Anish Payal Rai
9D/ 4 La Scala Avenue, Maribyrnong ,Vic
Summary
Adept Chef with a proven track record at Little Byrd Cafe, enhancing kitchen operations and elevating food quality through expert menu development and staff coordination. Mastered knife and grilling techniques, significantly reducing food waste by 30%. Fosters a collaborative environment, ensuring high standards of food safety and customer satisfaction.
Overview
4
4
years of professional experience
Work History
Chef
Little Byrd Cafe
01.2021 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
Education
Certificate III, IV And Deploma - Hospitality
Choice Business Collage
Melbourne04.2022
Skills
Food safety and sanitation
Timeline
Chef
Little Byrd Cafe
01.2021 - Current
Certificate III, IV And Deploma - Hospitality
Choice Business Collage
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