Arvinder Sohal
HARRIS PARK,Australia
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
3
3
years of professional experience
Work History
Chef
La Milano Italian Restaurant
Orange NSW
04.2024 - 07.2024
- Plated meals paying special attention to garnishes and overall presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Followed recipe instructions accurately while preparing sauces, dressings, marinades.
- Prepared dough for pizzas, including kneading and rolling out the dough.
- Inspected deliveries for freshness and quality before accepting them into the restaurant's inventory.
- Trained new employees on food safety guidelines such as proper handling techniques and temperature controls.
- Adhered to sanitation guidelines while preparing meals using raw ingredients like fish fillets or steak cubes.
- Rotated product stock regularly so that older items were used first.
Chef
Delhi Palace Indian Restaurant
Concord NSW
09.2023 - 02.2024
- Maintained a clean work environment by following all health and safety regulations.
- Evaluated customer feedback to identify areas for improvement in terms of taste, presentation or pricing options.
- Trained kitchen staff in the preparation of Indian foods, including proper handling and storage procedures.
- Planned buffets for large parties according to guest numbers and dietary requirements.
- Developed new recipes and menus for Indian cuisine, incorporating traditional flavors with modern techniques.
- Plated entrees and observed food portion control.
- Properly portioned out ingredients based on recipe instructions before cooking process began.
- Performed daily inspections of tandoor ovens to ensure they were functioning properly.
- Maintained cleanliness of kitchen equipment, utensils and work areas.
- Checked finished dishes for taste and presentation before serving them to customers.
- Kept track of inventory levels for all required ingredients used in tandoori cuisine preparation.
- Monitored temperatures of ovens and grills for proper cooking times.
- Cleaned tandoor ovens on a regular basis using appropriate cleaning materials.
- Marinated meat, poultry and seafood with spices and yogurt before cooking.
Chef De Partie
Alma's Restaurant
Wetherill Park
04.2021 - 06.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Checked food temperature regularly to verify proper cooking and safety.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Organized the daily mise en place in order to prepare meals efficiently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Liaised closely with kitchen and front-of-house personnel.
Education
High School Diploma -
Salisbury College
Burwood, NSW08-2021
Skills
- Contamination Control
- Food Spoilage Prevention
- Kitchen Sanitization
- Team Oriented
- Time Management
- Knife Skills
- Cleaning and Hygiene
- Food Storage Procedures
- Cooking Method Accuracy
- Ordering and Stocking
- Food Allergen Safety
- Quality Assurance and Control
- Desserts and Confections
- Menu development
- Employee Scheduling
- Menu Planning
- Cost Control
- Garnishing and Plating
- Safe Food Handling
- Kitchen Equipment Operation
- Line Inspections
- Staff Training
- Cooking techniques
- Special dietary requirements
- Strong computer skills
Timeline
Chef
La Milano Italian Restaurant
04.2024 - 07.2024
Chef
Delhi Palace Indian Restaurant
09.2023 - 02.2024
Chef De Partie
Alma's Restaurant
04.2021 - 06.2023
High School Diploma -
Salisbury College
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