Rajat Singla
Tootgarook
Summary
Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
6
6
years of professional experience
Work History
Sous Chef
Rye hotel
Rye
12.2024 - Current
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Complied with all health department regulations regarding proper food handling methods.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Created a positive work environment by encouraging teamwork among staff members.
Chef
Compass group
Wagga Wagga
06.2023 - 09.2024
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Created weekly schedules for employees based on projected business volume.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Supervised team members during meal service to ensure accuracy of orders.
Chef
Alh Group
Mulgrave
05.2021 - 02.2023
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
Head Chef
Taco bill
Pakenham
08.2019 - 04.2021
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Supervised food preparation staff to deliver high-quality results.
Education
Diploma - Hospitality Administration And Management
Australian Business And Culinary Institute
Melbourne 12-2023
Certificate IV - Hospitality Administration And Management
Australian Business And Culinary Institute
Melbourne 03-2023
Certificate III - Hospitality Administration And Management
Australian Business And Culinary Institute
Melbourne 02-2022
Skills
- Menu development
- Staff Coordination
- Meal Preparation
- Dish preparation
- Regulatory Compliance
- Food presentation
- Kitchen Operations
- Knife use
- Food preparation techniques
- Portion and cost control
- Grilling and deep frying skills
Timeline
Sous Chef
Rye hotel
12.2024 - Current
Chef
Compass group
06.2023 - 09.2024
Chef
Alh Group
05.2021 - 02.2023
Head Chef
Taco bill
08.2019 - 04.2021
Diploma - Hospitality Administration And Management
Australian Business And Culinary Institute
Certificate IV - Hospitality Administration And Management
Australian Business And Culinary Institute
Certificate III - Hospitality Administration And Management
Australian Business And Culinary Institute