Aaraj Bhandari
Dee Why,Australia
Summary
Accomplished Chef with a proven track record at Hotel Styene, enhancing customer satisfaction and boosting sales through innovative recipes and strategic menu planning. Expert in kitchen management and staff coordination, I excel in reducing food waste and streamlining operations. Skilled in meal preparation and food presentation, my culinary creations consistently exceed quality standards.
Overview
5
5
years of professional experience
Work History
Chef
Hotel Styene
01.2022 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Chef
The Cornor at Queensie
10.2021 - 01.2022
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Chef
Jellyfish Manly
04.2021 - 11.2021
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef
WildWater Grill
09.2019 - 05.2021
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Communicated closely with servers to fully understand special orders for customers.
- Prepared and served various food items in fast-paced Type environment.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
Chef
Ground Zero
12.2019 - 09.2020
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Education
Certificate IV - Kitchen Management
Swiss Institute
Bachelor Of Information Technology - Computer Networking
Victoria Institute of Technology
157/161 Gloucester St, The Rocks NSW 200007.2020
Skills
- Staff Coordination
- Meal Preparation
- Equipment Maintenance
- Knife Skills
- Cooking techniques
- Food quality
- Food presentation
- Sauce preparation
- Kitchen Management
Timeline
Chef
Hotel Styene
01.2022 - Current
Chef
The Cornor at Queensie
10.2021 - 01.2022
Chef
Jellyfish Manly
04.2021 - 11.2021
Chef
Ground Zero
12.2019 - 09.2020
Chef
WildWater Grill
09.2019 - 05.2021
Certificate IV - Kitchen Management
Swiss Institute
Bachelor Of Information Technology - Computer Networking
Victoria Institute of Technology