Pardeep Kaur
Thomastown
Summary
Dynamic and results-driven Chef with extensive experience at Gaylords Pty Ltd, specializing in tandoori cuisine. Proven expertise in menu planning and food safety, enhancing guest satisfaction through innovative recipes and strong team collaboration. Committed to maintaining high food quality standards while training staff to excel in a fast-paced kitchen environment.
Overview
11
11
years of professional experience
Work History
Chef
Gaylords Pty Ltd
09.2022 - Current
- Managing and heading the tandoori section of the kitchen.
- Preparing and cooking food include starters, tandoori breads, main course food items, etc.
- Planning menu items, estimating food and labour costs for groups, events and functions.
- Preparing food to meet special dietary requirements.
- Maintaining high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitoring line processes to maintain consistency in quality, quantity, and presentation.
- Regulating the temperatures of ovens, tandoor and other cooking equipments.
- Order and maintain inventory of food and supplies.
- Developing kitchen staff through training, disciplinary action, and performance reviews.
- Implementing new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Chef
Haldi
09.2021 - 08.2022
- Preparing and cooking food.
- Responsible for the tandoor section of the kitchen.
- Maintain well-organized mise en place to keep work consistent.
- Handle and store food to eliminate illness and prevent cross-contamination.
- Examining food stuff to ensure quality.
- Planning menus, estimating food and labour costs.
- Order food supplies.
- Marinate food items and storing them in temperature-controlled facilities.
- Training other kitchen staff and explaining hygiene regulations.
- Optimize food preparation processes, implementing time-saving techniques without compromising quality.
Chef
Babu Ji
01.2019 - 06.2021
- Compliance with the hygiene practices of the organisation.
- Presentation of food in an appealing manner.
- Giving well-defined instructions to kitchen staff subordinates to ensure smooth running of the restaurant.
- Supervise of the kitchen staff and their activities to maintain kitchen in a proper working condition.
- Keeping proper record of the inventory.
- Standardize the portion of the dish according to their weight and cost.
- Approximating the quantities and costs of required supplies, such as food and ingredients required to complete the orders effectively and efficiently.
- Ensuring all kitchen staff are following order and follow the HACCP guidelines.
- Planning budget of the kitchen on monthly basis and follow honest approach to keep track.
- Engaging kitchen staff in team building activities and maintain a strong team which is ready for the upcoming challenges at the busy times.
Cook
The Dhaba Group Pty Ltd
02.2017 - 02.2018
- Maintain clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintain a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepare meals efficiently under time constraints for timely service during peak hours.
- Demonstrating strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Select, prepare and use equipment .
- Present Dishes and Ordering stock from suppliers and controlling stock.
- Prioritize prepping duties to deliver quality service and timely delivery .
- Temperature control of cooking equipment and safe handling practices.
- Participate in safe work practices and Handling different equipment’s efficiently and as per the safety and hygienically as per the OH&S .
Cook
Hotel Mehak
05.2014 - 11.2016
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Examining food stuff ensure food quality.
- Maintain health and safety procedures
- Handle raw and cooked food in proper way.
- Portioning food, placing it in dishes, adding gravies or sauces and garnishes.
- Properly handle the equipments and regular checkups.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Collaborated with management team to develop new menu items.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
Education
Diploma in Hospitality Management - Commercial Cookery
RGIT (Royal Gurkhas Institute of Technology)
Melbourne, VIC04-2020
Certificate IV in Commercial Cookery - Commercial Cookery
RGIT (Royal Gurkhas Institute of Technology)
Melbourne, VIC09-2019
Certificate III in Commercial Cookery - Commercial Cookery
RGIT (Royal Gurkhas Institute of Techmology)
Melbourne, VIC04-2019
Diploma in Indian & Tandoori Cooking - Hospitality Management
Rana Cooking School
Jalandhar (Punjab) India 04-2014
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food quality
- Attention to detail
- Effective communications
- Kitchen operations
- Meal preparation
- Food presentation
- Team collaboration
- Recipes and menu planning
- Allergen awareness
Timeline
Chef
Gaylords Pty Ltd
09.2022 - Current
Chef
Haldi
09.2021 - 08.2022
Chef
Babu Ji
01.2019 - 06.2021
Cook
The Dhaba Group Pty Ltd
02.2017 - 02.2018
Cook
Hotel Mehak
05.2014 - 11.2016
Diploma in Hospitality Management - Commercial Cookery
RGIT (Royal Gurkhas Institute of Technology)
Certificate IV in Commercial Cookery - Commercial Cookery
RGIT (Royal Gurkhas Institute of Technology)
Certificate III in Commercial Cookery - Commercial Cookery
RGIT (Royal Gurkhas Institute of Techmology)
Diploma in Indian & Tandoori Cooking - Hospitality Management
Rana Cooking School
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