Prabjot Kaur
Pakenham,VIC
Overview
4
4
years of professional experience
Work History
Chef
Indian brup
Cheltenham , Vic
01.2025 - Current
- Assisted in training new staff on kitchen procedures and safety protocols.
- Prepared diverse dishes following established recipes and culinary standards.
- Maintained cleanliness and sanitation of kitchen equipment and work areas.
- Monitored food quality during preparation to ensure consistency and freshness.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Planned menus, ordered supplies and managed kitchen staff.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chef
Tulsi Indian Restaurant
Somerville , Vic
10.2023 - 01.2024
Chef
Virsa indian cuisine and bar
Pakenham , Vic
06.2021 - 06.2023
- Prepared diverse dishes following established recipes and culinary standards.
- Working under pressure and to a timeline
- Identifying risks and problem-solving
- Maintaining a clean and safe workplace
- Collaborated with team members to ensure timely meal preparation and delivery.
- Following and applying correct kitchen hygiene and cleaning processes
- Correctly and safely selecting and using a range of kitchen equipment
- Examining foodstuffs to ensure quality
- including receiving and storing
- Planning and estimating food requirements
- Monitoring dishes during various stages of preparation
- Controlling temperatures of equipment
- Preparing food and monitoring quality checkpoints by seasoning food to taste
- Portioning, plating, and garnishing food to restaurant standards
- Correct and safe food handling practices
- Competent understanding of catering for dietary requirements -
- Accepting responsibilities for her own workflow and working independently
- Supervising and training kitchen staff
- Demonstrating a range of cooking methods including deep frying, grilling, braising and sauteing
- Safely handling knives, kitchen utensils and bench-mounted equipment.
- Monitored quality, presentation, and quantities of plated food across line.
Education
Certificate 3, Certificate 4, Diploma In Cookery - Commercial Cookery
AUSTRALIAN Institute Study Link
Skills
- Menu planning
- Food safety
- Culinary techniques
- Kitchen management
- Cost control
- Time management
- Effective communication
- Food presentation
- Ingredient knowledge
- Menu development
- Recipes and menu planning
- Food quality
Timeline
Chef
Indian brup
01.2025 - Current
Chef
Tulsi Indian Restaurant
10.2023 - 01.2024
Chef
Virsa indian cuisine and bar
06.2021 - 06.2023
Certificate 3, Certificate 4, Diploma In Cookery - Commercial Cookery
AUSTRALIAN Institute Study Link