Rupinder Kaur
Thurgoona,NSW
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Forward-thinking professional offering more than two years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven chef skills. High-performing Chef offering two years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
3
3
years of professional experience
Work History
Chef
Shujaat Deccan
11.2021 - 03.2022
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef
Navish
04.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Education
Certificate III in Commercial Cookery - Cookery
Skilled Up
North Melbourne, VIC06.2020
Certificate IV in Commercial Cookery - Cookery
Skiilled Up
North Melbourne, VIC12.2020
Diploma of Hospitality Management - Diploma in Commercial Cookery
Skilled Up
North Melbourne, VIC06.2021
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Meal Preparation
- Kitchen Operations
- Effective Communications
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Verbal and written communication
- Frying techniques
- Sauce preparation
- Menu development
- Banquets and catering
Timeline
Chef
Navish
04.2022 - Current
Chef
Shujaat Deccan
11.2021 - 03.2022
Certificate III in Commercial Cookery - Cookery
Skilled Up
Certificate IV in Commercial Cookery - Cookery
Skiilled Up
Diploma of Hospitality Management - Diploma in Commercial Cookery
Skilled Up
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