Alfred Tharakan
Melbourne,Australia
Summary
Accomplished culinary professional with a strong foundation in classical training, recognized for building effective teams and delivering exceptional customer service. Proven ability to leverage extensive restaurant operational expertise to enhance organizational growth and efficiency. Committed to upholding food safety standards and implementing best practices for quality food service.
Overview
8
8
years of professional experience
Work History
Chef
T house @ Jells
Melbourne, Vic
02.2025 - Current
- Trained new chefs on proper cooking techniques and menu items.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- .
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Established controls to alleviate supply and food waste.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Exercised portion control for items served, eliminating waste.
- Trained kitchen workers on culinary techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Prepared workstations with ingredients and tools to increase efficiency.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef
Ten Minas
Perth, Australia
11.2022 - 01.2025
- Work in the pans and grill section.
- Maintained a well-organized mise en place to keep work consistent.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Successfully met dietary requirements for a diverse clientele by providing customized meal options upon request.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Collaborated effectively with the front-of-house team for a seamless dining experience and positive customer feedback.
- Designed and executed catering menus for events, adapting offerings to meet diverse client needs.
- Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques.
- Developed new recipes and flavor combinations to enhance the customer dining experience.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Planned menus, ordered supplies and managed kitchen staff.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Resolved customer complaints regarding food quality or service issues.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Chef
Santini Bar and Grill
Melbourne, Vic
08.2024 - 12.2024
- Worked in the Pan section as a casual.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored quality, presentation and quantities of plated food across line.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Chef De Partie
Fedele's Ristorante Italiano
Melbourne, Australia
12.2021 - 10.2022
- Assisted with daily and weekly ordering of food for the larder, pans, and dessert section.
- Ensured that standards of hygiene were maintained and improved when possible.
- Assisted the head chef in organizing the upcoming functions by coordinating with the restaurant manager for the larder and dessert sections.
- Worked on tight deadlines and ensured the food was served quickly, without compromising the standards set.
- Always improve ways to get better at minimizing food wastage.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Organized the daily mise en place in order to prepare meals efficiently.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Cook
Red chillies Catering Services
Melbourne, Australia
01.2021 - 11.2021
- Assisted the head chef in preparing packed meals on a daily basis during the Covid.
- Helped to maintain a regular log of all ingredients, dry goods, and stock rotation.
- Maintained a good workflow between handling customer orders via phone and website to ease the process of meal preparation.
- Ensured all the food was packed in a secure manner, and to the highest possible standards, to ensure hygiene and cleanliness during the unprecedented times.
Intern
The Ritz-Carlton Bangalore
Bangalore, India
06.2017 - 10.2017
- Worked in the inter-departments, from guests' relations to the bell desk.
- Handled guests' requests and complaints.
- Organize and execute all VIP/repeat customers according to their preferences.
- Prepared mise en place for events and functions hosted on a regular basis.
- Maintained hygiene and cleanliness to standards set, in compliance with the safety and health regulations.
Education
Advanced Diploma - Hospitality Management (Commercial Cookery)
Le Cordon Bleu
Melbourne, Victoria01.2022
Bachelor of Science - Hospitality and Hotel Administration
Institute of Hotel Management
Bangalore, Karnataka, India04.2019
Skills
- Inventory management
- Menu planning
- Food safety
- Portion control
- Recipe development
- Staff training
- Quality assurance
- Time management
- Team collaboration
- Communication skills
- Problem solving
- Performance assessments
References
- Roopayan Sanyal, Associate, The Ritz Carlton, 99 Residency Road, Bangalore, Karnataka, 560025, India, +91 9 836 152 650, roopayans@gmail.com
- Sijo Kurian, Business Owner, Redchillies Catering Services, 1/46 Dandenong St, Dandenong, VIC, 3175, Australia, 0466 078 191, littysijok@gmail.com
- Pierre Barelier, Head Chef, Fedele's Ristorante Italiano, 460 Springvale Rd, Glen Waverley, VIC, 3150, Australia, 0421 621 270, pierre8@iprimus.com.au
- Steffi Yin Lee, Head Chef, Ten Minas, 137 Melville Parade, Como, WA, 6152, Australia, 0434938245, Steffiyin@hotmail.com
Working Rights Availability
Subclass 190
Timeline
Chef
T house @ Jells
02.2025 - Current
Chef
Santini Bar and Grill
08.2024 - 12.2024
Chef
Ten Minas
11.2022 - 01.2025
Chef De Partie
Fedele's Ristorante Italiano
12.2021 - 10.2022
Cook
Red chillies Catering Services
01.2021 - 11.2021
Intern
The Ritz-Carlton Bangalore
06.2017 - 10.2017
Advanced Diploma - Hospitality Management (Commercial Cookery)
Le Cordon Bleu
Bachelor of Science - Hospitality and Hotel Administration
Institute of Hotel Management
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