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
2024.04 - 2024.07
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
2023.09 - 2024.02
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
2021.04 - 2023.06
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, NSW
2021-08
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
2024.04 - 2024.07
Chef
Delhi Palace Indian Restaurant
2023.09 - 2024.02
Chef De Partie
Alma's Restaurant
2021.04 - 2023.06
High School Diploma -
Salisbury College
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