Jashanpreet Kaur
Chef
3/17 Queen Street, Mornington
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
5
5
years of professional experience
Work History
Sous Chef
The Epicurean Group
12.2024 - Current
- Currently employed under the Epicurean group, with primary responsibilities based at Assaggini Wine Bar and Restaurant.
- Directly involved in menu allocation, ordering, and coordinating across various locations within the group.
- Working well in a team setting, providing support and guidance.
- Prepare a wide range of dishes including sauces, pasta styles (flat and filled), slow-cooked meats, poached poultry and seafood, and fresh pizza from dough to baking.
- Handle food preparation tasks such as cutting vegetables, filleting fish, slicing small goods, shucking oysters and scallops, and deep frying vegetables and seafood.
- Operate commercial kitchen equipment including combi-ovens, sous-vide cookers, blast chillers, pasta blancher, slicers, deep fryers, and bakery mixers; use a full range of professional kitchen tools and knives.
Sous Chef
Assaggini Wine Bar and Restaurant
11.2022 - Current
- promoted to epicurean group's sponsorship program starting 11-12-2024
- Key responsibilities include menu planning, pasta making, grilling meats, and sous vide cooking.
- Proficient in handling kitchen equipment, conflict resolution, and staff training.
- Contribute to rostering and ensure smooth kitchen operations.
- Training and mentoring new staff.
- Assisting in rostering and maintaining smooth kitchen operations.
Sous Chef
Jamaica Blue
03.2021 - 09.2022
- Responsible for allocating the menu and overseeing kitchen operations.
- Proficient in baking, roasting, frying, and stock rotation.
- Manage inventory, ordering of kitchen supplies, and stock control.
- Make and serve coffee with excellent customer service.
- Operate kitchen equipment with a focus on safety.
Warehouse Picker/Packager
Oz Fruits and Vegetables
08.2020 - 02.2021
- Responsible for RF scanning and stock handling.
- Ensured cleanliness and organization of the warehouse.
- Delivered orders to customers, maintaining accurate and efficient processing.
Education
Diploma - Hospitality Management
Technical Institute of Victoria, Australia
Melbourne, Australia. 04.2001 -
Certificate IV - Commercial Cookery
Technical Institute of Victoria, Australia
Melbourne, Australia 04.2001 -
Certificate III - Commercial Cookery.
Graduation
Victoria, Australia. 04.2001 -
Bachelor of Arts -
Graduation
India 04.2001 -
Senior Secondary. -
Senior Secondary Education School
India 04.2001 -
Skills
- Team management
- Good oral and written communication
- Companionship and emotional support
- Infection control
- Observing responses
- Responding to emergencies
- Have good knowledge of baking and cooking
- Have experience in working under pressure
- Sous vide cooking
- Grilling
- Able to create and modify the menu
- Frying, baking, roasting, marinating
- Effective team management skill
- Fast learning skills
- Coffee making
- Complete control of main section (including ordering from suppliers, mise en place, cross contamination control)
Timeline
Sous Chef
The Epicurean Group
12.2024 - Current
Sous Chef
Assaggini Wine Bar and Restaurant
11.2022 - Current
Sous Chef
Jamaica Blue
03.2021 - 09.2022
Warehouse Picker/Packager
Oz Fruits and Vegetables
08.2020 - 02.2021
Diploma - Hospitality Management
Technical Institute of Victoria, Australia
04.2001 -
Certificate IV - Commercial Cookery
Technical Institute of Victoria, Australia
04.2001 -
Certificate III - Commercial Cookery.
Graduation
04.2001 -
Bachelor of Arts -
Graduation
04.2001 -
Senior Secondary. -
Senior Secondary Education School
04.2001 -
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