Navjot Singh Malhi
Clyde,VIC
Summary
With One n half year of experience as head chef. Seeking to work in the culinary industry that will provide me with an opportunity to apply my culinary and kitchen maintenance skills in an environment conductive to growth.
Talented head chef and team motivator successfully maintains staff focus, efficiency and productivity in high volume, fast paced operations. Experienced with grilling cuisine techniques, sourcing ingredients, and boosting restaurant profiles. Well versed in overseeing construction, quality, and deliverance of each plate. 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
7
7
years of professional experience
Work History
COMMI BREAKFAST CHEF
WATERMARK RESTAURANT
SAN REMO
02.2018 - 10.2018
- Efficient storage of food to avoid wastage
- Place orders for the proteins and dry foodstuffs needed by the kitchen
- Keep day to day records of what comes in and out of the larder
- Cleanliness and hygiene in the larder department to avoid risk of contamination
- Prepare much of the food associated with buffets, starters, and desserts
- Expert knife skills and handling of the kitchen machinery used for chopping, slicing, grinding, weighing, etc
- Have a clear understanding of quantity and quantity.
DEMMI CHEF
SILVER WATER RESORT
SAN REMO
05.2018 - 01.2021
- Managed ordering of kitchen supplies and equipment maintenance.
- Prepared sauces, stocks and soups for the kitchen.
- Organized ingredients to ensure quality of dishes served.
- Assisted in the daily preparation of meals according to recipes.
- Ensured that all food items were prepared in a timely manner.
- Kept work area clean and organized at all times.
- Checked temperatures of freezers and refrigerators regularly.
- Monitored inventory levels and restocked supplies as needed.
Chef
PU17 Cafe
RYE, Vic
10.2023 - 11.2024
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
Chef
alatonero
Macrae, Vic
02.2022 - 04.2024
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
SOUS CHEF
SILVER WATER RESORT
SAN REMO
01.2021 - 12.2022
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Improved performance of team members resulting in high-quality meals produced daily.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Checked quality of food products to meet high standards.
HEAD CHEF
RAMADA RESORT WYNDHAM
COWES, PHILLIP ISLAND
01.2022 - Current
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developing new dishes and overhauling menus to attract more clientele
- Ensuring that guests receive excellent service and enjoy their culinary experience
- Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
ADVANCE DIPLOMA OF HOSPITALITY MANAGEMENT -
FRONT COOKING SCHOOL
06.2018
DIPLOMA OF HOSPITALITY MANAGEMENT -
FRONT COOKING SCHOOL
12.2017
CERTIFICATE III IN COMMERCIAL COOKERY -
FRONT COOKING SCHOOL
07.2017
CERTIFICATE IV IN COMMERCIAL COOKERY -
FRONT COOKING SCHOOL
06.2017
CERTIFICATE IV IN BUSINESS -
HOLMESGLEN INSTITUTE
06.2015
Skills
- Ingredient Selection
- Food Safety Regulations
- Dish preparation
- Banquets and catering
- Budgeting and cost control
- Kitchen Operations
- Performance Assessments
- Menu development
Disclaimer
I solemnly declare that all details and information above is correct and true to the best of my knowledge
Languages
English
Full Professional
References
ON REQUEST
Timeline
Chef
PU17 Cafe
10.2023 - 11.2024
Chef
alatonero
02.2022 - 04.2024
HEAD CHEF
RAMADA RESORT WYNDHAM
01.2022 - Current
SOUS CHEF
SILVER WATER RESORT
01.2021 - 12.2022
DEMMI CHEF
SILVER WATER RESORT
05.2018 - 01.2021
COMMI BREAKFAST CHEF
WATERMARK RESTAURANT
02.2018 - 10.2018
ADVANCE DIPLOMA OF HOSPITALITY MANAGEMENT -
FRONT COOKING SCHOOL
DIPLOMA OF HOSPITALITY MANAGEMENT -
FRONT COOKING SCHOOL
CERTIFICATE III IN COMMERCIAL COOKERY -
FRONT COOKING SCHOOL
CERTIFICATE IV IN COMMERCIAL COOKERY -
FRONT COOKING SCHOOL
CERTIFICATE IV IN BUSINESS -
HOLMESGLEN INSTITUTE
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