NIRAJAN YADAV
Sydney,NSW
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Complete Catering Group
11.2023 - Current
Chef De Partie
Crown Plaza
11.2022 - Current
- Monitored food products, driving quality, freshness and integrity.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Performed as head chef to maintain team productivity and restaurant quality.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Chef De Partie
Morgans Restaurant
04.2021 - 02.2023
- Performed as chef to maintain team productivity and restaurant quality.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
Chef De Partie
San Antonio sourdough cafe
01.2021 - 06.2022
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised food preparation staff to deliver high-quality results.
Kitchen Hand
San Antonio sourdough cafe
06.2020 - 12.2020
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Carried food supplies, equipment and utensils to and from storage and work areas.
- Stocked cupboards and refrigerators and tended salad bars and buffet meals.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
Education
Diploma in Hospitality Management - Hospitality
Skyline College of Management
Burwood, NSW12.2023
Certificate IV in Commercial Cookery - Hospitality
Skyline College of Management
Burwood, NSW06.2023
Skills
- Team Leadership
- Coordinating Kitchen Staff
- Quality Assurance
- Verbal and Written Communication
- Food Prep Planning
- Supply Ordering
- Food Preparing, Plating and Presentation
- Safe Food Handling
Timeline
Chef De Partie
Complete Catering Group
11.2023 - Current
Chef De Partie
Crown Plaza
11.2022 - Current
Chef De Partie
Morgans Restaurant
04.2021 - 02.2023
Chef De Partie
San Antonio sourdough cafe
01.2021 - 06.2022
Kitchen Hand
San Antonio sourdough cafe
06.2020 - 12.2020
Diploma in Hospitality Management - Hospitality
Skyline College of Management
Certificate IV in Commercial Cookery - Hospitality
Skyline College of Management
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