Manvinder Singh
89 Dartmoor Drive Cranbourne East,VIC
Summary
Accomplished Head Chef with a proven track record at BlueCross, Opal Aged Care, excelling in kitchen management and team leadership. Expert in nutritional knowledge and food safety, significantly reducing food waste. Known for fostering teamwork and enhancing menu creativity, consistently delivering high-quality dining experiences. High-performing Chef offering 2.5 years of aged care experience. Excellent communication and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
2
2
years of professional experience
Work History
Head Chef
BlueCross, Opal Aged Care
11.2022 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Weekend Chef
BlueCross
04.2022 - 11.2022
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Education
Certification - Commercial Cookery Certificate III
Brisbane Business & Hospitality Training
Online06.2021
Skills
Nutritional knowledge
Food Safety
Kitchen Management
Team Management
Menu Planning
Waste Reduction
Special Event Catering
Seasonal Menu Planning
Timeline
Head Chef
BlueCross, Opal Aged Care
11.2022 - Current
Weekend Chef
BlueCross
04.2022 - 11.2022
Certification - Commercial Cookery Certificate III
Brisbane Business & Hospitality Training