Rupinder Singh Nehra
Chef
sydney,NSW
Summary
Myself Ru i live in england and started my chef journey from brighton and climb the stairs of experience year to year. I studied Italian cuisine and started working innit. And then I moved to Australia in 2019. I worked and studied and learned about the modern Australian food. I can be reliable and can sense a punctuality from me. I have Weird sense of humor and make weird jokes which sometimes funny. I have a motorbike and often go on a ride. Throughout my life I am trying to cope up and give my best.
As per the job apart from these places i mentioned below i am working as a casual chef with various agencies. So they give me day shifts and i go to different site locations (Ivy club, Sydney cricket ground, Couple aged care , Pymble ladies college and so on). so pretty much it
Overview
7
7
years of professional experience
1
1
year of post-secondary education
3
3
Certifications
1
1
Language
Work History
Junior Sous Chef
Manly 16ft Skiff Sailing Club
11.2023 - Current
- Currently working on grill but worked all the section where i been needed either its pan, fryer or larder.
- Its a big venue seating of 400-500 people so normally we get 500-600 booking per day. Its only has lunch and dinner service and on busy days every section got 2 chefs each.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele and mostly its mixed bistro menu including korean, italian and australian food in it.
Junior Sous Chef
St Falls
09.2022 - 11.2023
- Worked on grill as a full time employee
- Was in charged of functions happening on weekends.
- Worked on a pass with 2-3 other chefs Doing service in breakfast lunch and dinner. Cooking for 140-190 people.
- Prepped daily menu items to quickly deliver upon request.
- Ordered food items for upcoming events per sous chef request.
- Planned menus and services for restaurant and off-site events.
Chef De Partie
Lifely
03.2020 - 7 2022
- My job was taking care of daily orders and bulk cooking It was a production company with 185 recipes.
- Contributed to menu development with innovative dish ideas, resulting in increased customer satisfaction.
- Mentored new hires in kitchen procedures, contributing to a cohesive and efficient team dynamic.
Chef
Rai Woburn
07.2017 - 12.2019
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Education
Diploma in hospitality management -
Salford College
Sydney, Nsw 10.2021 - 11.2022
Skills
Dish Preparation
Special Events
Safety Standards
Portion and Cost Control
Developing Menus
Certification
Certificate 3
Timeline
Junior Sous Chef
Manly 16ft Skiff Sailing Club
11.2023 - Current
Junior Sous Chef
St Falls
09.2022 - 11.2023
Diploma in hospitality management -
Salford College
10.2021 - 11.2022
Chef De Partie
Lifely
03.2020 - 7 2022
Chef
Rai Woburn
07.2017 - 12.2019
Certificate 3
Certificate 4
RSA
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