Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mandeep Kaur

Findon,SA

Summary

Offering solid foundation in culinary principles and strong desire to excel in kitchen environment. Brings understanding of basic cooking techniques and ability to follow recipes precisely, ensuring consistency and quality. Ready to use and develop skills in menu planning and ingredient sourcing in Desired Position role. Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills.

Overview

2
2
years of professional experience

Work History

Chef

Oriental House
05.2022 - 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.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
  • Developed close relationships with suppliers to source best ingredients.

Education

Cert 4 And Diploma In Hospitality -

Choice Business College
Gold Coast, QLD
2021

Skills

  • Food safety and sanitation
  • Cooking techniques
  • Food quality
  • Kitchen Management
  • Food presentation
  • Meal Preparation
  • Effective Communications
  • Kitchen Operations
  • Grilling Techniques
  • Kitchen equipment operation and maintenance
  • Ingredient Knowledge
  • Verbal and written communication
  • Frying techniques
  • Food plating and presentation
  • Allergen awareness
  • Sanitation Guidelines
  • Plating techniques
  • Workflow Optimization
  • Sanitation Practices
  • Staff Coordination
  • Portion and cost control
  • Menu Planning
  • Nutrition knowledge
  • Made-to-order meals
  • Cost Control
  • Performance Improvement
  • Equipment Maintenance
  • Vegetarian Cooking
  • Food Service Operations
  • Food spoilage prevention
  • Garnishing Techniques
  • New Hire Training

Timeline

Chef

Oriental House
05.2022 - Current

Cert 4 And Diploma In Hospitality -

Choice Business College

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Mandeep Kaur