Certificate IV In Commercial Cookery - Commercial Cookery
Canterbury Business College P/L
6/29-37 Bellevue St, Surry Hills, NSW 2010 Apr.2019 - Oct.2020
Jeewan Chaudhary
Armidale,NSW
Summary
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. Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Education
Diploma In Hospitality Management - Hospitality Management
Canterbury Business College P/L
6/29-37 Bellevue St, Surry Hills, NSW 2010 10.2020 - 04.2021
Advance Diploma In Hospitality Management - Hospitality Management
Sydney City College of Management
2/17 Macquarie St, Parramatta, NSW 2150 07.2021 - 07.2023
10+2 - Economic & Home Science
Himalayan Campus
Old Baneshwor, Kathmandu, Nepal 10.2009 - 10.2010
SLC - Economic, Office Management, & Account
Shree Seti Devi Sharada Higher Secondary School
Lamosangu, Sindupalchok, Nepal 04.2004 - 04.2005
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Menu planning
- Food presentation
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Safe handling
- Menu memorization
- Staff training
- Butchery skills
- Kitchen management
- Portion control
- Equipment usage
- Staff motivation
- Plating
- Order delivery practices
- Sanitation procedures
- Recipes and menu planning
- Garnishing and plating
- Garnishing techniques
- Kitchen equipment operation
- Special diets
- Team leadership
- Food spoilage prevention
- Pastry skills
- Culinary trends
- Recipe creation
- Foodservice
- Seafood preparation
- Culinary trends monitoring
- Sauce preparation
- Food preparation supervision
- Menu pricing
- Bread baking
- Special dietary requirements
- High-quality ingredients
- Positive and professional
- Dish preparation
- Kitchen staff management
- Cleaning and sanitation
- Meal preparation
- Food prep planning
- Cooking technique demonstrations
- Team Training
- Staff supervision and coordination
- Team collaboration
- Relationship building
- Food plating and presentation
- Recipe development
Work History
Junior Sous Chef
The Bolt Inn
31 Bridge St, Uralla NSW 2358
11.2024 - Current
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Assisted sous chef with weekly schedule drafts for kitchen staff.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Developed unique menu items and plating presentations.
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Successfully completed kitchen product inventory as assigned.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned menus and services for restaurant and off-site events.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
Sous Chef
Anason
5/23 Barangaroo Ave, NSW 2000
10.2023 - 10.2024
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef de Partie
Babylon roof top garden
7/ 188 Pitt St, Sydney NSW 2000
11.2020 - 10.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Overview
6
6
years of post-secondary education
5
5
years of professional experience