Jasleen Bajwa
Marsden Park,NSW
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Marsden brewhouse
Marsden Park, ACT
11.2022 - Current
- Trained kitchen workers on culinary techniques.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Supervised food preparation staff to deliver high-quality results.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Checked quality of food products to meet high standards.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Prepared workstations with ingredients and tools to increase efficiency.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Observed food safety and sanitation protocols to reduce germ spread.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Operated equipment and machinery according to safety guidelines.
Chef
Royal paradise biryani
North Strathfield
09.2021 - 03.2022
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Created weekly schedules for employees based on projected business volume.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Exercised portion control for items served, eliminating waste.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Education
Certificate 4 in Commerical Cookery - Advance Diploma in Hospitality Management
Blue Bay
Sydney 10-2022
Skills
- Food safety
- Culinary techniques
- Time management
- Meal preparation
- Staff training
- Kitchen organization
- Team collaboration
- Problem resolution
- Quality control
- Sanitation practices
- Equipment operation
- Pizza making
- Portion standards
- Steaming methods
- Food spoilage prevention
- Grilling techniques
- Cold food preparation
- Knife skills
- Garnishes
- Food presentation
- Salad preparation
- Allergen awareness
- Frying techniques
- Poultry cookery
- Food allergy safety
Timeline
Chef De Partie
Marsden brewhouse
11.2022 - Current
Chef
Royal paradise biryani
09.2021 - 03.2022
Certificate 4 in Commerical Cookery - Advance Diploma in Hospitality Management
Blue Bay