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 Leisure

Master Chef Jit’s flair in transforming Indian cuisine

6th August, 2019

Hailing from the gorgeous land of myriad landscapes, great heritage and culture, Master Chef Jitender Singh, or Chef Jit as he is fondly known as, is one of the most humble and respectable chefs in the industry today.

Chef Jit’s tantalising culinary journey spans across eight destinations, in seven countries, across two continents. With a drive to constantly strive for more, Chef Jit has transformed the shape of Indian cuisine and cooking altogether through a glitzing career of over 23 years to date.

Chef Jit’s flair in Indian cuisine, passion to continuously learn and explore his craft has resulted in an impressive career spanning Asia and Germany with previous work experiences that include working for 5-star hotels such as the luxurious Grand Hyatt Dubai and the Sheraton Hotel Luxury Collection Kuwait.

Passionate for cooking since a young age, Chef Jit grew up in New Delhi, an urban district of Delhi which serves as the capital of India.

He began his career as a Chef de Partie in Summit Parkview Hotel in Yangon, Myanmar. His job entailed him to oversee the preparation, cooking and presentation of meals as well as directing chefs in their sections of similar responsibilities.

He started his culinary journey in Malaysia with the renowned 5-star luxury Resort, the Sutera Harbour Resort as Head Chef from 2007 until 2012 after a 3-year stint as Chef de Cuisine with the Sheraton Hotel Luxury Collection.

Throughout his celebrated career, Chef Jit served as the Executive Chef cum Operation Director of D’Arc Hotel in Penampang, Sabah, where he also became the special advisor for The Signature Food Fest in 2016.

Under his leadership, the fest presented new awards namely the Best Signature Menu award, Outstanding Chef award and Blogger’s Choice Award in addition to the existing 5 other awards.

He is currently the Executive Sous Chef for Sutera Sanctuary Lodge, a 5-star Resort in Sabah, Malaysia. His jobs require him to coordinate effectively daily tasks in the absence of the Executive Chef and interact closely with the catering department as well as outlets managers and sous chefs on arrangement and coordination of menus.

Chef Jit who came from a humble beginning, credits his success to building respect on team dynamics, as well as receiving feedback from customers.

   
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