RAJAN JAISI
North Gosford,NSW
Summary
Dynamic culinary professional with extensive experience at Drifters Wharf, excelling in menu development and staff training. Proven ability to enhance customer satisfaction through beautiful food presentation and effective kitchen organization. Skilled in food safety compliance and inventory management, demonstrating strong multitasking and problem-solving abilities in high-pressure environments.
Overview
2023
2023
years of professional experience
Work History
Cook
Karoo and Co
Wahroonga, NSW
- Prepared and cooked diverse menu items, ensuring quality and presentation standards.
- Assisted in inventory management, tracking supplies to maintain kitchen efficiency.
- Collaborated with team members to streamline food preparation processes.
- Maintained cleanliness and organization of workstations, adhering to safety regulations.
- Adapted recipes and portion sizes based on customer preferences and dietary restrictions.
- Monitored cooking times and temperatures to ensure food safety compliance.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- 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.
Junior Sous Chef
Drifters Wharf
- Assisted in menu preparation, ensuring consistency and adherence to restaurant standards.
- Collaborated with kitchen staff to maintain efficient workflow during peak service hours.
- Monitored food storage procedures to uphold safety and quality standards.
- Trained junior kitchen staff on equipment use and best practices for food preparation.
- Supported inventory management, tracking supplies and assisting in ordering processes.
- Contributed to daily specials creation, utilizing seasonal ingredients for enhanced customer offerings.
- Ensured cleanliness and organization of kitchen workstations, promoting a safe cooking environment.
- Engaged in menu tastings, providing feedback for flavor profiles and presentation improvements.
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
- Led team by example in preparing items accurately and according to high-quality standards.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Assisted sous chef with weekly schedule drafts for Number kitchen staff.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Developed unique menu items and plating presentations.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Successfully completed kitchen product inventory as assigned.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef
The Neighbourhood Indian Resturant
Sydney, NSW
11.2019 - 10.2022
- Prepared and executed authentic Indian cuisine following traditional recipes and techniques.
- Managed kitchen operations, ensuring timely preparation and service of meals.
- Collaborated with front-of-house staff to enhance customer satisfaction through seamless service.
- Trained new kitchen staff on food safety, hygiene standards, and culinary procedures.
- Developed seasonal menu items to reflect local ingredients and culinary trends.
- Monitored inventory levels, reducing waste through efficient ingredient management practices.
- Implemented quality control measures to maintain consistency in food presentation and taste.
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
Cook
36 Spices
Sydney, NSW
02.2019 - 11.2019
- Prepared and cooked a variety of dishes following standardized recipes.
- Maintained cleanliness and organization of kitchen workstations to ensure efficiency.
- Assisted in inventory management, tracking stock levels of ingredients and supplies.
- Collaborated with team members to execute daily meal service smoothly and effectively.
- Implemented food safety standards, ensuring compliance with health regulations during food preparation.
- 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.
Kitchenhand
Spiced by Billu
Sydney, NSW
07.2018 - 02.2019
- Assisted in food preparation and kitchen organization to ensure efficiency.
- Maintained cleanliness of kitchen equipment and workstations following safety protocols.
- Supported chefs by assembling ingredients for daily menu items promptly.
- Learned proper food handling techniques to uphold hygiene standards.
- Collaborated with team members to streamline workflow during busy service hours.
- Monitored inventory levels and reported shortages to management for timely restocking.
Education
Certificate IV And Diploma in Hospitality Management - Hospitality Management
Skyline International College
Burwood, NSW08.2023
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Frying
- Knife skills
- Cooking techniques
- Sanitation
- Supply restocking
- Surface cleaning
- Hospitality and service industry background
- Food presentation
- Kitchen equipment operation and maintenance
- Sanitation practices
- Grilling
- Contamination prevention
- Food waste reduction
- Performance improvement
- Food plating and presentation
- Portion control
- Order verification
- Beautiful presentation of food
- Sauce making
- Ingredients measuring
- Plating and presentation
- Food spoilage prevention
- Recipes and menu planning
- Ingredient selection
- Order delivery practices
- Food costing
- Problem-solving
- Time management
- Attention to detail
- Team collaboration
- Ingredient knowledge
- Health and safety compliance
- Food storage
- Staff training
- Stock management
- Temperature control
- Cost control
- Special diets
- Recipe-based cooking
- Positive and professional
- Cutting and slicing techniques
Timeline
Chef
The Neighbourhood Indian Resturant
11.2019 - 10.2022
Cook
36 Spices
02.2019 - 11.2019
Kitchenhand
Spiced by Billu
07.2018 - 02.2019
Cook
Karoo and Co
Junior Sous Chef
Drifters Wharf
Certificate IV And Diploma in Hospitality Management - Hospitality Management
Skyline International College