Gurpreet Kaur

North Indian Curry and Pastry Chef

Talent

WorksopMember since July 25, 2026

High energy levelsChocolatier expertiseHandling kitchen toolsConfectionery productionKnowledge of baking equipmentDecorative prowessBread makingProficiency in fondant work

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High energy levelsChocolatier expertiseHandling kitchen toolsConfectionery productionKnowledge of baking equipment

About

Offering strong foundation in culinary arts with knack for creativity and precision. Knowledgeable about kitchen operations, teamwork, and maintaining high standards. Ready to use and develop skills in pastry techniques, time management, and customer service in [Desired Position] role.

Creative and dedicated individual with keen eye for detail and passion for culinary arts. Possesses strong skills in time management and teamwork, ensuring smooth kitchen operations and high-quality output. Committed to bringing innovative ideas and exceptional flavours to [Desired Position] role.

Creative professional with focus on pastry arts, bringing refined touch to culinary creations. Capable of developing innovative recipes and ensuring top-notch presentation, leveraging deep understanding of flavours and textures. Committed to enhancing customer satisfaction through consistent quality and unique dessert offerings.

Creative [Job Title] skilled in baking and decorating confections.

Background exceeding customer expectations in taste and artistry. Works smoothly and with efficiency to keep up with high tempo workloads and continuous order demands.

Experience

North Indian Curry and Pastry Chef - Neelagiree - Rotherham, United Kingdom

(2022-12)

Achieved consistent production quality with adherence to recipes.
Worked closely with kitchen staff, ensuring smooth operations and food safety protocols.
Maintained high cleanliness standards to guarantee hygienic working environment.
Participated in food festivals, showcasing unique pastry creations.
Collaborated with suppliers for procurement of premium quality ingredients.
Making all Indian gravy, onion gravy, makhni gravy and onion tomato gravy.
Incorporated customer feedback into menu planning for enhanced satisfaction levels.
Developed new products based on seasonal ingredients.
Inspected and cleaned food preparation areas to maintain sanitary practices.
Expanded menu with gluten-free and vegan-friendly options.
Making Indian snacks chicken fry, cauliflower Manchurian, lollipop fry, etc.
Making Indian curry and south indian famous Bread Dosa.
Doing all cutting and chopping and garnish for the snacks.

Pastry Chef Demi. Chef The Party - Carnival cruise line - Miami, United States

(2018-12 - 2022-08)

Cleaned work areas and equipment to maintain faultless hygiene standards.
Increased customer satisfaction by resolving issues.
Improved efficiency and productivity by acquiring new skills.
Offered friendly, efficient customer service and handled challenging situations with ease.
Consistently arrived at work on time and ready to start immediately.
Demonstrated respect, friendliness and willingness to help wherever needed.
Completed customer orders with speed and accuracy.
Achieved consistent production quality with adherence to recipes and instructions.
Expanded menu with gluten-free and vegan-friendly desserts.
Experimented with flavours to produce distinct taste profiles in desserts.
Incorporated customer feedback into menu planning for enhanced satisfaction levels.
Maintained high cleanliness standards to guarantee hygienic working environment.
Improved customer satisfaction by creating innovative and appetising menu items.
Streamlined kitchen operations for enhanced efficiency.
Enhanced team productivity with effective delegation of tasks.

Indian Curry Chef - Amara hotel - Chandighar, India

(2015-09 - 2018-08)

Improved customer satisfaction by creating innovative and appetising menu items.
Streamlined kitchen operations for enhanced efficiency.
Enhanced team productivity with effective delegation of tasks.
Created balanced meal plans abiding by dietary restrictions.
Coordinated prep work, streamlined the cooking process.
Performed regular equipment maintenance increased lifespan of kitchen appliances.
Transformed under-utilised ingredients into special menu items.
Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.

Trainee - Taj group hotel - Vadodra, India

(2013-12 - 2025-06)