Varinder Singh
Melbourne,VIC
Summary
Adept at kitchen leadership and thriving under pressure, I enhanced food quality and kitchen efficiency at Mac’s Lounge. Leveraging inventory processes and allergen awareness, I fostered strong vendor relationships and trained staff, significantly improving operational flow and maintaining high standards in food safety and presentation.
Overview
7
7
years of professional experience
Work History
Junior Sous Chef
La Filo
05.2022 - 03.2024
- 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.
Chef
FatJaks
05.2020 - 07.2022
- 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.
Head Chef
Mac’s Lounge
07.2017 - 07.2021
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Education
Diploma - Hospitality
Technical Institute of Victoria
Melbourne, VIC03.2015
Diploma - Advance Diploma of Management
Angad College
Melbourne, VIC07.2014
Skills
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Work under pressure
Timeline
Junior Sous Chef
La Filo
05.2022 - 03.2024
Chef
FatJaks
05.2020 - 07.2022
Head Chef
Mac’s Lounge
07.2017 - 07.2021
Diploma - Hospitality
Technical Institute of Victoria
Diploma - Advance Diploma of Management
Angad College
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