RUPINDER SINGH
Cannington,WA
Summary
Forward-thinking professional offering more than 3 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 cooking skills. High-performing Chef offering 3.5 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Asian and western cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English and Punjabi skills. 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. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sodexo Chef
perth, WA
11.2023 - Current
- Maintained high levels of cleanliness and organization within the kitchen environment
- Performed prep work such as chopping vegetables or marinating meats prior to service hours
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Created lists for kitchen personnel for daily food preparation tasks
- Instructed new staff in proper food preparation, food storage and use of kitchen equipment and utensils
- Adapted quickly when presented with changes in orders or unexpected requests from customers
- Managed kitchen staff in order to ensure food safety standards were met at all times
- Improved food quality and consistency by creating new, diverse recipes
- Collaborated with front-of-house staff to provide exceptional customer service experience
- Planned and prepared menus for a variety of events, utilizing seasonal ingredients and catering to dietary restrictions
- Ensured compliance with health regulations regarding storage temperatures, labeling and portion control
- Trained and managed line cooks in the execution of all dishes
- Monitored inventory levels to ensure sufficient supplies were available for daily operations
- Identified opportunities for process improvement in order to increase efficiency in the kitchen
- Developed recipes that were creative, innovative and visually appealing
- Engaged with customers to offer menu information, provide suggestions and show genuine appreciation for business
- Inspected deliveries upon arrival for quality assurance before accepting goods into inventory
- Ordered or requisitioned food or other needed supplies to facilitate efficient operations
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers
- Trained cooks and food preparation workers in cooking techniques and kitchen processes.
CHEF
Joondalup
07.2019 - 11.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift
- Placed orders to restock items before supplies ran out
- Handled and stored food to eliminate illness and prevent cross-contamination
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Trained kitchen staff to perform various preparation tasks under pressure
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Maintained well-organized mise en place to keep work consistent
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
- Practiced safe food methods to avoid disease and prevent food poisoning
- Collaborated with chef to create exciting, fun menu options for banquets and special events.
BREAKFAST CHEF
Scarborough
08.2022 - 11.2022
- Cooked specialty quiches, challah French toast and omelets for breakfast buffet
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Education
CERTIFICATE III, IV, DIPLOMA OF HOSPITALITY IN HOSPITALITY -
Australian Tertiary Institute
Armadale, WASkills
- Procedure Preparation
- Cash Register Operations
- Food Spoilage Prevention
- Operations Management
- Control Labor Costs
- Kitchen Management
- Guest Satisfaction
- Company Safety Standards
- Train Staff
- Knife skills
- Temperature Monitoring
- Baking and Broiling Skills
- Food Service Operations
- Food safety and sanitation
References
- KESHAV KC, Head chef
- NAVNEET KAUR, chef in mining
Certification
security certificate
First aid
white card
Additional Information
I have HR-A driving license
Languages
Hindi and Punjabi
Full Professional
English
Professional Working
Timeline
Sodexo Chef
perth, WA
11.2023 - Current
BREAKFAST CHEF
Scarborough
08.2022 - 11.2022
CHEF
Joondalup
07.2019 - 11.2023
CERTIFICATE III, IV, DIPLOMA OF HOSPITALITY IN HOSPITALITY -
Australian Tertiary Institute
security certificate
First aid
white card
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