Swapandeep Singh
Auckland,AUK
Summary
I’m truly passionate about food and take great pride in creating excellent dishes for my customers. I have a deep understanding of dietary needs and allergies, ensuring that every meal I prepare meets the highest standards of both taste and safety. I thrive in high-pressure environments and am adept at handling the fast pace of the kitchen while maintaining quality and attention to detail.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Burger Burger Limited
2020.11 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure..
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking...
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
Kitchen Staff Member
Lone Star
2020.03 - 2020.11
- Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Enhanced customer satisfaction with timely meal preparation and consistent quality.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Reduced food waste by closely monitoring inventory levels and utilizing proper storage techniques.
Chef De Partie
Ajuba Residency
2019.01 - 2019.12
Education
Advanced Diploma - International Diploma in Advanced Culinary Arts
Ignite Colleges
Manukau, NZ09.2021
Bachelor of Science - Hotel Management Catering Technology
Chandigarh Group of Colleges
Landran, Mohali04.2018
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
Timeline
Chef De Partie
Burger Burger Limited
2020.11 - Current
Kitchen Staff Member
Lone Star
2020.03 - 2020.11
Chef De Partie
Ajuba Residency
2019.01 - 2019.12
Advanced Diploma - International Diploma in Advanced Culinary Arts
Ignite Colleges
Bachelor of Science - Hotel Management Catering Technology
Chandigarh Group of Colleges
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