Muhammad Shahzaib
Wembley,WA
Overview
1
1
year of professional experience
Work History
Chef
Chef
08.2023 - 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.
Education
Certificate III - Commercial Cookery
Stanley College
Perth, WASkills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Grilling Techniques
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Verbal and written communication
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sanitation Guidelines
- Food pairing
- Plating techniques
- Staff Coordination
- Menu development
- Banquets and catering
- Portion and cost control
- Menu Planning
- Recipe Development
- Made-to-order meals
- Cost Control
- Performance Improvement
- Menu Supervision
- Culinary expertise
- Equipment Maintenance
- Vegetarian Cooking
- Food Service Operations
- Food spoilage prevention
- Garnishing Techniques
- New Hire Training
- Company quality standards
- Butchery skills
- Utensils and equipment
- Food Cost Analysis
- Roasting Techniques
- Operations Management
- Purchasing
- Fine-dining expertise
- Business Management
- Order delivery practices
- Steaming Techniques
- Cleaning and sanitation
- Safe Food Handling
- Food Safety
- Customer Service
- Team Leadership
- Team Collaboration
- Creative Thinking
- Food Preparing, Plating, and Presentation
- Catering and Events
- Coordinating Kitchen Staff
- Decision-Making
- Food Stock and Supply Management
- Food Production
- Kitchen Equipment Operation
- Relationship Building
- Order Management
- Garnishing and Plating
- Inventory Management
- Kitchen Staff Management
Languages
English
Professional Working
Urdu
Full Professional
Punjabi
Full Professional
Timeline
Chef
Chef
08.2023 - Current
Certificate III - Commercial Cookery
Stanley College