Vishvajeet Singh
Muswellbrook,NSW
Summary
High performing chef, excelling in menu development and staff coordination. Expert in Indian Cuisine and very well versed with Italian Cooking, Demonstrated expertise in maintaining regulatory compliance and optimizing kitchen workflows, leading to a significant increase in customer satisfaction and repeat business. Skilled in both meal preparation and team leadership, ensuring high-quality culinary creations and efficient kitchen operations.
Overview
3
3
years of professional experience
Work History
Chef
Blue Flame Cafe Grill and Restaurant
04.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed close relationships with suppliers to source best ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Hidden Gem @ Marina
02.2023 - 09.2023
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef
Curry Heaven Indian Restaurant
02.2022 - 02.2023
- Maintained well-organized mise en place to keep work consistent.
- Utilised my expert knowledge about the details of Indian Cuisine to prepare a range of various Indian dishes by creating some new and by following the authentic recipes provided.
- Using expert understanding of various and complex Indian Spices to create a sophisticated balance in various marination for Tandoori cooking along with creation of roasts, curries and condiments i.e. Various chutneys, raita, achaar etc.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Education
Diploma - HOSPITALITY MANAGEMENT
DUKE COLLEGE
Parramatta, NSW10.2021
Certificate IV - COMMERCIAL COOKERY
DUKE COLLEGE
Parramatta05.2021
High School Diploma -
GITA NIKETAN AWASIYA VIDYALAYA
KURUKSHETRA HARYANA INDIA05.2018
Skills
- Regulatory Compliance
- Menu development
- Pantry restocking
- Meal Preparation
- Staff Coordination
- Workflow Optimization
- Cost Control
- Kitchen equipment operation and maintenance
Timeline
Chef
Blue Flame Cafe Grill and Restaurant
04.2024 - Current
Chef
Hidden Gem @ Marina
02.2023 - 09.2023
Chef
Curry Heaven Indian Restaurant
02.2022 - 02.2023
Diploma - HOSPITALITY MANAGEMENT
DUKE COLLEGE
Certificate IV - COMMERCIAL COOKERY
DUKE COLLEGE
High School Diploma -
GITA NIKETAN AWASIYA VIDYALAYA
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