Gurleen Singh
Summary
Forward-thinking professional offering experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Dedicated professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
7
7
years of professional experience
Work History
Head Chef
Tandoori Spice
09.2023 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
Sous Chef (Indian cuisine)
Khana Khazana, Le Meridien
08.2022 - 08.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Standardizing and portion controlling all the recipes
- Approving and polishing dishes before they reach the customer
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Enthusiasm to develop own skills and knowledge
- Adaptability to change and willingness to embrace new ideas and processes.
Chef de partie
Taj Hotel
11.2021 - 08.2022
- Leading the Indian Specialty Restaurant
- Preparing the menu with required specifications
- Setting the Standard recipes to be followed in kitchen
- Controlling the production and mise en place for cost control
- Managing the staffing according to the need of operation while making sure for weekly off's of all the staff
- Management of food hygiene in kitchen
- Maintain all the HACCP Records of the kitchen
- Overseeing the Equipments to be used in kitchen
- Meeting all the Guests to suggest food options to meet their pallet and taking their feedbacks
- Making note of records for any incident happing in the kitchen.
- Rotated stock to use items before expiration date.
Commis chef
Trident Hotel
10.2019 - 10.2021
- Planned and directed high-volume food preparation in fast-paced environment
- Collaborated with staff members to create meals for large banquets
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Produced revolutionary menu offerings to put establishments on local, regional and national map
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Commis Chef
JW Marriott Hotel
12.2017 - 07.2019
- Maintained well-organized mise en place to keep work consistent
- Gathered and placed all ingredients into workstations to meet shift needs
- Ordered new ingredients and supplies to meet expected needs
- Developed and cooked memorable dishes that brought new customers into establishment
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis III
Lemon Tree Hotels
10.2016 - 12.2017
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
- Seasoned and marinated cuts of meat, poultry and fish
- Assisted with routine stock rotation to keep ingredients fresh
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
- Cleaned kitchen counters, refrigerators and freezers
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
Education
Senior Secondary: Commerce -
St. Joseph's Sr. Sec. School
ChandigarhHigh School Diploma -
St' Joseph's Sr. Sec. School
ChandigarhBachelor of Science - Hotel Management
Punjab Technical University
ChandigarhSkills
- Food plating and presentation
- Fine-dining expertise
- Food spoilage prevention
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Ingredient Selection
- Signature Dish Creation
- Food Safety Regulations
- Forecasting and Planning
Languages
English
Full Professional
Hindi
Native or Bilingual
Punjabi
Native or Bilingual
Timeline
Head Chef
Tandoori Spice
09.2023 - Current
Sous Chef (Indian cuisine)
Khana Khazana, Le Meridien
08.2022 - 08.2023
Chef de partie
Taj Hotel
11.2021 - 08.2022
Commis chef
Trident Hotel
10.2019 - 10.2021
Commis Chef
JW Marriott Hotel
12.2017 - 07.2019
Commis III
Lemon Tree Hotels
10.2016 - 12.2017
Senior Secondary: Commerce -
St. Joseph's Sr. Sec. School
High School Diploma -
St' Joseph's Sr. Sec. School
Bachelor of Science - Hotel Management
Punjab Technical University
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