Harpreet Kaur

Casual 4 to 6 hour week

Working on grill

Making dessert

• Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Maintained well-organized mise en place to keep work consistent.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• 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.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.

.( 38 hours per week full time)Working on grill

Making dessert

Handle pass to ensure food go together and to right place

• Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Prepared items for roasting, sautéing, frying, and baking.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Ordering and receiving delivery

• January 2022 to march casual 20 hours per week
• April 2022 to July 2023 Part time( working 25+ hours)
• 7August 2023 to 31 December 2023 (full time working 38+hours)
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Working on grill
• Making desserts
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
• 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.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Prepared a variety of sauces from scratch according to recipes or customer requests.
• Responded quickly and efficiently to any customer complaints regarding food quality or service.
• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Supervised and trained kitchen staff to ensure quality standards of food production.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Checked quality of food products to meet high standards.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
• Receiving delivery and check invoice that all items receive and check expiry date of dry items and check right temperature of chicken and meat

• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Inspected kitchens for sanitary conditions before the start of each shift.