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
2021.04 - 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
2016.06 - 2021.04
- 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
2012.02 - 2015.09
- 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
Sydney2023-01
Cert IV - Commercial Cookery
Abc
SA2014-01
Advanced Diploma - Hospitality Management
Salford College
SA2011-01
Certificate III - Commercial Cookery
Salford College Adelaide
SA2010-01
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
2021.04 - Current
Chef De Partie
Oaks Hotel and Resorts
2016.06 - 2021.04
Chef De Partie
Greyhound Racing Adelaide
2012.02 - 2015.09
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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