Arshdeep Singh
Truganina,VIC
Summary
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
11
11
years of professional experience
Work History
Head Chef
Misschu
09.2025 - Current
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus featuring local ingredients to enhance dining experience.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Streamlined inventory management processes, reducing waste and optimizing supplies.
- Analyzed customer feedback to refine menu offerings and enhance overall quality.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Coordinated with team members to prepare orders on time.
Sous Chef
Misschu
08.2023 - 09.2023
- Collaborated with front-of-house staff to enhance customer experience through timely service.
- Streamlined food preparation processes, improving kitchen workflow and efficiency.
- Conducted regular quality checks on dishes before service to maintain high standards.
- Implemented training programs focused on enhancing culinary skills within the team.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Sous Chef
L'il Buddah Asian Cuisine
08.2021 - 05.2023
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and executed seasonal menus, incorporating local ingredients and culinary trends.
- Trained new team members on cooking techniques and operational procedures.
- Managed inventory control, reducing waste through efficient stock rotation practices.
Chef De Partie
DOC Pizza & Mozzarella Bar
01.2021 - 07.2021
- Prepared all food items while maintaining high standards of cleanliness and sanitization.
- Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
- Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
- Cleaned up cooking stations and properly stored leftovers.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Stored food items and rotated food in freezer and refrigerator.
- Completed side work and prep according to back of house checklist.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
Chef De Partie
Misschu
10.2017 - 01.2021
- Maintained well-organized mise en place to keep work efficient and consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Preparing, cooking and presenting dishes within your specialty.
- Managing and training any demi-chef de parties or commis working with you.
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
- Monitoring portion and waste control to maintain profit margins.
- Sanitized all counters properly to prevent food-borne illness.
- Plated meals paying special attention to garnishes and overall presentation.
Commis Chef
Vibrante Restaurent
11.2016 - 10.2017
- Responsible for preparing and cooking all food items by the recipe and to specification
- Serve food in proper portions on to correct serving vessels and plates
- Responsible to maintain cleanliness, sanitation at the assigned work area
- Preparing vegetables and meats
- Assisting with stock rotation
- Training and Learning
Crew Trainer
Macdonalds
06.2015 - 11.2016
- Instructed new team members on correct procedures for all areas of operations.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Followed orders of senior leadership with exacting accuracy in moment and without question.
- Inspected food products for quality and consistency and reported concerns to cooks.
- Resolved conflict according to company protocols.
- Packed all fast food products in approved containers, cups and bags.
Education
Advance Diploma of Leadership And Management - Management
Gen Institute
Melbourne, VIC09-2022
Hospitality
Sunshine College of Management
Melbourne07-2018
Diploma of Business - Business
Zenith Business Academy
Melbourne, VIC2016
Skills
- Culinary arts
- Garnishes
- Recruiting and training
- Dish preparation
- Equipment cleaning
- Food allergy understanding
- Motivational team management
- Positive and professional
- Food safety
- Team management
- Kitchen management
- Cost management
- Workflow coordination
- Staff training
- Quality control
- Staff recruiting and hiring
- Coaching and mentoring
- Staff scheduling
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Supervised team of 15 staff members.
- Resolved product issue through consumer testing.
References
Available Upon Request
Languages
English
Native or Bilingual
Hindi
Native or Bilingual
Punjabi
Native or Bilingual
Timeline
Head Chef
Misschu
09.2025 - Current
Sous Chef
Misschu
08.2023 - 09.2023
Sous Chef
L'il Buddah Asian Cuisine
08.2021 - 05.2023
Chef De Partie
DOC Pizza & Mozzarella Bar
01.2021 - 07.2021
Chef De Partie
Misschu
10.2017 - 01.2021
Commis Chef
Vibrante Restaurent
11.2016 - 10.2017
Crew Trainer
Macdonalds
06.2015 - 11.2016
Hospitality
Sunshine College of Management
Diploma of Business - Business
Zenith Business Academy
Advance Diploma of Leadership And Management - Management
Gen Institute