Jaganmay Banerjee
St. Kilda
Summary
Creative, attentive, experienced cook seeking a role as the further position at a reputable, ne-dining establishment. Dedicated professional ering over 6years’ experience overseeing restaurant operations and the preparation of food at a well-known Breakfast and Brunch and Dinner cafe and restaurant In Melbourne. Exceptional time management and contribution skills with a focus on customer experience and quality of service.
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
10
10
years of professional experience
Work History
Sous Chef
Royal Derby Hotel
06.2023 - 03.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
Senior Chef De Partie
Becash Restaurent
10.2022 - 04.2023
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
Junior Sous Chef
Crossley St Cantina
02.2021 - 09.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Prepped daily menu items to quickly deliver upon request.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ordered new ingredients and supplies to meet expected needs.
- Oversaw cleanliness of each station in kitchen.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Monitored recipe portioning to control food costs.
- Led team by example in preparing items accurately and according to high-quality standards.
- Developed unique menu items and plating presentations.
- Successfully completed kitchen product inventory as assigned.
- Ordered food items for upcoming events per sous chef request.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to lower grocery costs.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Feast Of Merit
02.2019 - 02.2021
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- 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.
- Plated meals paying special attention to garnishes and overall presentation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Complied with portion and serving sizes as per restaurant standards.
- Worked closely with head chef to create banquet menu for 15-20 wedding guests.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
Chef De Partie
Mammoth
08.2017 - 02.2018
- Mentored kitchen staff to prepare each for demanding roles.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Developed and cooked memorable dishes that brought new customers into the establishment.
- Sanitized all counters properly to prevent food-borne illness.
- Operated all kitchen equipment safely to prevent injuries.
- Obtained fresh, local ingredients to lower grocery costs.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before the expiration date.
- Sliced fruit and vegetables for salads, entrees, and desserts and store in crisper.
- Placed orders to restock items before supplies ran out.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Complied with portion and serving sizes as per restaurant standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Worked closely with the head chef to create a banquet menu for 8-20 wedding guests
Chef
95 Esresso
10.2016 - 08.2017
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- 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.
- Maintained well-organized mise en place to keep work consistent.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Collaborated with other personnel to produce and modify menus and selections.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
Cook
Cafe Panette
06.2015 - 08.2016
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Communicated closely with servers to fully understand special orders for customers.
- Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
- Transitioned between breakfast and lunch service.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Ordered and received products and supplies to stock kitchen areas.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Education
Advanced Diploma of Hospitality - Hospitality Administration And Management
AIBT
04.2018
Certificate IV - Commercial Cookery
BBHT
06.2017
Skills
- Standards Compliance
- Team Collaboration
- Team Leadership
- Staff Supervision and Coordination
- Coordinating Kitchen Staff
- Quality Assessment
- Vendor Relationships
- Supply Ordering
- Menu Planning
- Cooking Technique Demonstrations
- Equipment Inspection and Maintenance
- Food Preparing, Plating and Presentation
- Scheduling Equipment Repairs
- Special Events and Catering
- Staff Scheduling
- Current in Culinary Trends
- Decision Making
- Sanitation and Cleaning
- Prioritization and Organization
- Kitchen Equipment Operation
- Staff Training
- Time Management
- Food Production Timing
- Team leadership
- Inventory management
- Cooking techniques
- Allergen awareness
- Knife skills
- Ingredient knowledge
- Staff training
- Ordering and requisitions
- Garnishing techniques
- Garnishing and plating
- Pastry skills
- Foodservice
- Positive and professional
- Restaurant operations
Timeline
Sous Chef
Royal Derby Hotel
06.2023 - 03.2025
Senior Chef De Partie
Becash Restaurent
10.2022 - 04.2023
Junior Sous Chef
Crossley St Cantina
02.2021 - 09.2022
Chef De Partie
Feast Of Merit
02.2019 - 02.2021
Chef De Partie
Mammoth
08.2017 - 02.2018
Chef
95 Esresso
10.2016 - 08.2017
Cook
Cafe Panette
06.2015 - 08.2016
Certificate IV - Commercial Cookery
BBHT
Advanced Diploma of Hospitality - Hospitality Administration And Management
AIBT
Similar Profiles
Asad RahmanAsad Rahman
Clinical Observer at Radbourne unit, Royal Derby Hospital, DerbyClinical Observer at Radbourne unit, Royal Derby Hospital, Derby
Connor WarrenConnor Warren
Production Operative at Royal Crown DerbyProduction Operative at Royal Crown Derby
Melanie BakerMelanie Baker
Community Children's Nurse at Royal Derby HospitalCommunity Children's Nurse at Royal Derby Hospital