Muhammad Awan
Keilor East
Summary
Adept Chef with a proven track record at YBismark Pty Ltd, where innovative recipe development and strategic menu planning boosted sales. Skilled in kitchen management and food safety, I excel in optimizing food preparation processes and fostering a positive team culture. My expertise in cost control and allergen awareness significantly reduced waste, ensuring top-notch food quality and safety.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Chef
YBismark Pty Lts
10.2021 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
Education
Diploma Of Hospitality Management - Business Management
The Imperial College of Australia
Abbotsford, VIC10.2022
Certificate IV - Commercial Cookery
The Imperial College of Australia
Abbotsford, VIC09.2021
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Meal preparation
- Kitchen operations
- Verbal and written communication
- Recipes and menu planning
- Allergen awareness
- Portion and cost control
- Vegetarian cooking
- Food spoilage prevention
- Garnishing techniques
- Company quality standards
- Pantry restocking
- Butchery skills
- Pasta making
- Braising techniques
- Poaching techniques
- Signature dish creation
- ChefTec
- Time management
- Multitasking and organization
- Kitchen equipment operations
Certification
Certificate III in commercial cookery
Certificate IV in commercial cookery
Diploma of hospitality management
Advance diploma of business management
Languages
Urdu, Hindi, English
Full Professional
Timeline
Chef
YBismark Pty Lts
10.2021 - Current
Certificate III in commercial cookery
Certificate IV in commercial cookery
Diploma of hospitality management
Advance diploma of business management
Diploma Of Hospitality Management - Business Management
The Imperial College of Australia
Certificate IV - Commercial Cookery
The Imperial College of Australia
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