Gaurav Kumar
Chef
3/22 Helen Street Westmead Sydney ,NSW
Summary
High-performing Chef offering 6 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
6
6
years of professional experience
Work History
Chef
Churrasco Brazilian Style Bbq
Coogee , NSW
05.2016 - Current
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Verified compliance in preparation of menu items and customer special requests.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Placed orders to restock items before supplies ran out.
- Interacted with guests to obtain feedback on product quality and service levels.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with other personnel to produce and modify menus and selections.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Education
Certificate Of Commercial Cookery -
Apex Group of Education
Sydney, NSW10.2020
Skills
- Workflow Optimization
- Signature Dish Creation
- Forecasting and Planning
- Food Plating and Presentation
- Budgeting and Cost Control
- Team Leadership
- Food Preparation and Safety
- Order Delivery Practices
Timeline
Chef
Churrasco Brazilian Style Bbq
05.2016 - Current
Certificate Of Commercial Cookery -
Apex Group of Education
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