Prashant Gaurav
Blackburn,VIC
Summary
Proven Sous Chef at Matthew Flinders Hotel, adept in leading high-volume kitchens with a calm, problem-solving approach. Skilled in inventory management and safe food handling, I excel in training staff and enhancing menu quality, significantly improving service continuity and kitchen efficiency.
Overview
5
5
years of professional experience
Work History
Sous Chef
Matthew Flinders Hotel
02.2024 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Supervised kitchen staffs for demanding roles.
- Assisted head chef with menu development and planning.
- Planned and directed high-volume food preparation in fast-paced environment.
- Planned weekly special menu additions based on seasonal pricing and product availability.
- Maintained kitchen inventory to ensure sufficient quantity and quality of ingredients.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Matthew Flinders Hotel
04.2022 - 02.2024
- Maintained well-organized mise en place to keep work consistent.
- Trained new kitchen staff to prepare each for demanding roles.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Followed, and ensured the team follows, food hygiene and occupational health and safety measures.
Cook
Humble Creature
09.2019 - 04.2022
- 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.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
Certificate III in Commercial Cookery -
Newton College
Melbourne04.2022
Certificate IV in Commercial Cookery -
Newton College
Melbourne03.2022
Skills
- Team Leadership
- Calm approach to stressful environments
- Problem-solving
- Employee Scheduling
- Excellent communication skills
- Monitoring and training ability
- Inventory Management
- Safety Management
- Safe Food Handling
Timeline
Sous Chef
Matthew Flinders Hotel
02.2024 - Current
Chef De Partie
Matthew Flinders Hotel
04.2022 - 02.2024
Cook
Humble Creature
09.2019 - 04.2022
Certificate III in Commercial Cookery -
Newton College
Certificate IV in Commercial Cookery -
Newton College
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