Simarjeet Kaur
Warana
Summary
A hard-working, conscientious and motivated individual with a good work ethic who feel proud of what she does and who has the courage to take on difficult challenges. Simar believes that 'it’s the people that make a kitchen' and because of this she always carries out all of her duties to the highest standards possible. In her current role she assists the chefs in all areas in the kitchen including washing up, keeping the kitchen clean and tidy. Right now she is looking for a suitable position with a company that wants to recruit people who give 100 per cent. Able to learn new skills and adapt to a kitchen environment. Clean smart appearance and awareness of high standards of personal hygiene. Can work alone or as a part of a close knit team.
Overview
4
4
years of professional experience
Work History
Commis Chef
Kawana Water Hotel
02.2023 - 08.2023
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Ordered new ingredients and supplies to meet expected needs.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Collaborated with head chef to develop new recipes, contributing to increased sales.
- Developed waste reduction initiative by repurposing food scraps, contributing to sustainability efforts.
Commis Chef
Savy Squire
12.2021 - 01.2023
- Enhanced kitchen efficiency by streamlining prep work routines for all daily specials.
- Increased customer satisfaction by consistently preparing high-quality dishes under tight deadlines.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
BEERWAH HOTEL
09.2021 - 11.2021
Fiori kitchen plus bar Kenmore
02.2021 - 08.2021
- Supporting chef in managing food preparation to achieve precise plating and presentation
- Followed recipes and customer requests to prepare high quality delicious meals
- Stored perishable food items in freezer or refrigerator to protect food from spoilage
- Added garnishes and other finishing touches to improve plating presentation
- Assisting with the loading and unloading of deliveries
- Kitchen cleaning according to a set cleaning schedule
- Cleaning up the food preparation areas and equipment, in addition to crockery and cutlery
- Keeping the storeroom organised and safe
- Keeping the work surfaces, walls and floors clean and sanitised
- Operating plate wash machines
- Enforcing a high standard of health and safety rules in the kitchen area
SPICY AFFAIR KENMORE
01.2020 - 01.2021
- Responsible for supporting the kitchen chefs during shifts by carrying out a wide range of tasks, in particular the cleaning of kitchen utensils and equipment
- Keep food storage and preparation equipment in good working order to maximise safety and cost efficiency of operation
- Organized ingredients and restocked supplies to prepare for busy period
- Kitchen cleaning according to a set cleaning schedule
Education
CERTIFICATE IV - COMMERCIAL COOKERY
KINGS INSTITUTE OF MANAGEMENT AND TECHNOLOGY
BRISBANEDiploma In Hospitality - Hospitality
KIMT
Brisbane, QLD06.2020
Skills
- Strong Commitment
- Proactive Problem Solving
- Focused
- Committed Professional
- Hygienic Food Handling
- Reliable and trustworthy
- Proper storage and preservation
- Friendly and positive attitude
- Grilling Proficiency
- Talented skills at poaching
- Skilled in Coffee Roasting
- Talented skills at broiling
References
Available on request
Personal Information
Driving License: True
Availability
Monday to Sunday
Car
True
Timeline
Commis Chef
Kawana Water Hotel
02.2023 - 08.2023
Commis Chef
Savy Squire
12.2021 - 01.2023
BEERWAH HOTEL
09.2021 - 11.2021
Fiori kitchen plus bar Kenmore
02.2021 - 08.2021
SPICY AFFAIR KENMORE
01.2020 - 01.2021
CERTIFICATE IV - COMMERCIAL COOKERY
KINGS INSTITUTE OF MANAGEMENT AND TECHNOLOGY
Diploma In Hospitality - Hospitality
KIMT
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