Summary
Overview
Work History
Education
Skills
Timeline

Rajesh Giri

Sydney,NSW

Summary

Flexible individual with a background in cutting up vegetables, preparing sauces and making marinades. A cordial Kitchen staff willing to pitch in and enthusiastically help others with tasks.

Overview

3
3
years of professional experience

Work History

Cook

The Crest Hotel
SYLVANIA, New South Wales
03.2021 - Current
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
  • Managed opening and closing shift kitchen tasks.
  • Maintained food safety and sanitation standards.
  • Used pizza cutter to slice pizzas according to size and customer specifications.
  • Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
  • Prepared raw materials for cooking by cutting vegetables and preparing dough.

Chef

Nimto
Sydney, NSW
09.2020 - 02.2021
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.

Indian Tandoori Cook

Spice Hub
Surry Hills, NSW
12.2018 - 09.2019
  • Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Verified proper portion sizes and consistently attained high food quality standards.

Customer Service

Nimto
Hurstville, NSW
06.2018 - 06.2019
  • Collected customer feedback and made process changes to exceed customer satisfaction goals .
  • Answered customer telephone calls promptly to avoid on-hold wait times.
  • Offered advice and assistance to customers, paying attention to special needs or wants.

Kitchen Hand

Shubhakamana Restaurant Authentic Nepalese Cuisine
Rockdale, NSW
12.2017 - 06.2018
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Sanitized all pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.

Education

BBA - Accounting

King's Own Institute, Sydney, NSW

Skills

Payroll and schedulingundefined

Timeline

Cook - The Crest Hotel
03.2021 - Current
Chef - Nimto
09.2020 - 02.2021
Indian Tandoori Cook - Spice Hub
12.2018 - 09.2019
Customer Service - Nimto
06.2018 - 06.2019
Kitchen Hand - Shubhakamana Restaurant Authentic Nepalese Cuisine
12.2017 - 06.2018
King's Own Institute - BBA, Accounting

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Rajesh Giri