SIMRANPREET KAUR
Blacktown,NSW
Summary
Punctual chef experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef/Cook Supervisor
Affinity education
Pitt town
12.2024 - Current
- Prepared and cooked nutritious meals for students and staff.
- Managed kitchen inventory and ordered supplies as needed.
- Ensured compliance with food safety and sanitation standards.
Chef
Compass group
Sydney
09.2022 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Stored foods correctly using correct storage containers and labelling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Chef
Indian Restaurant
Mona Vale
12.2021 - 08.2022
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Created weekly schedules for employees based on projected business volume.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Prep Cook
Indian Restaurant
Blacktow
04.2021 - 11.2021
- Prepared ingredients for meals according to recipes and menus.
- Cleaned, washed, and cut raw meats, vegetables, fruits, and other food items prior to cooking or serving.
- Stocked kitchen with necessary supplies such as seasonings, condiments, spices, and other ingredients.
- Monitored temperatures of ovens, grills, fryers, broilers, steam kettles, to ensure proper cooking times.
- Operated various kitchen equipment efficiently including mixers grinders slicers choppers blenders.
- Stored food in designated containers and storage areas following wrapping labeling dating and rotation procedures.
- Organized workstations with appropriate supplies tools and equipment for efficient workflow.
- Maintained cleanliness of kitchen by sweeping mopping washing dishes disposing trash.
- Adhered to safety protocols when handling sharp knives hot surfaces slippery floors hazardous chemicals.
- Checked quality of ingredients received from suppliers ensuring freshness accuracy of order quantity.
- Followed instructions from head chef regarding recipe modifications portion size plate presentation garnishes.
- Communicated effectively with team members about daily tasks assignments schedule changes special requests.
- Complied with sanitation regulations while cleaning storing prepping and serving food items.
- Performed basic maintenance tasks such as changing light bulbs replacing broken handles lubricating hinges tightening screws.
- Attended regular staff meetings to keep up-to-date on new recipes techniques menu changes policies changes.
- Observed food handling and sanitation procedures to safeguard against foodborne illnesses.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Sliced meats to prepare for cooking and assembly of menu items.
Education
Diploma - Hospitality
Kenvale Collage
12.2022
CERT 4 - Commercial Cookery
Kenvale Collage
05.2022
BBA - undefined
Kurukshetra University
India07.2015
Skills
- Meal Preparation
- Pantry restocking
- Menu development
- Food safety compliance
- Equipment maintenance
- Quality assurance
- Portion control
- Health regulations adherence
- Effective communication
- Attention to detail
- Adaptability
- Forecasting and planning
- Ingredient knowledge
- Temperature control
- Company quality standards
- Portion and cost control
- Budgeting and cost control
- Company safety standards
- Purchasing
- Food storage
- Nutrition
- Stock ordering
- Allergen awareness
- Sanitation guidelines
- Special diets
- Waste control
Certification
Food Safety Certification
Timeline
Chef/Cook Supervisor
Affinity education
12.2024 - Current
Chef
Compass group
09.2022 - Current
Chef
Indian Restaurant
12.2021 - 08.2022
Prep Cook
Indian Restaurant
04.2021 - 11.2021
Diploma - Hospitality
Kenvale Collage
CERT 4 - Commercial Cookery
Kenvale Collage
BBA - undefined
Kurukshetra University