Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

RAJEEV BASNET

Artarmon

Summary

Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments.High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

7
7
years of professional experience

Work History

Chef De Partie

Willoughby Hotel
05.2023 - Current
  • A strong knowledge in kitchen operations, with emphasis on food safety and presentation
  • Work closely with the Head Chef to ensure efficient food production and quality
  • Demonstrating techniques and advising cooks and cook assistants on cooking procedures
  • Prepare and present menu items, showing variety and flair
  • Oversee a team of junior chefs
  • Ensure stock rotation and minimum wastage
  • Ordering all stock and Oversee a function menu and able to implement effectively
  • Working in pass ensuring quality food products are put together.

Chef De Partie

Yayoi Dining hall
02.2018 - Current
  • Use food preparation equipment such as oven, deep fryer, slicer, blender, mixer, grinder, toaster, etc
  • Produce dishes using basic methods of cookery through selecting ingredients; selecting, preparing and using equipment; assembling and preparing ingredients; and cooking dishes
  • Prepare food to meet special dietary requirements and develop menus for special dietary requirements
  • Maintain the quality of perishable items
  • Use hygienic practices for food safety and participate in safe food handling practice
  • Implement and monitor work health and safety practices.

Education

Food Safety Supervisor -

Diploma of Hospitality Management - undefined

02.2023

Cert IV in Commercial Cookery - undefined

08.2022

Skills

Food spoilage prevention

Proper food handling

Recruiting and training

Recipe creation

Inventory Oversight

Food presentation

Food allergy understanding

Menu development

Plating and presentation

References

  • Tatiana Brown, 0403649884, tat.brown@redcape.com.au
  • Alfa, 0415 666 127, alfata1095@gmail.com

Timeline

Chef De Partie

Willoughby Hotel
05.2023 - Current

Chef De Partie

Yayoi Dining hall
02.2018 - Current

Diploma of Hospitality Management - undefined

Cert IV in Commercial Cookery - undefined

Food Safety Supervisor -

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RAJEEV BASNET