Karamjeet Singh

• 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.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• 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.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

I have completed certificate iv in commercial cookery from Queensford college Adelaide and done practical classes in Queensford kitchen for 6 months.

Apart from this i worked as a chef Assistant at Lone Star Rib House (North Adelaide) from November 2022 to Feb 2023.