Rohan Sehgal
Burswood,WA
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
9
9
years of professional experience
Work History
Head Chef
CIVEO
Perth, WA
03.2025 - Current
- Managed kitchen operations to ensure efficient food preparation and service.
- Supervised kitchen staff, providing training and guidance on food safety practices.
- Coordinated inventory management to maintain stock levels and reduce waste.
- Ensured compliance with health regulations and kitchen cleanliness standards.
- Implemented cost-control measures to optimize budget while maintaining quality.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Monitored quality, presentation, and quantities of plated food across line.
- Established portion control guidelines to reduce waste and maximize profits.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Improved performance of team members resulting in high-quality meals produced daily.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Sous Chef
CIVEO FMG Cloudbreak
Perth
04.2024 - 03.2025
- Assisted with meal preparation and cooking for large-scale dining operations.
- Managed inventory and ensured proper storage of food items and supplies.
- Coordinated daily kitchen activities and communicated with team members effectively.
- Trained junior kitchen staff on food safety procedures and cooking techniques.
- Ensured compliance with health regulations during food handling and preparation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
LINE CHEF
ISS Leonora
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
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
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
Provide First Aid
Australia Wide First Aid
05.2025 - 05.2025
ADVANCE DIPLOMA - ADVANCE DIPLOMA of HOSPITALITY MANAGEMENT
WAIFS
WADiploma of Hospitality Management - Hospitality
Skill Institute Australia
WACertificate 4 In Commercial Cookery - Hospitality
Sklll Institute Australia
WACertificate 3 In Commercial Cookery - Hospitality
Stanley College
WASkills
- Food safety
- Inventory management
- Menu planning
- Cost control
- Quality assurance
- Kitchen operations
- Customer service
- Staff training
- Team leadership
- Problem solving
- Effective communication
- Conflict resolution
- Allergy awareness
- Food presentation
- Performance assessments
- Sanitation standards
- Food safety regulations
- Budgeting and cost control
- Food trend awareness
- Collaborative environment
- Process improvements
- Health regulations
- Recordkeeping and documentation
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
Timeline
Provide First Aid
Australia Wide First Aid
05.2025 - 05.2025
Head Chef
CIVEO
03.2025 - Current
Sous Chef
CIVEO FMG Cloudbreak
04.2024 - 03.2025
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