Chef
Harpal
10.2024 - Current
- I have two years experience in Indian restaurant Royal E Punjab Brunswick as a chef 2022-2024.
- Currently i m working in Sahib E Swad restaurant in Truganina as a chef, i started work here 12 October 2024.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
