Ajneel Kumar Kissun
Hayman, Island,QLD
Summary
Seeking a professional chefs position in a large scale industrial production company that utilizers the skills I have acquired so far and helps me advance in my career. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
9
9
years of professional experience
Work History
Commi chef
Intercontinental Hayman Island Resort
2019.01 - Current
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Coordinated with team members to prepare orders on time.
- Seasoned and marinated cuts of meat, poultry and fish.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Monitored food production to verify quality and consistency.
- Delivered services to customer locations within specific timeframes.
- Demonstrated leadership skills in managing projects from concept to completion.
Kitchen supervisor(butcher)
Corner café
2021.03 - 2021.06
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Monitored food inventory and supplies to prevent waste.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
Chef De Partie in the Kitchen ( Kitchen Supervisor)
Bonefish Seafood Restaurant
2016.01 - 2019.12
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Monitored food production to verify quality and consistency.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Disciplined and dedicated to meeting high-quality standards.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Developed close relationships with suppliers to source best ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Placed orders to restock items before supplies ran out.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef De Partie
Bbq Chicken
2015.09 - 2016.05
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Acted as head chef when required to maintain continuity of service and quality.
- Evaluated food products to verify freshness and quality.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Monitored food production to verify quality and consistency.
- Operated all kitchen equipment safely to prevent injuries.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Education
Certificate II - Tourism
TAFE Queensland - Bohle
Townsville, QLD10.2023
Trade Diploma In Culinary Arts - Hospitaliy And Tourism
Fiji National University
Nadi, Fiji Island 04.2016
Skills
- Good command of written and oral English
- Assist in building better team relationship
- Pleasant speaking voice
- Strong attention to detail
- Set goals and formulate plans to reach them
- Prioritize project, assignment, activities in order of urgency
- Thorough knowledge in calculation
- Ample knowledge in F&B department
- Able to work for long hours
- Able to work from under pressure
- Hands on experience in effective use of power and hand tools
- Safety conscious and able to ensure a safe working environment at work
Educational Achievements
Fiji National university (Nadi), Trade diploma in culinary arts, 2015, 2016, Fiji National university (Nadi), Trade diploma in baking and pastry, 2017, currently, Tafe Queensland, Certificate 3 in commercial cookery, 2022, currently, Tavua college, 2010, 2014, Toko sanatan primary school, 2002, 2009, 2014, Fiji seventh form Examination, 2013, Fiji school leaving certificate, 2009, Fiji Eight year Examination, 2007, Fiji Intermediate Examination
Special Awards
- 2018, Moffat Fiji National saloon Culinaire ( 16th – 19th October), Overall Bronze medal in Fiji Junior Chef Of The Year 2018, Bronze medal in vegetarian dish live, Silver medal in mystery box dish live, High silver medal in main and dessert dish live
- 2017, silver medal in Moffat Fiji National Saloon culinaire (14th – 17th November)
- 2016, Employee of the year at bonefish seafood restaurant
- 2015, first place in the chefs completion in international food festival
- 2014, Certified to credit in Fiji mathematics competition
- 2011, Certificate of credit in the south pacific physics quiz competition
- 2011, Certificate of pass in south pacific chemistry quiz
- 2011, Certificate of pass in chemistry quiz competition
- 2011, Certificate of pass in Fiji Mathematics competition
- 2010, Certificate of credit in Fiji Mathematics competition
- 2009, Certificate of distinction in the Fiji Mathematics competition
- 2009, Certificate of participation in the annual district scouts rally
Interest And Activities
- 2013-2014, 400m, 800m, and 1500m athlete for Tavua college
- 2014, member of Tavua college under 19 soccer squad
- 2012-2013, member of Tavua college under 17 soccer squad
- 2010-2011, member of Tavua college under 15 soccer squad
- 2009, member of took sanatan primary school under 13 soccer club
Roles And Responsibilities
2014, form captain
Personal Information
- Date of Birth: 06/13/1996
- Marital Status: single
References
- Mr. Anil Kumar, FNU lecturer, 8657588
- Mr. kavneel lal, Manager, Nadi Bbq chicken, 9933186
- Mr. Amlesh Chand, Head chef, Bonefish seafood restaurant, Port Denarau, 9539393, chandamlesh345@gmail.com
- Mr. Sham, Head chef, Intercontinental Hayman Island Resort, chef@kimberleysands.com.au, shamchef30@gmail.com
- Mr. Somendra Raju, Chef In-charge, Corner café, 9410078
- Mr. Anthony kremer, Executive chef, Intercontinental Hayman Island Resort, +614045578425
Languages
English
Full Professional
Hindi
Full Professional
Timeline
Kitchen supervisor(butcher)
Corner café
2021.03 - 2021.06
Commi chef
Intercontinental Hayman Island Resort
2019.01 - Current
Chef De Partie in the Kitchen ( Kitchen Supervisor)
Bonefish Seafood Restaurant
2016.01 - 2019.12
Chef De Partie
Bbq Chicken
2015.09 - 2016.05
Certificate II - Tourism
TAFE Queensland - Bohle
Trade Diploma In Culinary Arts - Hospitaliy And Tourism
Fiji National University
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