Arunendra Singh

I’m an experienced and innovative Chef with food production expertise and over 9 years of progressive experience in Indian and international cuisines. I bring a strong foundation in kitchen management, menu planning, staff training, and maintaining high culinary standards while staying focused on exceptional guest satisfaction.

In my recent role as Sous Chef at Radisson Hotel, Kandla, Gujarat (Mar’2022–Sep’2024), I managed overall kitchen operations with clear ownership of menu planning and cost control. I’m known for strong interpersonal communication and team leadership, and I keep the kitchen running efficiently even under pressure.

Earlier, as Demi Chef de Partie (DCDP) at Sheraton Rajputana, Jaipur (Jan’2018–Mar’2020), I assisted senior chefs, supervised juniors, and supported banquet pressure operations with meticulous attention to detail. As Chef de Partie (CDP) at Hotel Fullerton Bay, Marina Bay, Singapore, I supervised my kitchen section, trained staff, and ensured consistent quality in daily production.

I progressed through commi levels, starting at Hotel Clark Amer, Jaipur, and expanded my international exposure as Chef Assistant (TEP) at Hotel Tony Roma’s, Singapore. I hold HACCP – Food Safety & Hygiene Certification and have completed international culinary and personal safety training, backed by a personal ethos of problem solving, collaboration, and disciplined execution.