Rohit Sharma
48 Whirrakee Parade, Huntly ,VIC
Summary
Energetic and entrepreneurial Chef with 9 years’ experience in the hospitality industry. Connoisseur of flavour and ever-evolving cooking methods. Highly customer-oriented, possessing excellent mathematical and people skills. in Certificate 3 in Commercial Cookery Summary of qualification Knowledge in various types of seasonings and spices. Knowledge in preparing various dishes skills in providing high quality service. Skills in providing high quality service. Ability to cook the requests of customers. Can manage a big kitchen and assign duties to co-workers.
Overview
9
9
years of professional experience
Work History
Sous Chef
Black Rhino ( Shamrock Hotel)
11.2023 - Current
- Assisted with menu development and planning.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
Chef
National Hotel Complex
02.2016 - 11.2023
- To establish and maintain effective employee relations
- Inform on a daily basis to the Executive chef on all relevant information on operational and personal matters
- See to it that all food items for the restaurant are prepared on time and meet quality and quantity standards
- Prepare food requisitions for next day operations and upcoming events
- Making purchase orders for the next day (eg, vegetable requisitioning)
- Maintaining of cleanliness in all assigned areas, including refrigerators and freezers
- Perform duties common to the position and other duties as may be assigned
- Control costs by minimizing spoilage, waste, proper storage and exercising strict portion control
- Conduct staff training
- Conduct staff briefing
- Prepare duty roasters
- Attend chef meeting daily
- Report any equipment in the department which needs repair or maintenance
- Ensure freshness and suitability of products used by the section and that they are stored properly
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
- Developed new recipes in order maintain frequent visits of the customers to the restaurant.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Sanitized all counters properly to prevent food-borne illness.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared items for roasting, sautéing, frying and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
Education
Certificate III - Commercial Cooking
Victoria
Bachelor Of Information Technology - Network And System Administration
Victorian Institute of Technology
Melbourne12.2017
Skills
- Food Spoilage Prevention
- Kitchen Equipment Operation
- Made-to-Order Meals
- Baking and Broiling Skills
- Portion and Cost Control
- Verbal and Written Communication
- Food Preparation Techniques
- Food Inventories
- Utensils and Equipment
- Menu Planning
- Food Preparation and Safety
- Recipe Development
- Catering Events
- Knife Use
- Control Labor Costs
- Rotation Procedures
- Food Preparing, Plating and Presentation
- Special Requests
- Developing Menus
Timeline
Sous Chef
Black Rhino ( Shamrock Hotel)
11.2023 - Current
Chef
National Hotel Complex
02.2016 - 11.2023
Certificate III - Commercial Cooking
Victoria
Bachelor Of Information Technology - Network And System Administration
Victorian Institute of Technology
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