Gurpreet Singh
Auckland,New Zealand
Summary
High-performing chef and baker with over 10 years of experience in restaurant operations, demonstrating exceptional communication, leadership, and problem-solving skills.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Baker
Kreem Cafe
01.2025 - Current
- Developed and refined recipes to enhance product quality and customer satisfaction.
- Managed baking processes to ensure consistency in product appearance and taste.
- Trained and mentored junior bakers on techniques and best practices for efficiency.
- Implemented inventory management strategies to minimize waste and streamline operations.
- Oversaw daily production schedules to meet demand while maintaining high standards.
- Collaborated with team members to troubleshoot equipment issues, ensuring minimal downtime.
- Introduced new baking techniques that improved workflow and reduced preparation time.
- Produced consistently high-quality baked goods for customers.
- Complied with health and safety codes to protect staff and customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
- Increased production efficiency through effective time management and multitasking during busy periods.
- Maintained accurate inventory of baking supplies and ingredients.
- Consistently met deadlines for catering orders by effectively prioritizing tasks according to urgency.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Trained and supervised new employees on bakery operations and procedures.
- Adjusted recipes based on available ingredients or dietary restrictions,
- Enhanced bakery's reputation for quality by consistently producing high-standard baked goods.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Chef De Partie
GARRISON PUB AND BAR
05.2022 - 10.2022
- Operated all kitchen equipment safely to prevent injuries.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Monitored cooking times and temperatures to ensure optimal food quality.
Chef De Partie
KREEM CAFE
08.2018 - 12.2021
- Implemented portion control measures to minimize waste during food preparation.
- Adapted quickly to changing menu requirements and special dietary requests.
- 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.
- 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.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored cooking times and temperatures to ensure optimal food quality.
Chef De Partie
AL’S DELI
05.2016 - 08.2018
- Prepared and presented high-quality dishes in accordance with restaurant standards.
- Assisted in managing kitchen inventory and ensuring freshness of ingredients.
- Collaborated with team members to execute daily menus efficiently.
- Maintained cleanliness and organization of workstations to adhere to safety regulations.
- Supported head chef by executing prep work for daily specials and events.
- Monitored cooking times and temperatures to ensure optimal food quality.
Commis Chef
AL’S Deli
05.2015 - 04.2016
- .
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented food cost and waste reduction initiatives to save money.
Education
Diploma of Professional Cookery(Level6) -
Whitireia Community Polytechnic
CBD Auckland09.2016
Skills
- Food Safety Regulations
- Cost Management
- Vendor Relations
- Menu Planning
- Food Safety
- Menu development
- Staff Training
- Waste Reduction
- Workflow Optimization
- Cost Control
Languages
English
Full Professional
Punjabi
Native or Bilingual
Hindi
Native or Bilingual
Urdu
Native or Bilingual
Skills
- Food Preparing, Plating, and Presentation
- Sanitation Guidelines
- Active Listening
Certification
Diploma of professional cookery level 5
Timeline
Baker
Kreem Cafe
01.2025 - Current
Chef De Partie
GARRISON PUB AND BAR
05.2022 - 10.2022
Chef De Partie
KREEM CAFE
08.2018 - 12.2021
Chef De Partie
AL’S DELI
05.2016 - 08.2018
Commis Chef
AL’S Deli
05.2015 - 04.2016
Diploma of Professional Cookery(Level6) -
Whitireia Community Polytechnic