MANDEEP KAUR
Melbourne,Victoria
Summary
Chef To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
1
1
year of professional experience
Work History
Chef Level 1
Yorkies Eatery Shepparton
12.2023 - 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.
- 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.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
Chef
Taco bill
02.2023 - 10.2023
- Maintained high levels of cleanliness and organization within the kitchen environment
- Prepared ingredients and cooked meals according to established recipes
- Performed prep work such as chopping vegetables or marinating meats prior to service hours
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Created lists for kitchen personnel for daily food preparation tasks
- Instructed new staff in proper food preparation, food storage and use of kitchen equipment and utensils
- Adapted quickly when presented with changes in orders or unexpected requests from customers
- Managed kitchen staff in order to ensure food safety standards were met at all times
- Organized and managed catered events, ensuring quality food and service standards were met
- Planned and prepared menus for a variety of events, utilizing seasonal ingredients and catering to dietary restrictions
- Ensured compliance with health regulations regarding storage temperatures, labeling and portion control
- Created cost effective menu items while maintaining quality standards
- Implemented strategies to reduce waste through careful planning of meals served.
Education
Certificate 3 in commercial cookery - Hospitality
Acumen Education
Melbourne 12.2020
Certificate 4 in commercial cookery - Hospitality
Acumen Education
Melbourne, VIC11.2019
Diploma in Commercial cookery - Hospitality
Acumen Education
Melbourne, VIC04.2022
Skills
- Company Safety Standards
- Food Preparation Techniques
- Utensils and Equipment
- Menu Planning
- Waste Control
- Process Improvement
- Portion and Cost Control
- Food Spoilage Prevention
- Kitchen Equipment Operation
- Control of Expenses
- Manage Budgets
- Food Storage
- Food Preparation and Safety
- Cleaning and Sanitizing Methods
- Food Plating and Presentation
- Kitchen Management
- Food presentation
- Meal Preparation
References
References available upon request
Timeline
Chef Level 1
Yorkies Eatery Shepparton
12.2023 - Current
Chef
Taco bill
02.2023 - 10.2023
Certificate 3 in commercial cookery - Hospitality
Acumen Education
Certificate 4 in commercial cookery - Hospitality
Acumen Education
Diploma in Commercial cookery - Hospitality
Acumen Education
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