Jagjeet Sangha
Hobart,TAS
Summary
Knowledgeable and skilled Chef and primary assistant to executive chef. Assist in menu planning, inventory management, and maintaining kitchen compliance with food safety and sanitation regulations. Make smart decisions to manage busy operation, communicating well with staff during stressful periods. Value decisions of executive chef and offer creative ideas for performance improvement.
Overview
10
10
years of professional experience
Work History
AGE CARE CHEF
CATERING INDUSTRY
04.2023 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Created weekly schedules for employees based on projected business volume.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Trained kitchen workers on culinary techniques.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
Chef
coventry's pantry
10.2021 - 01.2023
- Monitored line processes to ensure consistency in quality, quantity and
- Presentation
- Instructed kitchen staff in the preparation, cooking, garnishing and presentation
- Of food
- Oversaw grill, stove and oven and cleaned all equipment in proper manner after
- Every shift
- Verified compliance in preparation of menu items and customer special requests
- Prevented cross-contamination from utensils, surfaces and pans when cooking
- And plating meals for food allergy sufferers
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Ensured personnel safety, kitchen sanitation and proper food
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
Chef
mosaic
10.2017 - 08.2021
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Cook
the James hotel
05.2014 - 08.2017
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Monitored stock levels of food items and ordered more when necessary.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Organized storage areas for efficient usage of space.
- Resolved customer complaints regarding food quality or services provided.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Wrapped, dated and labeled food items in storage for safety and freshness.
COOK
GASOLINA
01.2014 - 04.2015
- The mill
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained updated knowledge of local competition and restaurant industry trends
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
- Utensils, sanitation and safety issues
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining
- And catering
- Achieved and exceeded performance, budget and team goals
- Handled customer complaints with empathy and composure.
- Adhered to food safety standards when storing and preparing foods.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Education
Diploma of Hospitality Certificate III and IV Commercial cookery -
The Imperial College of Australia
Advanced Diploma - HOSPITLITY
THE IMPERIAL COLLEGE OF AUSTRALIA
Melbourne, VIC02.2020
Skills
- Kitchen operations management
- Kitchen equipment operation
- Verify food quality
- Estimate food needs
- Cook consistent dishes
- Train staff
- Verbal communication
- Attention to detail
- Multitasking
Additional Information
JEET BISWAS
HEAD CHEF
MOSAIC
0450678155
SUNNY
THE JAMES HOTEL
HEAD CHEF
0452229280
ONKAR SINGH
AREA MANAGER
CATERING INDUSTRY
0412069727
Timeline
AGE CARE CHEF
CATERING INDUSTRY
04.2023 - Current
Chef
coventry's pantry
10.2021 - 01.2023
Chef
mosaic
10.2017 - 08.2021
Cook
the James hotel
05.2014 - 08.2017
COOK
GASOLINA
01.2014 - 04.2015
Diploma of Hospitality Certificate III and IV Commercial cookery -
The Imperial College of Australia
Advanced Diploma - HOSPITLITY
THE IMPERIAL COLLEGE OF AUSTRALIA
Similar Profiles
Samuel ShumbayarerwaSamuel Shumbayarerwa
Property Clerk at Catering Industry Pension FundProperty Clerk at Catering Industry Pension Fund
Baoling YangBaoling Yang
Hotel Cleaner & Stewarding at Stewarding Industry & Hotel IndustryHotel Cleaner & Stewarding at Stewarding Industry & Hotel Industry
Hassan Wagdy HassanHassan Wagdy Hassan
Quality Assurance Manager at Kempetro for Chemical Industry, Pharmaceutical & Cosmetics IndustryQuality Assurance Manager at Kempetro for Chemical Industry, Pharmaceutical & Cosmetics Industry
PRIYANKA SAVLAPRIYANKA SAVLA
Senior Executive - Finance & Accounts at Sejal Glass LimitedSenior Executive - Finance & Accounts at Sejal Glass Limited
Brooke KnightbridgeBrooke Knightbridge
Medical/Surgical Locum at ACT and TAS HealthMedical/Surgical Locum at ACT and TAS Health