Haris Farrukh Awan
Maribyrnong,VIC
Summary
Dynamic Chef with extensive experience at Ziyka Restaurant, excelling in food safety and kitchen management. Proven track record in developing innovative recipes that increased customer satisfaction and return rates. Strong team collaboration and attention to detail led to successful catering events, enhancing the dining experience while maintaining high-quality standards.
Overview
3
3
years of professional experience
Work History
Chef
Ziyka Restaurant
12.2023 - Current
- Prepared diverse menu items, ensuring adherence to quality and presentation standards.
- Collaborated with kitchen staff to streamline food preparation processes and enhance efficiency.
- Maintained cleanliness and organization of kitchen workspace, following safety and sanitation protocols.
- Assisted in inventory management, tracking ingredient levels to minimize waste and optimize stock usage.
- Developed new recipes, incorporating seasonal ingredients to elevate dining experience and attract customers.
- Trained junior kitchen staff on cooking techniques and restaurant procedures to ensure consistency in food quality.
- Led daily kitchen operations, managing workflow to meet service demands during peak hours efficiently.
- Implemented cost-control measures, reducing overall food expenses while maintaining high-quality standards in dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
Assistant Chef
Ziyka Restaurant
01.2023 - 12.2023
- Collaborated with head chef to develop seasonal menus that enhance customer satisfaction.
- Prepared and executed recipes following restaurant standards, ensuring quality and consistency.
- Assisted in managing kitchen inventory, optimizing ingredient usage to reduce waste.
- Implemented efficient mise en place practices, improving overall workflow in the kitchen.
Education
Certificate IV IN KITCHEN MANAGEMENT - Hospitality
Newton College
Melbourne09-2024
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Attention to detail
- Team collaboration
- Frying techniques
- Food plating and presentation
- Allergen awareness
- Cost control
- Garnishing techniques
- New hire training
Timeline
Chef
Ziyka Restaurant
12.2023 - Current
Assistant Chef
Ziyka Restaurant
01.2023 - 12.2023
Certificate IV IN KITCHEN MANAGEMENT - Hospitality
Newton College