Jaipal Singh

Hardworking kitchen team member always ready to assist with diverse needs. Helps keep kitchen clean, stocked and organised for fast-paced demands. Trained in health, safety and best practices for kitchen support.

Indian chaatMaker - LuluHyperMarket - Bahrain

(2017-11)

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.
• Stirring and heating soups and sauces as well as preparing hot beverages.
• Rotated stock in temperature-controlled storage areas for safe food service.
• Maintained utensils, knives and kitchen equipment.
• Assisted chefs and kitchen staff with sous vide, frying and steaming.
• Plated finishing elements such as salads, garnishes and sauces prior to service.
• Prepared food to meet company and brand standards.
• Verified adequate levels of produce and ingredient supplies, restocking low items to maintain kitchen operations.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Performed kitchen porter duties, including unloading and checking deliveries.
• Facilitated special dish requests and dietary requirements, exceeding customer expectations.
• Performed stringent cleaning and disinfecting processes.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.

Indian chaatMaker - Desi Spice Restaurant & Caffe - Bahrain

(2016-01 - 2016-12)

• Rotated stock in temperature-controlled storage areas for safe food service.
• Maintained utensils, knives and kitchen equipment.
• Assisted chefs and kitchen staff with sous vide, frying and steaming.
• Plated finishing elements such as salads, garnishes and sauces prior to service.
• Prepared food to meet company and brand standards.
• Verified adequate levels of produce and ingredient supplies, restocking low items to maintain kitchen operations.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Performed kitchen porter duties, including unloading and checking deliveries.
• Facilitated special dish requests and dietary requirements, exceeding customer expectations.
• Performed stringent cleaning and disinfecting processes.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.

Indian chaatMaker - Ridhi Sidhi Sweets - India

(2013 - 2015)

• Employed compressed air to blast cooled and shaped sweets out of moulds.
• Sorted and inspected finished and partly finished products to determine readiness.
• Verified batch consistency using measuring equipment and removed damaged products.
• Prepared fresh ingredients, storing and using in line with health and hygiene regulations.
• Used moulds to create confection shapes and textures.
• Mixed ingredients using hands or machines to obtain desired consistency.
• Designed and made showpieces for different seasons and events.
• Helped develop recipes and menu changes to best meet customer demand.
• Loaded and unloaded mixtures into and from ovens for baking purposes.
• Crafted new and exciting baked goods to fulfil customer requests.

Indian chaatMaker - Shree Krishna Sweet Nasik - India

(2010 - 2013)

• Monitored ingredient stock levels, updated inventories and reordered items to replenish out-of-stock items.
• Applied icing and glazes to confections to achieve desired tastes and looks.
• Maintained clean kitchen environment for food and hygiene safety and compliance.
• Received and processed customer orders for confectionery products.
• Discovered and tested new ingredients, creating new confectionery concoctions.
• Ascertained productivity targets and worked tirelessly to meet confectionery demand.
• Cooperated well with kitchen teams, improving workflow and raising working standards.
• Used kitchen equipment as instructed and to safety protocols.
• Utilized storage effectively to keep kitchen equipment and supplies safely and clearly organised.

Matric - School Education India