Manpreet Kaur
Summary
Courteous and respectful Chef professional with 3+ years' extensive experience in menu development, food preparation and culinary staff management looking to advance my career. Exceptional food preparation and staff supervision skills and ability to strengthen kitchen operations while maximising patrons base. Well versed in handling food inventory and ordering supplies High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
7
7
years of professional experience
Work History
Sous Chef
KYNETON RSL
37-39 MOLLISON ST, KYNETON VIC, 3444
01.2023 - Current
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Head chef
Mount Macedon Hotel
Mount Macedon, VIC
10.2020 - 01.2023
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
chef
Café fresh @134
05.2017 - 05.2019
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Education
FRONT COOKING SCHOOL
Skills
- Price Negotiation
- Purchasing Equipment
- Menu Planning
- Staff Recruiting and Hiring
- Supply Ordering
- Data Analysis
- Customer Service
- Coordinating Kitchen Staff
- Instruction and Delegation
- Team Leadership
- Quality Control and Oversight
- Cost Control and Budgeting
- Staff Scheduling
- Resolving Complaints
- Staff Performance Assessments
- Staff Training
- Food Preparation
- Food Safety
- Portion Control
- Vendor Relationship Management
- Employee Scheduling
- Menu Memorization
- Inventory Management
- Food presentation
- Recipes and menu planning
Personal Information
Title: v Manage kitchen staff while maintaining speed of service and providing for a comfortable experience for customers.
v Food management and preparation for both peak and low business periods. Train new kitchen staff members.
v In collaboration with various members of the kitchen staff, I was able to create and implement several new recipes and procedures for the restaurant.
v Assisted in trial and execution of a farm-to-table program that also gives and sells produce items and baked goods to the community.
v Skills Used Compliance and control of meeting Food and Safety standards.
v Marketing and product management..
References
- TORY JOHNSON -0435811961, PREVIOUS EMPLOYER
- REBECCA HEMPHILL- 0409385964
Timeline
Sous Chef
KYNETON RSL
01.2023 - Current
Head chef
Mount Macedon Hotel
10.2020 - 01.2023
chef
Café fresh @134
05.2017 - 05.2019
FRONT COOKING SCHOOL