Satinder (Sonia) Kaur
Summary
Dynamic Head Chef with a proven track record at Colac RSL-Sub Branch, excelling in kitchen management and menu development. Expert in food safety and team leadership, I optimized food costs and enhanced customer satisfaction through innovative menu planning and strong vendor relationships, ensuring high-quality culinary experiences while fostering a collaborative kitchen environment.
Overview
2
2
years of professional experience
Work History
Head Chef
Colac RSL-Sub Branch
06.2024 - 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.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- 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.
Chef De Partie
CALIBRE
02.2024 - 12.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef –
Calvary Aged Care
10.2023 - 07.2024
- 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.
- 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.
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- 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.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Education
Bachelor of Arts - Hospitality And Tourism Management
Imperial College
Melbourne, VIC08-2026
Certificate III - Cert 3 in Commercial Cookery
Imperial College
Melbourne, VIC06-2024
Diploma - Hotel Management
Imperial College
Melbourne, VIC08-2026
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
Languages
Punjabi
Native or Bilingual
English
Professional Working
Timeline
Head Chef
Colac RSL-Sub Branch
06.2024 - Current
Chef De Partie
CALIBRE
02.2024 - 12.2024
Chef –
Calvary Aged Care
10.2023 - 07.2024
Bachelor of Arts - Hospitality And Tourism Management
Imperial College
Certificate III - Cert 3 in Commercial Cookery
Imperial College
Diploma - Hotel Management
Imperial College
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