Harpreet Kaur
Tarneit,VIC
Summary
- I have about 5+years of experience working in food industry, collaborating with luxury hotels, fine dines and standalone restaurants, working alongside some of the world’s finest Michelin star chefs. I've cultivated strong work ethics and an aptitude for recognizing flavors and how they pair with produce. I am passionate about delivering a great customer experience and go above and beyond the call of duty in meeting their culinary needs. I have also taken the initiative to continuously expand my repertoire through self-study and practice.
- Granted Subclass 485visa which grants me full-working rights.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
6
6
years of professional experience
Work History
Senior Chef De Partie
Edward lakes hotel
Reservior, Vic
09.2022 - Current
- Covers around 800 on weekend.
- Managed main kitchen operation in the Restaurants.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chef De Partie , (Lunch and Dinner)
Edward lakes hotel
Reservior, Vic
01.2021 - Current
- Covers 400+ everday in service
- Doing split shifts everday.
- Controlling budgets and minimizing wastage
- Maintaining health and hygiene in the kitchen
- Order food and cleaning products required for the activities.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Chef ( Breakfast Chef )
Daylesford hotel, 2 Burke Square, Daylesford VIC 3460
Ballarat, Vic
01.2020 - 04.2021
- Covers 200+ everyday in service.
- Participated in various fragments of Kitchen
- Ensured timely order fulfilment.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Followed proper plate presentation techniques when serving dishes.
- Set up banquet tables according to event requirements.
Demi Chef De Partie ( Breakfast , Lunch )
ESTIVO RESTAURANT
Kew, Vic
07.2019 - 12.2019
- Covers around 100 people Morning and 150 for Lunch.
- Make arrangements to store food items in a safe and orderly manner
- Prepare ingredients by chopping vegetables and meals
- Set prepared dishes so that they look aesthetically pleasing
- Cleaning up food preparation areas and kitchens
- Hand ingredients and utensils to the head chef during food preparation activities.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Checked food portioning for optimal presentation and cost control.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Followed proper plate presentation techniques when serving dishes.
Commis Chef
The Park Hyatt,
Hyderabad, India
03.2018 - 05.2019
- Handle Larder section and fryer section
- Be punctual & keep the training logbook up to date.
- Attentive and careful while doing work and be keen to learn and maintain high standards and quality of work.
- Get my appraisals signed regularly from the HOD’s or training manager.
- Gain maximum from the exposure given, to get maximum practical knowledge and skills.
- Attended the training review sessions/classes regularly.
- Prepared for the arduous working condition and face them positively.
- Adhere to the prescribed training schedule and take the initiative to do the work as training is the only time where you can get maximum exposure.
- Completion of Industrial Training, hand over all the reports, appraisals,
- logbook, and completion certificate to the institute.
Education
CERTIFICATE 3 IN COMMERCIAL COOKERY(QUALIFIED ) -
Angad Australian institute of Technology
09.2021
CERTIFICATE 4 IN COMMERCIAL COOKERY ( QUALIFIED ) -
Angad Australian Institute of Technology
09.2021
DIPLOMA OF HOSPITALITY ( QUALIFIED) -
Angad Australian Institute of Technology
08.2020
National Allergy Council
All About Allergens For Cooks And Chefs Skills
- Dish Preparation
- Food Allergy Understanding
- Team Management
- Plating and Presentation
- Recipe Creation
- Knife Skills
References
References available upon request.
Timeline
Senior Chef De Partie
Edward lakes hotel
09.2022 - Current
Chef De Partie , (Lunch and Dinner)
Edward lakes hotel
01.2021 - Current
Chef ( Breakfast Chef )
Daylesford hotel, 2 Burke Square, Daylesford VIC 3460
01.2020 - 04.2021
Demi Chef De Partie ( Breakfast , Lunch )
ESTIVO RESTAURANT
07.2019 - 12.2019
Commis Chef
The Park Hyatt,
03.2018 - 05.2019
CERTIFICATE 3 IN COMMERCIAL COOKERY(QUALIFIED ) -
Angad Australian institute of Technology
CERTIFICATE 4 IN COMMERCIAL COOKERY ( QUALIFIED ) -
Angad Australian Institute of Technology
DIPLOMA OF HOSPITALITY ( QUALIFIED) -
Angad Australian Institute of Technology
National Allergy Council