ROHIT NAIDU
Edmondson Park,NSW
Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. As a HEAD CHEF with 7 years of experience cooking in a RESTAURANT environments. Prior work as prep cook, line chef, and sous chef. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.
Overview
18
18
years of professional experience
Work History
Head Chef
Reef Resort
02.2024 - 03.2025
- 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.
Head Chef
Lonestar Wellington
08.2016 - 02.2024
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Maintained updated knowledge of local competition and restaurant industry trends
- Created ice sculptures for major events such as weddings and private corporate parties
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Instructed new staff in proper food preparation food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Practiced safe food handling procedures at all times
- Properly wrapped, boxed, and weighed bakery department products
- Promptly reported any maintenance and repair issues to Executive Chef
- Verified freshness of products upon delivery
- Comprehensive knowledge of food and catering trends
Head Chef
The Landing bar & restaurent
02.2009 - 08.2016
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Maintained updated knowledge of local competition and restaurant industry trends
- Created ice sculptures for major events such as weddings and private corporate parties
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Instructed new staff in proper food preparation food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Practiced safe food handling procedures at all times
- Properly wrapped, boxed, and weighed bakery department products
- Promptly reported any maintenance and repair issues to Executive Chef
- Verified freshness of products upon delivery
- Comprehensive knowledge of food and catering trends
Sous Chef
Jacks Of Fiji
03.2007 - 02.2009
Education
Level 3 -
NZQA
New Zealand01.2011
High School Diploma -
TPAF
FIJI01.2007
Skills
- Beautiful presentation of food
- Institutional and batch cooking
- Cake decorating expertise
- Strong attention to safe food handling procedures
- Seafood cuisine expert
- Hospitality and service industry background
- Food presentation talent
- Menu marketing expertise
Skills
- 100-200 pack of guest handled
- Kitchen management
- Can do Food and labour cost
Timeline
Head Chef
Reef Resort
02.2024 - 03.2025
Head Chef
Lonestar Wellington
08.2016 - 02.2024
Head Chef
The Landing bar & restaurent
02.2009 - 08.2016
Sous Chef
Jacks Of Fiji
03.2007 - 02.2009
Level 3 -
NZQA
High School Diploma -
TPAF
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