JEEVAN SINGH BISHT
Nainital
Summary
Experienced Executive Chef with over 20 years of expertise in Indian and international cuisine, managing high-volume kitchens in India and Europe. Skilled in menu development, staff training, food cost control, and maintaining strict hygiene standards. Proven track record in Indian curry preparation, banquet catering, and multicultural kitchen management.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
21
21
years of professional experience
Work History
Executive Chef
Welcome Restaurant
2021.01 - Current
Executive Chef
Amritsari Mail Center
2016.01 - 2021.01
Executive Chef
Bombay Express
2014.01 - 2016.01
Executive Chef
Indian by Nature (Ibn) Restaurant
2013.01 - 2014.01
Executive Chef
The Pind Indian
2011.01 - 2013.01
Indian Curry CDP
Hotel Shivkala Ambience
2010.12 - 2011.09
Indian Curry CDP
Hotel Golf View
2010.01 - 2010.11
Indian Curry DCDP
Hotel Shivkala Ambience
2007.01 - 2009.01
Indian Curry Commis II
Hotel West View
2005.01 - 2006.01
Education
Apprenticeship - Food & Beverage Production Advisor
Arab Ki Sarai, Nizamuddin
New Delhi, India01.2001
Apprenticeship - Food & Beverage Production Advisor
Soletaive Restaurant, Banquet & Hotel
NIZAMUDDIN NEW DELHI 2004-01
12th Passed (Intermediate) -
UP Board
2000-01
Skills
- Indian Cuisine: Curries, Tandoori, Regional Dishes
- European / Continental Cuisine: Basic preparation & fusion
- Menu Planning & Recipe Development
- Banquet & Large-scale Event Catering
- Food Cost Management & Inventory Control
- Staff Training & Kitchen Supervision
- Hygiene & Safety Standards (HACCP, ISO)
- Multicultural Team Leadership
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Kitchen management
- Hiring, training, and development
- Inventory control
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Food prep planning
- Special events
- Catering and events
- Staff training
- Creative thinking
- Food pairing
- Hygiene policy implementation
- Banquets and catering
- Recipe creation
- Food plating and presentation
- Food presentation
- Recipes and menu planning
- Inventory management
Languages
Hindi
English
Czech
Declaration
I hereby declare that the information provided above is true and correct to the best of my knowledge. Place: Ceska Lipa, Czech Republic Date: 2026-02-21 Signature: Jeevan Singh Bisht
Timeline
Executive Chef
Welcome Restaurant
2021.01 - Current
Executive Chef
Amritsari Mail Center
2016.01 - 2021.01
Executive Chef
Bombay Express
2014.01 - 2016.01
Executive Chef
Indian by Nature (Ibn) Restaurant
2013.01 - 2014.01
Executive Chef
The Pind Indian
2011.01 - 2013.01
Indian Curry CDP
Hotel Shivkala Ambience
2010.12 - 2011.09
Indian Curry CDP
Hotel Golf View
2010.01 - 2010.11
Indian Curry DCDP
Hotel Shivkala Ambience
2007.01 - 2009.01
Indian Curry Commis II
Hotel West View
2005.01 - 2006.01
Apprenticeship - Food & Beverage Production Advisor
Arab Ki Sarai, Nizamuddin
Apprenticeship - Food & Beverage Production Advisor
Soletaive Restaurant, Banquet & Hotel
12th Passed (Intermediate) -
UP Board