JASLEEN KAUR
Auckland
Summary
Reliable Area Manager successful at operating in high-volume, fast-paced environment. Skilled in leading teams to meet objectives on stringent timelines. Empowering leader with superior communication and collaboration abilities demonstrated over nine years of management performance. Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
10
10
years of professional experience
Work History
Head Chef
Booksnbricks Cafe
02.2023 - 11.2023
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Senior Chef Manager
The porterhouse grill
09.2018 - 01.2023
- Resourcefully resolve any issues that arise and seize control of any problematic situation
- Manage and train staff, establish working schedule and assess staff’s performance
- Familiar with industry’s best practices
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulation and safety standards
- Maintain a positive and professional approach with coworkers and customers.
- Maintained energy and enthusiasm in fast-paced environment.
- Developed and maintained courteous and effective working relationships.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Proved successful working within tight deadlines and fast-paced atmosphere
- Used critical thinking to break down problems, evaluate solutions and make decisions
- Prepared variety of different written communications, reports and documents
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record
- Created plans and communicated deadlines to complete projects on time
- Received and processed stock into inventory management system
- Developed and maintained courteous and effective working relationships
- Learned new skills and applied to daily tasks to improve efficiency and productivity
- Worked with customers to understand needs and provide excellent service
- Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
Pastry Chef and Product Manager
Paul
10.2016 - 03.2018
- Dubai UAE
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Identified issues, analyzed information and provided solutions to problems.
- Improved operations through consistent hard work and dedication.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Used coordination and planning skills to achieve results according to schedule.
- Participated in team-building activities to enhance working relationships.
Chef Supervisor
Ocean View Hotel JBR
10.2013 - 07.2016
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Obtained fresh, local ingredients to lower grocery costs.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
Area Manager
Jw Marriot Marquis Hotel
08.2013 - 09.2013
- Conducted training sessions to educate employees on best practices and procedures to increase profitability.
- Resolved conflicts promptly to promote positive environment for customers.
- Transformed underperforming teams into productive, profitable teams.
- Brought in exceptional candidates to boost team productivity and operational efficiency.
- Evaluated production levels, quality standards and maintenance actions to identify and address operational problems and maintain targets.
Education
Certificate IV -
NZQA
Auckland, NZFrontier Institute of Technology
Australia12.2020
International Centre For Culinary Arts -
ICCA
DUBAI04.2013
High School Diploma -
S.R.T Smart School
Chandigarh, India07.2010
Skills
- Focus and Follow-Through
- Human Resources Oversight
- Hiring and Onboarding
- Administrative Management
Accomplishments
- All secondary school examination Year 2010-2012 XII Grade CBSE, Chandigarh, India-Diploma in Hospitality (commercial cookery) ICCA Dubai UAE Year -2012-2013Accredited by City & Guilds, London, UK and Recognized by KHDA (Knowledge & HumanDevelopment Authority), Government of Dubai, UAE- Self cooking centre’-Rational CertifiedOperator(RCO),RationalAG, Germany -‘DynamicFreshSystem’-Cook&Chill ProductionTechniques,Irinon SPA Italy- FoodHygiene-IntermediateLevelandHACCPAwareness’,Highfield,UK(Dubai MunicipalityAttestedCertification)- ‘WarewashSystem Training’,winter halterGmbH,Germany- ‘Grease&WasteManagement’,Aluline,UK
Languages
English
Native or Bilingual
Hindi
Native or Bilingual
Punjabi
Native or Bilingual
Timeline
Head Chef
Booksnbricks Cafe
02.2023 - 11.2023
Senior Chef Manager
The porterhouse grill
09.2018 - 01.2023
Pastry Chef and Product Manager
Paul
10.2016 - 03.2018
Chef Supervisor
Ocean View Hotel JBR
10.2013 - 07.2016
Area Manager
Jw Marriot Marquis Hotel
08.2013 - 09.2013
Certificate IV -
NZQA
Frontier Institute of Technology
International Centre For Culinary Arts -
ICCA
High School Diploma -
S.R.T Smart School
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