KIRANKUMAR PAL
Pimpama,Australia
Summary
Accomplished chef with a robust background in high-volume environments, such as JW Marriott Resorts and Spa. Led a team of chefs to design innovative menus and ensure brand standard quality. Demonstrates exceptional time management and verbal communication skills. Maintains high-standard food premises and collaboratively adapts to change. Over 10 years of professional experience in small restaurants and 5-star hotels, gaining extensive knowledge of Australian, Indian, Italian, Chinese, and Thai cuisine. Expertise extends to various cooking techniques. Hardworking and passionate job seeker with strong organizational skills. Eager to secure an entry-level Administration Officer position and contribute to the team's success in achieving company goals.
Overview
16
16
years of professional experience
Work History
Chef
Gold Coast Private Hospital
04.2020 - Current
- Preparation and service of a variety of meals such as soups and sauces, egg, farinaceous, fish and seafood, meat, poultry and vegetarian dishes
- Prepare modified fluids and textures in accordance with national standards
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintaining high standard food premises and safe working environment
- Ordering and stock rotation, Cleaning and sanitation duties, Record keeping
- Trained kitchen staff to perform various preparation tasks under pressure.
Demi Chef
JW Marriot Resorts and Spa
03.2015 - 03.2020
- Leading chef in a team of 6-8 Chefs doing an average of 350 - 400 sitting capacity restaurent a day
- Designing new menu options with the brand standard quality
- Coordinating with other chefs and team members for food serving and storing procedure
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Maintaining high standard food premises and safe working environment
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef
Slurping panda noodle bar
03.2014 - 02.2015
- Cooked and prepared all food specialty in Chinese wok station
- Learned Asian cuisine and different cooking techniques
- Assisted in food preparations and developed new menu ideas
- Improved solid culinary skills and methods under the guidance of head chef
Chef
Point Break Bar and Grill
11.2008 - 01.2014
- Developed knowledge and skill of working in fast pace environment.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained well-organized mise en place to keep work consistent.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Made sure kitchen and restaurant stayed in clean and sanitary condition
- Washed and sanitized kitchen, tables, equipment, utensils, silverware, and dishes
Education
Hospitality management -
Imagine Education Australia
Southport, QLD01.2010
Certificate III in Commercial cookery -
Imagine Education Australia
Southport, QLD01.2009
Bachelor of Computer Application -
Gujarat University
01.2004
Skills
- Excellent verbal and written communication skills
- Good computer skills
- Outstanding time management skills
- Ability to work autonomously and work within a team
- Flexible and adaptable to chang
- Workflow Optimization
References
- Jackie Humphreys, Catering Manager, Gold Coast Private Hospital , Southport ,
MOB: 0470022817, Email: jacqueline.humphreys@healthscope.com.au
- Selvakumar Gopalakrishnan, Executive Sous Chef, JW Marriott Resorts and Spa, Gold Coast,
MOB: 0469 167 899, Email: selvakumar124@gmail.com
Timeline
Chef
Gold Coast Private Hospital
04.2020 - Current
Demi Chef
JW Marriot Resorts and Spa
03.2015 - 03.2020
Chef
Slurping panda noodle bar
03.2014 - 02.2015
Chef
Point Break Bar and Grill
11.2008 - 01.2014
Certificate III in Commercial cookery -
Imagine Education Australia
Bachelor of Computer Application -
Gujarat University
Hospitality management -
Imagine Education Australia
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