Jobanjeet Singh
Windang,NSW
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
4
4
years of professional experience
Work History
Chef
Rehal’s Divine Indian Restaurant
12.2020 - 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.
- 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.
- 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.
Education
Diploma - Hospitality Management
Canterbury Business College
07.2020
Certificate IV - Commercial Cookery
Canterbury Business College
01.2020
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Effective Communications
- Fine-dining expertise
- Pastry Skills
Timeline
Chef
Rehal’s Divine Indian Restaurant
12.2020 - Current
Diploma - Hospitality Management
Canterbury Business College
Certificate IV - Commercial Cookery
Canterbury Business College
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