Daniel
Sydney,NSW
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
18
18
years of professional experience
Work History
Chef De Partie
Happyfield Haberfield
10.2020 - Current
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Abided by company standards in terms of portion and serving sizes.
Chef De Partie
The Boutshed La Perouse | Sydney, NSW
10.2019 - 10.2020
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Managed food usage with proper stock rotation to prevent spoilage.
Chef De Partie
The Grounds Of Alexandria
02.2018 - 12.2020
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Commis Chef
Hotel Kini
01.2006 - 08.2012
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Collaborated with staff members to create meals for large banquets.
Education
Diploma of Commercial Cookery - Cookery
Wells International College
09.2023
Certificate IV in Commercial Cookery - Certificate IV in Commercial Cookery
Wells International College
LG/101 Sussex St, Sydney NSW 200001.2023
Diploma of Human Resources Management
Bridge Business College
9/11 York St, Sydney NSW 200005.2018
No Degree - Marketing
Negeri 1 Senior High School
Danau Sentarum St05.2012
Skills
- Dish Preparation
- Recruiting and Training
- Garnishes
- Inventory Oversight
- Kitchen Utensils
- Food Allergy Understanding
- Plating and Presentation
- Vendor Relationship Management
- Portion Control
- Food Preparation
- Food Safety
- Kitchen Equipment Operation
- Safe Food Handling
- Kitchen Management
- Foodservice
Languages
English
Professional
Indonesian
Professional
Timeline
Chef De Partie
Happyfield Haberfield
10.2020 - Current
Chef De Partie
The Boutshed La Perouse | Sydney, NSW
10.2019 - 10.2020
Chef De Partie
The Grounds Of Alexandria
02.2018 - 12.2020
Commis Chef
Hotel Kini
01.2006 - 08.2012
Diploma of Commercial Cookery - Cookery
Wells International College
Certificate IV in Commercial Cookery - Certificate IV in Commercial Cookery
Wells International College
Diploma of Human Resources Management
Bridge Business College
No Degree - Marketing
Negeri 1 Senior High School
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