Cook/Chef

Kirandeep Kaur

Clyde North, VIC (****) 040******* *************@*****.***

Profile

I am an innovative and experienced cook with over 3 years of expertise in providing excellent culinary experiences in a fast-paced environment. I can present and manage culinary operations with great attention to detail and quality. I have a proven track record of leading diverse teams and increasing customer satisfaction. I am committed to building a collaborative and efficient kitchen environment while upholding the highest food safety and cleanliness standards. Experience

COOK TGI FRAN DONCASTER OCTOBER 2024 – PRESENT

· Lead staff and was obsessed with good quality food and presentation.

· Assist the head chef in developing a new menu.

· managing labor costs and food costs.

· Ability to work under pressure and motivate staff.

· Kitchen opening and closing. Managing kitchen in the absence of head chef.

· Ordering, receiving and storing goods, conducting stock takes.

· Assisted Head Chef in all aspects of kitchen operations, ensuring smooth day-to-day workflow.

· Supervised and trained kitchen staff, fostering a collaborative environment to meet high culinary standards.

· Managed food inventory and purchasing, optimizing cost controls while maintaining quality and freshness.

· Ensured compliance with health and safety regulations.

· Led the kitchen during service, ensuring timely and high-quality dish preparation and high- quality dish preparation and plating.

· Prepared ingredients and cooked a wide variety of dishes according to established recipes and specifications.

· Worked in high-pressure environments during peak service hours, maintaining efficiency and attention to detail.

· Assisted Head Chef with menu development and special event preparation.

· Helped train and mentor junior kitchen staff on techniques and kitchen safety.

· Maintained a clean, organized workspace in compliance with all health and safety standards. COOK ROSA MEXICANO/HOLA MEXICO FRANKSTON, VIC MAY 2024 – SEPTEMBER 2024

· Led all the stations at times in a high-volume kitchen, ensuring timely and accurate execution of dishes during service.

· Prepared and cooked dishes according to precise recipes and presentation standards. Page 2

· Collaborated with Executive Chef on daily mise en place, ensuring efficient workflow during peak hours.

· Managed junior kitchen staff and apprentices, providing guidance on techniques, safety, and kitchen protocol.

· Monitored inventory levels and reported any shortages to Sous Chef and head chef for replenishment.

· Assisted with menu development by contributing new ideas and testing dishes during recipe trials.

· Maintained a clean and organized workstation, adhering to all health and safety standards. COOK TGI FRIDAY’S EASTLAND ARPIL 2021 – OCTOBER 2023

· Lead staff and was obsessed with good quality food and presentation.

· Assist the head chef in developing a new menu.

· managing labor costs and food costs.

· Ability to work under pressure and motivate staff.

· Kitchen opening and closing. Managing kitchen in the absence of head chef.

· Ordering, receiving and storing goods.

· Assisted Head Chef in all aspects of kitchen operations, ensuring smooth day-to-day workflow.

· Supervised and trained kitchen staff, fostering a collaborative environment to meet high culinary standards.

· Managed food inventory and purchasing, optimizing cost controls while maintaining quality and freshness.

· Ensured compliance with health and safety regulations.

· Led the kitchen during service, ensuring timely and high-quality dish preparation and high- quality dish preparation and plating.

· Prepared ingredients and cooked a wide variety of dishes according to established recipes and specifications.

· Worked in high-pressure environments during peak service hours, maintaining efficiency and attention to detail.

· Assisted Head Chef with menu development and special event preparation.

· Helped train and mentor junior kitchen staff on techniques and kitchen safety.

· Maintained a clean, organized workspace in compliance with all health and safety standards. Page 3

Education

DIPLOMA IN HOSPITALITY MANAGEMENT IN COMMERICAL COOKERY JUNE 2021 TO DECEMBER 2021 STOTT’S COLLEGES – MELBOURNE, VIC

CERTIFICATE III & IV IN COMMERICAL COOKERY IN COMMERICAL COOKERY JANUARY 2020 TO JUNE 2021 STOTT’S COLLEGES – MELBOURNE, VIC Skills & Abilities

· Communications

· Culinary Experience

· Supervising Experience

· Cooking

· Training and Development

· Food Preparation

· Kitchen Management Experience

· Kitchen Experience

Certifications and Licenses

Food Safety Education Certificate

Contact this candidate