Veerpal Kaur
Mickleham,VIC
Summary
High-performing Chef offering 5 years of restaurant and bakery / cafe experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
5
5
years of professional experience
Work History
Chef and Customer Service
Self-employeed
Frankston , Vic
10.2017 - 06.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Cooked memorable dishes that brought new customers into establishment.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Modernized work processes to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Verified compliance in preparation of menu items and customer special requests.
- Coordinated employee schedules and developed staff teams to boost productivity.
Education
Business Management
Angad Australian Institute of Technology
07.2014
Cookery
Hales Institute
Swanston Street Melbourne 09.2012
Skills
- Cleaning and Sanitation
- Food Preparing, Plating and Presentation
- Scheduling Equipment Repairs
- Staff Supervision and Coordination
- Quality Control and Oversight
- Equipment Purchasing
- Standards Compliance
- Staff Recruiting and Hiring
- Equipment Inspection and Maintenance
- Quality Assessments
- Food Storage
- Vendor Relationships
- Contamination Prevention
- Complex Problem-Solving
- Guest Satisfaction
- Social Perceptiveness
- Chef Support
- Waste Control
- Proper Storage Procedures
- Vendor Sourcing
- Food and Beverage Pairings
- Temperature Monitoring
- Ingredient Preparation
- Cooking and Baking
- Budgeting and Cost Control
- Time Management
- Menu Planning
- Banquets and Catering
- Team Development
- Kitchen Sanitization
- Management of Financial Resources
- Active Listening
- Dietary Restrictions
- Hospitality Service
- Hiring Procedures
- Speaking
- Monitoring
Timeline
Chef and Customer Service
Self-employeed
10.2017 - 06.2022
Business Management
Angad Australian Institute of Technology
Cookery
Hales Institute
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