Jaspreet Kaur
Summary
Forward thinking professional offering more than 4 year experience working in fast paced kitchens. Skilled at staying focus and productive in high stressed-situations and maintaining calmness in busy times. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
4
4
years of professional experience
Work History
Chef
Club Mulwala
Yarrawoonga, Nsw
04.2024 - Current
- Enhanced Kitchen efficiency by streamlining prep work and implementing time saving techniques.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Adapted menu seasonally, incorporating fresh produce to create visually appealing and flavored dishes.
- Stored foods correctly using correct storage containers and labeling systems.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
Chef
22 Yards
10.2021 - 03.2024
- Established and maintained high standards of food quality, hygiene, and safety in the kitchen
- Supervised kitchen staff of up to 10 employees, providing feedback and training as necessary
- Ensured proper storage of food items according to safety guidelines
- Established quality control standards for food preparation and presentation
- Standardized recipes and portion sizes to improve consistency in food quality
- Planned menus and set prices based on availability of ingredients
- Received and examined food supplies to verify items met quality and quantity standards
- Conducted regular tastings with staff members to improve consistency in dishes served
- Planned weekly schedules to maximize efficiency while minimizing labor costs
- Cooked dishes according to recipes or personal judgment
- Developed seasonal menus and special food offerings to set apart from competition
- Developed relationships with local vendors for access to freshest produce available
- Managed inventory levels, reducing waste and improving profitability margins
- Provided creative input on all catering orders, ensuring high level of customer satisfaction
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator or cooler
- Tracked performance metrics such as sales volume, profit margins, labor costs and wastage rate
- Created cost-effective recipes that reduced food waste
- Monitored inventory levels and enforced best practices, reducing waste
- Developed seasonal and promotional menus to increase sales
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines.
Chef
Bawarchi Indian Restaurant
Melbourne
01.2021 - 10.2021
- Assisted with menu development and planning
- Prepared and cooked quality meals in high-volume, fast-paced service environments
- Replenished food and ingredients supplies to meet service demand
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items
- Monitored food temperature, discarding items not stored correctly
- Verified food temperatures and quality ahead of service to maintain standards
- Stocked and rotated food items according to expiration dates
- Followed food safety practices and sanitation guidelines
- Trained new kitchen staff on proper food handling and preparation techniques
- Monitored food production to verify quality and consistency
- Developed close relationships with suppliers to source best ingredients
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Planned promotional menu additions based on seasonal pricing and product availability
- Implemented food cost and waste reduction initiatives to save money
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Developed and remained accountable for safety, quality, consistency and adherence to standards
Chef
Dosa Hut
Melbourne
08.2020 - 01.2021
- Making all preparations for day-to-day activities
- Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements
- Prepared food orders to support waitstaff and other team members
- Portioned meals according to recipe specifications, limiting kitchen waste
- Plated and garnished dishes for uniform presentation standards
- Seasoned and cooked food according to recipes or personal judgment and experience
- Labeled and stored food in refrigerator, cooler or freezer to maximize freshness and support food safety
- Monitored food quality and temperature for safe consumption
- Collaborated with advanced skilled and experienced cooks to prepare high-quality meals
- Rotated stock and conducted inventory of food items and supplies to determine purchase needs
- Followed recipes closely for consistent taste, quality and presentation.
Education
Certificate 4 in Training And Assessment - Hospitality Administration And Management
ACG GLOBAL COLLEGE
04-2023
Diploma in Hospitality Management - Hospitality
Pax Institute
Certificate 4 in Commercial Cookery - Hospitality
Pax Institute
Certificate 3 in Commercial Cookery - Hospitality
Pax Institute
Advance Diploma in Bakery - Hospitality
NFCI
Skills
- Waste Control
- Consistent Dishes
- Food Preparing
- Plating and Presentation
- Train Staff
- Inventory Rotation
- Team Management
- Vendor Relations
- Problem Solving
- Leadership Qualities
- Task Prioritization
Personal Information
Title: HEAD CHEF
Awards
Cooking without fire Mango Tango competition
Timeline
Chef
Club Mulwala
04.2024 - Current
Chef
22 Yards
10.2021 - 03.2024
Chef
Bawarchi Indian Restaurant
01.2021 - 10.2021
Chef
Dosa Hut
08.2020 - 01.2021
Certificate 4 in Training And Assessment - Hospitality Administration And Management
ACG GLOBAL COLLEGE
Diploma in Hospitality Management - Hospitality
Pax Institute
Certificate 4 in Commercial Cookery - Hospitality
Pax Institute
Certificate 3 in Commercial Cookery - Hospitality
Pax Institute
Advance Diploma in Bakery - Hospitality
NFCI
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