Gurjant Singh
Mona Vale,Australia
Summary
Motivated and reliable team player seeking opportunities for hands-on kitchen experience. Quick learner with eye for detail and excellent multitasking and time management skills. Ready to apply training and personal skills to support team. Creative and organized catering professional with background in overseeing kitchen staff, budget, and meal preparation. Creates motivational and supportive environment to mentor staff in food preparation and storage to raise team performance. Plans enticing seasonal menus to attract higher footfall. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
1
1
Certification
9
9
years of professional experience
Work History
Chef de Partie
32 miles Indian restaurant
San sauzi
01.2026 - Current
- Managed kitchen operations to ensure timely meal preparation and service.
- Prepared and presented authentic Indian dishes for diverse clientele.
- Assisted head chef in menu development and recipe testing.
- Maintained cleanliness and organization of kitchen equipment and workstations.
Chef De Partie (Full-time)
Catering HQ Pittwater
Mona Vale, Australia
03.2023 - Current
- Following recipe specifications strictly to produce a high volume of food orders.
- Preparing, producing and packing food in tight time scales.
- Manage food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Prepared, produced, and packed food efficiently under tight time constraints.
- Removing expired food from kitchen areas, composting waste, and recycling packaging.
- Actively participating with the team in developing new menus periodically
- Mentored junior and new staff members to enhance their skills and knowledge.
Chef de Partie
Clover Indian restaurant
Mona vale, Nsw
09.2025 - 01.2026
- Managed kitchen operations to ensure timely meal preparation and service.
- Prepared and presented authentic Indian dishes for diverse clientele.
- Assisted head chef in menu development and recipe testing.
Demi Chef (Full-time)
Kabana restaurant & cafe
Dubai, UAE
10.2022 - 03.2023
- Developed innovative menus and special food offerings to increase revenue and customer satisfaction.
- Created innovative menus and special food offerings, boosting revenue and enhancing customer satisfaction.
- Prepared food items to meet recipes, portioning, cooking, and waste control guidelines.
- Planned promotional menu additions based on seasonal pricing and availability, and minimizing kitchen spending.
- Delivered courteous, informative customer service in open kitchen formats, improving diners' overall experiences.
Commi 1 (Full-time)
Kabana restaurant & cafe
Dubai, UAE
04.2021 - 10.2022
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Assisted food service operations during peak hours in a fast-paced restaurant.
- Followed precise recipe cards and food preparation procedures.
- Conducted quality checks on food items to ensure optimal presentation and portion sizes.
- Assisted new kitchen staff in learning food preparation techniques and kitchen protocols.
- Proposed creative dish ideas for seasonal menus to enhance culinary offerings.
Commi 3 (Full-time)
Emirates flight catering
Dubai, UAE
06.2018 - 04.2021
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Cooked and presented dished in line with standardised recipes.
- Stored foodstuffs and ingredients in established manner.
- Carried out tasks assigned by Chef De Partie.
- Complied with food safety regulations.
- Met high standards of food hygiene and safety.
- Supported new kitchen members
- Gave ideas for new dishes for seasonal menus.
Trainee Chef
Park Plaza
Ludhiana, India
06.2017 - 10.2017
- Maintained kitchen efficiencies by inspecting kitchen equipment, promptly reporting defects to Head Chef.
- Facilitated smooth operations during peak times, providing service support to accommodate staff shortages.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Carried out tasks assigned by Chef De Partie.
- Supported food service in busy restaurant environment.
- Met high standards of food hygiene and safety.
Education
Certificate IV - Kitchen Management
Australian Institute of Careers and Skills
Foundation Certificate - International Hotel Management
UEI global
Ludhiana, India12 th -
Senior secondary school
Gurdaspur, India10th -
Primary school
Gurdaspur, IndiaSkills
- Food spoilage prevention
- Clean-as-you-go approach
- Portion control
- Effective planner
- Food safety adept
- Advanced knife handling
- Temperature monitoring
Certification
HACCP LEVEL 2 IN FOOD SAFETY IN CATERING (QCF)
Personal Information
- Date of Birth: 01/05/98
- Nationality: Indian
Timeline
Chef de Partie
32 miles Indian restaurant
01.2026 - Current
Chef de Partie
Clover Indian restaurant
09.2025 - 01.2026
Chef De Partie (Full-time)
Catering HQ Pittwater
03.2023 - Current
Demi Chef (Full-time)
Kabana restaurant & cafe
10.2022 - 03.2023
Commi 1 (Full-time)
Kabana restaurant & cafe
04.2021 - 10.2022
Commi 3 (Full-time)
Emirates flight catering
06.2018 - 04.2021
Trainee Chef
Park Plaza
06.2017 - 10.2017
Certificate IV - Kitchen Management
Australian Institute of Careers and Skills
Foundation Certificate - International Hotel Management
UEI global
12 th -
Senior secondary school
10th -
Primary school