Faraz Rasheed
Sydney,NSW
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 13-year background in high-end restaurant industry. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
Trippas White Group
01.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with team members to prepare orders on time.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
Navarra Venues
06.2020 - 01.2021
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Sanitized all counters properly to prevent food-borne illness.
Demi Chef De Partie
Doltone House - Jones Bay Wharf
03.2012 - 05.2018
- Modified recipes to accommodate dietary restrictions and allergies.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
No Degree -
Rpl
Melbourne, VIC05.2018
High School Diploma -
Tafe Ultimo
Sydney, NSW04.2014
High School Diploma -
Brighton Institute of Technology
Melbourne, VIC01.2012
Skills
- Food and Beverage Service
- Supply Management
- Food plating and presentation
- Safe Food Handling
- Operations Support
- Delegating Work
- Staff Supervision and Coordination
- Kitchen Staff Management
- Food Stock and Supply Management
- Purchasing Equipment
- Contract Negotiation
- Plating
- Hiring, Training, and Development
- Pantry restocking
- Line Inspections
- Team Training
- Food Handler Certification
- Ordering and Requisitions
- Supervising Food Prep
Accomplishments
- Won "[Name]" award for excellence of menu, ingredients and quality.
Certification
- CSC - Certified Sous Chef
- Firstaid License - Officer
Timeline
Sous Chef
Trippas White Group
01.2021 - Current
Chef De Partie
Navarra Venues
06.2020 - 01.2021
Demi Chef De Partie
Doltone House - Jones Bay Wharf
03.2012 - 05.2018
No Degree -
Rpl
High School Diploma -
Tafe Ultimo
High School Diploma -
Brighton Institute of Technology
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