Jaspreet Kaur
Canberra,ACT
Summary
Accomplished Chef with a proven track record at Korner Tapri, enhancing dining experiences through expert menu development, allergen awareness, and innovative cooking techniques. Skilled in kitchen management and food safety, I significantly reduced food waste and met diverse dietary needs, showcasing strong multitasking abilities and a commitment to quality.
Overview
5
5
years of professional experience
Work History
Chef
Korner Tapri
Gungahlin, ACT, 2913
11.2021 - 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
Chef De Partie
Korner Tapri
Gungahlin, ACT, 2913
12.2020 - 11.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
Kitchen Hand
Lotus Cuisine Of India
Gungahlin, ACT, 2913
11.2019 - 12.2020
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Managed time to juggle multiple tasks simultaneously with ease.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Plated and presented food following chef requirements.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Transported food items from storage areas to kitchen for prepping.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Education
Diploma of Hospitality - Hospitality
CBTC
Canberra, ACT05.2022
Certificate IV in Commercial Cookery - Hospitality
CBTC
Canberra 10.2021
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Recipes and menu planning
- Allergen awareness
- Menu development
- Nutrition knowledge
Timeline
Chef
Korner Tapri
11.2021 - Current
Chef De Partie
Korner Tapri
12.2020 - 11.2021
Kitchen Hand
Lotus Cuisine Of India
11.2019 - 12.2020
Diploma of Hospitality - Hospitality
CBTC
Certificate IV in Commercial Cookery - Hospitality
CBTC