Simranjeet Nagi
Glen Waverley,VIC
Summary
Dynamic Chef with extensive experience at La Cabra PVT LTD, skilled in food safety and kitchen management. Proven track record of reducing food waste through strategic menu planning and enhancing customer satisfaction with innovative recipes. Strong team collaborator dedicated to maintaining high-quality standards and optimizing food presentation.
Overview
3
3
years of professional experience
Work History
Chef
La Cabra PVT LTD.
08.2023 - 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.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef
Flavours on Esplanade
11.2022 - 07.2023
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Actively participated in planning menus for restaurant and for event catering.
- Evaluated food products to verify freshness and quality.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Coordinated with team members to prepare orders on time.
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Created visually appealing presentations for each dish served, enhancing the overall dining experience.
Chef
Caddie Restaurant and Bar
03.2022 - 10.2022
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
Education
Graduate Diploma - Bussiness Management
Nova Institute of Technology
Melbourne, VIC06-2025
GED -
Bighton Institute of Technology
Melbourne, VIC04-2024
GED -
Brighton Institute of Technology
Melbourne, VIC09-2023
High School Diploma -
Brighton Institute of Technology
Melbourne, VIC04-2022
Skills
- Food safety and sanitation
- Customer service
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Team collaboration
- Grilling techniques
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Verbal and written communication
- Frying techniques
Accomplishments
- Oversaw foodservice operations for 5-star [Establishment type].
- Reduced food costs by [Number]% by sourcing and securing new [Product type] supplier.
- Resolved product issue through consumer testing.
Timeline
Chef
La Cabra PVT LTD.
08.2023 - Current
Chef
Flavours on Esplanade
11.2022 - 07.2023
Chef
Caddie Restaurant and Bar
03.2022 - 10.2022
Graduate Diploma - Bussiness Management
Nova Institute of Technology
GED -
Bighton Institute of Technology
GED -
Brighton Institute of Technology
High School Diploma -
Brighton Institute of Technology
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