Tarunpreet Singh
Mount Wellington,Auckland
Summary
Adept Head Chef with a proven track record at Scalini Italian Restaurant, excelling in kitchen management and team leadership. Mastered cost management, enhancing menu development with nutritional knowledge and culinary expertise. Achieved significant waste reduction, fostering a culture of efficiency and high-quality standards. Renowned for mentoring staff and elevating dining experiences.
Overview
5
5
years of professional experience
Work History
Head Chef
Scalini Italian Restaurant
St Heilers
10.2022 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
Head Chef
Little Sprig
Wellington
07.2021 - 09.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Head Chef
Eatery at Rothesay Bay
Auckland, AUK
07.2019 - 08.2021
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Education
International Diploma In Cooking And Patisserielv5 - Chef Training
North Shore International Academy
Auckland, AUK04.2016
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Special Event Catering
- Banquets and catering
- Cost Management
- Workflow Optimization
- Allergy awareness
- Grilling
- Plating and presentation
- Staff Training
- Customer Retention
Timeline
Head Chef
Scalini Italian Restaurant
10.2022 - Current
Head Chef
Little Sprig
07.2021 - 09.2022
Head Chef
Eatery at Rothesay Bay
07.2019 - 08.2021
International Diploma In Cooking And Patisserielv5 - Chef Training
North Shore International Academy