Rakesh Kumar Singh Bharat
Melbourne,Victoria
Summary
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level head chef position. Ready to help team achieve company goals.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
23
23
years of professional experience
Work History
Chef
Sri Ananda Bhavan
Narre Warren
10.2022 - Current
- This is an Authentic South Indian Cuisine, serving recipes encompass the tradition of our South Indian culture, with a seating capacity of 50-60 people
- I am currently working as a Chef, in my current role, I have successfully crafted and executed dishes that showcase my creativity and passion for culinary arts, earning accolades from both customers and industry peers
- I thrive in a fast-paced environment, where I lead by example, motivating and empowering my team to excel.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisting with stock rotationCleaning stations.
Chef
The Melbourne Vinayagar Hindu Sangam
Bayswater
11.2021 - 10.2022
- Cooking and preparing elements of high quality dishes.
- Assisting other Chefs.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Chef
Ons Food Aus Pty Ltd.
Glen Huntly
01.2021 - 11.2021
- (Trading as Australia Alludu Multi Cuisine Restaurant) - This is a new South Indian Multi Cuisine Restaurant, with a seating capacity of around 40 tables, and employing 8 employees per shift and I was the Chef for one of the Shifts
- I lost my employment due to the lock downs, which meant that my employer could not keep continue to employ me.
- Placed orders to restock items before supplies ran out.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
Head Chef
Bumblebee Restaurant
Madhapur, India
11.2013 - 07.2017
- CUISINES Italian, Chinese, Indian, Cafe, Fast food, International
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored food production to verify quality and consistency.
Chef
Family Catering Business
Jeedimetla, India
04.2012 - 09.2013
- Family Catering Business
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
Commis I
Ebony Boutique Hotel
Banjara Hills, India
03.2009 - 04.2012
- Rotated through all prep stations to learn different techniques.
- prepared meals for lunch and dinning services.
- collaborated with chef on menu design and innovative recipes
- Planned and directed high-volume food preparation in fast-paced environment.
Commis II
Aroma Multi-cuisine Restaurant
SOmajiguda, India
03.2007 - 03.2009
- Indian Multi-cuisine Restaurant.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Modernized work processes to reduce guest wait times and boost daily output.
- Ordered new ingredients and supplies to meet expected needs.
- Assisting with stock rotationCleaning stations.
Commis III
Family Catering Business
Jeedimetla, India
07.2001 - 04.2006
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Performing basic kitchen tasks such as chopping,and cleaning.
- Helping with deliveries
- Keeping the kitchen clean
- Accurately measuring meal ingredients for the Chef de Partie. · Preparing meal ingredients, which includes seasoning of different meats as well
Education
Diploma In Hospitality Management in Cookery -
Australia Career Education (ACE)
Brunswick, Melbourne06.2020
Certificate Iv In Commercial Cookery -
Australian Institute Of Technical Training
12.2019
Craft Course in Food Production -
Minerva College of Hotel Management and Caterring
12.2007
SSC -
Sri Sathya Sudha High School
03.2001
Skills
- Food Presentation
- Hard Working
- Honesty
- Meal Preparation
- Record Management
- Hygiene and Nutrition
- Knife Skills
- Cooking techniques
- Food Costing
- Allergen awareness
Personal Information
Nationality: Indian
Languages
English
Professional Working
Hindi
Full Professional
Telugu
Full Professional
Timeline
Chef
Sri Ananda Bhavan
10.2022 - Current
Chef
The Melbourne Vinayagar Hindu Sangam
11.2021 - 10.2022
Chef
Ons Food Aus Pty Ltd.
01.2021 - 11.2021
Head Chef
Bumblebee Restaurant
11.2013 - 07.2017
Chef
Family Catering Business
04.2012 - 09.2013
Commis I
Ebony Boutique Hotel
03.2009 - 04.2012
Commis II
Aroma Multi-cuisine Restaurant
03.2007 - 03.2009
Commis III
Family Catering Business
07.2001 - 04.2006
Diploma In Hospitality Management in Cookery -
Australia Career Education (ACE)
Certificate Iv In Commercial Cookery -
Australian Institute Of Technical Training
Craft Course in Food Production -
Minerva College of Hotel Management and Caterring
SSC -
Sri Sathya Sudha High School