Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
References
Timeline
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Jagdeep Singh

Christchurch,CAN

Summary

Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Overview

7
7
years of professional experience

Work History

Sous Chef

Black and White coffee Cartel café
Wigram , Christchurch
05.2024 - Current
  • Worked closely with waitstaff to ensure efficient communication between kitchen and front-of-house operations.
  • Prepared and cooked food items to customer satisfaction in a timely manner.
  • Verified portion sizes prior to plating meals for customers.
  • Troubleshot any problems that arose during meal service including recipe issues or incorrect orders.
  • Planned weekly prep lists to ensure adequate levels of mise en place were available throughout service hours.
  • Displayed creativity when creating new dishes or presentations for customers at special events.
  • Stocked shelves with freshly-baked goods throughout the day as needed.
  • Prepared dough for a variety of bakery items such as breads, pastries, pies, cakes and cookies.

Head Chef

The Bridge
Prebbleton, Christchurch
11.2023 - 05.2024
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
  • Organized special events such as banquets or catering services when required.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.

Senior Sous Chef - Head Chef

Lonestar Bar & café
Dunedin, Dunedin
02.2018 - 09.2023
  • Established standard procedures for plating presentations.
  • Contributed to the successful execution of catered events from start to finish.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Trained new hires in proper cooking techniques and recipes.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Performed weekly inspections of all equipment for safety compliance.
  • Supervised cooks and other kitchen personnel during meal services.
  • Maintained accurate records for cost analysis purposes.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.

Chef De Partie

Pier 24
St. Clair , Dunedin
10.2017 - 02.2018
  • Maintained cleanliness and hygiene standards throughout the kitchen area.
  • Assisted Head Chef with daily food preparation and service in the kitchen.
  • Completed side work and prep according to back of house checklist.
  • Monitored temperatures of prepared food and cold-storage areas.

Chef De Partie

Auckland University Kitchen Hall
Auckland, Auckland
07.2017 - 12.2017
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Adjusted temperatures of ovens, grills and fryers as needed during service periods.
  • Stored cooked foods at appropriate temperature levels until ready for service.
  • Managed waste disposal processes in accordance with company policies.
  • Assisted Head Chef with daily food preparation and service in the kitchen.
  • Checked freshness of ingredients used in dishes prior to cooking them.
  • Prepared sauces, soups and hot entrees according to set recipes.
  • Trained newly hired cooks on job duties, kitchen protocols and safety measures.

Education

International Diploma in Food Preparation And Cookery Supervision Advanced Level 5-6 - Hospitality

Cornell Institute of Business & Technology
Auckland, NZ
09-2017

Skills

  • Food Safety
  • Vendor Relationship Management
  • Employee Scheduling
  • Dish preparation
  • Workflow Optimization
  • Portion Control
  • Cost Control
  • Staff Training
  • Menu Planning
  • Mentoring and Coaching
  • Safe Food Handling
  • Team Leadership

Accomplishments

  • City and Guilds LONDON
  • Food safety
  • work place safety

Languages

English
Native/ Bilingual

References

References available upon request.

Timeline

Sous Chef

Black and White coffee Cartel café
05.2024 - Current

Head Chef

The Bridge
11.2023 - 05.2024

Senior Sous Chef - Head Chef

Lonestar Bar & café
02.2018 - 09.2023

Chef De Partie

Pier 24
10.2017 - 02.2018

Chef De Partie

Auckland University Kitchen Hall
07.2017 - 12.2017

International Diploma in Food Preparation And Cookery Supervision Advanced Level 5-6 - Hospitality

Cornell Institute of Business & Technology
Jagdeep Singh