Baljinder Singh
Dorval,CA
Summary
Sous-chef cook with 1.5 year of experience in Baton Rouge. Expertise in creating different types of sauces and cooking sea food, pasta as well as following recipes and presentation with meticulous details demonstrated skills in improving cooking processes and reducing food waste and cost. Capable of managing dining service up to 100 tables and motivating kitchen staff to perform best of them of abilities across every services.
Overview
4
4
years of professional experience
Work History
SOUS-CHEF (FULL-TIME)
BATON ROUGE (JOLIETTE, QC)
01.2022 - Current
- Prepare all food Items for lunch and dinner
- Working on Grill
- Manage and checked Food quality
- Prioritizing ingredients and reduce Food waste
- Quickly learned, new recipes and food preparations techniques
- Efficiently organized inventory faster
- Performed routines cleaning procedures across kitchen, assisting restaurants in passing single health and sanitary inspection.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Coordinated with team members to prepare orders on time.
COOK (FULL-TIME)
BATON ROUGE (CANDIAC, QC)
09.2021 - 12.2021
- Produce high quality plates, including presentation and taste
- Train kitchen staff
- Monitors and maintains kitchen equipment
- Preparing ingredients and components of each recipe
- Kept kitchen clean and organized by performing daily maintenance tasks.
LINE COOK (PART-TIME)
BATON ROUGE (CANDIAC, QC)
09.2019 - 06.2021
- Maintain inventory and food records
- Plan menus, determine size of food portions
- Clean kitchen and work area
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Education
Post Graduate Diploma -
HERZING COLLEGE MONTREAL
Montreal, QC09.2021
Bachelor of Science - Mechanical Engineering
RAYAT BAHRA INSTITUTE OF ENGINEERING & BIOTECHNOLOGY, KHARAR
Kharar06.2017
Skills
- AutoCAD
- Inventor
- SolidWorks
- Revit
- 3Ds Max
- AutoCAD Mechanical
- English(fluent)
- Hindi & Punjabi (native)
- Microsoft word
- Microsoft PowerPoint
- Microsoft excel
- Good Communication Skills
- Team-leading Skills
- Coordination Skills
- Optimistic
Personal Information
Title: Sous-chef
Timeline
SOUS-CHEF (FULL-TIME)
BATON ROUGE (JOLIETTE, QC)
01.2022 - Current
COOK (FULL-TIME)
BATON ROUGE (CANDIAC, QC)
09.2021 - 12.2021
LINE COOK (PART-TIME)
BATON ROUGE (CANDIAC, QC)
09.2019 - 06.2021
Post Graduate Diploma -
HERZING COLLEGE MONTREAL
Bachelor of Science - Mechanical Engineering
RAYAT BAHRA INSTITUTE OF ENGINEERING & BIOTECHNOLOGY, KHARAR
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