Edwin Sariowan
Canning Vale
Summary
With a proven track record at Byford & Districts Country Club, I excel in kitchen management and team leadership, enhancing menu design and dish preparation. My expertise in cost control and fostering a culture of excellence has significantly boosted customer satisfaction and operational efficiency.
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
10
10
years of professional experience
Work History
Head Chef
Byford & Districts Country Club
01.2022 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Obtained fresh, local ingredients to lower grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
Sous Chef
Byford & Districts Country Club
09.2021 - 01.2022
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef De Partie
Byford & Districts Country Club
10.2019 - 09.2021
- 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.
- Developed and cooked memorable dishes that brought new customers into establishment.
- 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.
- Plated meals paying special attention to garnishes and overall presentation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
Chef
The Stran Lakeside Cafe
11.2016 - 09.2019
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
Cook
The Coffee Club
11.2015 - 11.2016
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Kitchen Hand
Partisan
07.2015 - 01.2016
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Managed time to juggle multiple tasks simultaneously with ease.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
Education
Diploma Of Hospitality Management - Hospitality Management
South Metropolitan TAFE
Perth, WA12-2017
Certificate 4 Commercial Cookery - Commercial Cookery
South Metropolitan TAFE
Perth, WA06-2017
Certificate 3 Commercial Cookery - Commercial Cookery
South Metropolitan TAFE
Perth, WA12-2016
Skills
- Dish preparation
- Banquets and catering
- Signature dish creation
- Forecasting and planning
- Menu design
- Recipe creation
- Menu supervision
- Regulatory compliance
- Food safety regulations
- Team management
- Menu development
- Cost control and budgeting
- Cost reduction
- Menu pricing
- Staff training
- Kitchen management
- Allergy awareness
- Food presentation
- Cost control
- Kitchen equipment safety
Timeline
Head Chef
Byford & Districts Country Club
01.2022 - Current
Sous Chef
Byford & Districts Country Club
09.2021 - 01.2022
Chef De Partie
Byford & Districts Country Club
10.2019 - 09.2021
Chef
The Stran Lakeside Cafe
11.2016 - 09.2019
Cook
The Coffee Club
11.2015 - 11.2016
Kitchen Hand
Partisan
07.2015 - 01.2016
Diploma Of Hospitality Management - Hospitality Management
South Metropolitan TAFE
Certificate 4 Commercial Cookery - Commercial Cookery
South Metropolitan TAFE
Certificate 3 Commercial Cookery - Commercial Cookery
South Metropolitan TAFE
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