Summary
Overview
Work History
Education
Skills
Languages
Disclaimer
Timeline
Generic

HARIHARAN R K

15/102 Stapleton Street, Pendle Hill

Summary

Skilled in coordinating food preparation and ensuring quality standards, adept at troubleshooting kitchen challenges with efficiency and professionalism. Demonstrates a strong commitment to maintaining hygiene protocols and fostering an environment of creativity and excellence, making valuable contributions to the culinary team's success.

Overview

2
2
years of professional experience

Work History

Chef De Partie

CherrysCorner Indian Restaurant West Pennant Hill
11.2024 - 05.2025
  • Follow cooking techniques according to cooking methods such as grilling, sauteing, boiling, frying, and plating
  • Preparing ingredients and dishes specific to customer preferences
  • Managing a specific section of the kitchen, such as sauces, vegetables, pastry, butchery, or fish
  • Maintaining a clean and organized workspace in compliance with health and safety regulations
  • Strong understanding of culinary techniques and friendly with other staff members inside kitchen
  • Work at busy time in buffet area and manage all dishes without missing customer orders
  • Ensure all dishes are good manner plating and send to correct table number
  • Good communication and interpersonal skills
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Interneship

Anjappar Chettinad Restaurant and Dosa Hub
10.2023 - 09.2024
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Excellent communication skills, both verbal and written.
  • Interns support chefs by preparing ingredients, chopping vegetables and ensuring mise en place is ready for service.
  • Ensuring cleanliness and adherence to food safety standards is a core part of the internship experience.
  • Interns often shadow chefs during service, learning the pace and pressure of a professional kitchen while contributing to smooth operations.
  • Interns may assist in tracking stock levels, organizing storage areas, and ensuring ingredient quality.
  • Working alongside professionals to understand teamwork and coordination within a busy kitchen environment.
  • Internships often involve mentoring from experienced chefs, providing valuable feedback to enhance skills and knowledge

Education

Diploma of Hospitality Management - Certificate IV in Cookery

Canterbury Business College
6/29-37 Bellevue St, Surry Hills NSW 2010
04-2024

Skills

  • Expert in managing kitchen stations with precision, ensuring seamless operation and timely delivery
  • Proficient in menu planning and collaborating with culinary teams to design innovative dishes
  • Skilled in inventory management and implementing cost-effective solutions while maximizing quality
  • Experienced in mentoring junior staff, fostering professional growth and maintaining a high-performance workplace culture
  • Proficiency in knife skills, cooking techniques (grilling, sautéing, deep frying, pan frying, Boiling), and understanding of different cuisines
  • Managing a specific section of the kitchen, such as sauces, vegetables, pastry, butchery, or fish
  • Work at busy time in buffet area and manage all dishes without missing customer orders
  • Work at busy time in buffet area and manage all dishes without missing customer orders

Languages

Read: Tamil, English
Speak: English, Tamil

Disclaimer

I, HARIHARAN R K do hereby confirm that the information furnished above is true to the best of my knowledge and belief.  Place: Sydney

Timeline

Chef De Partie

CherrysCorner Indian Restaurant West Pennant Hill
11.2024 - 05.2025

Interneship

Anjappar Chettinad Restaurant and Dosa Hub
10.2023 - 09.2024

Diploma of Hospitality Management - Certificate IV in Cookery

Canterbury Business College

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