Basant Khatri
Reservoir,VIC
Summary
Dynamic Chef with extensive experience at Groove Train, recognized for innovative menu development and exceptional food presentation. Skilled in food safety and kitchen management, I excel in training staff and enhancing customer satisfaction through high-quality dishes. Proven ability to reduce food waste and optimize kitchen operations for improved efficiency.
Overview
2026
2026
years of professional experience
Work History
Chef
Groove Train
Melbourne, VIC
11.2021 - 11.2025
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Collaborated with kitchen staff to ensure efficient food preparation and service flow.
- Maintained cleanliness and organization of kitchen workspace in compliance with health regulations.
- Assisted in menu planning by researching seasonal ingredients and culinary trends.
- Trained new team members on kitchen procedures, equipment usage, and food safety protocols.
- Developed daily specials to enhance customer experience and maximize sales opportunities.
- Monitored inventory levels, placing orders to maintain necessary supplies for operations.
- Implemented time-saving techniques during meal prep, improving overall kitchen efficiency.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Cook
Nat’s Place
Melbourne, VIC
04.2020 - 03.2021
- Prepared and cooked menu items according to standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of kitchen areas, ensuring compliance with safety standards.
- Operated kitchen equipment, including ovens, grills, and fryers, while adhering to safety protocols.
- Assisted in inventory management by monitoring stock levels and reporting shortages to management.
- Collaborated with team members to coordinate meal preparation during peak service hours.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Line Cook
Basecamp Northcote
Melbourne, VIC
2018 - 2019
- line cook with strong knife skills, excellent time-management, and the ability to work calmly under pressure.”
- “Consistently prepares high-quality dishes, follows recipes accurately, and maintains a clean, organized station.”
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Effective communications
- Kitchen operations
- Grilling techniques
- Ingredient knowledge
- Frying techniques
- Recipes and menu planning
- Food plating and presentation
- Menu development
- Portion and cost control
- Menu planning
- Recipe development
- Cost control
- Vegetarian cooking
- New hire training
Timeline
Chef
Groove Train
11.2021 - 11.2025
Cook
Nat’s Place
04.2020 - 03.2021
Line Cook
Basecamp Northcote
2018 - 2019