Abiskar Sharma
Braemar,NSW
Summary
Having more than 3 years of experience preparing delicious meals for customers as a sous chef. My early training and education in Australia assisted me in obtaining the required credentials to enable strong progression in the restaurant within Australia. I am young, dedicated, responsible, and able to work in a team environment in harmony as well as on my own initiative. I can communicate and I am proficient in dealing with customers to provide a good service to satisfy their expectations as well as to achieve the target of the company.
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
1
1
Certification
6
6
years of professional experience
Work History
Sous Chef
Briars inn
Burradoo
01.2022 - Current
- Overseeing and managing kitchen staff, including line cooks, prep cooks, and dishwashers.
- Assigning tasks and ensuring that they are completed efficiently and according to the restaurant's standards.
- Maintaining discipline and fostering a positive working environment in the kitchen.
- Ensuring the proper preparation and cooking of food according to the menu.
- Maintaining consistency in food quality and presentation.
- Collaborating with the Executive Chef to create and update menus.
- Assisting in recipe development and testing new dishes.
- Implementing changes to the menu based on customer feedback and ingredient availability.
- Managing kitchen inventory, including checking stock and ordering ingredients and supplies.
- Ensuring that the kitchen has enough ingredients for daily operations.
- Checking deliveries for quality and accuracy.
- Enforcing strict cleanliness and hygiene standards within the kitchen.
- Ensuring all kitchen equipment is functioning properly and maintained.
- Adhering to health and safety regulations, including proper food handling, storage, and sanitation.
- Training new kitchen staff and helping them learn their roles.
- Providing guidance and feedback to junior chefs to improve their skills.
- Offering leadership and motivational support to ensure team performance.
- Overseeing kitchen operations, especially during peak hours, ensuring that everything runs smoothly.
- Assisting the Executive Chef in managing kitchen budgets and controlling costs.
- Ensuring that the food leaving the kitchen meets quality standards.
- Adjusting food preparation methods when necessary to improve quality.
- Acting as the main point of contact between the kitchen and the front-of-house staff.
- Communicating effectively with all team members to ensure proper workflow.
- Acting as the Executive Chef in their absence, taking on their responsibilities when needed.
- Making decisions and ensuring continuity in the kitchen operations when the Executive Chef is away.
- Collaborated with head chef to design seasonal menu items.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
Chef
South Hill Kitchen
Bowral
10.2021 - 01.2022
- Prepare and cook high quality food according to menu guidelines and recipes.
- Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
- Ensuring that all mise-end-place is always freshly prepared and on time.
- Supervising members of the kitchen team who are responsible to you.
- Ensuring that junior chefs and trainees receive the right training and optimum guidance.
- Helping to create good communication between floor and kitchen staff and within the kitchen.
- Receiving and safe storage of food.
- Assisting with regular stock takes.
- Receiving, recording, and accounting for supplies and deliveries.
- Maintaining restaurant cost control systems as they affect your area of responsibilities.
- Following correct hygienic food handling practices.
Chef
Birch Restaurant
Moss Vale
08.2020 - 07.2021
- Maintaining smooth operation of the kitchen
- Demonstrating knowledge of food safety regulations
- Cultivating and retaining existing employees and training and development of new employees
- Preparing and cooking all menu food items according to quality standards
- Constructing a strategic plan to develop and sustain the kitchen's operational requirements to enhance the overall customer experience
- Ensuring all equipment is maintained in the correct manner and proactive maintenance measure are followed.
- Ensuring the cleanliness of the kitchen is in alignment with Food Safety requirements and general hygiene practices.
- Fine Dining Restaurant with 2 hats
Education
Certificate III In Individual Support (Ageing & Disability) - Ageing And Disability
Australian Community And Management Collage
Camellia , Nsw 02.2026 - 08.2026
Diploma of Hospitality Management -
Skyline International College
Certificate IV - in commercial Cookery
Skills
- Attention to detail
- Customer service skills
- Strong verbal and written communication skills
- Eager to learn and teamwork
- Ability to prioritize and work under pressure
- Quickly adapting to new changes
- Developing positive, lasting relationships with customers
- Disability support
- Communication skills
- Elderly care
- Personal care
Certification
- *HLTAID009 Provide cardiopulmonary resuscitation- EVERSHINE COLLEGE -2026
* HLTAID011 Provide First Aid- EVERSHINE COLLEGE -2026
* HLTWHS005 Conduct manual tasks safely-EVERSHINE COLLEGE -2026
Timeline
Certificate III In Individual Support (Ageing & Disability) - Ageing And Disability
Australian Community And Management Collage
02.2026 - 08.2026
Sous Chef
Briars inn
01.2022 - Current
Chef
South Hill Kitchen
10.2021 - 01.2022
Chef
Birch Restaurant
08.2020 - 07.2021
Diploma of Hospitality Management -
Skyline International College