Pratixaben Patel
Truganina,VIC
Summary
Adept Chef De Partie with a proven track record at Borsch Vodka and Tears, showcasing exceptional Cooking skills and team management. Elevated kitchen efficiency through meticulous organization and adherence to sanitation standards. Excelled in food presentation, contributing to menu planning and cost control, while fostering a collaborative environment.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Borsch Vodka and Tears
173 Chapel St, Windsor VIC
04.2022 - Current
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Preparing and cooking food
- Monitoring quality of dishes at all stages of preparation and presentation
- Check and monitor fridge, Freezer and Cool Room temperature and controlled and manage food storage facilities
- Demonstrating techniques and advising on cooking procedures.
- Examining foodstuffs to ensure quality
- Working collaboratively with the head chef and other team members
- Planning menus, estimating food and labour costs, and ordering food supplies.
- Use food preparation equipment such as oven, deep fryer, slicer, blender, mixer, grinder and toaster
- Checking stack and follow minimisation technique to reduce food costs and expenses Use and maintain various tools and equipment in the kitchen assisting with ordering and receiving supplies.
- Adhering to OH&S regulations
- Handing customer enquiries and complaints
- Monitoring the activities of kitchen and waiting staff
Education
Diploma Of Hospitality Management - Cookery
Acumen Education
Level 8/55 Swanston St, Melbourne VIC 300007.2021
Certificate IV In Commercial Cookery - Cookery
Acumen Education
Level 8/55 Swanston St, Melbourne VIC 300006.2021
Certificate Ill In Commercial Cookery - Chef
Acumen Education
Level 8/55 Swanston St, Melbourne VIC 300001.2021
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Garnishing techniques
- Portion standards
- Counter sanitization
- Safe food handling
- Portion control
Timeline
Chef De Partie
Borsch Vodka and Tears
04.2022 - Current
Diploma Of Hospitality Management - Cookery
Acumen Education
Certificate IV In Commercial Cookery - Cookery
Acumen Education
Certificate Ill In Commercial Cookery - Chef
Acumen Education