Subhash Kanel
Kotara,NSW
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established Italian restaurant.
Overview
4
4
years of professional experience
Work History
Chef De Partie
The Bank Hotel
06.2024 - Current
- 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.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Chef De Partie
Criniti's
09.2020 - 05.2024
- 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.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- 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.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Education
Certificate IV - Hospitality
Sydney School Of Business And Technology
Burwood, NSW10.2022
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Garnishing Techniques
- Plating and presentation
- Sauce preparation
- Frying techniques
- Roasting methods
- Portion standards
- Allergen awareness
- Pasta Making
- Dessert creation
- Food Safety
Timeline
Chef De Partie
The Bank Hotel
06.2024 - Current
Chef De Partie
Criniti's
09.2020 - 05.2024
Certificate IV - Hospitality
Sydney School Of Business And Technology
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