PRANAV SREESHAN
Sydney
Summary
Sous Chef with a solid foundation of 5 years in the culinary industry, adept at inventory management, menu planning, and kitchen operations. Demonstrates strong team leadership and mentoring abilities, ensuring adherence to food safety standards and effective cost control. Enthusiastically contributes innovative ideas to enhance culinary performance and continuously seeks opportunities for professional growth.
Overview
6
6
years of professional experience
Work History
Senior Line Cook
Bar Biscotti
07.2024 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed seasonal menu enhancing guest satisfaction and culinary experience.
Consultant Chef
The Beach By Madras Square
11.2023 - 01.2024
- Streamlined kitchen operations for increased efficiency by implementing innovative preparation techniques and organizational systems.
- Mentored junior chefs and culinary staff, fostering professional growth and skill development within the team.
- Delivered expert advice on menu planning, ingredient selection, and culinary trends to restaurant owners, enhancing overall customer experience.
- Collaborated with event planners to create memorable dining experiences for high-profile events and functions.
Jr Sous Chef
CKTL & CO
03.2023 - 07.2023
- Oversaw menu planning and verified prep and line cook compliance with recipes
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation
- Met with restaurant managers to review sales, costs and customer feedback and continuously improve results
- Created new recipes, working with executive chef to offer unique menu
- Interviewed and trained back-of-house employees at various levels
- Conducted pre-meal meetings with food servers to review details of daily menu
- Enhanced inventory management and implemented strict portion control standards.
Sous Chef
Planta Queen
01.2022 - 02.2023
- Modified recipes to accommodate dietary restrictions and allergies
- Monitored food production to verify quality and consistency
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
- Maintained Food cost and Labour cost according company standards
- In charge of multiple off site catering events
- Finding alternative procurement sources that conserved up to $5000 monthly
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Senior Line Cook
Planta Queen
12.2019 - 01.2022
- Working with sous chefs to maintain kitchen proficiency and manage the kitchen personnel
- Estimating, analyzing and preparing daily requisitions for supplies and food items for production
- Assisting Sous Chefs with their daily account management tasks
- Delegating tasks to kitchen staff and training new employees to work efficiently
- Creating new concepts and systems to motivate new staff
- Part of the Joint Health Safety Committee to ensure safety standards are always in place.
Line Cook
El Catrin Destileria
06.2019 - 12.2019
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Kept kitchen clean and organized by performing daily maintenance tasks
- Controlled the wastage and over-production of food
- Inspected the equipment, kitchen appliances, and work areas to ensure cleanliness and functional operations.
Education
Culinary Management -
George Brown College
07.2020
International Baccalaureate -
CPS Global School
05.2018
Bachelor of Tourism, Hospitality And Events -
University of Newcastle
Newcastle, NSW11-2024
Skills
- Ability to grasp and adapt quickly
- Eager and curious professional
- Make data-driven decisions
- Enjoys working in a cross-functional team
- Accustomed to operating in a fast-paced high-pressure environment
- Control labor costs
- Estimate food needs
- Menu development
Timeline
Senior Line Cook
Bar Biscotti
07.2024 - Current
Consultant Chef
The Beach By Madras Square
11.2023 - 01.2024
Jr Sous Chef
CKTL & CO
03.2023 - 07.2023
Sous Chef
Planta Queen
01.2022 - 02.2023
Senior Line Cook
Planta Queen
12.2019 - 01.2022
Line Cook
El Catrin Destileria
06.2019 - 12.2019
International Baccalaureate -
CPS Global School
Culinary Management -
George Brown College
Bachelor of Tourism, Hospitality And Events -
University of Newcastle
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