Simranjeet Singh
Canning Vale,WA
Summary
Enthusiastic Chef eager to contribute to team success through hard work, attention to detail and excellent organizational skills. I am always keen to learn more.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Stag Hotel
11.2015 - 10.2017
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Prepared items for roasting, sautéing, frying and baking.
Chef De Partie
Jamie Oliver
10.2017 - 01.2018
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Rotated stock to use items before expiration date.
Senior Chef De Partie
Bistro Elba
01.2018 - 03.2021
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Collaborated with Head chef and Sous chef to create delicious meals for large banquets, including private party and functions for up to 60 people.
Sous Chef
Paringa Estate (hatted Restaurant)
Mornington Peninsula
04.2021 - 08.2022
- Got promoted from junior sous to sous chef.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to lower grocery costs.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
Head Chef
Morgan’s Sorrento
Melbourne
11.2022 - 07.2023
- 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.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Morrisons Winery
Moama, NSW
08.2023 - 07.2024
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Education
Certificate 4 In Commercial Cookery - Hospitality
Queensford College
Adelaide11.2017
Skills
- Stocking and replenishing
- Recipes and menu planning
- Catering background
- Order delivery practices
- Performance improvement
- Plating
- Food preparation and safety
- Menu memorization
- Special requests
- Food spoilage prevention
- Safe handling
Timeline
Head Chef
Morrisons Winery
08.2023 - 07.2024
Head Chef
Morgan’s Sorrento
11.2022 - 07.2023
Sous Chef
Paringa Estate (hatted Restaurant)
04.2021 - 08.2022
Senior Chef De Partie
Bistro Elba
01.2018 - 03.2021
Chef De Partie
Jamie Oliver
10.2017 - 01.2018
Chef De Partie
Stag Hotel
11.2015 - 10.2017
Certificate 4 In Commercial Cookery - Hospitality
Queensford College