HARJEET SINGH GILL
Point Cook,Australia
Summary
Seasoned Chef De Partie with a proven track record at Compass Group, enhancing catering services for high-profile events like the Australian Open. Excelled in quality assurance and team leadership, driving kitchen efficiency and upholding exceptional food standards. Skilled in problem-solving and continuous learning, ensuring culinary excellence and innovation.
Overview
11
11
years of professional experience
Work History
Chef De Partie
compass group, levy, tennis australia
Melbourne, VIC
11.2024 - Current
- Facilitated catering services for diverse events, including the Australian Open and concerts.
- Uphold strict hygiene standards.
- Participated in team efforts to ensure smooth kitchen operation, driven by direction from head chef and sous chef.
- Provided support for junior cooking staff.
- Monitored food products, driving quality, freshness and integrity.
Chef de partie
THE BRESLIN BAR & GRILL
South Melbourne, Australia
01.2021 - Current
- Preparation, cooking, and presentation of mains like Seafood Linguine, Beef Wellington, and Lamb Shoulder, surpassing restaurant standards
- Prepared sauces and jus reductions for all dishes
- Ensured high quality and consistency in every dish
- Guided junior chefs and kitchen staff, ensuring recipe adherence, cleanliness, and hygiene
Chef
THEOBROMA
Narre Warren, Australia
11.2020 - 01.2021
- Developed and curated a diverse menu, including seasonal specials
- Managed kitchen operations, overseeing staff training and creating an efficient workflow
- Ensured high food quality, presentation, and taste standards
Chef
BIG NICK'S PIZZA
Wyndham Vale, Australia
01.2019 - 11.2020
- Expertly prepared a variety of pasta dishes including Bolognese, Carbonara, Arrabbiata, and others
- Followed recipes accurately and efficiently to maintain the authenticity of Italian flavours
- Managed inventory of pasta ingredients to ensure freshness and minimize waste
- Trained Junior kitchen staff on pasta preparation techniques and plating
Sous-chef
OUZERI GREEK RESTAURANT
West End, Australia
01.2014 - 12.2018
- Assisted the head chef in menu planning, recipe development, and kitchen management
- Handling pan and grill section
- Managed kitchen operation in the absence of the head chef, including organizing tasks, maintaining inventory, and ensuring compliance with food safety regulations
Sous Chef
Catering and events: Kathy heath
Brisbane, Australia
01.2016 - 01.2018
- Prepared and cooked diverse dishes for catering events, ensuring top quality
- Worked with the team to plan menus and adapt recipes to client needs
- Managed food prep and cooking timelines for timely meal delivery
- Assisted with on-site event setup and service
- Checked quality of food products to meet high standards.
Education
Diploma of Hospitality -
ALTEC COLLEGE
01.2021
Certificate IV - in Commercial Cookery
ALTEC COLLEGE
01.2020
Certificate III - in Commercial Cookery
ALTEC COLLEGE
01.2019
Diploma of Business -
QIBA COLLEGE
01.2015
Skills
- QUALITY ASSURANCE
- TIME EFFICIENCY
- PROBLEM SOLVING
- CONTINUOUS LEARNING
References
- The Breslin Bar & Grill, Mannu, 0430 141 273
- (AO) DINESH KUMAR :-0400649175
- (MCG) MOHAMMAD :- 0466289212
Languages
English
Hindi
Punjabi
Timeline
Chef De Partie
compass group, levy, tennis australia
11.2024 - Current
Chef de partie
THE BRESLIN BAR & GRILL
01.2021 - Current
Chef
THEOBROMA
11.2020 - 01.2021
Chef
BIG NICK'S PIZZA
01.2019 - 11.2020
Sous Chef
Catering and events: Kathy heath
01.2016 - 01.2018
Sous-chef
OUZERI GREEK RESTAURANT
01.2014 - 12.2018
Diploma of Hospitality -
ALTEC COLLEGE
Certificate IV - in Commercial Cookery
ALTEC COLLEGE
Certificate III - in Commercial Cookery
ALTEC COLLEGE
Diploma of Business -
QIBA COLLEGE
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