LOVEPREET SINGH
KITCHEN TEAM LEADER
LONDON,UNITEDKINGDOM
Overview
9
9
years of professional experience
2
2
years of post-secondary education
4
4
Languages
Work History
Kitchen Team Leader
BANANATREE LTD
LONDON, UNITED KINGDOM
01.2021 - Current
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Chef Supervisor
NATRAJ TANDOORI
LISBON, PORTUGAL
10.2013 - 11.2020
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- 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.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Reduced food costs [Number]% by using seasonal ingredients, setting standards for portion size and minimizing waste.
Education
HOSPITALITY MANAGEMENT -
AMERICAN COLLEGE
CYPRUS 09.2012 - 05.2014
Skills
KITCHEN TEAM LEADER
Timeline
Kitchen Team Leader
BANANATREE LTD
01.2021 - Current
Chef Supervisor
NATRAJ TANDOORI
10.2013 - 11.2020
HOSPITALITY MANAGEMENT -
AMERICAN COLLEGE
09.2012 - 05.2014