ANUPAM NAIK
CRAIGIEBURN,VIC
Summary
Self-motivated and creative thinker who has sound knowledge of the latest food trends and who is intimately familiar with all the activities of a commercial kitchen . With more than 15 years of experience in all facets of the kitchen including 8 years in a managerial role , I have no problem in carrying out the responsibilities which goes with it. Quality-focused and efficient to produce excellent cuisine and ensure maximum guest satisfaction. Demonstrates organizational skills, budgeting experience and full knowledge of Kitchen operations. Hires, trains, and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
15
15
years of professional experience
1
1
Certification
Work History
HEAD CHEF
THE MIRROR BRUNSWICK
Brunswick, VIC
07.2022 - 06.2023
- Managing and performing daily back of house operations of a versatile upmarket Modern Australian Restaurant/cafe . Along with the hands on management of the private functions and catering arrangements.
- Complying to all food safety OH&S requirements and council food hygiene regulations.
- Training staff on exemplary culinary techniques to maintain quality ,presentation and consistency of plated food across line.
- Keeping all the costs in check and under the budgeted levels by streamlining kitchen processes and managing relationships with local vendors to get quality ingredients at cost effective prices.
- Creating unique and seasonal dishes and menus to meet the local consumer demand and upmarket culinary trend.
- Regularly interacting with guests to obtain constructive feedbacks in order to achieve continuous improvement and guest satisfaction.
HEAD CHEF
GLENROY RSL
GLENROY, VIC
02.2022 - 07.2022
- Managing all the facets of the diverse catering outlets and serving up to 400 patrons on average a day .
- Maintaining all the costs at budgeted levels and complying with all the HACCP and food hygiene guidelines according to council requirements.
- Hands on management of the bistro, bar, function rooms and gaming lounge on a daily basis for an efficient and smoother operation.
- Working closely with the General Manager and the management in order to have the coordination to achieve great patron satisfaction and proper communication with in departments.
- Planning, organizing, directing, and controlling all culinary operations, including menu planning and implementation to meet the customer needs and the culinary trend.
- Hiring ,training , coaching and developing kitchen and back of house staff to achieve the desired kitchen's and club's operational standard.
SOUS CHEF
HIGHLANDS HOTEL
CRAIGIEBURN, VIC
11.2017 - 02.2022
- Working alongside Head Chef to manage daily kitchen activities to serve up to 5000 pax per week, including overseeing staff, aiding with menu preparation for all sections of the kitchen, buffet presentation, selection of dishes for the buffet, ensuring food quality and freshness and monitoring ordering and stocking.
- Assisting Head Chef in training new and junior kitchen staff to kitchen operational standard
- Ensuring Correct stock management and making sure that the dates and labels are in place
- Coordinating with the management team on ordering, budgeting, rostering and cost controlling
- Maintaining a remarkable client experience through attention to detail
- Assist with compliance to all food safety OH&S requirements and council food hygiene regulation
- ·Hands-on management of the café, sports bar, buffet, and functions food service operations daily
- Work closely with Venue and Duty Manager/supervisors for a smoother operation
- Direct banqueting functions, including weddings, private parties, and special events
SOUS CHEF
CRAIGIEBURN SPORTING CLUB
CRAIGIEBURN, VIC
06.2017 - 11.2017
- Leading kitchen team along with Head chef & providing guidance to kitchen staff members, including, but not limited to, line cooking, food preparation and dish plating.
- Overall management of the Restaurant, Sports bar, banquets, and gaming food operations on a day-to-day basis
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Created diverse cuisines for full restaurants, special events, catering, and special functions.
- Providing meal quality and consistency by following designated recipes and procedures
- Maintain Food and Labor costs at budgeted levels
- Following all the HACCP and food hygiene guidelines
SOUS CHEF
REDFERN CONTINENTAL & GDR
REDFERN, NSW
01.2017 - 06.2017
- Managing the Kitchen daily to ensure smooth operation during service.
- Training staff, creating seasonal menus and daily specials to meet restaurant operational standards.
- To ensure all costs are in check and at targeted levels.
- Ordering for the kitchen and pub area and ensuring sufficient stock levels are met on a budgeted level.
- Making sure all the Food and Hygiene Practices are followed to industry standards.
- Managing and checking the food, temperature and cleaning logs are filled in daily and accurately.
SOUS CHEF
NOVOTEL SYDNEY INTERNATIONAL AIRPORT
WOLLICREEK, NSW
03.2015 - 01.2017
- Assist the executive chef in planning, organizing, directing, and controlling all culinary operations, including menu planning and implementation.
- Hands-on management of the restaurant, room service and conference food service operations on a day-to-day basis
- Supervise, coach, and train staff to kitchen standards
- Ensure Kitchen has a presence in operational meetings and committees
- Work closely with Restaurant and Bar Manager and the Conference Sales Manager and coordinators to meet F&B operational objectives
- Ensure the highest possible standard of hygiene is practised and maintained by the entire kitchen brigade to meet the HACCP guidelines.
- Maintain Food and Labor costs at budgeted levels
JUNIOR SOUS CHEF
NOVOTEL SYDNEY INTERNATIONAL AIRPORT
WOLLICREEK, NSW
04.2014 - 04.2015
CHEF DE APRTIE
MERCURE SYDNEY AIRPORT
WOLLICREEK, NSW
11.2012 - 04.2014
DEMI CHEF
SHERATON ON THE PARK
SYDNEY, NSW
06.2012 - 11.2012
DEMI CHEF
MERCURE SYDNEY AIRPORT
WOLLICREEK, NSW
10.2010 - 06.2012
COMMIS CHEF
DOYLES SEAFOOD
SYDNEY, NSW
11.2008 - 10.2010
Education
Advanced Diploma - HOSPITALITY MANAGEMENT
CARRICK INSTITUTE OF EDUCATION
Sydney, NSW10.2008
Skills
- Menu Planning
- Food Safety and Sanitization
- Labor And Food Cost Control
- Staff development/ training and coaching
- Department of health requirements and HACCP
- Full range of Managerial skills
- WH&S committee member of the hotel Regulatory Compliance and documentation of policies and procedures
- Roster management
- Excellent organizational and communication skills
- Vast Knowledge and experience in all areas of the kitchen
- Vendor Relations
- Customer Service
- Special Events and Catering
- Staff Recruiting and Hiring
Certification
- Certificate III in Commercial Cookery
- Responsible Service of Alcohol (RSA)
- Certification of Occupational Health and Safety
- Food Handling Certificate
- Food Safety Supervisor Certificate
- Certificate II Emergency Medical Service First Response
- WHS Risk Management for WHS Committee and Managers
REFERENCES
NIROJ KHADKA
Manager
The Mirror Brunswick
Ph:0406894443
SHARIQ HASSAN
Executive Chef
Manly Golf Club
PH: 0404699667
More References available on request.
Timeline
HEAD CHEF
THE MIRROR BRUNSWICK
07.2022 - 06.2023
HEAD CHEF
GLENROY RSL
02.2022 - 07.2022
SOUS CHEF
HIGHLANDS HOTEL
11.2017 - 02.2022
SOUS CHEF
CRAIGIEBURN SPORTING CLUB
06.2017 - 11.2017
SOUS CHEF
REDFERN CONTINENTAL & GDR
01.2017 - 06.2017
SOUS CHEF
NOVOTEL SYDNEY INTERNATIONAL AIRPORT
03.2015 - 01.2017
JUNIOR SOUS CHEF
NOVOTEL SYDNEY INTERNATIONAL AIRPORT
04.2014 - 04.2015
CHEF DE APRTIE
MERCURE SYDNEY AIRPORT
11.2012 - 04.2014
DEMI CHEF
SHERATON ON THE PARK
06.2012 - 11.2012
DEMI CHEF
MERCURE SYDNEY AIRPORT
10.2010 - 06.2012
COMMIS CHEF
DOYLES SEAFOOD
11.2008 - 10.2010
Advanced Diploma - HOSPITALITY MANAGEMENT
CARRICK INSTITUTE OF EDUCATION
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