Food pairing and new cooking tecnique
Kulwinder Kaur
Skilled Chef DOB- 20/03/1997
Sangrur
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Western Hot and Cold cuisine, Indian Cuisine and Sound Knowledge of Asian Cuisine , Knowledge Eof sourcing ingredients, controlling Waste with Conversational English skills.
Overview
8
8
years of professional experience
4
4
years of post-secondary education
1
1
Certification
3
3
Languages
Work History
Demi Chef De Partie
Atlantis The Royal, Dubai
08.2022 - Current
- Working in Room Dining Kitchen , Handling Western Cold and Hot Kitchen and Preparing Ala carte order as per guest Request.
- Following proper FSMS system in Kitchen and responsible for the shift hygiene record and checking on daily basis the stock in hand
- atmosphere that encouraged open communication among team members.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
Demi Chef De Partie
Radisson Blu Indore
12.2020 - 05.2022
- Commissary and butchery incharge along with garde manger and all outside ordering and storage with guidelines by FSSAI and HACCP
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying to executive chef of low levels to support ordering.
Demi Chef De Partie
Hyatt Regency Ludhiana
04.2019 - 11.2020
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained well-organized mise en place to keep work efficient and consistent.
Commis Chef
Hyatt Regency Ludhiana
05.2018 - 03.2019
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
Commis Chef
Humble una Amritsar
09.2017 - 04.2018
Commis Chef
lE SPRING BY IBS Udaipur
02.2017 - 08.2017
Job Training
Park plaza Ludhiana
08.2016 - 01.2017
Education
High School Diploma -
Punjab School Education Board
SangrurHigh School Diploma -
Punjab School Education Board
Sangrur 05.2020 - Current
One Year Culinary Diploma
Punjab University
Patiyala IndiaSkills
Recipes and menu planning
Certification
Hyatt star gold certified in all quarter
Interests
cooking and learn new recipes
Always eager to learn new cooking style and food pairing
Timeline
Demi Chef De Partie
Atlantis The Royal, Dubai
08.2022 - Current
Demi Chef De Partie
Radisson Blu Indore
12.2020 - 05.2022
High School Diploma -
Punjab School Education Board
05.2020 - Current
Demi Chef De Partie
Hyatt Regency Ludhiana
04.2019 - 11.2020
Commis Chef
Hyatt Regency Ludhiana
05.2018 - 03.2019
Commis Chef
Humble una Amritsar
09.2017 - 04.2018
Commis Chef
lE SPRING BY IBS Udaipur
02.2017 - 08.2017
Job Training
Park plaza Ludhiana
08.2016 - 01.2017
High School Diploma -
Punjab School Education Board
One Year Culinary Diploma
Punjab University
Hyatt star gold certified in all quarter
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