Anita Kumar
Perth,WA
Summary
Quality-driven Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
20
20
years of professional experience
1
1
Certificate
2
2
years of post-secondary education
Work History
FIFO Line Chef
Sodexo Australia Pty Limited
Karara, WA
12.2022 - Current
- Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
- Prepared food items while maintaining high standards of cleanliness and sanitization.
- Demonstrated and modeled positive and professional communication with customers and team members, resulting in engaged co-workers and satisfied and loyal customers.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Created diverse cuisines for full restaurants, special event, catering and tasting menus.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Handled food deliveries, processing items and accurately placing into inventory.
- Trained kitchen workers on culinary techniques.
- Checked food portioning for optimal presentation and cost control.
- Stored food items and rotated food in freezer and refrigerator.
- Cleaned up cooking stations and properly stored leftovers.
- Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
- Demonstrated leadership skills in managing projects from concept to completion.
- Strengthened communication skills through regular interactions with others.theafulfilmodelledevents
Line Chef
Atlas Professionals-Karratha Gas Plant
Karratha , WA
05.2022 - 11.2023
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Handled food deliveries, processing items and accurately placing into inventory.
- Trained kitchen workers on culinary techniques.
- Improved performance of team members resulting in high-quality meals produced daily.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
FIFO Sous Chef
Ventia-Stayover Kingfisher Village- Karratha
Karratha, WA
07.2021 - 04.2022
- Performed as head chef to maintain team productivity and restaurant quality.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Monitored food products, driving quality, freshness and integrity.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
FIFO Chef
Action Industrial Catering Pty Ltd
Perth, WA
08.2019 - 06.2021
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Met with clients to discuss menus and meal options for weddings and banquets.
FIFO Chef
Compass Group (Australia) Pty Ltd
Perth, WA
07.2018 - 07.2019
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
Chef Assistant
Indian Ocean Hotel
Perth, WA
08.2014 - 06.2018
- Purchased and stored ingredients and food supplies, keeping enough goods on hand to meet daily demands.
- Checked raw and cooked food to identify potential problems with quality and food safety.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Prepared salads and meats according to recipes, chopping and storing items for later use.
- Suggested serving portions to eliminate waste and leftovers.
- Tested recipes to meet company's standards for flavor, appearance and texture.
- Observed culinary trends and innovations to bring new ideas to team.
- Assisted head chef in developing new menus and planning seasonal recipes.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Informed kitchen staff of schedules and delegated appropriate duties to improve efficiency.
Cook
Star & Gater Hotel Motel
Kalgoorlie, WA
04.2012 - 07.2014
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Replenished food items from inventory and rotated ingredients.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Grilled and deep fried various foods from meats to potatoes.
- Used standardized recipes and other instructions to prepare food.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Cook
Exchange Hotel Kalgoorle
Kalgoorlie, WA
09.2011 - 04.2012
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Set up and performed initial prep work for soups, sauces and salads.
- Used standardized recipes and other instructions to prepare food.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Followed established procedures and requirements for safe food handling, storage and service.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
Assistant Cook
Rosalina Italian Resturant
Sydney, NSW
01.2009 - 08.2011
- Prepared food for service based on daily specials and chef's needs.
- Grilled and deep fried various foods from meats to potatoes.
- Set up and performed initial prep work for soups, sauces and salads.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies.
- Stored food in designated containers and storage areas to prevent spoilage.
- Assisted head chef by chopping and preparing cooking ingredients.
- Prepared salads, soups and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Planned and organized daily work schedules in accordance with established menus, special events, seasons and special requests.
Kitchen Assistant
Panikos Charlambous And Karmi Resturant
Pafos, Cyprus
02.2004 - 12.2007
- Maintained cleanliness and organization of kitchen stations and storage areas.
- Observed food handling and sanitation procedures to safeguard against foodborne illnesses.
- Cleaned utensils, dishes and glasses for customer use.
- Followed recipes and customer requests to prepare meals.
- Prepared dishes for catering events or during high-volume shifts.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Restocked pantry with nonperishable food items to prevent stock from running low.
- Adjusted cooking methods and ingredients to accommodate dietary restrictions and food allergies.
- Unloaded food and supplies from delivery trucks to appropriate storage locations.
- Utilized kitchen equipment according to manufacturer's instructions and company safety protocols.
Education
Advanced Diploma Of Hospitality Management- - Hospitality Management
William Blue College of Hospitality Management
Sydney, New South Wales 03.2008 - 08.2010
Commercial Cookery Certificate IV - Commercial Cookery
William Blue College of Hospitality Management
Sydney, NSW09.2009
Commercial Cookery Certificate III - Commercial Cookery
William Blue College of Hospitality Management
Sydney, NSW05.2009
Skills
- Food Preparing, Plating and Presentation
- Safe Food Handling
- Food Prep Planning
- Customer Service
- Sanitation and Cleaning
- Food Preparation Techniques
- Menu Planning
- Team Leadership
- Team Collaboration
- Coordinating Kitchen Staff
- Kitchen Staff Management
- Supply Ordering
- Special Events and Catering
- Banquets and Catering
- Restaurant Operations
- Budgeting and Cost Control
Certification
- Time Critical CPR & First Aid Training Certificate- Perth WA
- Safe Food Handling Certificate- Perth WA
- Current WA Driver’s License C Vehicle-WA
- Industry safety Induction-ERGT
- Employee of the Month- Agnew Village Gold Fields
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
FIFO Line Chef
Sodexo Australia Pty Limited
12.2022 - Current
Line Chef
Atlas Professionals-Karratha Gas Plant
05.2022 - 11.2023
FIFO Sous Chef
Ventia-Stayover Kingfisher Village- Karratha
07.2021 - 04.2022
FIFO Chef
Action Industrial Catering Pty Ltd
08.2019 - 06.2021
FIFO Chef
Compass Group (Australia) Pty Ltd
07.2018 - 07.2019
Chef Assistant
Indian Ocean Hotel
08.2014 - 06.2018
Cook
Star & Gater Hotel Motel
04.2012 - 07.2014
Cook
Exchange Hotel Kalgoorle
09.2011 - 04.2012
Assistant Cook
Rosalina Italian Resturant
01.2009 - 08.2011
Advanced Diploma Of Hospitality Management- - Hospitality Management
William Blue College of Hospitality Management
03.2008 - 08.2010
Kitchen Assistant
Panikos Charlambous And Karmi Resturant
02.2004 - 12.2007
- Time Critical CPR & First Aid Training Certificate- Perth WA
- Safe Food Handling Certificate- Perth WA
- Current WA Driver’s License C Vehicle-WA
- Industry safety Induction-ERGT
- Employee of the Month- Agnew Village Gold Fields
Commercial Cookery Certificate IV - Commercial Cookery
William Blue College of Hospitality Management
Commercial Cookery Certificate III - Commercial Cookery
William Blue College of Hospitality Management
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