Mandeep Singh Juneja
Broome,WA
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
12
12
years of professional experience
Work History
Head Chef
Green Mango Cafe
Broome, WA
04.2021 - Current
- Monitored quality, presentation and quantities of plated food across line.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Organized kitchen staff to ensure efficient operations during peak service hours.
Chef De Partie
Oaks Hotel and Resorts
Broome, WA
06.2016 - 04.2021
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Trained kitchen workers on culinary techniques.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Chef De Partie
Greyhound Racing Adelaide
Anglepark, SA
02.2012 - 09.2015
- Managed food usage with proper stock rotation to prevent spoilage.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Worked with cross-functional teams to achieve goals.
- Recognized by management for providing exceptional customer service.
- Safely operated kitchen equipment including industrial size mixers and tools.
Education
Cert IV - Training And Assesment
Australian Learning Academy
Sydney01-2023
Cert IV - Commercial Cookery
Abc
SA01-2014
Advanced Diploma - Hospitality Management
Salford College
SA01-2011
Certificate III - Commercial Cookery
Salford College Adelaide
SA01-2010
Skills
- Food Safety Regulations
- Forecasting and Planning
- Inventory Rotation
- Performance Assessments
- Banquets and Catering
- Budgeting and Cost Control
Accomplishments
- Awarded best chef of the year with Greyhound racing Adelaide 2013
- Awarded Employee of the month at Oaks Cable Beach Hotel Nov 2016
Timeline
Head Chef
Green Mango Cafe
04.2021 - Current
Chef De Partie
Oaks Hotel and Resorts
06.2016 - 04.2021
Chef De Partie
Greyhound Racing Adelaide
02.2012 - 09.2015
Cert IV - Training And Assesment
Australian Learning Academy
Cert IV - Commercial Cookery
Abc
Advanced Diploma - Hospitality Management
Salford College
Certificate III - Commercial Cookery
Salford College Adelaide
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