APPOINTMENT

Chef Jaipal Singh Promoted to Executive Sous Chef at Club Zion, Gurugram

Club Zion Gurugram has announced the promotion of Jaipal Singh to the role of Executive Sous Chef. He has played a key role in the pre-opening of the club.

Prior to this role, Chef Jaipal has been a key part of leading hospitality brands such as DLF Magnolias Club and Radisson Blu Mahipalpur. At DLF Magnolias Club, he served as Junior Sous Chef, working closely with the Executive Chef to manage kitchen operations, streamline workflows, team supervision, training, recipe standardization, and cost efficiency.

During his tenure at Radisson Blu, Mahipalpur, Chef Jaipal contributed to enhancing buffet offerings, implementing cyclic menus, and conceptualizing themed culinary festivals. He ensured adherence to HACCP standards, strengthened kitchen processes, and supported profitability through effective food cost and inventory management.

In his current role at Club Zion, Chef Jaipal oversees end-to-end kitchen operations, including menu engineering, cost optimization, team training, and food safety compliance. He has been actively involved in introducing new culinary concepts, upgrading menus, and planning long-term kitchen infrastructure, while ensuring alignment with FSSAI standards and audit requirements.

Speaking on his promotion, Chef Jaipal Singh said, “It is an honor to step into the role of Executive Sous Chef at Club Zion. My journey across esteemed brands like DLF Magnolias and Radisson Blu has shaped my approach to culinary excellence, and I look forward to bringing that experience to create memorable dining experiences for our guests.”