Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
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Nisen Govindo

4316/101 Bathurst Street, Sydney,NSW

Summary

Dynamic Chef with a proven track record at Sydney Seaplanes, excelling in food safety and customer service. Renowned for developing innovative recipes that boosted sales and enhanced dining experiences. Adept at kitchen management and team collaboration, fostering a culture of sustainability while consistently delivering high-quality, visually appealing dishes.

Knowledgeable Chef with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.

High-performing Chef offering 3 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.

Overview

3
3
years of professional experience
1
1
Certification

Work History

Chef

Sydney Seaplanes
11.2024 - Current
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • 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.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
  • Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Streamlined kitchen operations for increased efficiency, implementing new inventory management system.

Cook

More
05.2023 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Managed approximately 200-300 per day from customers
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Communicated closely with servers to fully understand special orders for customers.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.

Chef

The Paramount Coffee Project Pty Ltd
07.2022 - 11.2024
  • 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.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • 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.

Education

Certificate IV in Kitchen Management - Cookery

Sydney Business & Development Institute
Level 2/770 George Street, Haymarket, NSW 2000
11-2024

Diploma of Hospitality Management - Cookery

Global Institute
Level 7, 140 Elizabeth Street, Sydney NSW 2000
05-2025

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail
  • Effective communications
  • Kitchen operation
  • Grilling techniques
  • Frying techniques
  • Ingredient knowledge
  • Kitchen equipment operation and maintenance
  • Food plating and presentation
  • Sauce preparation
  • Sanitation guidelines
  • Plating techniques
  • Menu development
  • Equipment maintenance
  • Vegetarian cooking
  • Food service operations
  • New hire training
  • Seafood preparation
  • Pasta making
  • Roasting techniques
  • Poaching techniques
  • Steaming techniques
  • Knife use
  • Dish preparation
  • Kitchen equipment operations

Accomplishments

  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Designed whole new menu, including meal selections, beverages and pricing.

Certification

  • Certified Cookery, Paramount - 2 years

Languages

English
Professional Working

Timeline

Chef

Sydney Seaplanes
11.2024 - Current

Cook

More
05.2023 - Current

Chef

The Paramount Coffee Project Pty Ltd
07.2022 - 11.2024

Certificate IV in Kitchen Management - Cookery

Sydney Business & Development Institute

Diploma of Hospitality Management - Cookery

Global Institute

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Nisen Govindo