SURENDRA Pratap Singh
Glendalough
Summary
Accomplished Sous Chef with a proven track record at Meninas Grill, where leadership in high-volume food preparation and innovative menu development led to significant cost savings and increased guest returns. Expert in food safety and passionate about mentoring, I excel in creating collaborative environments that enhance team performance and kitchen efficiency.
Overview
4
4
years of professional experience
Work History
Sous Chef
Meninas Grill
11.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Chef De Partie
Angle Falls Grill
11.2022 - 11.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Chef
TGI Fridays
02.2021 - 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.
- 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Education
Advance Diploma Of Hospitality Management - Commercial Cookery
Stanley College
Perth, WA12.2023
Diploma Of Hospitality Management - Commercial Cookery
Western Sydney College
Sydney, NSW10.2022
Certificate IV - Commercial Cookery
Western Sydney College
Sydney, NSW05.2022
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Cooking techniques
- Allergen awareness
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Safe handling
- Staff training
- Portion control
- Ordering and requisitions
- Equipment usage
- Staff motivation
- Sanitation procedures
- Recipes and menu planning
- Garnishing and plating
Timeline
Sous Chef
Meninas Grill
11.2024 - Current
Chef De Partie
Angle Falls Grill
11.2022 - 11.2024
Chef
TGI Fridays
02.2021 - 10.2022
Advance Diploma Of Hospitality Management - Commercial Cookery
Stanley College
Diploma Of Hospitality Management - Commercial Cookery
Western Sydney College
Certificate IV - Commercial Cookery
Western Sydney College
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