Roopesh Kumar
Laverton
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
5
5
years of professional experience
Work History
Chef
Taco N Tequila Elsernwick
03.2024 - 05.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Sous Chef
Little Mexico
06.2023 - 01.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sous Chef
Hechos En Mexico
08.2022 - 06.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Cook
Mexico City
04.2019 - 07.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Kitchen Hand
Fifth Chapter
07.2019 - 12.2019
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Education
Diploma in Hospitality Management
Acknowledge Education
Melbourne, VIC04.2021
Certificate IV in Commercial Cookery
Acknowledge Education
Melbourne, VIC09.2020
Certificate III in Commercial Cookery
Acknowledge Education
Melbourne, VIC09.2019
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Meal Preparation
- Food presentation
- Kitchen Management
- Recipes and menu planning
Timeline
Chef
Taco N Tequila Elsernwick
03.2024 - 05.2024
Sous Chef
Little Mexico
06.2023 - 01.2024
Sous Chef
Hechos En Mexico
08.2022 - 06.2023
Kitchen Hand
Fifth Chapter
07.2019 - 12.2019
Cook
Mexico City
04.2019 - 07.2022
Diploma in Hospitality Management
Acknowledge Education
Certificate IV in Commercial Cookery
Acknowledge Education
Certificate III in Commercial Cookery
Acknowledge Education
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