JAGPREET SINGH
Thornton Heath,Croydon
Summary
Flexible Fast-Food Grill Cook eager to apply 4 years of food service experience to contribute value to a new role. Adept in providing efficient menu item preparation with a focus on quality.
Overview
5
5
years of professional experience
1
1
year of post-secondary education
Work History
Grill Chef - PART TIME
JRC GLOBAL BUFFET
CROYDON, UK
12.2022 - Current
- Grilled meats and seafood to customer specifications.
- Cleaned and maintained kitchen equipment on a regular basis.
- Cooked regular menu items and seasonal offerings according to company standards.
- Prepared an average of 600 orders each shift.
- Cleaned and organised all line stations when needed.
- Provided support to crew members through all facets of food preparation and delivery.
- Planned and delegated all facets of ingredient preparation.
- Distributed food to customers with efficiency in a high-volume environment.
- Reduced food costs with proper budgeting and inventory management.
- Communicated closely with service teams or customers to fully understand special orders.
Line Chef
Sandrass Restaurant
PATRAN, INDIA
02.2020 - 03.2022
- Followed recipes and presentation instructions to accurately prepare and present dishes to meet the restaurant's specifications, earning 100% positive feedback from restaurant management.
- Maintained clean and safe working stations, applying the highest standards of safety and hygiene across all tasks.
- Assisted Head Chef to prepare and serve grill food items within 60 seats establishment.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Monitored line production to achieve consistent quality.
- Prepared, produced and packed food in tight timescales.
Commis Chef - Part Time
Sandrass Restaurant
PATRAN, INDIA
10.2018 - 01.2020
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Followed precise recipe cards and food preparation procedures.
- Carried out tasks assigned by Line Chef.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Met high standards of food hygiene and safety.
Education
Certificate of Higher Education - COMMERECE
DAV SCHOOL
PATRAN 04.2019 - 03.2020
Bachelor of Arts - EVENT MANAGEMENT
London Metropolitan University
London 09.2022 -
Skills
- Menu item preparation
- Quick-learning
- Concise time management
- Food distribution
- Food presentation
- Safe food handling
- Team player
- Kitchen operations
- Excellent communication
- Food preparation
- Grill operation
Languages
English
Upper intermediate
Punjabi
Native
Timeline
Grill Chef - PART TIME
JRC GLOBAL BUFFET
12.2022 - Current
Bachelor of Arts - EVENT MANAGEMENT
London Metropolitan University
09.2022 -
Line Chef
Sandrass Restaurant
02.2020 - 03.2022
Certificate of Higher Education - COMMERECE
DAV SCHOOL
04.2019 - 03.2020
Commis Chef - Part Time
Sandrass Restaurant
10.2018 - 01.2020
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