Monish Chand

Demi Chef

Hamilton Island Enterprises Ltd

Hamilton Island, Whitsundays , QLD

12.2022 - Current

Organized ingredients to ensure quality of dishes served.
Ensured that all food items were prepared in a timely manner.
Assisted in the daily preparation of meals according to recipes.
Checked temperatures of freezers and refrigerators regularly.
Kept work area clean and organized at all times.
Monitored inventory levels and restocked supplies as needed.
Supervised junior staff members when necessary.
Maintained records of food waste and cost-saving measures implemented.
Ensured compliance with health regulations regarding sanitation standards.
Reviewed menus to determine type and quantity of food required for service.
Trained new employees on proper cooking methods, knife handling, safety practices.
Adhered to company policies, procedures and safety standards.
Performed regular inspections of food products to maintain freshness.
Plated dishes according to established plating guidelines.
Sliced, diced, chopped, cut and portioned meats for use in menu items.
Ensured proper storage conditions were maintained throughout the kitchen area.
Set up workstations with needed ingredients, utensils and cooking equipment.
Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
Trained kitchen workers on culinary techniques.
Monitored food products, driving quality, freshness and integrity.
Supervised kitchen food preparation in demanding, high-volume environments.
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Conducted frequent line checks to keep food at proper temperatures in holding zones.
Improved performance of team members resulting in high-quality meals produced daily.
Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Liaised closely with kitchen and front-of-house personnel.
Assisted restaurant in meeting financial targets by achieving food quality objectives.
Cleaned and sanitized kitchen equipment, utensils and work stations.
Checked quality of food products to meet high standards.
Observed food safety and sanitation protocols to reduce germ spread.
Trained and supervised line cooks to develop new skills and improve team performance.
Prepared variety of foods according to exact instructions and recipe specifications.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Prepared workstations with ingredients and tools to increase efficiency.
Supervised food preparation staff to deliver high-quality results.
Monitored temperatures of prepared food and cold-storage areas.
Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Managed kitchen in the absence of the Head Chef and Supervisors.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
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Summary

Overview

Work History

Demi Chef

Education

Certificate III in Commercial Cookery - Hospitality

Skills

Custom

Timeline

Demi Chef

Certificate III in Commercial Cookery - Hospitality

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