Summary
Overview
Work History
Education
Skills
Roles And Responsibilities
References
Timeline
Generic

ANEESH MAHAT

Newcastle,NSW

Summary

  • Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Five year background in high-end restaurant industry.
  • Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Overview

5
5
years of professional experience

Work History

Sous Chef

The Lucky Hotel
03.2023 - Current
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Monitored food and labor costs to verify budget targets were met.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • 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.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Set up and broke down kitchen for service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.

Chef De Partie

The Shorty Hotel
09.2022 - 03.2023
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Complied with portion and serving sizes as per restaurant standards.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Sanitized all counters properly to prevent food-borne illness.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Collaborated with staff members to create meals for large banquets.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Chef De Partie

Meet Restraunt
11.2021 - 09.2022
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Sanitized all counters properly to prevent food-borne illness.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored food and labor costs to verify budget targets were met.

Cook

Marta Osteria
12.2019 - 11.2021
  • Duties include: Bread & Panini Cutting, Wrap and Avocado mashing
  • Cutting vegetables and helping chef
  • Maintain the cleanliness at workstation and sanitized
  • General handling with breakfast
  • Cooking fast foods such as Pizza, Dumplings, Noodle, Rice, Vegetable Curry etc
  • Prevent contamination of food ensuring hygiene
  • Assisting Sous Chef preparing ingredients and cooking lunch and dinner
  • Perform running side work through shift
  • Labelling food items
  • Handling the pass, sending away the prepared food and takeaways
  • Handling the deep-fryer
  • Monitoring the food prepared and served.

Education

Certificate III & IV, in Commercial Cookery - Hospitality

Evolution Hospitality Institute
Sydney, NSW
07.2022

Hotel Management -

Everest Florida Higher Secondary School
08.2016

School Leaving Certificate -

Morning Light Boarding School
03.2013

Skills

  • Fluent English speaking
  • Ability to multi-task and efficiently handle competing demands
  • Outstanding communication and customer service skills
  • Ability to think quickly and respond effectively to challenging situations
  • A team player willing to help wherever needed
  • A passion for the hospitality industry
  • Quick learner & easy to get along with people
  • Team Leadership
  • Kitchen leadership
  • Food Safety
  • Inventory Management
  • Safe Food Handling
  • Food presentation
  • Menu Planning
  • Food Preparation
  • Kitchen Organization
  • Cooking techniques
  • Allergen awareness
  • Staff Training
  • Portion Control
  • Vendor Relationship Management
  • Equipment usage
  • Staff Motivation
  • Sanitation Procedures
  • Garnishing and Plating
  • Recipe creation
  • Performance Improvement
  • Kitchen Staff Management
  • Cleaning and sanitation
  • Portion and cost control
  • Supply Ordering
  • Restaurant Operations
  • Creative Thinking
  • Special Events
  • Food Stock and Supply Management
  • Problem and Complaint Resolution

Roles And Responsibilities

  • Bread & Panini Cutting, Wrap and Avocado mashing.
  • Cutting vegetables and helping chef.
  • Maintain the cleanliness at workstation and sanitized.
  • General handling with breakfast
  • Cooking fast foods such as Pizza, Dumplings, Noodle, Rice, Vegetable Curry etc.
  • Prevent contamination of food ensuring hygiene.
  • Assisting Sous Chef preparing ingredients and cooking lunch and dinner.
  • Perform running side work through shift.
  • Labelling food items.
  • Handling the pass, sending away the prepared food and takeaways.
  • Handling the deep-fryer
  • Monitoring the food prepared and served.

References

  • Pietro Livrieri, Head chef, 0431922414, McLachlan Avenue, Rushcutters Bay
  • Mauro Arba, Chef de Partie, 0426476987, McLachlan Avenue, Rushcutters Bay
  • Valerio Pulitani, Sous Chef, 0415619517, McLachlan Avenue, Rushcutters Bay
  • Joice, 0468384241, 203 Malabar Road, South Coogee, NSW, 2034

Timeline

Sous Chef

The Lucky Hotel
03.2023 - Current

Chef De Partie

The Shorty Hotel
09.2022 - 03.2023

Chef De Partie

Meet Restraunt
11.2021 - 09.2022

Cook

Marta Osteria
12.2019 - 11.2021

Certificate III & IV, in Commercial Cookery - Hospitality

Evolution Hospitality Institute

Hotel Management -

Everest Florida Higher Secondary School

School Leaving Certificate -

Morning Light Boarding School

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ANEESH MAHAT