Summary
Overview
Work History
Education
Skills
CERTIFICATIONS
Timeline
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JAGRAJ SINGH

Clyde,VIC

Summary

With a proven track record at Spice Nation, I elevated kitchen operations by mastering food safety and fostering team collaboration. Renowned for enhancing menu planning and reducing waste, my expertise in cooking techniques and leadership significantly boosted productivity and culinary standards.


Overview

3
3
years of professional experience

Work History

Chef

Spice Nation
07.2022 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef

The Pyramid Bar and Resturant
06.2021 - 06.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.

Education

Advance Diploma of Hspitality Management

Technical Institute Of Victoria
Carlton, VIC
02-2022

Commercial Cookery ( Chef )

AUSTRALIAN EDUCATION ACADEMY
Springvale, VIC
04-2016

12th Grade

Guru Tegh Bahadur Khalsa College
Punjab, India
07-2010

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Grilling techniques
  • Team collaboration
  • Kitchen operations
  • Hospitality service expertise
  • Food plating and presentation
  • Allergen awareness
  • Sanitation guidelines
  • Food pairing
  • Menu planning
  • Equipment maintenance
  • Waste control

CERTIFICATIONS

Certificate 3 in Commercial Cookery

Certificate 4 in Commercial Cookery

Diploma in Hospitality Management

Advance Diploma in Hospitality Management

Timeline

Chef

Spice Nation
07.2022 - Current

Chef

The Pyramid Bar and Resturant
06.2021 - 06.2022

Advance Diploma of Hspitality Management

Technical Institute Of Victoria

Commercial Cookery ( Chef )

AUSTRALIAN EDUCATION ACADEMY

12th Grade

Guru Tegh Bahadur Khalsa College

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