Kuldeep Singh
Luanda
Summary
I'm very good hard working chef
I pay a lot of attention to improving my work
Overview
8
8
years of professional experience
Work History
Multi Cuisine Chef Indian
Work Spice
09.2021 - Current
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cooked memorable dishes that brought new customers into establishment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
12 -
G I C Koti Agunda
India 03.2016
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Kitchen Operations
- Frying techniques
- Recipes and menu planning
- Ingredient Knowledge
- Verbal and written communication
- Hospitality service expertise
- Food plating and presentation
- Sauce preparation
- Food pairing
- Portion and cost control
- Recipe Development
- Menu Planning
- Nutrition knowledge
- Made-to-order meals
- Cost Control
- Culinary expertise
- Company quality standards
- Pantry restocking
- Seafood Preparation
- Process Improvements
- Forecasting and planning
- Complex Problem-Solving
- Special diets understanding
- Pasta Making
- Utensils and equipment
- Food inventories
- Fine-dining expertise
- Food Safety
- Safe Food Handling
- Kitchen Staff Management
- Garnishing and Plating
Languages
English
Elementary (A2)
Timeline
Multi Cuisine Chef Indian
Work Spice
09.2021 - Current
12 -
G I C Koti Agunda
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