Paramjeet Singh Brar
16 Icarus Street, Tarneit ,VIC
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
9
9
years of professional experience
Work History
Head Chef
Tattersalls Hotel
09.2021 - Current
- Created recipes and prepared advanced dishes.
- Manage booking and serve over 600 customers per day.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Senior Sous Chef
Fondata 1872
04.2017 - 09.2019
- Modernized work processes to reduce guest wait times and boost daily output.
- Serving up to 600 people on weekend like events or group booking.
- Offer such as range of option and packages with quality menu and rustic Italian fare to cater for special occasions.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Mentored kitchen staff to prepare each for demanding roles.
Executive Sous Chef
Zouz Cafe
07.2014 - 04.2017
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Education
No Degree - Cert III, IV And Diploma of Hospitality Management
Acumen Education Vocational College
Melbourne, VIC07.2017
Skills
- Customer Retention
- Budgeting and Cost Control
- Food Preparation Techniques
- Menu Planning
- Profit Target Achievement
- Inventory and Supply Management
Timeline
Head Chef
Tattersalls Hotel
09.2021 - Current
Senior Sous Chef
Fondata 1872
04.2017 - 09.2019
Executive Sous Chef
Zouz Cafe
07.2014 - 04.2017
No Degree - Cert III, IV And Diploma of Hospitality Management
Acumen Education Vocational College
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