Muhammad Sultan Arif
Summary
Dynamic Chef with extensive experience at Restaurant, recognized for optimizing food preparation processes and reducing waste through strategic planning. Skilled in food safety and sanitation, I excel in creating customized meals while fostering a collaborative kitchen environment. Committed to upholding high-quality standards and enhancing customer satisfaction through exceptional service.
Overview
1
1
year of professional experience
Work History
Chef
Restaurant
09.2023 - 01.2025
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Education
Certificate IV - Cookery
Canberra Business And Technology College
Gungahlin, ACT05.2023
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Team collaboration
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Frying techniques
- Kitchen equipment operation
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Plating techniques
- Sanitation practices
- Staff coordination
- Vegetarian cooking
- Company quality standards
- Seafood preparation
- Butchery skills
- Utensils and equipment
- Fine-dining expertise
Timeline
Chef
Restaurant
09.2023 - 01.2025
Certificate IV - Cookery
Canberra Business And Technology College
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