Navdeep Sandhu
Brampton,Ontario
Summary
At Parantha Palace, I excelled as a Chef Manager, driving kitchen efficiency and elevating food quality by integrating innovative technologies and culinary techniques. My leadership enhanced team performance and adherence to food safety regulations, achieving budgetary goals through meticulous cost control and menu pricing adjustments. Expert in kitchen management and mentoring, I fostered a culture of excellence and continuous improvement.
Overview
10
10
years of professional experience
Work History
Chef Manager
Parantha Palace
Etobicoke, ON
02.2021 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Pitched in to work line during busy periods or in place of sick employees.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
Chef Manager Intern
Dana Hospitality
04.2014 - 11.2020
- Increased event bookings through exceptional catering services and creative menu planning.
- Effectively communicated with front-of-house staff to ensure timely delivery of dishes and seamless coordination in high-pressure situations.
- Collaborated with other chefs and kitchen staff to maintain a harmonious and productive work environment.
- Reduced food waste by implementing proper inventory management and storage techniques.
Education
Degree - Hospitality And Tourism Management
Vatel Nîmes
France09.2007
Skills
- Food Safety
- Food Safety Regulations
- Culinary expertise
- Nutritional knowledge
- Supply Ordering
- Menu Planning
- Recipe creation
- Kitchen Management
- Recruiting and Hiring
- Cooking skills
- Food spoilage prevention
- Team Management
- Training and mentoring
- Food presentation
- Menu development
- Event Planning
- Catering Oversight
- Kitchen Operations
- Quality Control
- Safe Food Handling
- Cost Control
- Purchasing
- Garnishing and Plating
Languages
French
Professional Working
Punjabi
Native or Bilingual
English
Full Professional
Hindi
Native or Bilingual
Timeline
Chef Manager
Parantha Palace
02.2021 - Current
Chef Manager Intern
Dana Hospitality
04.2014 - 11.2020
Degree - Hospitality And Tourism Management
Vatel Nîmes