Gagandeep Singh
Brampton,ON
Summary
Dedicated kitchen leader known for strong collaboration and team management skills. Successfully implemented efficient procedures and menu planning strategies, resulting in increased productivity and consistent quality across high-volume service periods.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Sous Chef
Brown Social House
Edmonton, AB
- Enhanced presentation of dishes, contributing to an improved dining experience for patrons.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Breakfast Cook
Double Tree Hilton
Edmonton, AB
- Prepared and cooked breakfast items according to established recipes and quality standards.
- Maintained cleanliness and organization of kitchen workspace and equipment throughout shifts.
- Assisted in inventory management, ensuring adequate stock levels for breakfast service.
- Collaborated with team members to optimize workflow during peak breakfast hours.
- Trained new staff on kitchen procedures, emphasizing safety and efficiency practices.
- Developed new breakfast menu items, incorporating seasonal ingredients for variety.
- Implemented process improvements that enhanced food preparation speed and quality consistency.
- Consistently maintained a positive attitude under pressure, fostering a supportive team environment within the kitchen staff.
- Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes.
Kitchen Manager
Basil Pasta Bar
62 Avenue And Downtown
- Supervised kitchen operations to ensure efficient workflow and adherence to safety standards.
- Trained and mentored kitchen staff on food preparation techniques and sanitation practices.
- Developed weekly inventory systems to optimize ingredient usage and reduce waste.
- Implemented new menu items based on seasonal ingredients, enhancing customer satisfaction.
- Collaborated with front-of-house staff to streamline service and improve overall dining experience.
- Managed procurement processes, negotiating with suppliers for quality ingredients at competitive prices.
- Analyzed kitchen performance metrics to identify areas for process improvement and cost reduction.
- Established training programs that improved team skills, resulting in higher productivity levels in the kitchen.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Sous Chef
University of Alberta
Edmonton, AB
09.2024 - 02.2026
- Prepared high-quality meals following standardized recipes and safety protocols.
- Assisted in managing kitchen operations, ensuring smooth workflow during peak hours.
- Collaborated with culinary team to develop seasonal menus aligned with dietary guidelines.
- Trained new kitchen staff on equipment usage and food preparation techniques.
- Monitored inventory levels, minimizing waste through efficient stock management practices.
- Implemented food safety procedures, maintaining compliance with health regulations.
- Assisted in special event catering, coordinating menu planning and execution effectively.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Supervisor
Moxies Classic Bar
Edmonton, AB
2008 - 2012
- Supervised daily operations to ensure efficient workflow and high-quality customer service.
- Trained and mentored staff on service standards and operational procedures.
- Managed inventory levels, optimizing stock usage to reduce waste.
- Implemented training programs to enhance employee skills and performance.
Education
Hotel Management Diploma 3 Year
Srm University
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Allergen awareness
Certification
Food handler certificate.
First aid and many more .
Timeline
Sous Chef
University of Alberta
09.2024 - 02.2026
Sous Chef
Brown Social House
Breakfast Cook
Double Tree Hilton
Kitchen Manager
Basil Pasta Bar
Supervisor
Moxies Classic Bar
2008 - 2012
Hotel Management Diploma 3 Year
Srm University