SUKHPAL KAUR
Halifax,NS
Summary
Bakery Chef
Experienced baker with passion for creating delicious desserts,Pastries and breads. Hardworking and passionate job seeker with strong organizational skills eager to secure entry level position.Ready to help team achieve company goals.
Adminstrative Works
strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision making skills and sound judgement to positively impact company success.
Overview
23
23
years of professional experience
Work History
ADMINISTRATIVE WORK
PUNJAB OFFICE SYSTEMS
LUDHIANA INDIA
04.2013 - Current
- Streamlined office processes by implementing efficient filing and organizational systems.
- Maintained office supply inventory and ordered new supplies.
- Spearheaded an initiative to upgrade outdated office equipment that led to increased productivity levels across all departments.
- Directed preparation of records such as agendas, notices, and minutes.
- Improved team productivity by coordinating schedules, meetings, and travel arrangements for staff members.
Bakery Chef
IBI INTERNATIONAL COOKING INSTITUTE
PUNJAB INDIA
05.2023 - 05.2024
- Consistently met tight deadlines for high-volume orders without compromising quality.
- Maximized freshness of baked products through careful scheduling of production times.
- Introduced new techniques for increased efficiency in dough preparation and shaping.
- Spearheaded special events catering services, expanding the bakery''s reach within the community.
Chef
THE SPARROW BAREL
INDIA PUNJAB
04.2022 - 04.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Reduced food waste with strategic menu planning and inventory control techniques.
TGT TEACHER
SPRING DALE PUBLIC SCHOOL
INDIA PUNJAB
08.2001 - 03.2012
- Developed strong relationships with students, parents, and colleagues by maintaining open lines of communication and fostering a supportive learning environment.
- Managed classroom behavior effectively by establishing clear expectations, modeling appropriate conduct, and consistently enforcing established rules and consequences.
- Assisted in creating a safe and nurturing classroom environment that promoted emotional well-being and academic growth for all students.
- Enhanced classroom engagement through the use of interactive teaching methods, such as group projects and hands-on activities.
- Supported students in developing social skills through structured activities and positive reinforcement techniques.
- Graded and evaluated student assignments, papers, and course work.
- Identified struggling students early on and provided additional support through tutoring sessions and modified lesson plans.
Education
Bachelor of Arts - Arts
NSM COLLAGE OF EDUCATION
INDIA JAMMU04.1998
Languages
English
Full Professional
Hindi
Full Professional
Punjabi
Professional Working
cooking and travelling
I love to make different kinds of cake and pastries.
I traveled many places in india
Timeline
Bakery Chef
IBI INTERNATIONAL COOKING INSTITUTE
05.2023 - 05.2024
Chef
THE SPARROW BAREL
04.2022 - 04.2023
ADMINISTRATIVE WORK
PUNJAB OFFICE SYSTEMS
04.2013 - Current
TGT TEACHER
SPRING DALE PUBLIC SCHOOL
08.2001 - 03.2012
Bachelor of Arts - Arts
NSM COLLAGE OF EDUCATION