Amandeep Singh
Christchurch,CAN
Summary
The reason i choose this profession i love to do cooking and that is my passion
Professional culinary expert with extensive experience in high-pressure kitchen environments. Known for creating exceptional dishes and ensuring operational efficiency. Valued for strong team collaboration and adaptability to changing needs, with expertise in menu development and kitchen management.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Senior Chef D Parties
Strawberry fare
04.2024 - Current
- Supervising and training kitchen staff
- Ensuring the quality and presentation of dishes
- Managing inventory and ordering supplies
- Maintaining a clean and organized kitchen
- Overseeing the cooking process and ensuring all dishes are prepared in a timely manner
- Assisting in menu development and recipe creation
Senior Chef
Speights Ale House
04.2023 - 09.2023
- Directs food preparation and collaborates with executive chef
- Helps in the design of food
- Produces high quality plates, including both design and taste
- Oversees and supervises kitchen staff
- Assists with menu planning, inventory, and management of supplies
- Mentored junior chefs and provided constructive feedback, fostering talent development within the culinary team.
- Formulated seasonal menus utilizing fresh, locally-sourced ingredients that appealed to customers'' tastes while supporting local farmers.
Sous chef
Dolce restaurant and bar
07.2021 - 04.2023
- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with co-workers and customers
Sous chef
Cork and Keg
02.2019 - 06.2021
- Developed full, tasting, and special events menus
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Plated in an attractive manner according to restaurant standards
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Disciplined and dedicated to meeting high-quality standards
- Maintained well-organized mise en place to keep work efficient and consistent
- Managed staff schedules to optimize coverage of peak times
- Acted as head chef when required to maintain continuity of service and quality
DEMI CHEF DE PARTIE
Ibis Wellington
11.2017 - 12.2018
- Monitored line processes to ensure consistency in quality, quantity and presentation
- Collaborated with Head chef in production or modification of menus and selections
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Oversaw grill, stove and oven and cleaned all equipment in proper manner after every shift
- Maintained well-organized mise an place to keep work efficient and consistent
- Checked freezer and refrigerator prior to each shift to ensure correct temperatures
- Prepared meals from scratch using authentic, popular recipes that brought patrons in to restaurant again and again
SENIOR CHEF DE PARTIE
Chow Tory
07.2016 - 11.2017
- I worked as chef d parties in chow wellington my job responsibility was
- Doing prep like Curries, Sauces and dumpling mix
- Trim beef for beef satay, cutting chicken wings cutting two different kind of fish for fish cake and for salads
- Managing jobs for another chef giving them chopping jobs for my mix
- Doing ordering and maintaining food cost
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Planned promotional menu additions based on seasonal pricing and product availability
- Ensured personnel safety, kitchen sanitation and proper food handling or storage
- Verified compliance in preparation of menu items and customer special requests
COMMIE CHEF PART TIME
Wellington central Library
02.2016 - 02.2017
- I worked there as a commie chef my job responsibility was check food storage and handle as per current food health and hygiene regulation
- Doing prep for service
- Helping chef with making function food
- Food ordering
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Researched food trends to inspire innovative menu concepts and seasonal specials.
Education
Workplace Safety
St John Workshop Certificate
01-2025
High School Diploma -
Whitireia New Zealand
Christchurch, NZ01-2017
Skills
- Recipes and menu planning
- Creativity
- Marketing understanding
- Good in baking
- Good in handling busy service
- Allergen awareness
- Grill expertise
- Food safety standards
- Workflow coordination
- Food presentation
Personal Information
Visa Status: On resident visa /PR
Hobbies and Interests
Football
Yoga
Certification
- Forklift Certification
- St John Online First Aid
Timeline
Senior Chef D Parties
Strawberry fare
04.2024 - Current
Senior Chef
Speights Ale House
04.2023 - 09.2023
Sous chef
Dolce restaurant and bar
07.2021 - 04.2023
Sous chef
Cork and Keg
02.2019 - 06.2021
DEMI CHEF DE PARTIE
Ibis Wellington
11.2017 - 12.2018
SENIOR CHEF DE PARTIE
Chow Tory
07.2016 - 11.2017
COMMIE CHEF PART TIME
Wellington central Library
02.2016 - 02.2017
Workplace Safety
St John Workshop Certificate
High School Diploma -
Whitireia New Zealand
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