i use to live in rosebud but now i just moved to wollert so that was the reason for looking another job. thanks
Overview
2
2
years of professional experience
1
1
Certification
Work History
Chef
Stella Dromana Hotel
08.2023 - 01.2024
I was handling pan section in dromana hotel, pasta i used to make there are home gnocchi, linguine or gnocchi bolo, sicilian linguine,mushroom risotto, tiger prawn risotto, gnocch pancetta, chicken avo risotto, mushroom risitto, seafood marinara, binco seafood marinara, Rana pasta, garlic king prawns, chilli king prawns, pesto pasta, napoli pasta, carbonara etc
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Reduced food waste with strategic menu planning and inventory control techniques.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
i was handling pan section , pasta i used to make there are home gnocchi, linguine or gnocchi bolo, sicilian linguine, tiger prawn risotto, gnocch pancetta, chicken avo risotto, mushroom risitto, seafood marinara, binco seafood marinara, Rana pasta, garlic king prawns, chilli king prawns,
Chef
Rosebud RSL
01.2022 - 08.2023
i used to handle fryer section and the duties i used to perform were serving all the fried stuff which includes fishes pork belly chips ,sweet potatoes, wegdes, salt and pepper, fried chicken, seafood mix,grill fish, salad dressing making , porkbelly dressing and pork belly salad making, fried chicken flour , salt and pepper flaour, bangers, parma.
in pasta section we had not must pasta only i used to make panne bolo pasta, risotto, carbonara etc
Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Reduced food waste with strategic menu planning and inventory control techniques.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Education
Completed Cert 3 And 4 in Commercial Cookery
The Imperial College of Australia
Melbourne, VIC
Languages
English
Professional Working
Punjabi
Native or Bilingual
Hindi
Native or Bilingual
Haryanvi
Full Professional
Certification
i have finished my cert 3 and cert4 and i m just left with another 3 months study of diploma in commercial cookery.