Ferdinand Sari
Kallugar,QLD
Summary
Dynamic, resourceful and skilled Executive Head Chef with 25 years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens. Artistic Head Chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of 27 personnel. Works well with teams and consistently exceeds expectations. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Head Chef
Mantle Group Babylon Brisbane
145 Eagle St Brisbane, Queensland
11.2022 - Current
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored food production to guarantee quality standards were met.
Head Chef
South Beach Social
Stanley St South Bank, Queensland
05.2022 - 11.2022
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored food production to guarantee quality standards were met.
Head Chef
Megumi Cafe and Restaurant
681 Deception Bay Road Deception Bay, Queensland
03.2021 - 05.2022
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Head Chef
Punthill Hotel and Apartment
40 Astor Terrace Spring Hill , Brisbane Queensland
10.2020 - 10.2020
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
Head Chef
akhiro Asian Fusion
Nolan Drive Moray Field, Queensland
04.2019 - 03.2020
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
Chef De Partie
Westin Hotel
Mary St Brisbane, Queensland
12.2018 - 03.2019
- Identified areas for improvement within the kitchen environment.
- Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
- Kept up-to-date with current trends in cooking styles and techniques.
- Collaborated with restaurant managers on special events such as banquets or private parties, creating unique menus for each occasion.
- Adjusted recipes based on customer requests or dietary restrictions.
- Analyzed customer feedback to improve existing recipes or create new ones based on their preferences.
- Maintained records of food costs and inventory levels for budgeting purposes.
- Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
Head Chef
Golf Central
DFO Brisbane Airport Brisbane , Queensland
03.2018 - 12.2018
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Chef De Parties (Breakfast Chef)
Emirates Retail leisure Brisbane River Grill
Brisbane International Airport, Queensland
10.2015 - 03.2018
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
Head Chef
Laze Dog Cafe and Restaurant
Cunningham St Newstead , Queensland
03.2014 - 09.2015
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored food production to guarantee quality standards were met.
Chef De Partie Hot Section
Alpha Flight Catering
Brisbane Airport, Queensland
01.2014 - 05.2014
- Developed menus, planned and ordered food supplies, and monitored budget for catering events.
- Assisted with setup of buffet tables or other dining areas prior to commencement of catered events.
- Inspected kitchens before and after each event to ensure cleanliness was maintained throughout the duration of a function.
- Created innovative recipes to enhance presentation of menu items at catered events.
- Provided guidance to staff regarding kitchen operations, equipment use, and safety protocols during catering events.
- Maintained accurate records related to food purchases and expenses associated with each catering event.
- Monitored inventory levels of ingredients used in catering services to ensure availability when needed.
- Resolved any customer complaints or grievances arising from the quality or taste of food served at catered functions.
Chef De Partie( Hot and Cold Section )
Biloela Anzac Memorial Club
94 Callide St Biloela , Queensland
09.2012 - 12.2013
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.chef
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Supervised and trained kitchen staff to ensure quality standards of food production.
Chef De Partie (Middle Eastern Cuisine )
Le Gourmet Lafayette Dubai Mall
Downtown Dubai , Dubai United Arab Emirates
10.2010 - 08.2011
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Improved performance of team members resulting in high-quality meals produced daily.
- Abided by company standards in terms of portion and serving sizes.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Assisted with interviewing, hiring and training kitchen personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Monitored temperatures of prepared food and cold-storage areas.
- Supervised food preparation staff to deliver high-quality results.
Chef De Partie Hot and Cold Section
Silsila Hospitality Group Central Kitchen
Industrial City , Abu Dhabi United Arab Emirates
06.2008 - 08.2010
- Scheduled shifts for kitchen staff according to restaurant needs.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Monitored inventory levels and placed orders as needed.
- Created recipes that kept customers coming back for more.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Ensured compliance with food safety regulations.
- Analyzed financial statements to identify cost-saving opportunities.
- Determined portion sizes for all dishes served in the restaurant.
- Planned menus based on seasonal availability of ingredients.
- Managed all kitchen employees, including bussers, dishwashers and waitstaff.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Managed budget, labor and direct operating expenses for operation.
- Reviewed customer feedback and identified areas for improvement.
- Resolved conflicts among team members quickly and effectively.
- Monitored quality, presentation and quantities of plated food across line.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Improved performance of team members resulting in high-quality meals produced daily.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Le Royal Meridien Ocean Restaurant/ Organic Restaurant
113 Khalifa St , Abu Dhabi United Arab Emirates
05.2007 - 12.2009
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Trained new hires in proper cooking techniques and recipes.
- Assisted in menu development and recipe testing.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Performed weekly inspections of all equipment for safety compliance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Assisted with interviewing, hiring and training kitchen personnel.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Developed daily specials utilizing seasonal ingredients.
- Trained and supervised line cooks to develop new skills and improve team performance.
Chef De Partie ( Hot and Cold Section)
Le Notre Paris Abu Dhabi
Old Airport Road , Abu Dhabi U. A. E.
11.2005 - 03.2007
- Sanitized counters, knives, utensils, plates and other items used in food preparation.
- Safely utilized knives and other sharp instruments to prepare fish for sushi-making.
- Optimized training processes for newly hired staff members in order to increase productivity.
- Developed innovative recipes for sushi rolls and other dishes to differentiate from competitors.
- Sourced specialty ingredients from around the world in order to create unique flavor profiles.
- Monitored food quality standards to maintain consistent product offerings for customers.
- Ensured proper food safety protocols were followed by all staff members throughout the kitchen.
- Analyzed data related to sales performance and identified areas where improvements could be made.
- Provided leadership guidance and coaching sessions for junior level chefs within the organization.
- Used classic Japanese recipes while integrating new ingredients and flavor.
- Managed inventory of ingredients, kitchen equipment, utensils and supplies to ensure availability for production.
- Conducted performance reviews with each sushi chef to ensure they are meeting expectations set by management.
- Conversed with patrons and educated on different sushi menu items, including ingredients used during preparation.
- Researched trends in Japanese cuisine to anticipate potential changes in customer preferences.
- Packaged and labeled various forms of sushi, sides and spring rolls for sale to customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Observed food safety and sanitation protocols to reduce germ spread.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Sous Chef
Vision hotel and Apartment
Old Mazda Tourist Club Area, Abu Dhabi United Arab Emirates
03.2005 - 10.2005
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Supervised cooks and other kitchen personnel during meal services.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Contributed to the successful execution of catered events from start to finish.
- Assisted with interviewing, hiring and training kitchen personnel.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Teppanyaki Chef /Sushi Chef
Bonsai Japanese Restaurant
19 Street Abu Dhabi Health Club, Abu Dhabi United Arab Emirates
12.2003 - 02.2005
- Cleaned and maintained the teppanyaki grill throughout the shift.
- Promoted safe and fun environment for individuals.
- Greeted restaurant guests and explained processes for teppanyaki dining.
- Trained new employees on proper use of teppanyaki equipment and sanitation practices.
- Set up the teppanyaki station prior to service hours ensuring everything is ready for meal preparation.
- Grilled meats, fish, seafood and other items in accordance with customer orders and restaurant recipes.
- Adhered to health department regulations regarding food storage and handling procedures.
- Provided excellent customer service by answering questions about menu items or making recommendations when asked.
- Demonstrated cooking techniques to customers while entertaining them with jokes and stories.
Teppanyaki Chef / Banquet Kitchen (Cold Kitchen )
Beach Rotana Hotel Benihana Restaurant
10 St Al Zahiyah , Abu Dhabu United Arab Emirates
12.2002 - 11.2003
- Greeted restaurant guests and explained processes for teppanyaki dining.
- Checked cooked dishes for taste and presentation before serving them.
- Maintained a sanitary and safe work environment by adhering to all safety standards.
- Demonstrated meal creation and preparation for guests in entertaining atmosphere.
- Promoted safe and fun environment for individuals.
- Controlled portion size of each dish served to ensure cost control measures are met.
- Demonstrated cooking techniques to customers while entertaining them with jokes and stories.
- Maintained knowledge of current menu items, garnishes, ingredients, equipment usage and preparations methods.
- Appropriately utilized knives and other sharp instruments to prepare and cut meat and fish for dish creation.
- Kept accurate records of inventory levels for ordering purposes.
- Set up the teppanyaki station prior to service hours ensuring everything is ready for meal preparation.
- Prepared ingredients for teppanyaki dishes, including slicing, dicing, and chopping vegetables.
- Cleaned and maintained the teppanyaki grill throughout the shift.
- Provided excellent customer service by answering questions about menu items or making recommendations when asked.
- Adhered to health department regulations regarding food storage and handling procedures.
- Maintained cleanliness and organization of line workstations.
- Prepared workstations with ingredients and tools to increase efficiency.
Teppanyaki Chef/Sushi Chef
Alawi Alireza Trading Company (Osaka Japanese Restaurant
Al Rawdah , Jeddah Saudi Arabia
11.1998 - 06.2002
- Responsible for the preparation of sauces, vegetables, and soup for teppanyaki
- Adjusted heat on the teppanyaki grill according to recipe specifications.
- Maintained a sanitary and safe work environment by adhering to all safety standards.
- Displayed creativity in preparing special requests from customers based on the availability of ingredients.
- Communicated effectively with guests regarding their orders and dietary restrictions.
- Grilled meats, fish, seafood, and other items by customer orders and restaurant recipes.
- Prepared ingredients for teppanyaki dishes, including slicing, dicing, and chopping vegetables.
- Assisted in preparation of sauces according to recipes.
- Greeted restaurant guests and explained processes for teppanyaki dining.
- Controlled portion size of each dish served to ensure cost control measures are met.
- Checked cooked dishes for taste and presentation before serving them.
- Adhered to health department regulations regarding food storage and handling procedures.
- Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
Skills
- Inventory Rotation
- Forecasting and Planning
- Food Safety Regulations
- Budgeting and Cost Control
- Banquets and Catering
- Dish Preparation
- Cost Control
- Food Preparation Techniques
- Budget Development
- Cost Reduction
- Menu Planning
- Knowledge of Kitchen Tool
- Staff Training
- Grilling
- Menu Supervision
- Kitchen Management
- Sanitation Standards
- Waste Reduction
- Culinary Expertise
- Equipment Maintenance
Certification
- Certificate in Commercial cookery Asian
- Food Safety Supervisor
- certificate of Basic Safety Course
- Certificate Crowd management
- Certificate of Personal safety and Social Responsibilities
Accomplishments
Participate of one of the prestigious events the Le Confrerie Chain de Rotisseurs an
International Gastronomic Society in Paris France held in Beach Rotana Hotel.
Received a Certificate of participation of Le Confrerie Chain de Rotisseeurs
Cross Exposure Training Benihana Restaurant at Al Bustan Rotana Hotel in dubai
Worked with High Profile Chef in france and Europe
Timeline
Head Chef
Mantle Group Babylon Brisbane
11.2022 - Current
Head Chef
South Beach Social
05.2022 - 11.2022
Head Chef
Megumi Cafe and Restaurant
03.2021 - 05.2022
Head Chef
Punthill Hotel and Apartment
10.2020 - 10.2020
Head Chef
akhiro Asian Fusion
04.2019 - 03.2020
Chef De Partie
Westin Hotel
12.2018 - 03.2019
Head Chef
Golf Central
03.2018 - 12.2018
Chef De Parties (Breakfast Chef)
Emirates Retail leisure Brisbane River Grill
10.2015 - 03.2018
Head Chef
Laze Dog Cafe and Restaurant
03.2014 - 09.2015
Chef De Partie Hot Section
Alpha Flight Catering
01.2014 - 05.2014
Chef De Partie( Hot and Cold Section )
Biloela Anzac Memorial Club
09.2012 - 12.2013
Chef De Partie (Middle Eastern Cuisine )
Le Gourmet Lafayette Dubai Mall
10.2010 - 08.2011
Chef De Partie Hot and Cold Section
Silsila Hospitality Group Central Kitchen
06.2008 - 08.2010
Sous Chef
Le Royal Meridien Ocean Restaurant/ Organic Restaurant
05.2007 - 12.2009
Chef De Partie ( Hot and Cold Section)
Le Notre Paris Abu Dhabi
11.2005 - 03.2007
Sous Chef
Vision hotel and Apartment
03.2005 - 10.2005
Teppanyaki Chef /Sushi Chef
Bonsai Japanese Restaurant
12.2003 - 02.2005
Teppanyaki Chef / Banquet Kitchen (Cold Kitchen )
Beach Rotana Hotel Benihana Restaurant
12.2002 - 11.2003
Teppanyaki Chef/Sushi Chef
Alawi Alireza Trading Company (Osaka Japanese Restaurant
11.1998 - 06.2002
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