Mohammed Muntazir Shaikh

• Second chef in charge at Feast Medallion Club, supporting high-end buffet and à la carte service during AFL games and corporate events.

• Assisted in leading kitchen operations, managing 170–375 covers per service with a focus on quality and efficiency.

• Handled stock control, ordering, and cost management to support smooth kitchen flow and minimise waste.

• Ensured all dishes met Delaware North’s premium presentation and quality standards.

• Contributed to food preparation for large-scale events, including functions serving up to 1,500 guests.

• Supported junior staff and maintained strong coordination across kitchen sections during peak periods.

• Lead grill and larder stations, ensuring smooth execution during peak service hours.
• Develop and test new dishes, contributing to menu innovation.
• Oversee fresh pasta and bread-making, ensuring artisanal quality.
• Maintain temperature logs, stock inventory, and food safety compliance.

• Manage daily culinary operations for high-volume service (300-600 covers).
• Train and mentor junior staff, ensuring consistency in food preparation.
• Maintain high standards in food presentation and HACCP compliance.
• Assist in stock control, ordering, and food cost management.

• Assisted in menu planning and execution for breakfast, lunch, and dinner services.
• Trained junior staff and upheld quality standards in food service.
• Managed stock takes and inventory for efficient kitchen operations.

• Specialized in Italian cuisine, preparing pasta, risotto, and desserts.
• Worked across all kitchen sections, ensuring smooth service and high standards.

• Worked as Key team player at the Players’ Café, Melbourne Park during the Australian Open, supporting large-scale food operations under Chef Christian Graebner.

• Delivered high-quality, nutrition-focused meals tailored to elite athletes, VIPs, and officials.

• Experienced in banquet and buffet service, managing special functions and high-volume meal periods.

• Skilled in preparing meals for diverse dietary needs including gluten-free, vegan, high-protein, and allergen-sensitive diets.

• Maintained strict HACCP standards and ensured food safety and hygiene in a high-pressure environment.

• Led and coordinated a multicultural kitchen team, adapting to fast-changing menus and service demands.

• Managed mise en place and dinner service, ensuring efficiency in high-pressure environments.
• Worked with fresh seafood, preparing ceviche and whole fish breakdowns.

• Operated across grill, pans, and pizza sections, ensuring consistency in service.
• Maintained food quality and safety standards.

• Specialized in tandoori cooking, marination, and dough preparation.
• Maintained quality control and food safety standards.