CHEF NITIN PAL SINGH
Great food.
Strong kitchens.
Confident chefs.
Multi-cuisine menus, restaurant consultancy, catering, culinary education and career support.
THE CHEF BEHIND THE WORK
A life in kitchens.
A wider view of hospitality.
Chef Nitin Pal Singh works across food, people and the practical systems that connect them. His career spans Old World Hospitality at India Habitat Centre, an Executive Chef role in the UAE and restaurant-opening work with Bright Hospitality.
Through NPS Hospitality Services and his role as co-founder of Cook & Bake Academy, he supports food businesses, events and aspiring culinary professionals.
FOUR WAYS TO WORK TOGETHER
Good ideas.
Expert hands.
01 / Consultancy
Build a kitchen that works beautifully.
Concept, menu development, kitchen planning, costing, operating systems and team training for restaurants, cafés and hospitality businesses.
02 / Catering
Food that belongs to the occasion.
Personalized multi-cuisine menus for private celebrations, weddings and corporate gatherings, with live-station concepts discussed around your brief.
03 / Education
Learn the craft. Understand the kitchen.
Practical culinary learning, chef coaching, demonstrations and team development, alongside Chef Nitin’s work at Cook & Bake Academy.
04 / Placements
Take the next professional step.
Career guidance and placement assistance for culinary candidates, plus a separate conversation for employers seeking kitchen talent.
SELECTED WORK & PROFESSIONAL EXPERIENCE
Experience with context.
Restaurant openings, kitchen leadership and education — each with its own story and a clearly identified role.
Previous professional role · New Delhi
Habitat World / India Habitat Centre
Career progression: kitchen management trainee to Chef de Cuisine.
Previous professional role · Ras Al Khaimah, UAE
Iceland Water Park
Executive Chef.
Restaurant openings · India
The California Boulevard & Café AMPM
Opening and culinary development work with Bright Hospitality.
COOKING ACROSS CUISINES
Many influences.
One thoughtful menu.
Indian and regional flavours, Pan-Asian cooking, European influences and Middle Eastern menu ideas. The starting point is your audience, occasion and kitchen — then the menu takes shape.
COOK & BAKE ACADEMY · NEW DELHI
From curiosity to kitchen confidence.
As co-founder of Cook & Bake Academy in Paschim Vihar, Chef Nitin Pal Singh brings professional kitchen experience into practical culinary education.
Explore culinary arts, bakery and patisserie learning through the academy. Current course details and admissions are handled directly by its team.
CAREERS & PLACEMENTS
A place to begin.
A team to grow.
Candidates can discuss career direction and placement assistance. Employers can share the roles, skills and experience their kitchen needs.
CONVERSATIONS FROM THE KITCHEN
Beyond the pass.
Healthyy Podcast
Chinese Food Ka Sabse Bada Secret | Expert Explains | Chef Nitin
Uday Sadhwani
Dark Reality of Indian Restaurants | Indian Chefs Vs Foreign Chefs | Chef Nitin Pal Singh
HOW WE BEGIN
A clear brief.
A practical next step.
01 · Tell us what you need.
Share your location, idea, timeframe and the kind of support you are seeking.
02 · Shape the scope.
Discuss priorities, feasibility, responsibilities and the information needed to move forward.
03 · Agree the work.
Confirm deliverables and commercial terms before an engagement begins.
Can we discuss more than one service?
Yes. A restaurant brief may include menu work, kitchen planning and training. Describe the combination in your enquiry.
Do you offer only Pan-Asian food?
Pan-Asian is an important strength. The documented offering also includes Indian, European, Middle Eastern and other international menu styles.
Are jobs guaranteed through placement support?
No. Career guidance and introductions depend on candidate readiness and available opportunities. Employers make their own hiring decisions.
KITCHEN · TABLE · CLASSROOM
The work, in moments.
KEEP IN TOUCH
From the kitchen.
Into the conversation.
LET’S MAKE SOMETHING GOOD
Your next chapter starts with a conversation.
A new restaurant, a meaningful celebration or the next step in your culinary career. Tell us what you have in mind.