Manvinder Singh is the Executive Chef ( Pre Opening) at Hyatt Regency, Ludhiana, Punjab. Prior to that, he worked as an Executive Chef at Radisson Hotels (Carlson Rezidor Hotel Group), Varanasi; Banquet Chef at Taj Hotels Resorts and Palaces, Goa; and an Executive Chef at Babylon Group of Hotels. At Babylon, he headed the food production for a 5-star hotel with Fourfood and Beverage outlets. He was also a Sous Chef with Piccadily Hotels Group for over a year where he was the second incharge of food production department and handled coffee shop main kitchens and banquets.
Before Piccadily, Singh served as the Chef de Partie(Incharge of Carvery, Saucier) at Pomme d or Hotel for around nine months. He has also been the Chef for theCafe Aroma and Coffee shop kitchens of Hotel de France & Ayush Wellness Spa where he worked as a Chef de Partie. As a CDP to Jr. Sous Chef for two years from March 2006 to May 2008 at La Hougue Fougue Hotel, Singh worked in different sections,Gardemanger, Veg ,Meat and sauce and acted as the kitchen incharge in the absence of the Head Chef.
He has also been an Indian Chef with Rajdoot Tandoori Restaurant ,Malaga ,Spain, managing the 78 cover Indian speciality restaurant to bring the concept of Tandoor in United Kingdom and Europe.
In the early stages of his career, he was a Commis in Marriott International and Oberoi Hotels & Resorts. Singh completed a vocational training course at Taj Hotels Resorts and Palaces where he was trained in the food production department. He was also an industrial trainee at Sheraton, Agra for six months. To his credit, he was declared the Soldier of the month at Marriott Welcom Hotel, New Delhi; Ratna of the Month at The Oberoi, New Delhi; Employee of Excellence at The Farm House Hotel, Guernsey; Best Employee of the Year at Pomme `d`or Hotel, Jersey.
