Jaspreet Kaur
Norlane ,Victoria
Summary
5+ years experienced chef with a proven track record at Portarlington grand hotel , 400 gradi and The Atlantic Group, showcasing expertise in food allergy understanding and team management. Excelling in high-pressure environments, I've elevated customer satisfaction through customized culinary creations and impeccable food presentation, while ensuring strict adherence to food safety regulations. My leadership and knife skills have consistently enhanced kitchen efficiency and product quality.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Portarlington Grand Hotel
Portarlington, VIC
12.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
400 Gradi
Southbank, VIC
10.2021 - 12.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef
The Atlantic Group
Ballarat, VIC
02.2020 - 10.2021
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Cooked memorable dishes that brought new customers into establishment.
Chef Assistant
Ides
Collingwood, VIC
08.2019 - 02.2020
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Prepped ingredients ahead of time to increase cooking and service speed.
Education
Diploma Of Hospitality Management - Hospitality
The Imperial College Of Australia
02.2022
Certificate IV In Commercial Cookery - Hospitality
The Imperial College of Australia
Abbotsford, VIC07.2021
Certificate III In Commercial Cookery - Hospitality
The Imperial College of Australia
Abbotsford, VIC12.2020
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
Timeline
Chef De Partie
Portarlington Grand Hotel
12.2023 - Current
Chef De Partie
400 Gradi
10.2021 - 12.2023
Chef
The Atlantic Group
02.2020 - 10.2021
Chef Assistant
Ides
08.2019 - 02.2020
Diploma Of Hospitality Management - Hospitality
The Imperial College Of Australia
Certificate IV In Commercial Cookery - Hospitality
The Imperial College of Australia
Certificate III In Commercial Cookery - Hospitality
The Imperial College of Australia