Summary
Overview
Work History
Education
Skills
Timeline
Generic

Anand Jose

Eagleby,QLD

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

11
11
years of professional experience

Work History

Casual Chef

The GEM Hotel
03.2024 - Current
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Cooked memorable dishes that brought new customers into establishment.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Head Chef

Beenleigh Artisan Distillery
12.2023 - 03.2024
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Assisted with menu development and planning.
  • Implemented food cost and waste reduction initiatives to save money.

Sous Chef

Jacobs Well Bayside Tavern
07.2020 - 11.2023
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Assisted with menu development and planning.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Implemented food cost and waste reduction initiatives to save money.

Chef De Partie

Coachmans Inn
03.2016 - 07.2020
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sanitized all counters properly to prevent food-borne illness.
  • Cooked memorable dishes that brought new customers into establishment.
  • Collaborated with staff members to create meals for large banquets.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.

Cook

Bar Alto
08.2013 - 03.2016
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Communicated closely with servers to fully understand special orders for customers.
  • Maintained well-stocked stations with supplies for maximum productivity.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Managed opening and closing shift kitchen tasks.

Education

Certificate III in Commercial Cookery - Hospitality

International Institute of Business And Management
Brisbane
06.2018

Certificate IV in Commercial Cookery - Hospitality

GQ Australia
Sydney
01.2016

MBA - MITHM

James Cook University, Brisbane
Brisbane
05.2015

Bachelor of Hotel Management - Hospitality Administration And Management

Christ University
Bengaluru, India
05.2012

Skills

  • Menu development
  • Staff Coordination
  • Cost Control
  • Vendor Relations
  • Meal Preparation
  • Performance Improvement
  • Effective Communications
  • Forecasting and planning
  • Portion and cost control
  • New Hire Training
  • Kitchen Management

Timeline

Casual Chef

The GEM Hotel
03.2024 - Current

Head Chef

Beenleigh Artisan Distillery
12.2023 - 03.2024

Sous Chef

Jacobs Well Bayside Tavern
07.2020 - 11.2023

Chef De Partie

Coachmans Inn
03.2016 - 07.2020

Cook

Bar Alto
08.2013 - 03.2016

Certificate III in Commercial Cookery - Hospitality

International Institute of Business And Management

Certificate IV in Commercial Cookery - Hospitality

GQ Australia

MBA - MITHM

James Cook University, Brisbane

Bachelor of Hotel Management - Hospitality Administration And Management

Christ University

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