Harveen Sachdeva
Docklands,VIC
Summary
I am an enthusiastic and highly motivated person who is always looking for an opportunity to improve my skills and knowledge. I am a professional and dedicated person, who with all my hard work and experience contributes towards the growth of company’s goals. I accrued a varied and extensive experience working independently in a kitchen as a Chef.
Overview
5
5
years of professional experience
Work History
Barista and Cook
Arry Café
- Greeted customers in a friendly manner, delivering a great service
- Recorded food and beverage orders accurately, to increase service efficiency and reduce stock waste
- Cleared and cleaned tables to maintain a high hygiene standard to improve customer’s experience
- Prepared dishes as per menu in the kitchen, maintaining high hygiene standards and quality of food
- Dealt with customer complaints, providing solutions to problems to improve customer’s experience
- Create beverages according to customer specification
- Replenished stock level, to ensure customers can order any product off the menu
- Trained new employees on health standards
- Assisted new employee with drink orders
- Cleaned coffee machines each day.
Assistant to Head Chef
Hyatt Place
- Prepping ingredients for dishes
- Washing, cutting, and slicing fruit and vegetables
- Cooking ingredients according to directions received from chef
- Keeping all pots, pans and kitchen utensils clean and in order
- Managing storerooms and cold rooms
- Knowledge of cooking techniques and methods
- Ability to use key kitchen equipment, e.g., stove tops, griller, and fryer
- Knowledge of hygiene and safety standards regarding food preparation and storage
- Ability to handle a number of tasks simultaneously.
Chef
Cafe 45
01.2024 - Current
- Promoted a welcoming atmosphere by greeting customers with a friendly behaviour and promptly addressing their needs.
- Developed and maintained courteous and effective working relationships.
- Created coffee orders, and cleaned and maintained espresso machines, coffee grinders and blenders.
- Prevent Cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted with menu development and planning.
- Monitored food quality and presentation to maintain high standards.
- Contributed to a positive team environment through effective communication and collaboration with colleagues.
- Restocked display cases with attractive arrangements to promote specialty food items like bagels, Muffins, Toasties and Turkish Roll.
- Learned special recipe items and seasonal offerings to best meet customer needs.
- Packaged bagels, muffins and other food items for customer purchase.
- Followed exact recipes for mixing and preparing beverage and food items.
- Preparing Big Breakfast, Hash stack, Waffles and Steak Breaky as per menu and customer requirements.
- Managed time efficiently in order to complete all tasks within deadlines.
Chef
Mukka Indian Restaurant
11.2022 - 12.2023
- Ensuring stock rotation and preparation of food by applying FIFO (First in First Out)
- Pre-cooking preparations - such as washing, trimming, carving, chopping, peeling, cutting, stirring, mixing, mincing, marinating, grilling, blanching, poaching and boiling variety of meats, seafood's, vegetables, and fruits
- Planning items for our menu cycle of different categories such as meats, poultry, breads, salads, and desserts
- Supervising staff during shifts and ensuring that the kitchen runs smoothly
- Keeping goods in accordance with the OHS requirements and the food safety program to avoid cross contamination
- Collecting ingredients from the fridges and freezers as necessary to set up the kitchen for food preparation and returning the remainder back to the appropriate storage areas
- Maintaining the logical process of food preparation to deliver orders on time
- Ordering supplies to maintain inventory
- Minimizing wastage from in the kitchen
- Maintaining a temperature log with digital thermometers in each morning and evening
- Producing specials separately from the regular menu to utilize ingredients in the stock
- Clocking off staff if kitchen is not busy to reduce operating cost
- Ensuring the kitchen is clean and disinfected during work and at the end of the shift
- Staff training and induction on menu items, kitchen equipment and bulk cooking
- Receiving and rotating stock; using correct labels and following the FIFO methods
- Maintaining the temperature logbook
- Following food safety and hygiene requirements; separating raw and cooked food, storing food at the correct temperatures
- Setting up the section according to the business procedures
- Cleaning and sanitizing benches and the work area
- Checking stock and writing order lists to be placed with suppliers
- Maintaining the kitchen and its equipment
- Managing bulk cooking requirements
- Planning staff rosters in consultation with the business owner.
Chef
Imperial India Multi-Cuisine Restaurant
07.2021 - 11.2022
- Using FIFO (First in Fist Out) to ensure rotation of stock and food preparation
- Pre-cooking preparations - such as washing, trimming, carving, chopping, peeling, cutting, stirring, mixing, mincing, marinating, grilling, blanching, poaching, and boiling variety of meats, seafoods, vegetables, and fruits
- Planning items for our menu cycle of different categories such as meats, poultry, breads, salads, and desserts
- Monitoring staff during shifts and making sure that the kitchen is operational effectively
- Preserve food items in compliance with the OHS requirements and the food safety program to eliminate any cross contamination
- Gathering ingredients from the fridges and freezers as needed to start up the kitchen for preparing food items
- And returning the remaining ingredients back in their proper storage places
- Maintaining the logical process of food preparation to deliver orders on time
- Placing supply orders to keep an inventory
- Ensure reducing food wastage in the kitchen
- Maintaining a temperature log with digital thermometers in each morning and evening
- Producing specials separately from the regular menu to utilize ingredients in the stock
- Inorder to cut operating costs, clock off staff members when the kitchen is not in use
- Ensuring the kitchen is clean and disinfected during work and at the end of the shift.
Front Staff
Cinnamons Sri Lankan Restaurant
07.2019 - 03.2020
- Take orders and serve food and beverages to customers
- Processing payments
- Involving restaurant cleaning (Including Vacuuming) and aligning table ware
- Assisting chef in plating food
- Handling food buffets
- RSA Certified for drinks.
Front Staff
Rajputana Indian Restaurant
07.2019 - 03.2020
- Take orders and serve food and beverages to customers
- Processing payments
- Involving restaurant cleaning (Including Vacuuming) and aligning table ware
- Assisting chef in plating food
- RSA Certified for drinks.
Education
Diploma of Hospitality -
Angad Australian Institute of Technology
10.2021
Certificate 1V Commercial Cookery -
Angad Australian Institute of Technology
03.2021
Certificate 111 Commercial Cookery Completed -
Angad Australian Institute of Technology
08.2020
Bachelor of Arts -
University of Delhi (North Campus)
01.2011
Skills
- Successfully completed my Job Ready Work Based Assessment (Date: 11/10/2023)
- Professionally skilled in using all types of tools and equipment used in a commercial kitchen
- Excellent work management and organizational skills
- Microsoft Office (Excel, PowerPoint, Word)
Languages
English
Hindi
Punjabi
Hobbies and Interests
- Cooking
- Travelling
- Reading
Timeline
Chef
Cafe 45
01.2024 - Current
Chef
Mukka Indian Restaurant
11.2022 - 12.2023
Chef
Imperial India Multi-Cuisine Restaurant
07.2021 - 11.2022
Front Staff
Cinnamons Sri Lankan Restaurant
07.2019 - 03.2020
Front Staff
Rajputana Indian Restaurant
07.2019 - 03.2020
Barista and Cook
Arry Café
Assistant to Head Chef
Hyatt Place
Diploma of Hospitality -
Angad Australian Institute of Technology
Certificate 1V Commercial Cookery -
Angad Australian Institute of Technology
Certificate 111 Commercial Cookery Completed -
Angad Australian Institute of Technology
Bachelor of Arts -
University of Delhi (North Campus)
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