Deepak Kumar

Chef

Raj’s Corner & Kings XI Restaurant

Newcastle, Nsw

05.2018 - Current

Prepares foods to the specifications of the client
Adjust food items to accommodate guests with allergies or specific diet concerns
Manages other employees in the kitchen
Acts as liaison to front-of-house employees to ensure proper food service temperature
Orders ingredients and spices as needed
Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
Portions, arranges, and garnishes food based on client preference
Assists other cooks during the food assembly process
Butchers and cooks animal meat based on the restaurant s
Offers a creative menu to compete with other local restaurants
Alters dishes based on consumer suggestions or requirements
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Collaborated with staff members to create meals for large banquets.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Maintained well-organized mise en place to keep work consistent.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Coordinated employee schedules and developed staff teams to boost productivity.
Interacted with guests to obtain feedback on product quality and service levels.
Trained kitchen staff to perform various preparation tasks under pressure.
Cooked memorable dishes that brought new customers into establishment.
Modernized work processes to reduce guest wait times and boost daily output.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Implemented food cost and waste reduction initiatives to save money.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Disciplined and dedicated to meeting high-quality standards.
Coordinated with team members to prepare orders on time.
Trained and managed kitchen personnel and supervised related culinary activity.
Monitored food production to verify quality and consistency.
Participated in food tastings and taste tests.
Developed new recipes and flavor combinations to enhance customer dining experience.
Modified recipes to accommodate dietary restrictions and allergies.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Evaluated food products to verify freshness and quality.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Utilized culinary techniques to create visually appealing dishes.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Set up and broke down kitchen for service.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Assisted with menu development and planning.
Developed close relationships with suppliers to source best ingredients.
Implemented successful cross-marketing strategies such as food and wine pairings.
Worked closely with front-of-house staff to facilitate excellent customer service.

Summary

Overview

Work History

Chef

Education

Master Of Business Information System -

Certificate 3&4 - Commercial Cookery

Skills

Timeline

Master Of Business Information System -

Chef

Certificate 3&4 - Commercial Cookery

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