Gurbaksh Kaur
Dandenong North,VIC
Summary
Detail-oriented chef skilled in menu preparation, food safety, and employee training. Proven ability to execute recipes consistently, ensuring high-quality dish presentation while maintaining a clean and organized kitchen.
Overview
3
3
years of professional experience
Work History
Chef
The proprietor
Albury, NSW
04.2024 - 04.2026
- Followed recipes precisely to deliver consistent dish quality and presentation.
- Demonstrated safe food handling practices during meal preparation and cooking.
- Collaborated with team members to maintain kitchen cleanliness and organization.
- Trained new staff on kitchen procedures and equipment usage to ensure smooth operation.
- Prepared diverse menu items using fresh, locally sourced ingredients.
- Stored foods correctly using correct storage containers and labeling systems.
- Monitored food preparation methods, portion sizes, and garnishing to uphold restaurant's quality standards.
- Prepared and served a variety of coffee beverages and food items.
- Maintained cleanliness and organization of the coffee shop environment.
- Operated espresso machines and other equipment efficiently for beverage preparation.
- Followed health and safety regulations to maintain a safe workspace.
- Maintained a clean work environment by wiping down counters, washing dishes, and cleaning floors.
- Assisted in the preparation of baked goods including muffins, cookies, scones, cakes.
- Implemented efficient cooking methods to enhance meal preparation workflow.
COOK
Clay wok restaurant
Epping, VIC
03.2023 - 04.2024
- Followed recipes to prepare meals according to customer specifications.
- Followed recipes to consistently create sauces, soups, and side dishes that met quality standards.
- Prepared ingredients by washing, chopping, and measuring vegetables and proteins for timely meal preparation.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Assisted chefs in efficiently plating dishes during busy meal periods to ensure smooth service.
- Operated kitchen equipment safely while adhering to health standards.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Maintained cleanliness of workstations by washing utensils and sanitizing surfaces.
- Stocked supplies by organizing and labeling food items in storage areas.
Education
Certificate III in Commercial Cookery -
Gen Institute
Melbourne, VICCertificate IV in Commercial Cookery -
Gen Institute
Melbourne, VICSkills
- Recipe execution
- food safety
- menu preparation
- meal preparation
- dish preparation
- food preparation techniques
- kitchen organization
- ingredient selection
- allergen awareness
- Butchery techniques
- grilling techniques
- sauce preparation
- knife skills
- kitchen equipment and tools
- employee training
- time management
- team collaboration
- time management
Timeline
Chef
The proprietor
04.2024 - 04.2026
COOK
Clay wok restaurant
03.2023 - 04.2024
Certificate III in Commercial Cookery -
Gen Institute
Certificate IV in Commercial Cookery -
Gen Institute