Jatin Jatin
Cameron Park,NSW
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state, and local food sanitation and safety standards.
Overview
2026
2026
years of professional experience
5
5
years of post-secondary education
Work History
Chef de Partie
Kealba hotel
St albans, Vic
05.2025 - Current
- Prepared and cooked high-quality Italian dishes following established recipes.
- Managed kitchen station, ensuring cleanliness and organization throughout service.
- Collaborated with team members to execute daily specials and menu items efficiently.
- Maintained food safety standards by following proper sanitation procedures.
- Assisted in inventory management by tracking ingredient supplies and freshness.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Organized the daily mise en place in order to prepare meals efficiently.
- Trained kitchen workers on culinary techniques.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
Chef de Partie
Tocca italian restaurant
Werribee , Vic
05.2023 - 05.2025
- Prepared and cooked high-quality Italian dishes following established recipes.
- Managed kitchen station, ensuring cleanliness and organization throughout service.
- Collaborated with team members to execute daily specials and menu items efficiently.
- Maintained food safety standards by following proper sanitation procedures.
- Assisted in inventory management by tracking ingredient supplies and freshness.
- Trained new kitchen staff on cooking techniques and restaurant protocols.
- Communicated effectively with front-of-house staff to coordinate meal timing.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Organized the daily mise en place in order to prepare meals efficiently.
- Trained kitchen workers on culinary techniques.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
Skill assessment
Trade recognition
Education
Diploma in Hospitality Management - Cookery
Acumen Education
Melbourne , Victoria 03.2022 - 03.2024
Certificate 3&4 - Cookery
Acumen Education
Melbourne, Victoria 03.2022 - 11.2024
Skills
- Food preparation
- Stock rotation
- Culinary techniques
- Menu development
- Sanitation standards
- Time management
- Team collaboration
- Cost estimation
- Salad preparation
- Pizza making
- Entree preparation
- Team management
- Staff training
- Safe handling
Timeline
Chef de Partie
Kealba hotel
05.2025 - Current
Chef de Partie
Tocca italian restaurant
05.2023 - 05.2025
Diploma in Hospitality Management - Cookery
Acumen Education
03.2022 - 03.2024
Certificate 3&4 - Cookery
Acumen Education
03.2022 - 11.2024
Skill assessment
Trade recognition