Navdeep Singh
Dee Why,New South Wales
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with than,indican, italics,gleek. (over 5 year exp) cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills. Detail-oriented Chef de Partie with experience working in several restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts.
Overview
8
8
years of professional experience
Work History
Chef De Partie
royal motor yatch club
Sydney, Nsw
03.2024 - 08.2024
- Planned menus, ordered supplies and managed kitchen staff.
- Oversaw adherence to the establishment's recipes and presentation guidelines by monitoring food preparation techniques, portion sizes, and dish garnishing.
- Trained new chefs on proper cooking techniques and menu items.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Chef De Partie
q-sation
Sydney, Nsw
02.2023 - 12.2023
- Effectively oversaw kitchen staff while planning menus and coordinating supply orders.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
Chef De Partie
Manly Pacific
Sydney, Nsw
08.2022 - 02.2023
- Streamlined operations by organizing menus, procurement of supplies, and supervising kitchen staff.
- Enforced adherence to restaurant's recipes and presentation standards by monitoring food preparation methods, portion sizes and dish garnishing.
- Trained new chefs on proper cooking techniques and menu items.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
Sous Chef
North steyne hotel
Manly, Nsw
10.2021 - 06.2022
- Assisted in menu development and recipe testing.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Chef De Partie
Daniel san
Manly, New South Wales
11.2018 - 08.2020
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Supervised team members during meal service to ensure accuracy of orders.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Cook/Prep Cook/Dishwasher
Workbar
Manly, New South Wales
03.2016 - 06.2018
- Resolve issues with minimal disruption to kitchen flow
- Clean all dishes, utensils, glasses, pots and pans according to safety procedures
- Maintain cleaning supplies inventory
- Assist [how many] kitchen staff in food preparation
- Follow cleaning schedule as determined my upper management
Education
Hospitality Management
Gamma Education
Sydney, NSW10-2022
Commercial Cookery
Gamma Education
Sydney, NSW03-2022
Certificate 3 -
AITE
07.2020
Skills
- Proper Food Handling Kitchen equipment operation and
- Maintenance
- Steady food flows Effective communications
- Equipment Maintenance
- Ordering and Requisitions
- Kitchen Management
- Safe Food Handling
- Employee Scheduling
- Special Events and Catering
Timeline
Chef De Partie
royal motor yatch club
03.2024 - 08.2024
Chef De Partie
q-sation
02.2023 - 12.2023
Chef De Partie
Manly Pacific
08.2022 - 02.2023
Sous Chef
North steyne hotel
10.2021 - 06.2022
Chef De Partie
Daniel san
11.2018 - 08.2020
Cook/Prep Cook/Dishwasher
Workbar
03.2016 - 06.2018
Hospitality Management
Gamma Education
Commercial Cookery
Gamma Education
Certificate 3 -
AITE
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