Summary
Overview
Work History
Education
Skills
Languages
Timeline
Hobbies
Hobbies
Generic

Panica Batra

Waranga,VIC

Summary

Punctual Chef experienced in various menus and recipes to prepare quality food and to impress diners. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.

Overview

2
2
years of professional experience

Work History

Commis Chef

The Grand Hotel
02.2024 - Current
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Measuring meal ingredients accurately
  • Preparing salads and sauces for meals
  • Receiving deliveries and verifying that all ordered items are received and are of high quality
  • Taking inventory of restaurant supplies and notifying the supervisor when stock is low
  • Enhanced culinary skills by assisting in the preparation of various dishes.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Preparing all the meal items to be presentable and according to dietary requirements of the customers and clients.

Chef

Napoli Centrale
04.2023 - 02.2024
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers
  • Managed kitchen staff team and assigned tasks for various stages of food production
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Chef

Newcombe Hospitality Pty Ltd (Mediteranean Kitchen Article 24)
06.2022 - 03.2023
  • Putting up new and special dishes on a weekly basis
  • Supervise and train the new kitchen staff
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • 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.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Cooked memorable dishes that brought new customers into establishment.

Education

Certificate IV in Commercial Cookery -

TKL College
01.2023

Master of Business Administration -

Holmes Institute
01.2022

Skills

  • Work under pressure
  • High hygienic standards
  • Attention to detail
  • Allergen awareness
  • Food Safety
  • Team player
  • Decision-Making

Languages

English

Timeline

Commis Chef

The Grand Hotel
02.2024 - Current

Chef

Napoli Centrale
04.2023 - 02.2024

Chef

Newcombe Hospitality Pty Ltd (Mediteranean Kitchen Article 24)
06.2022 - 03.2023

Certificate IV in Commercial Cookery -

TKL College

Master of Business Administration -

Holmes Institute

Hobbies

I am a person who loves to cook and never miss a chance for going shopping

Hobbies

I am a person who loves to cook and i never loose a chance for going shopping 

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Panica Batra