Krishna Kumar MAHATO
CRAIGIEBURN,VIC
Summary
Accomplished Head Chef with a proven track record, enhancing menu design and dish preparation through innovative culinary techniques, and effective team management. Skilled in budgeting and cost control, I've significantly improved kitchen efficiency and meal quality, fostering a culture of excellence and allergy awareness. Innovative culinary professional, known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations, and exceptional dining experiences.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Head Chef
Slices
Doreen , VIC
11.2021 - Current
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
Head Chef
The Auburn Hotel
Auburn , VIC
10.2019 - 10.2021
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Checked quality of food products to meet high standards.
- Improved performance of team members resulting in high-quality meals produced daily.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Trained kitchen workers on culinary techniques.
Sous Chef
Cervo
Southbank, VIC
05.2019 - 09.2019
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Developed daily specials utilizing seasonal ingredients.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Chef De Partie/Junior Sous Chef
The Fathers Office
Melbourne , VIC
08.2018 - 04.2019
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Organized the daily mise en place in order to prepare meals efficiently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepared variety of foods according to exact instructions and recipe specifications.
Cook
Asian Beer Cafe
Melbourne CBD, VIC
01.2017 - 03.2018
- Set up work stations prior to opening to minimize prep time.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Executive Sous Chef
The Dwarika's Hotel
Kathmandu, Nepal, Bagmati
05.2013 - 12.2016
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Improved performance of team members resulting in high-quality meals produced daily.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
Head Chef
The Gang Asian Flavor
Bucharest , Romania
10.2010 - 12.2012
Commis Chef
The Radisson Hotel
Kathmandu, Nepal, Bagmati
06.2005 - 08.2010
Education
Certificate IV in Leadership Management - Hospitality
William Angliss Institute of TAFE
Melbourne, VIC05-2024
Cookery Certificate 3 - Hospitality
William Angliss Institute of TAFE
Melbourne, VIC10-2017
Bachelor of Arts - Social Studies Education
Tri-Chandra College
Kathmandu, Nepal 08-2008
Diploma in Food & Beverage Service -
NIFSO
Kathmandu, Nepal 06-2005
Skills
- Heat control
- Dish preparation
- Plating and presentation
- Food science
- Signature dish creation
- Menu design
- Budgeting and cost control
- Food spoilage prevention
- Banquets and catering
- Cost control
- Culinary techniques
- Recipe creation
- Team management
- Food preparation techniques
- Allergy awareness
- Employee retention strategies
Languages
English
Professional
Nepali
Professional
Certification
- Driving License
- NDIS
- Children check
- Food safety
References
References available upon request.
Timeline
Head Chef
Slices
11.2021 - Current
Head Chef
The Auburn Hotel
10.2019 - 10.2021
Sous Chef
Cervo
05.2019 - 09.2019
Chef De Partie/Junior Sous Chef
The Fathers Office
08.2018 - 04.2019
Cook
Asian Beer Cafe
01.2017 - 03.2018
Executive Sous Chef
The Dwarika's Hotel
05.2013 - 12.2016
Head Chef
The Gang Asian Flavor
10.2010 - 12.2012
Commis Chef
The Radisson Hotel
06.2005 - 08.2010
Certificate IV in Leadership Management - Hospitality
William Angliss Institute of TAFE
Cookery Certificate 3 - Hospitality
William Angliss Institute of TAFE
Bachelor of Arts - Social Studies Education
Tri-Chandra College
Diploma in Food & Beverage Service -
NIFSO
Similar Profiles
Hani TalbiHani Talbi
Opaeration Manager at SlicesOpaeration Manager at Slices
Hugh CarsonHugh Carson
Barista and Kitchen Porter at Chill Ices and SlicesBarista and Kitchen Porter at Chill Ices and Slices
Trevyn SuskowiczTrevyn Suskowicz
Pizza Delivery Driver at Slices PizzeriaPizza Delivery Driver at Slices Pizzeria