Summary
Overview
Work History
Education
Skills
Languages
Skills
Certification
Timeline
Generic

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 Auckland
09.2016

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

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