Dhirendra Jaiswal
Tasmania
Summary
Qualified chef with over 10 years of experience leading kitchen teams across premium hotels, restaurants and cafés throughout Victoria and Tasmania. Experienced in high-volume service, menu development, ordering, stock control, food costing and team leadership. Recognised for remaining calm under pressure, leading by example and maintaining high standards of food quality and kitchen organisation. Passionate about developing staff, building strong kitchen culture and delivering consistently excellent guest experiences.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Sous Chef
Peppers Cradle Mountain Lodge
Tasmania
01.2026 - Current
- Lead day-to-day kitchen operations across multiple outlets while supervising and mentoring kitchen staff.
- Maintained stock levels and supported cost-effective kitchen operations.
- Menu planning and daily specials.
- Ensuring food safety and WHS compliance.
- Assisting with staff training and performance.
- Maintain food quality and consistency during high-volume breakfast, lunch and dinner service.
- Supporting large functions and events.
- Successfully managed day-to-day kitchen operations during the transition between Executive Chefs, ensuring uninterrupted service and maintaining operational standards.
Head Chef
The Salty Breeze Café
Queenscliff, VIC
06.2025 - 10.2025
Sous Chef
Pier Front Pizzeria
Portarlington, VIC
12.2023 - 10.2025
Chef de Partie
Che Vuoi Pizzeria Osteria
Barwon Heads, VIC
06.2023 - 12.2023
Chef de Partie
Portarlington Grand Hotel
Portarlington, VIC
03.2023 - 05.2023
Sous Chef
Stables Provedore Café
Doncaster, VIC
03.2022 - 10.2022
Skills
Kitchen leadership
Team training and mentoring
Menu planning and development
Stock ordering and inventory control
Food costing and waste management
High-volume service
Functions and events
Food Safety & HACCP compliance
Kitchen rostering and organisation
Quality control and consistency
Excellent communication
Calm under pressure
Certification
- Certificate III & IV in Commercial Cookery -Swiss Institute Australia
- Diploma & Advanced Diploma of Leadership and Management - VICAT, Melbourne
- Successful Skills Assessment – Chef
- Food Safety Supervisor Skill Set
Accomplishments
- Successfully led kitchen operations at Peppers Cradle Mountain Lodge during the transition between Executive Chefs.
- Over 10 years of professional kitchen experience across restaurants, cafés and hotels.
Professional Strengths
- Strong leadership and communication
- Reliable and hardworking
- Positive attitude
- Excellent organisational skills
- High attention to detail
- Passion for developing people
- Ability to perform under pressure
- Strong understanding of food safety legislation
- Committed to delivering high-quality food and excellent customer experiences
Timeline
Sous Chef
Peppers Cradle Mountain Lodge
01.2026 - Current
Head Chef
The Salty Breeze Café
06.2025 - 10.2025
Sous Chef
Pier Front Pizzeria
12.2023 - 10.2025
Chef de Partie
Che Vuoi Pizzeria Osteria
06.2023 - 12.2023
Chef de Partie
Portarlington Grand Hotel
03.2023 - 05.2023
Sous Chef
Stables Provedore Café
03.2022 - 10.2022