Krishnil Datt
Karratha,WA
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 7-year background in high-end restaurant industry. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Fiorita Wine Bar & Restaurant
04.2022 - Current
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Acted as head chef when required to maintain continuity of service and quality.
Acting Head Chef
High Table Cafe
03.2021 - 04.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
Demi Chef
Vomo Island Resorts
10.2020 - 02.2021
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
Demi Chef
Sofitel Fiji resort & spa
04.2015 - 07.2020
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
Trainee chef
Lautoka Hotel
02.2014 - 01.2015
- Cleaned kitchen counters, refrigerators, and freezers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Improved plate presentation by learning advanced garnishing techniques and applying them consistently across all dishes.
- Adhered to strict hygiene standards while working with raw ingredients such as poultry and seafood, reducing contamination risks.
Education
Certificate IV in Commerical Cookery - Cookery
Harbour City College
Harbour City College Sydney08.2023
Diploma in Culinary Arts - Commerical Cookery
Fiji National University
FIJI03.2015
Certificate IV - Coomerical Cookery
Fiji National University
Fiji01.2015
Certificate III - Commerical Cookery
Fiji National University
Fiji04.2014
Skills
- Hospitality Management
- Culinary Skills
- Banquet Operation
- Menu Development
- Food Safety and Hygiene
- Conflict Management
- Kitchen Management
- Recipe Development
- Inventory Management
- Time Management
- Quality Assurance & Hygiene
- Trend Forecasting skills
- Food Preparation
- Kitchen Organization
- Cooking techniques
- Knife Skills
- Mentoring and Coaching
- Menu development
- Order delivery practices
- Plating
Certification
- Trade Certificate III in Cookery, 2015
- Trade Certificate IV in Cookery, 2014
- Certificate IV in Cookery , 2023
- Hygiene practise and Safety 2023
Accomplishments
- Certified OHS training session
- Certified HACCP training session
- Employee of the Month Awards (4)
- Certified Food practise and Food Safety
Languages
English - Official
Fijian - Native
Personal Information
Title: Sous Chef
Volunteer Experience
Sofitel Fiji resort & spa, Demi Chef, 2015-01-01, 2020-12-31, Fiji
fiorita wine bar, sous chef , 2022-04-17,to present, Austraila
References
- Ash Collins, Fiorita wine bar, 0456161344
- Josh Gerber, Fiorita wine bar, 047310808
- Raj Kumar, Sofitel Resort & Spa, 0421459667
- Pritesh, Vomo Island resort, +679 7723126
Hobbies and Interests
- Learning skills
- Outdoor Activities
- Surfing internet
- Creating New dishes
- Cookery for Family
Timeline
Sous Chef
Fiorita Wine Bar & Restaurant
04.2022 - Current
Acting Head Chef
High Table Cafe
03.2021 - 04.2022
Demi Chef
Vomo Island Resorts
10.2020 - 02.2021
Demi Chef
Sofitel Fiji resort & spa
04.2015 - 07.2020
Trainee chef
Lautoka Hotel
02.2014 - 01.2015
Certificate IV in Commerical Cookery - Cookery
Harbour City College
Diploma in Culinary Arts - Commerical Cookery
Fiji National University
Certificate IV - Coomerical Cookery
Fiji National University
Certificate III - Commerical Cookery
Fiji National University