MAHESH GURAGAIN
Burwood
Summary
A seasoned Executive Chef with a proven track record at Elements Group, I excel in culinary techniques and operations management, ensuring high food quality and customer satisfaction. Skilled in menu planning and waste reduction, I've led teams to boost productivity by over 30%. My strong work ethic and mentoring ability have consistently elevated kitchen standards.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
7
7
years of professional experience
Work History
Executive Chef
Elements Group
11.2022 - Current
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated employee schedules and developed staff teams to boost productivity.
ITALIAN CUISINE CHEF
My Muscle Chef
06.2022 - 12.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Head Chef
PRODUCT OF ITALY
01.2022 - 11.2022
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
Sous Chef
SITTANOS BAR AND RESTAURANT
08.2018 - 12.2021
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
CDP/COOK
REST FUNCTION
06.2018 - 12.2020
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
High School Diploma -
AUSTRALIAN CARRER COLLEGE
06-2023
Skills
- Food preparation techniques
- Banquets and catering
- Signature dish creation
- Forecasting and planning
- Purchasing
- Food presentation
- Strong work ethic
- Policy development
- Culinary techniques
- Performance assessments
- Operations management
- Waste reduction
- Food safety
- Sanitation guidelines
- Presentation management
- Process improvements
- Quality assurance
- BOH operations
- Coaching and mentoring
- Purchasing management
- Kitchen equipment operation and maintenance
- Inventory management
- Menu planning
Timeline
Executive Chef
Elements Group
11.2022 - Current
ITALIAN CUISINE CHEF
My Muscle Chef
06.2022 - 12.2022
Head Chef
PRODUCT OF ITALY
01.2022 - 11.2022
Sous Chef
SITTANOS BAR AND RESTAURANT
08.2018 - 12.2021
CDP/COOK
REST FUNCTION
06.2018 - 12.2020
High School Diploma -
AUSTRALIAN CARRER COLLEGE
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