GURWINDER SINGH
Leader,SK
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Chef Supervisor
HALFTIME HUDDLE RESTAURANT
Leader, SK
05.2022 - Current
- Ensured kitchen staff adhered to safety and sanitation regulations.
- Supervised and coordinated activities of cooks and other food preparation workers.
- Ordered supplies and equipment as needed.
- Developed menus, recipe standards, plate presentation guidelines, and portion control standards.
- Trained new kitchen personnel in proper food preparation techniques.
- Monitored inventory levels for all food items; placed orders with vendors when necessary.
- Inspected supplies, equipment, and work areas to ensure conformance to established standards.
- Performed administrative tasks such as scheduling employees' shifts and approving leave requests.
- Evaluated the quality of raw materials used in the kitchen prior to acceptance.
- Analyzed operational costs associated with the kitchen staff and operations.
- Planned work schedules for kitchen staff according to daily business volume.
- Managed stock rotation procedures ensuring freshness of products used.
- Prepared reports concerning daily operations and submit them to management team.
- Performed as head chef to maintain team productivity and restaurant quality.
- Improved performance of team members resulting in high-quality meals produced daily.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Resolved employee issues or complaints in a timely manner.
- Reviewed customer feedback data to improve service delivery.
- Determined amount of food portions required for each dish served.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Education
Bachelor of Science -
PUNJAB UNIVERSITY
INDIA04-2008
Skills
- Menu development
- Food presentation
- Scheduling Staff
- Culinary expertise
- Kitchen Operations
- Waste Reduction
- Sanitation Standards
- Cost Control
- Customer Service
- Portion Control
- Food Preparation
- Food Safety
Languages
English
Professional
Certification
I HAVE FOOD HANDLER CERTIFICATE AND TWO YEAR EXPERIENCE IN COOKING
Accomplishments
- As a professional, I have always strived to give my best in whatever task I undertake. Working hard and putting in extra effort has been my motto throughout my career. And while it has not always been an easy journey, the rewards of my hard work have been extremely fulfilling. One such reward that I have received time and again is appreciation from my colleagues, superiors and customers.
Affiliations
- Before embarking on my current career path, I had the opportunity to play a leading role in my previous job. It was a challenging and rewarding experience that helped shape my skills and prepared me for my future endeavors.
Timeline
Chef Supervisor
HALFTIME HUDDLE RESTAURANT
05.2022 - Current
Bachelor of Science -
PUNJAB UNIVERSITY
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