ANURAG DHAKA

Overview: WWW.BROUGHAMARMS.COM.AU

• Working in all sections of the kitchen (Grill, Pans, Ladder, Pass, Desserts)
• MISE EN PLUS
• Overseeing whole kitchen operations on daily basis
• Training mentoring kitchen staff
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversee quality
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Designed seasonal menus showcasing fresh local ingredients
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.

Company Overview: WWW.RIFLEBRIGADEHOTEL.COM.AU

• A la carte service, catering, functions
• Managing a team of 8 chefs on daily basis
• 250 seat restaurant, banquet, ball rooms and function rooms, weddings
• 100 to 250 covers per service on daily basis
• Looking after all the production for the Main kitchen, café production service at restaurant and running function on daily basis, including weddings
• Tailoring the special menu board on weekly basis
• Running the kitchen operation in the absence of Head chef
• Helping control Kitchen budgets wages/stocks
• Coaching mentoring of the junior staffs, apprentices, cooks and other chefs to up skill their skills and technical knowledge about the industry
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Company Overview: WWW.THEDOCKKINGSTON.COM.AU
• Running the service pass on the floor on daily basis
• Looking after Mise en Place of the kitchen
• 150-200 covers along with functions,A la carte.
• Organizing weekly specials, cost control pricing on the menu card
• Looking after all sections of the kitchen operation
• Training junior chefs and mentoring
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Company Overview: WWW.RESTAURANTASSOCIATES.COM.AU
• Buffet and a la carte service
• 150 seat restaurant, 100 seat café, banquet, ball rooms and function rooms, weddings
• Average cover per service -100/160, functions 100-500 pax
• Helping in generating 25 percent more revenue
• Managing team of 6 chefs and few kitchen hands
• Reporting to Executive chef and assisting him in the paperwork, rosters, menu design, training apprentices and handling operation of all the venues
• Cooking modern Australian cuisine and tailoring specialized cuisines on request of customers
• Looking after day to day operation of the main kitchen, cafe, restaurants and functions
• Training and assisting chef, cooks, apprentices on daily basis
• Running the kitchen operation autonomously in the absence of Executive chef and delivering results

Company Overview: WWW.ELRA.COM.AU

• Breakfast, lunch, dinner, café, a la carte service
• Bar seating capacity 160, Restaurant 100 capacity
• Daily covers per service 150 to 250
• Catering for specialized functions (Tailored menus)
• Managing the whole kitchen on daily basis running the pass, pans, grill, Asian woks, deep fryers, customer service
• As Head chef was in charge of the bar and restaurant .
• Reporting to venue manager in absence of group executive chef
• Delegating jobs to a team of 4 chefs on daily basis
• Day to day management of Kitchen including food ordering, staff rostering, food and safety, training of staff for limestone (BAR/CAFÉ) and Tuk chop (ASIAN RESTAURANT) recipes
• Ensuring Quality and presentation
• Effective and efficient preparation of all food items
• Cooking and serving food to meet Tuk Chop and Limestone standards
• Managed food costs effectively with careful menu planning
• Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.

• Company Overview: WWW.CRUNCHEVENTSANDCATERING.COM.AU
• Buffet, functions, A la carte, café
• Café capacity 100, functions 100-500 pax
• Working and managing operations of retail section of kitchen delegating work to staff, in charge of mise en plus of kitchen assisting senior chefs
• To follow HACCP (Hazard Analysis Critical Control Point)
• Supervising team and giving training to new staff and monitoring floor operations
• Manage food preparation processes
• Check garnishes and meal presentation
• W.H.S(work health and safety) standard
• Ordering
• Inventory control techniques.

• Working in all sections of the kitchen (Grill, Pans, Ladder, Pass, Desserts)
• MISE EN PLUS
• Overseeing whole kitchen operations on daily basis
• Training mentoring kitchen staff
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.