ARUN JADAV
MERIMBULA,NSW
Overview
7
7
years of professional experience
1
1
Certificate
Work History
Restaurant Manager
Legacy of India
10.2021 - Current
- Organize and control the operations of the restaurant
- Provide quality and dining and catering services
- Ensure sufficient operation of restaurant
- Ensure customer satisfaction
- Train and supervise staff
- Ensure all food safety procedures
- Ensure compliance with sanitation and safety regulations
- Work closely with owner to meet revenue objectives
- Respond efficiently and accurately complaints to customer
- Organize staff roster and supervise shifts
- Determine how food should be presented and create decorative food displays
- Managing the overall kitchen, responsible for operating restaurant outlet
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Controlling kitchen costs
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Liaising with suppliers and creating the menu
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
- Preparing sauces and special chef recipe
- Meet with customer to discuss menus for special occasions such as weddings, parties, and banquets
- Sous-chef is responsible for kitchen’s inventory management
- Looks after the organization cleaning
Chef De Partie
Lakeview Hotel
01.2020 - 09.2021
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Developed and cooked memorable dishes that brought new customers into establishment.
Chef De Partie
Tatra Hotel
02.2021 - 04.2021
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
Crew Member
McDonald's
09.2019 - 12.2020
- Took orders, prepared meals, and collected payments.
- Worked front counter, drive-thru and other areas.
- Improved customer satisfaction by providing friendly and efficient service at the register.
- Worked well with teammates and accepted coaching from management team.
- Kept food preparation area, equipment, and utensils clean and sanitary.
- Collaborated with team members to complete orders.
- Prepared products following restaurant, health, and safety standards and procedures.
- Provided excellent customer service by greeting customers and meeting quality expectations.
- Helped maintain a clean and welcoming dining area for customers, boosting overall satisfaction during their visit.
- Demonstrated strong multitasking abilities, handling multiple orders simultaneously without compromising quality or efficiency.
Console Operator
Metro Petroleum
09.2019 - 08.2020
- Inspected fuel pumps and fuel tanks for proper operations and safety.
- Provided assistance to customers with fueling vehicles, promoting safety and efficiency on site.
- Assisted with inventory management, helping to keep stock levels consistent and up-to-date.
- Managed merchandise displays effectively, keeping shelves stocked and visually appealing for shoppers'' convenience.
- Facilitated sales of services and goods.
- Pumped gas for guests and took payments.
- Created attractive merchandise displays to entice customers to make purchases.
- Collaborated with team members for smooth shift transitions, maintaining operational continuity throughout the day.
- Maintained cleanliness of gas station premises, resulting in a welcoming environment for customers.
Restaurant Manager
Hunger Hunts
12.2017 - 03.2019
- Company Overview: Devine hospitality group PTY LTD trading as hunger hunts
- Organize and control the operations of the restaurant
- Provide quality and dining and catering services
- Ensure sufficient operation of restaurant
- Ensure customer satisfaction
- Train and supervise staff
- Ensure all food safety procedures
- Ensure compliance with sanitation and safety regulations
- Work closely with owner to meet revenue objectives
- Respond efficiently and accurately complaints to customer
- Organize staff roster and supervise shifts
- Determine how food should be presented and create decorative food displays
- Managing the overall kitchen, responsible for operating restaurant outlet
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Controlling kitchen costs
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Liaising with suppliers and creating the menu
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
- Preparing sauces and special chef recipe
- Meet with customer to discuss menus for special occasions such as weddings, parties, and banquets
- Sous-chef is responsible for kitchen’s inventory management
- Looks after the organization cleaning
- Devine hospitality group PTY LTD trading as hunger hunts
Timeline
Restaurant Manager
Legacy of India
10.2021 - Current
Chef De Partie
Tatra Hotel
02.2021 - 04.2021
Chef De Partie
Lakeview Hotel
01.2020 - 09.2021
Crew Member
McDonald's
09.2019 - 12.2020
Console Operator
Metro Petroleum
09.2019 - 08.2020
Restaurant Manager
Hunger Hunts
12.2017 - 03.2019
MBA -
Universal Business School Sydney
Certificate IV in Commercial Cookery -
Bright College of Australia
Diploma of Hospitality Management -
Sydney College of Business And Management
Diploma of Leadership And Management -
Sydney College of Business And Management
Summary
Experienced with overseeing all aspects of restaurant operations, ensuring smooth day-to-day functioning. Uses leadership skills to improve staff performance and drive customer satisfaction. Track record of maintaining high standards in food safety, inventory management, and service excellence.
Offering highly motivated and detail-focused approach with passion for food and beverage industry and willingness to learn and grow in dynamic setting. Brings understanding of customer service and team management, combined with ability to quickly adapt to new processes and environments. Ready to use and develop organizational and leadership skills in Restaurant Manager role.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Skills
- Sound Knowledge of MS Office
- Digital Marketing
- Multitasking and organization
- Work Planning and Prioritization
- Customer service
- Problem-solving
- Active listening
- Time management
Education
MBA -
Universal Business School Sydney
Sydney, NSW04-2023
Certificate IV in Commercial Cookery -
Bright College of Australia
Sydney, NSW08-2020
Diploma of Hospitality Management -
Sydney College of Business And Management
Sydney, NSW06-2020
Diploma of Leadership And Management -
Sydney College of Business And Management
Sydney, NSW01-2020
Certification
Certificate - IV in Commercial Cookery
Languages
English
Advanced (C1)
Hindi
Advanced (C1)
Telugu
Native or Bilingual
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