Dinesh Hada
Gosford,NSW
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Having passion to work in food industry that offer deep insight into overseeing food preparation duties and ensuring sanitary food handling practices along with creating nutritious dishes according to set recipes. I'm an active and an energetic employee having embraced teamwork feelings and interpersonal skills. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Hotel Elanora
11.2021 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Monitored food and labor costs to verify budget targets were met.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
Chef
Woodport Aged Care Centre
09.2021 - 12.2021
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift
- Placed orders to restock items before supplies ran out
- Handled and stored food to eliminate illness and prevent cross-contamination
Chef
Christadelphian Aged Care
03.2020 - 08.2021
- Delivered exceptional level of service to each President by listening to concerns and answering questions
- Supervised work of contracted employees to keep on task for timely completion
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment
- Oversaw daily operations to ensure high levels of productivity
- Placed orders to restock items before supplies ran out
- Responded to dietary concerns and food allergies, creating dishes to meet residents needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Trained kitchen staff to perform various preparation tasks under pressure
Chef De Partie
Rose Bay Hotel
09.2019 - 03.2020
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Verified compliance in preparation of menu items and customer special requests
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Collaborated with staff members to create meals for large banquets
- 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
Sous Chef
Dove & Olive Pub
06.2016 - 10.2019
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Acted as head chef when required to maintain continuity of service and quality
- Planned and directed high-volume food preparation in fast-paced environment
- Trained kitchen staff to perform various preparation tasks under pressure
Cook
PappaRich Malaysian
07.2012 - 02.2018
- Delights
- Oversaw daily operations to ensure high levels of productivity
- Offered friendly and efficient service to customers, handled challenging situations with ease
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process
Cook
Toko Japanese Restaurant
05.2014 - 06.2016
- Use food preparation equipment, grill, oven, deep fryers, and others kitchen equipment
- Cleaning and sanitizing kitchen areas and prep areas after dinning hours
- Portion arranges and garnish food based on company standard and client preference
- Use hygienic practices in for food safety
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
Education
Certificate III in Commercial Cookery: Hospitality -
Victorian College
01.2019
Higher Secondary - Hotel Management
Ambition Academy
Kathmandu ,Nepal02.2009
Skills
- Safety Standards
- Dish Preparation
- Collaborative Relationships
- Proper Food Storage
- Proper Food Handling
- Plating and Presentation
- Kitchen Preparation
- Food Intolerances
- Station Preparation
- Food Allergy Understanding
- Portion and Cost Control
- Contamination Prevention
- Food Stock and Supply Management
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef De Partie
Hotel Elanora
11.2021 - Current
Chef
Woodport Aged Care Centre
09.2021 - 12.2021
Chef
Christadelphian Aged Care
03.2020 - 08.2021
Chef De Partie
Rose Bay Hotel
09.2019 - 03.2020
Sous Chef
Dove & Olive Pub
06.2016 - 10.2019
Cook
Toko Japanese Restaurant
05.2014 - 06.2016
Cook
PappaRich Malaysian
07.2012 - 02.2018
Certificate III in Commercial Cookery: Hospitality -
Victorian College
Higher Secondary - Hotel Management
Ambition Academy
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