Kirandeep Kaur
Taylors Lakes ,VIC
Summary
Adept Chef De Partie with a proven track record at Kirandeep Kaur, enhancing kitchen operations and elevating dish presentation. Excelled in menu development and culinary creativity, significantly boosting customer satisfaction. Skilled in both food spoilage prevention and motivational team management, ensuring high standards of food safety and fostering a collaborative kitchen environment.
Adept Chef De Partie with a proven track record at Kirandeep Kaur, enhancing kitchen operations and elevating dish presentation. Excelled in menu development and culinary creativity, significantly boosting customer satisfaction. Skilled in both food spoilage prevention and motivational team management, ensuring high standards of food safety and fostering a collaborative kitchen environment.
Overview
2
2
years of professional experience
Work History
Chef De Partie
Full Time
11.2022 - 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.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Sanitized all counters properly to prevent food-borne illness.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prepared items for roasting, sautéing, frying, and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
Education
Certificate III In Commercial Cookery -
Sunhine College of Management Pty Ltd
Melbourne, VIC02.2017
Skills
- Food presentation
- Proper food handling
- Stock making
- Plating and presentation
- Sauce preparation
- Menu development
- Recipe creation
- Hospitality
- Roasting methods
- Portion standards
- Allergen awareness
- Recruiting and training
- Vegetable cookery
- Food spoilage prevention
- Counter sanitization
- Culinary math
- Fish cookery
- Dessert creation
- Steaming methods
- Cold food preparation
- Salad preparation
- Garnishes
- Kitchen utensils
- Dish preparation
- Food cost control
- Cooking techniques
- Safe handling
- Kitchen leadership
- Catering background
- Equipment usage
- Plating
- Foodservice
- Order delivery practices
- Recipes and menu planning
- Special diets
- Food preparation supervision
- Motivational team management
- High-quality ingredients
- Menu pricing
- Special dietary requirements
- Positive and professional
- Food Preparation
- Portion Control
- Knife Skills
- Banquets and catering
- Fine-dining expertise
- Purchasing
- Seafood Preparation
- Purchasing management
- Signature dish creation
- Forecasting and planning
- Problem-solving abilities
- Multitasking
- Customer Satisfaction
- Kitchen Safety
- Team building
- Food Storage
- Staff Management
Languages
punjabi, hindi , english
Elementary
Timeline
Chef De Partie
Full Time
11.2022 - Current
Certificate III In Commercial Cookery -
Sunhine College of Management Pty Ltd
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