Summary
Overview
Work History
Education
Skills
Timeline
Generic

Damanvir Singh

Brisbane, Logan Reserve,QLD

Summary

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. High-performing Chef offering 4 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

4
4
years of professional experience

Work History

CHEF

SANJH KAKH, SANJH INDIAN CUISINE
03.2024 - Current
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.

CHARCOAL GRILL CHEF

KENAN GROUP, MANGAL TURKISH CUISINE
04.2023 - 12.2023
  • Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
  • Monitored food temperatures for proper cooking and safe consumption.
  • Restocked stations and supplies during slower periods between rushes.
  • Checked freshness and quality of ingredients.
  • Operated and maintained grills, fryers and other cooking equipment.
  • Distributed food to team members with efficiency in high-volume environment.
  • Adjusted gas and electric grills to specified temperatures for quality food output.

CHEF

PETER STUBBS, CINCO BISTRO
03.2022 - 03.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Reduced food waste with strategic menu planning and inventory control techniques.

Chef De Partie

MITCH SMITH, GIDDY GEISHA
10.2021 - 03.2022
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Rotated stock to use items before expiration date.
  • Complied with portion and serving sizes as per restaurant standards.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Tandoori Chef

Manish Kumar SAM'S INDIAN CUISINE
02.2021 - 06.2021


  • Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
  • Created visually appealing plating presentations for Tandoori dishes, enhancing the overall dining experience for customers.
  • Enhanced customer satisfaction by preparing authentic Tandoori dishes with strict adherence to traditional recipes.
  • Trained junior chefs in Tandoori cooking methods, fostering professional growth and skill development within the team.
  • Conducted regular equipment maintenance checks on Tandoor ovens to guarantee optimal performance during service hours.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Kitchen Hand

Kamar Bal
05.2020 - 10.2020
  • Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.

Education

CERTIFICATE IV IN COMMERICAL COOKERY

SKILLS INSTITUE AUSTRALIA
SLACKS CREEK, Brisbane, QLD
12.2021

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Kitchen Management
  • Grilling Techniques
  • Ingredient Knowledge
  • Hospitality service expertise
  • Sauce preparation
  • Plating techniques
  • Sanitation Practices
  • Seafood Preparation

Timeline

CHEF

SANJH KAKH, SANJH INDIAN CUISINE
03.2024 - Current

CHARCOAL GRILL CHEF

KENAN GROUP, MANGAL TURKISH CUISINE
04.2023 - 12.2023

CHEF

PETER STUBBS, CINCO BISTRO
03.2022 - 03.2023

Chef De Partie

MITCH SMITH, GIDDY GEISHA
10.2021 - 03.2022

Tandoori Chef

Manish Kumar SAM'S INDIAN CUISINE
02.2021 - 06.2021

Kitchen Hand

Kamar Bal
05.2020 - 10.2020

CERTIFICATE IV IN COMMERICAL COOKERY

SKILLS INSTITUE AUSTRALIA
Damanvir Singh