Surender Singh (SAM)
Surfers Paradise,Queensland
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established restaurants.
Overview
10
10
years of professional experience
Work History
Commis Chef
Hound & Stag
02.2024 - Current
- 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.
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Implemented food cost and waste reduction initiatives to save money.
Chef De Partie
Unicorn Seafood Restaurant
06.2022 - 10.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Acted as head chef when required to maintain continuity of service and quality.
Chef
Indian Delights (part-time)
07.2016 - 09.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Disciplined and dedicated to meeting high-quality standards.
Pizza Chef
Cedar House Pizza (Casual)
02.2015 - 03.2019
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Created specialty pizzas to diversify menu and promote restaurant.
- Fostered positive working environment through effective communication and time management.
- Prepared dough from scratch using old world recipe and added toppings, cheese, and sauce for unique pies.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Used pizza cutter to slice pizzas according to size and customer specifications.
- Operated grills, fryers and ovens to cook food items.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
Commis Chef
Seafood Empire (Casual)
08.2014 - 06.2016
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
Education
Advanced Diploma of Hospitality - Hospitality
Imagine Education
Gold Coast, QLD09.2021
Diploma of Business -
Imagine Education
Brisbane, QLD02.2020
Certificate IV - Commercial Cookery
Skills Institute Australia
Brisbane, QLD04.2016
Skills
- Special Events
- Counter Sanitization
- Safety Standards
- Chef Consultations
- Portion Standards
- Dish Preparation
- Consistent Supervision
- Proper Food Storage
- Chef Assistance
- Attention to Taste
- Sauce Preparation
- Cook Consistent Dishes
Languages
English
Professional Working
Punjabi
Native or Bilingual
Hindi
Professional Working
Timeline
Commis Chef
Hound & Stag
02.2024 - Current
Chef De Partie
Unicorn Seafood Restaurant
06.2022 - 10.2023
Chef
Indian Delights (part-time)
07.2016 - 09.2021
Pizza Chef
Cedar House Pizza (Casual)
02.2015 - 03.2019
Commis Chef
Seafood Empire (Casual)
08.2014 - 06.2016
Advanced Diploma of Hospitality - Hospitality
Imagine Education
Diploma of Business -
Imagine Education
Certificate IV - Commercial Cookery
Skills Institute Australia
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