Summary
Overview
Work History
Education
Skills
Timeline
Generic

Samir Singh

Oak Park,VIC

Summary

I would like to introduce myself as a young, energetic motivated 24 year old. Having around 4 yer of experience in hospitality as a back of house.


Adept Grill Chef with a proven track record at The Breslin Grill and Bar, showcasing expertise in grill mastery and ingredient knowledge. Elevated kitchen efficiency and creativity through menu development and innovative dish creation. Mentored staff, emphasizing kitchen safety and sanitation, embodying adaptability and a quick-learning aptitude. Hardworking and passionate job seeker with strong organizational skills.

Overview

4
4
years of professional experience

Work History

Grill Chef

The Breslin Grill and Bar
11.2023 - Current
  • Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
  • Understanding of different steaks cuts marbling score porting,cleaning all kinds of steaks.
  • Demonstrated exceptional multitasking skills, effectively handling multiple orders simultaneously during peak business hours.
  • Grilled meats and seafood to customer specifications.
  • Experience on cooking over Woodfire grill, charcoal grill,gas grill to specified temperatures for quality food output.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.

Chef De Partie

Flying Duck Hotel
01.2023 - 11.2023
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.

Pasta Chef

Crinitis Italian Cuisine
03.2021 - 05.2022
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
  • Developed seasonal pasta menus, incorporating fresh ingredients for optimal flavor profiles.
  • Prepared and served various food items in fast-paced environment.
  • Managed opening and closing shift kitchen tasks.
  • Increased kitchen efficiency by organizing workstations and streamlining the pasta-making process.

Prep Line Cook

Cargo Restaurant and Bar
04.2021 - 12.2021
  • Demonstrated adaptability during peak hours by efficiently handling high-volume orders without compromising quality or speed of service.
  • Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.

Education

Diploma in Commercial Cookery -

Stott's Colleges
South Melbourne, VIC
12.2023

Certificate IV in Commercial Cookery - Certificate IV in Commercial Cookery

Stott's Colleges
South Melbourne, VIC
07.2023

Certificate III in Commercial Cookery -

Stott's Colleges
South Melbourne, VIC
12.2022

Skills

    Kitchen Safety

    Knife Skills

    Grill Mastery

    Ingredient Knowledge

    Menu development

    Willing to Learn

    Quick-learning

    HACCP Regulations

    Food safety and sanitation

Timeline

Grill Chef

The Breslin Grill and Bar
11.2023 - Current

Chef De Partie

Flying Duck Hotel
01.2023 - 11.2023

Prep Line Cook

Cargo Restaurant and Bar
04.2021 - 12.2021

Pasta Chef

Crinitis Italian Cuisine
03.2021 - 05.2022

Diploma in Commercial Cookery -

Stott's Colleges

Certificate IV in Commercial Cookery - Certificate IV in Commercial Cookery

Stott's Colleges

Certificate III in Commercial Cookery -

Stott's Colleges

Similar Profiles

CREATE PROFILE
Samir Singh