HARJOT RIAT
Noble Park,VICTORIA
Summary
Accomplished Chef with a proven track record at SOL AGAVE, enhancing kitchen operations and reducing food waste by implementing strategic menu planning and inventory control. Skilled in food safety and sanitation, with a flair for fostering team coordination and communication. Demonstrated success in improving meal quality and customer satisfaction, with expertise in recipe creation and menu development.
Overview
4
4
years of professional experience
Work History
Chef
SOL AGAVE (MEXICAN RESTAURANT)
499 Main Street Mordialloc
06.2023 - Current
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- 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.
- Collaborated with staff members to create meals for large banquets.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Coordinated with team members to prepare orders on time.
CHEF
LITTLE MEXICO
23 WOODS STREET BEACONSFIELD
08.2022 - 10.2022
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
CHEF
MEXICO CITY CANTINA
595 Whitehorse Road SURREY HILLS
06.2020 - 07.2022
- 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.
Education
Advanced Diploma of Hospitality - Hospitality
AUSTRALIAN INSTITUTE OF TECHNICAL TRAINING
Level 1 600 Collins Street Melbourne Victoria 300 11.2019
Certificate III, Cert IV, Diploma - Hospitality
AUSTRALIAN EDUCATION ACEDEMY SPRINGVALE
10 Blissington Street Springvale Vic 317106.2018
Certificate III In Spoken And Written English - English Education
HOLMESGLEN TAFE CHADSTON
Chadstone, VIC12.2014
DIPLOMA OF MECHANICAL ENGGINEERING - Mechanical Engineering
GGS POLYTECHNIC COLLEGE KHARAR
KHARAR (MOHALI)09.2013
High School Diploma -
Govt, Senior Secondary School Samrala
Samrala (Ludhiana) Punjab03.2010
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Grilling Techniques
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Food pairing
- Plating techniques
- Recipe creation
- Staff Coordination
- Menu development
- Banquets and catering
- Portion and cost control
- Menu Planning
- Nutrition knowledge
- Made-to-order meals
- Cost Control
- Menu Supervision
- Performance Improvement
- Vegetarian Cooking
- Garnishing Techniques
- New Hire Training
- Company quality standards
- Seafood Preparation
- Vegan Cooking
- Signature dish creation
- Cleaning and sanitation
- Safe Food Handling
- Food Safety
- Food Prep Planning
Timeline
Chef
SOL AGAVE (MEXICAN RESTAURANT)
06.2023 - Current
CHEF
LITTLE MEXICO
08.2022 - 10.2022
CHEF
MEXICO CITY CANTINA
06.2020 - 07.2022
Advanced Diploma of Hospitality - Hospitality
AUSTRALIAN INSTITUTE OF TECHNICAL TRAINING
Certificate III, Cert IV, Diploma - Hospitality
AUSTRALIAN EDUCATION ACEDEMY SPRINGVALE
Certificate III In Spoken And Written English - English Education
HOLMESGLEN TAFE CHADSTON
DIPLOMA OF MECHANICAL ENGGINEERING - Mechanical Engineering
GGS POLYTECHNIC COLLEGE KHARAR
High School Diploma -
Govt, Senior Secondary School Samrala