Mohammed Muntazir Shaikh
Perth,WA
Summary
Dynamic and results-driven chef with over four years of experience in high-volume kitchens, corporate catering, fine dining, and major events, positioned to transition into a leadership role. Expertise in orchestrating kitchen operations at prestigious venues such as Marvel Stadium and the Australian Open Players Café, managing service for up to 1,500 guests. Proficient in team supervision, menu execution, cost control, and upholding stringent HACCP food safety standards while fostering a culture of excellence. Recognized for exceptional adaptability and problem-solving skills, consistently delivering high-quality results in fast-paced environments.
Overview
5
5
years of professional experience
Work History
Senior Chef De Partie
La Capannina
08.2025 - Current
- Supervised kitchen operations, ensuring high standards of food quality and presentation.
- Mentored junior chefs, enhancing their culinary skills and knowledge of kitchen protocols.
- Developed seasonal menus, incorporating local ingredients to elevate dining experiences.
- Coordinated with front-of-house staff to ensure seamless service during peak hours.
- Implemented food safety practices, maintaining compliance with health regulations and standards.
Chef De Partie
Delaware North
11.2021 - 06.2025
- 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.
Chef De Partie
Copycat Bar & Restaurant
12.2023 - 03.2025
- 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.
Demi Chef
Bar Bianco
06.2023 - 12.2023
- Specialized in Italian cuisine, preparing pasta, risotto, and desserts.
- Worked across all kitchen sections, ensuring smooth service and high standards.
Demi Chef
Three Blue Ducks
03.2021 - 11.2021
- Managed mise en place and dinner service, ensuring efficiency in high-pressure environments.
- Worked with fresh seafood, preparing ceviche and whole fish breakdowns.
Education
Diploma - Hospitality Management
Acumen Institute
Melbourne, VIC03.2023
Certificate IV - Commercial Cookery
Acumen Institute
05.2022
Certificate III - Commercial Cookery
Le Cordon Bleu
Melbourne07.2020
Certificate - Food Production
Institute of Hotel Management
Mumbai10.2019
Bachelor of Commerce - undefined
Mumbai University
04.2019
Skills
- Certified food safety supervisor
- Extensive experience in high-volume catering
- Maintain temperature logs, stock inventory, and food safety compliance
- Experienced in diverse cooking sections
- Menu planning and execution
- FIFO and remote site experience (desired)
- Experienced in self-directed and group-based projects
- Knowledge of HACCP food safety regulations
- Strong adaptability in high-pressure situations
- Skilled in fostering collaboration and leadership within diverse kitchen teams
- Effective kitchen management
- Inventory management
Timeline
Senior Chef De Partie
La Capannina
08.2025 - Current
Chef De Partie
Copycat Bar & Restaurant
12.2023 - 03.2025
Demi Chef
Bar Bianco
06.2023 - 12.2023
Chef De Partie
Delaware North
11.2021 - 06.2025
Demi Chef
Three Blue Ducks
03.2021 - 11.2021
Certificate IV - Commercial Cookery
Acumen Institute
Certificate III - Commercial Cookery
Le Cordon Bleu
Certificate - Food Production
Institute of Hotel Management
Bachelor of Commerce - undefined
Mumbai University
Diploma - Hospitality Management
Acumen Institute