Satnam Singh
Parramatta,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.
Overview
7
7
years of professional experience
Work History
Chef De Partie
The Vintage Secret Garden
07.2024 - 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.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Crinitis
10.2021 - 06.2024
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Arranged for kitchen equipment maintenance and repair when needed.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Verified compliance in preparation of menu items and customer special requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef De Partie
Restaurant 317
11.2017 - 10.2021
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Education
Certificate 3 And 4 Commercial Cookery - 03
Sydney Academy
02.2023
High School Diploma -
Australian College of Technology
Sydney, NSW03.2019
Bachelors in IT (Software Design And Development) - IT
Charles Sturt University
Sydney, NSW11.2021
Skills
- Special Requests
- Financial Analysis
- Profit Target Achievement
- Cleaning and Sanitation
- Grilling
- Contamination Prevention
- Staff Supervision and Coordination
- Food Spoilage Prevention
- Dish Preparation
- Food Preparation Techniques
- Cooking Technique Demonstrations
- Scheduling
Timeline
Chef De Partie
The Vintage Secret Garden
07.2024 - Current
Head Chef
Crinitis
10.2021 - 06.2024
Chef De Partie
Restaurant 317
11.2017 - 10.2021
Certificate 3 And 4 Commercial Cookery - 03
Sydney Academy
High School Diploma -
Australian College of Technology
Bachelors in IT (Software Design And Development) - IT
Charles Sturt University
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