Rohan Sehgal
Rivervale,WA
Summary
Seasoned culinary professional with over 7 years of experience in fast-paced kitchen environments. Demonstrated ability to maintain composure and productivity under pressure, while ensuring the highest standards of quality and presentation in every dish. Proven expertise in overseeing all aspects of kitchen operations, from construction to delivery.
Overview
8
8
years of professional experience
Work History
Sous Chef
Civeo
Cloudbreak, WA
04.2024 - Current
- Supervised and Help chefs and other kitchen personnel during meal services and food preparation.
- Monitored inventory levels to ensure adequate supplies on hand.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Implemented rigorous quality control procedures to maintain high standards in food preparation and presentation.
- Coached staff on strategies to enhance performance and improve customer satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
- Ensured compliance with health department regulations by implementing proper sanitation procedures and Haccp.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Updated and maintained databases with current information.
LINE CHEF
ISS Leonora
Leonora, WA
11.2022 - 12.2023
- Enhanced kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Reduced food waste through proper inventory management, portion control, and timely utilization of ingredients.
- Ensure that the buffet is well-stocked and replenished throughout service hours to provide clients with timely and uninterrupted access to food. Maintain the highest standards of hygiene and sanitation while paying meticulous attention to detail.
LINE CHEF
Sodexo Remote Sites
CHRISTMAS CREEK AND BODDINGTON
07.2021 - 10.2022
- Planned and directed high-volume food preparation in fast-paced environment
- Assisted head chef in preparing and serving food
- Followed recipes and food presentation standards
- Complied with sanitation and nutrition regulations and safety standards
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items
- Collaborated with staff members to create meals for large banquets
- Monitored recipe portioning to control food costs
- Prepped daily menu items to quickly deliver upon request.
CHEF DE PARTIE
Curramblne Bar & Bistro
06.2020 - 06.2021
- Developed and cooked memorable dishes that brought new customers into establishment
- Maintained well-organized mise en place to keep work consistent
- Plated meals paying special attention to garnishes and overall presentation
- Obtained fresh, local ingredients, resulting in lower food costs
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Disciplined and dedicated to meeting high-quality standards
- Planned and directed high-volume food preparation in fast-paced environment.
Commis Chef
Four Point By Sheraton Marriot
Perth, WA
07.2017 - 01.2021
- Maintained well-organized mise en place to keep work consistent.
- Manage and execute daily breakfast services, ensuring a diverse menu that caters to the varied ethnic backgrounds of our hotel guests.
- Provide support to the chef in fulfilling banquet orders and event-related functions.
- Planned and directed high-volume food preparation in fast-paced environment
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Seasoned and marinated cuts of meat, poultry and fish
- Rotated through all prep stations to learn different techniques.
CHEF
Lone Star Rib House
12.2016 - 07.2018
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Handled and stored food to eliminate illness and prevent cross-contamination
- Placed orders to restock items before supplies ran out
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
Education
ADVANCE DIPLOMA - ADVANCE DIPLOMA of HOSPITALITY MANAGEMENT
WAIFS
WA08.2021
Diploma of Hospitality Management - Hospitality
Skill Institute Australia
WA01.2021
Certificate 4 In Commercial Cookery - Hospitality
Sklll Institute Australia
WA08.2020
Certificate 3 In Commercial Cookery - Hospitality
Stanley College
WA04.2018
Skills
- Competent in all aspects of pans, grill and larder work
- Excellent time management skills and ability to self-direct when necessary
- Previous experience in a la carte
- Work well under pressure during peak service times
- Training junior team members
- Strong leadership skills and the ability to lead junior staff members and run the kitchen
- Flexibility to work across a range of hours including in the absence of the Head Chef and catering manager
- Highly adaptable and able to work across all services if required
- Strong communication skills and a team player
- Creative Thinking
- Decision Making
- Food Production Timing
- Safety and Risk Management
- Recordkeeping and Documentation
- Quality Assessment
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
Licences and Certificates
- Forklift Operator licence under 10T
- Allergen Advisor
- Driver licence - HR-B
- Managing fatigue
- Hazard and incident management.
- Isolation Champion
Timeline
Sous Chef
Civeo
04.2024 - Current
LINE CHEF
ISS Leonora
11.2022 - 12.2023
LINE CHEF
Sodexo Remote Sites
07.2021 - 10.2022
CHEF DE PARTIE
Curramblne Bar & Bistro
06.2020 - 06.2021
Commis Chef
Four Point By Sheraton Marriot
07.2017 - 01.2021
CHEF
Lone Star Rib House
12.2016 - 07.2018
ADVANCE DIPLOMA - ADVANCE DIPLOMA of HOSPITALITY MANAGEMENT
WAIFS
Diploma of Hospitality Management - Hospitality
Skill Institute Australia
Certificate 4 In Commercial Cookery - Hospitality
Sklll Institute Australia
Certificate 3 In Commercial Cookery - Hospitality
Stanley College