Harleen Kaur Kochhar

Business Support: Provided assistance in family business on Warehousing and it's management which included understanding lease agreements, creating invoices for 10+ tenants on monthly basis, monitoring SOP’s, generating bills etc.

Education & Career transition: Enrolled for a Certificate IV in Human Resource Management to develop knowledge in recruitment, employee relations, workplace policies, WHS etc. for a successful career transition

Travel & Personal Development: Travelled around three different continents to experience diverse cultures and gain a different perspective of the world as well as spend quality time with family. Also enrolled for a 11 day intensive meditation program to focus on self-reflection and learn techniques to better cope with day to day life stress

Operational Efficiency & Planning: Conducted daily morning bakes with 100% precision for the finishing for 150 products in total, ensuring timely production for delivery. Organized and executed daily production of 300 laminated pastry with 100% accuracy for the following day

Inventory Management & Procurement: Performed weekly inventory assessments to enhance ingredient management, reducing excess stock and wastage. Submitted orders to vendors, precisely calculating the ingredient needs for the week

Staffing & Recruitment Assistance: Assisted with staffing and recruitment of 2 pastry chefs (in a team of 5) understanding the staffing requirement of the kitchen required to fill the position. Also, helped organize the roster to ensure daily smooth operations

Training & On-boarding: Instructed and provided training to 2 new employees in order for them to understand their duties and responsibilities as well as the company procedures

Team Supervision: Supervise a team of 3 pastry chefs and 2 interns for effective workflow management

Inventory Management: Managed the Pastry section, ensuring optimal inventory levels for 4 Rustica stores and 10+ wholesale customers

Daily Production: Took charge of daily production of 800 croissant with 100% precision and efficiency

Team leadership: Supervise a team of 3 pastry chefs and 3 inters/apprentices 2 days each week

Product Development Assistance: Assisted the Head Chef with product development

Training & Mentoring: Trained and mentored 10+ apprentices and chefs

Independent Service & Time Management: Successfully managed à la carte desserts and larder dinner services for a 80 seaterer restaurant unsupervised, highlighting the ability to work independently as well as manage time efficiently

Large-Scale Event Support: Worked back of house in banquets for as much as 250 guests accommodating various styles of services, demonstrating flexibility and the capacity to perform under pressure during large events

Worked independently in the À La Carte and buffet section of world cuisine as well as bakery and pastry department.

Managed inventory for both sections to facilitate seamless service.

Provided training for 5+ new interns.

Worked at the egg counter for breakfast buffet for a 110 room property at 70-80% occupancy on average.

Worked on live food counters catering to 100-120 guests for banquets.