinated daily production, scheduling, training and performance.

• Managed menu planning, recipe standardization, costing, inventory, purchasing and supplier coordination.

• Controlled food cost, wastage and stock rotation while maintaining quality and profitability.

• Implemented HACCP and food-safety standards and handled guest feedback and special events. SEA CLIFF HOTEL & RESORT – ZANZIBAR, TANZANIA

Sous Chef – Pastry & Hot Kitchen June 2017 – August 2023

• Led Pastry and Hot Kitchen operations for buffet, à la carte, banquets and outdoor catering.

• Supervised and trained 12 kitchen staff and maintained strong operational discipline.

• Planned bakery, dessert and hot-kitchen menus while controlling food cost, waste and inventory.

• Coordinated purchasing, receiving, quality control and kitchen organization.

• Supported high-volume banquet functions and maintained HACCP, hygiene and presentation standards. FOUR POINTS BY SHERATON DAR ES SALAAM NEW AFRICA – TANZANIA Pastry Chef November 2009 – May 2017

• Managed pastry and bakery production for hotel buffet, à la carte, banquet and VIP operations.

• Developed dessert and bakery menus and supervised a team of 8 pastry professionals.

• Successfully executed outdoor catering events for 1,000+ guests.

• Reduced food wastage by 20% through improved stock planning and control.

• Maintained product quality, presentation, food safety, ordering and supplier coordination. EARLIER CAREER – INDIA

• CDP Pastry – Sarovar Hotels & Resorts, Ahmedabad 2007–2009

• Demi Chef de Partie – Sarovar Hotels & Resorts, Hyderabad 2007

• Commis I & II – Various Hotels, Hyderabad 2002–2007

• Industrial Training – Hotel Clark International 1999–2002 SELECTED ACHIEVEMENTS

PROMOTION Promoted to Executive Chef at Kertel Suites, Kinshasa, on 1 May 2026. COST SAVINGS Approx. 15% supplier-cost reduction / about $30,000 annualized savings. FOOD COST Maintained a 30% food-cost target through disciplined culinary and procurement controls. OPERATIONS Managed a 120-cover Italian fine dining operation. EVENTS Successfully executed events and outdoor catering for 2,000+ guests. WASTE CONTROL Reduced food wastage by 20% through improved stock planning and inventory controls. RAJPAL SINGH • EXECUTIVE CHEF PAGE 3

LEADERSHIP & OPERATIONAL STRENGTHS

Kitchen Leadership Hands-on leadership of multicultural teams, daily production, service standards, discipline and performance. Commercial Control Food costing, recipe costing, portion control, purchasing, supplier negotiation, inventory and waste management.

Pre-Opening Kitchen setup, menu development, recipe standardization, recruitment, training, SOPs, trial runs and operational readiness.

Guest Experience VIP dining, special events, banquet execution, consistent quality, presentation and guest satisfaction. Food Safety HACCP-based hygiene, temperature control, storage, cleaning standards and staff awareness. Menu Development Italian, Indian, Continental, Mediterranean and Asian influences within multi-cuisine hotel operations. EDUCATION & PROFESSIONAL TRAINING

• 1-Year Hotel Management Course – Dehradun, India

• CBSE – Class 10, 1999

• Fire Fighting Training

• First Aid Certified

• HACCP Knowledge

LANGUAGES

English Hindi Swahili

PROFESSIONAL INFORMATION

Nationality Indian

Home Location Dehradun, Uttarakhand, India

Availability Available for Executive Chef opportunities Relocation Open to international opportunities, including Africa and Zanzibar References Available upon request

EXECUTIVE CHEF • 27 YEARS • AFRICA & INDIA • LUXURY HOTELS • ITALIAN FINE DINING • BANQUETS • FOOD COST CONTROL

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