Komalpreet Kaur

Kitchenhand placements

Cafe Primo

09.2024 - 11.2024

Assisted in food preparation and ingredient organization to ensure kitchen efficiency.
Maintained cleanliness of work areas and equipment to adhere to health and safety standards.
Operated kitchen tools and machinery, following safety protocols for effective use.
Collaborated with team members to streamline workflow during peak service hours.

Customer Service Representative

Rangolii sweets and restaurant

, South Australia

05.2023 - 02.2024

Assisted customers in selecting menu items, ensuring satisfaction and prompt service.
Resolved customer inquiries and complaints efficiently, enhancing overall dining experience.
Processed orders accurately using point-of-sale systems, minimizing errors and wait times.
Maintained cleanliness and organization of dining area, contributing to positive ambiance.
Trained new team members on service protocols and customer interaction standards.
Collaborated with kitchen staff to ensure timely food preparation and delivery.
Monitored inventory levels, assisting in stock management to prevent shortages or overages.
Managed high-stress situations effectively, maintaining professionalism under pressure while resolving disputes or conflicts.
Handled escalated calls efficiently, finding satisfactory resolutions for both customers and the company alike.
Developed strong product knowledge to provide informed recommendations based on individual customer needs.

Kitchen Hand

Pandit ji paanwala

03.2023 - 05.2023

Assisted with food preparation, ensuring adherence to safety and hygiene standards.
Organized kitchen inventory, maintaining cleanliness and order for efficient workflow.
Supported chefs in daily operations, enhancing team collaboration and productivity.
Operated kitchen equipment safely, following proper usage protocols to minimize accidents.
Performed dishwashing duties promptly, contributing to a clean and sanitary kitchen environment.
Monitored stock levels of ingredients, facilitating timely restocking as needed.
Trained new kitchen staff on operational procedures and safety practices effectively.
Collaborated with team members to streamline processes, improving overall efficiency in service delivery.
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.
Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
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.
Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
Plated and presented food following chef requirements.
Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
Followed recipes and chef instructions to prepare food correctly.
Transported food items from storage areas to kitchen for prepping.
Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
Learned other teammates' work tasks to train as backup.
Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
Prepared sandwiches, salads and other specialty items according to customer specifications.
Reduced food waste by effectively managing food storage and rotation practices.
Assisted in setting up and breaking down kitchen stations.
Streamlined dishwashing process, allowing for quicker turnaround of kitchen utensils and cookware.
Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
Contributed to menu planning by providing feedback on popular dishes and potential improvements.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Pushed, pulled and transported large loads and objects.
Improved team efficiency by organizing workstations and prep areas before peak hours.
Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Coordinated with front-of-house staff to ensure smooth service during peak dining hours.
Ensured kitchen cleanliness and hygiene standards were maintained, significantly reducing cross-contamination risks.
Stocked and rotated food items according to expiration dates.
Maintained strict adherence to food safety regulations, ensuring all dishes met health standards.
Operated kitchen equipment in accordance with manufacturer instructions.
Monitored food temperature, discarding items not stored correctly.
Streamlined waste disposal procedures, minimizing environmental impact and promoting sustainability.
Maintained high personal grooming standards and uniform presentation.
Enhanced food presentation by assisting with final plating and garnishing, improving customer satisfaction.
Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
Operated food slicers, grinders and chopper in accordance with safety guidelines.
Assisted in food preparation for enhanced meal quality and speed of service.
Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Supported chefs with ingredient prep, contributing to smoother cooking process and timely meal service.
Implemented new cleaning protocols, resulting in cleaner and more organized kitchen environment.
Followed food safety practices and sanitation guidelines.
Loaded dishes, glasses and tableware into dishwashing machines.
Maintained inventory levels, ensuring availability of necessary supplies without overstocking.

Summary

Overview

Work History

Kitchenhand placements

Customer Service Representative

Kitchen Hand

Education

Completed secondary school education - undefined

Cert 3 - Commercial Cookery

Certificate 4 - Kitchen Management

Dilpoma - hospitality and management

Skills

Activities

Timeline

Dilpoma - hospitality and management

Kitchenhand placements

Certificate 4 - Kitchen Management

Customer Service Representative

Kitchen Hand

Cert 3 - Commercial Cookery

Completed secondary school education - undefined

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