Amandeep Kaur
Brisbane,Australia
Summary
Hi, my name is Aman. My age is 28. I studied hospitality management and commercial cookery 4 when I moved to Australia from India, while studying I started my work journey in different restaurants. I have had the opportunity to acquire new skills and expertise, which have greatly enhanced my professional capabilities . It's so incredible to know about multi-cultural people and their cuisines. Following a two-year academic program, I began working as a chef full-time at Little Lamb Restaurant. I obtained a skill certificate in cooking and became qualified as a chef. My primary responsibilities as a chef were to cut, tenderize, and marinate meat and vegetables. I can efficiently use charcoal and grill appliances as well cleaning all commercial appliances including fryers, grill and salamanders. I have great knowledge of food safety and hygiene and know how to prevent food from cross contamination. So when I saw this job opportunity which one you have listed for chef De Partie I couldn't stop my self to apply this job. I am very passionate for cooking and I also love being a part of collaborative, team oriented environment, which your company website says is major part of the culture here. So that's another positive that I feel I would bring to the team .
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef De Partie
Hotel victory
Brisbane, Queensland
03.2023 - Current
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
CHEF DE PARTIE
Little lamb restaurant
Brisbane, Qld
09.2021 - 03.2023
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
- Demonstrated new cooking techniques and equipment to staff
- Enforced sanitation practices to safeguard employees and patrons.
COMMIS CHEF
Cedras Restaurant
Brisbane, Qld
07.2020 - 08.2021
- Assisted with staff recruitment and training for kitchen stations and supporting roles
- Developed seasonal and promotional menus to increase sales
- Analyzed food, labor and overhead costs to assign menu pricing
- Drafted catering menus for weddings, parties and banquets
- Prepared ingredients and cooked meals according to established recipes
- Forecasted supply needs and calculated costs for approval
- Demonstrated new cooking techniques and equipment to staff
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
- Monitored inventory levels and enforced best practices, reducing waste
- Enforced sanitation practices to safeguard employees and patrons
- Drafted employee schedules to accommodate staffing needs
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Responded quickly to meet customer needs and resolve problems
- Troubleshot minor problems and reported larger technical issues
- Developed departmental objectives, budgets, policies, procedures and strategies
- Worked with coworkers to complete tasks
- Conducted staff meetings to relay general information or to address specific topics.
RESTAURANT TEAM MEMBER
Alkndaka Resturant
Brisbane, Qld
01.2020 - 06.2020
- Greeted and accommodated guests, building positive experience from first interaction
- Memorized menu to help diners make informed meal choices
- Executed seamless front-of-house tasks, creating unforgettable dining moments resulting in customer loyalty
- Exercised focus and concentration to keep track of tables and remember orders
- Used restaurant industry terms and lingo to effectively communicate with front-of-house and back-of-house staff
- Cleaned and sanitized hands and surfaces to optimize food safety and comply with health department regulations
- Persuaded or influenced guest purchase by enticing with higher margin items and add-ons
- Prioritized multiple tasks in dynamic environment and stayed calm and composed
- Attended company and restaurant required trainings and meetings, improving skills
- Maintained knowledge of safety and emergency procedures, remaining aware of accident prevention policies
- Liaised with restaurant manager in ordering and stocking inventory and supplies, facilitating front-of-house operations
- Jotted down customer orders and promptly delivered food and drinks
- Created and maintained optimal communication chain, reducing guest dissatisfaction
- Optimized front-of-house operations by managing capacity, avoiding long wait times for guests
- Informed kitchen of special dietary needs or requests, delivering personalized meal options.
CUSTOMER SERVICE CASHIER
Shanti Indo Lankan restaurant
Brisbane, Qld
09.2019 - 12.2019
- Counted cash drawers at beginning of shifts to verify correct amounts
- Processed cash, check and credit cards for customer purchases
- Arranged and replenished displays and merchandise racks to maintain store appearance
- Supervised others and provided on-the-job training
- Processed merchandise returns and exchanges
- Provided product information and resolved concerns to assist customers
- Kept periodic balance sheets of amounts and numbers of transactions
- Maintained up-to-date knowledge of store policies regarding payments, returns and exchanges
- Monitored self-checkout stations to assist customers and ensure registers working appropriately
- Helped customers locate merchandise
- Computed and recorded totals of transactions
- Experienced with social media and communications platforms
- Performed routine and scheduled maintenance services
- Worked with coworkers to complete tasks.
F&B SUPERVISOR
Hotel Clarion inn
Patiala, Punjab
03.2018 - 05.2019
- Provided information about establishment, such as location of departments and offices, employees within organization and services provided
- Maintained office equipment and reported malfunctions for servicing
- Ordered front office supplies to maintain optimum inventory of stock
- Oversaw and replenished office supply inventory with focus on cost-reduction
- Coordinated service providers for office equipment maintenance and repair
- Used job-related software to update office expense and costs records
- Opened and closed main office in alignment with established security procedures
- Managed digital and analog filing systems to protect confidential data
- Maintained cleanliness and organization of public areas and conference rooms
- Greeted guests to determine nature and purpose of visit and directed or escorted to specific destinations
- Greeted persons entering establishment, determined nature and purpose of visit and direct and escort them to specific destinations
- Prepped meeting and training rooms for conferences and special events
- Answered multi-line phone system and promptly transferred calls
- Communicated with maintenance personnel to report facility issues
- Heard and resolved complaints from customers and public
- Received payments and recorded receipts for services
- Documented and distributed messages to support timely communications
- Welcomed on-site visitors and directed to appropriate personnel
- Maintained tidy, presentable reception area with necessary stationary and materials.
BAR ATTENDANT
Hotel Miramar
China Town, Singapore
05.2017 - 10.2017
- Cleaned up spilled food or drink or broken dishes and removed empty bottles and trash
- Set tables with clean linens, condiments and other supplies
- Performed served, cleaning, and stocked duties in establishments, such as cafeterias and dining rooms, to facilitate customer service
- Located items requested by customers
- Maintained adequate supplies of items, such as clean linens, silverware, glassware, dishes, and trays
- Cleaned and polished counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors
- Filled beverage and ice dispensers
- Served ice water, coffee, rolls and butter to patrons
- Greeted and seated customers
- Carried food, dishes, trays and silverware from kitchens and supply departments to serving counters
- Stocked cabinets or serving areas with condiments and refilled condiment containers
- Ran cash registers
- Carried trays from food counters to tables for cafeteria patrons
- Scraped and stacked dirty dishes and carried dishes and other tableware to kitchens for cleaning
- Served food to customers when waiters and waitresses needed assistance
- Washed glasses or other serving equipment at bars
- Mixed and prepared flavors for mixed drinks
- Sliced and pitted fruit used to garnish drinks
- Garnished foods and positioned on tables to keep visible and accessible
- Stocked vending machines with food
- Replenished supplies of food and equipment at steam tables and service bars
- Carried linens to and from laundry areas.
FRONT OFFICE RECEPTIONIST
Hotel silver leaf
Nawanshar, Punjab
01.2015 - 01.2016
- Communicated with maintenance personnel to report facility issues
- Answered questions about company location and hours of operation
- Managed digital and analog filing systems to protect confidential data
- Assisted with completion of forms or sign-in procedures
- Opened and closed main office in alignment with established security procedures
- Maintained cleanliness and organization of public areas and conference rooms
- Welcomed on-site visitors and directed to appropriate personnel
- Coordinated service providers for office equipment maintenance and repair
- Heard and resolved complaints from customers and public
- Greeted guests to determine nature and purpose of visit and directed or escorted to specific destinations
- Greeted persons entering establishment, determined nature and purpose of visit and direct and escort them to specific destinations
- Operated telephone switchboard to answer and forward calls.
Education
Diploma of Hospitality Management
Macallan College
Brisbane, QLD08-2021
Certificate 4 in Commercial Cookery
Macallan College
Brisbane, QLD02-2021
Diploma in Hospitality Management
Osac International College in Sigapore
Singapore 04-2017
High School Diploma -
Sant Arjun Senior Secondary School
Punjab, India04-2014
Skills
- Supply Ordering
- Food Service Skills
- Kitchen Organization
- Inventory Monitoring
- Food Handling Safety
- Kitchen Equipment Safety
- Food Handling Standards
- Knowledge Of Cooking Equipment
- Food Rotation Understanding
- Food Prep
- Basic Food Preparation
- Food Station Setup
- Station Stocking
- Food Safety Procedures
- Cleaning And Sanitizing
- Recipe Cooking
- Customer Complain Resolution
- Knife Skills
- Temperature Management
- Plating
- Kitchen Communication
- Food Allergy Understanding
- Cleaning Techniques
- Garnishes
- Safe Handling
Languages
English
Full Professional
Hindi
Native/ Bilingual
Punjabi
Native/ Bilingual
Arabic
Elementary
Certification
- Certificate 4 in Commercial Cookery, Certificate No. E5062
- Diploma of Hospitality Management, Certificate No. E1144
References
References available upon request.
Timeline
Chef De Partie
Hotel victory
03.2023 - Current
CHEF DE PARTIE
Little lamb restaurant
09.2021 - 03.2023
COMMIS CHEF
Cedras Restaurant
07.2020 - 08.2021
RESTAURANT TEAM MEMBER
Alkndaka Resturant
01.2020 - 06.2020
CUSTOMER SERVICE CASHIER
Shanti Indo Lankan restaurant
09.2019 - 12.2019
F&B SUPERVISOR
Hotel Clarion inn
03.2018 - 05.2019
BAR ATTENDANT
Hotel Miramar
05.2017 - 10.2017
FRONT OFFICE RECEPTIONIST
Hotel silver leaf
01.2015 - 01.2016
Diploma of Hospitality Management
Macallan College
Certificate 4 in Commercial Cookery
Macallan College
Diploma in Hospitality Management
Osac International College in Sigapore
High School Diploma -
Sant Arjun Senior Secondary School
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