Rupak Sajeevan Nair
West Ryde
Summary
Passionate, spirited, and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in the delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices, and quality food service.
Overview
4
4
years of professional experience
Work History
Commis Chef – Level 4
Australian Turf Club
04.2024 - Current
- Assist in preparing and cooking high-quality meals for club members and guests, ensuring consistency and presentation in all dishes
- Manage multiple kitchen sections during busy periods, demonstrating efficient time management and maintaining a clean working environment
- Support senior chefs in daily kitchen operations, including food prep, cooking, plating, and inventory management
- Monitor food safety standards, ensuring strict adherence to all health and hygiene guidelines
Commis Chef
Atelier by Sofitel
03.2025 - 04.2025
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Sarino’s
07.2023 - 01.2024
- Executed culinary responsibilities within the cold and hot kitchen sections
- Specializing in the preparation of fish and a variety of meats, including lamb, duck, and chicken
- Consistently prepared meals for up to 120 guests, maintaining high standards of quality and presentation
- Transitioned seamlessly to the hot kitchen, contributing to the successful execution of main courses
Commis Chef
The Flying Bear
10.2022 - 02.2023
- Assisted in the preparation and execution of culinary dishes in both the restaurant and morning cafe shift
- Contributed to the seamless operation of the morning cafe
- Successfully preparing and delivering breakfast for up to 70 guests daily
- Maintained high-quality standards in food preparation, contributing to positive customer feedback and overall satisfaction during my tenure
Commis Chef
Jumeirah Group
08.2021 - 07.2022
- Assisting in the food preparation process for both buffets and à la carte
- Cooking and preparing dishes of high quality and standards
- Preparing vegetables, meats, and fish while also assisting with the dessert station
- Cleaning assigned stations in the kitchen and end-of-service deep clean
Commis Chef – Jumeirah Group
Expo 2020 Luxembourg Pavilion
08.2022 - 01.2022
Commis Chef
Hilton Al Seef
05.2021 - 06.2021
- Assisting Chefs of various ranks in food preparation activities, such as cleaning, cutting, chopping, and peeling food ingredients
- Cleaning and sanitizing the food preparation areas based on company and industry hygiene codes and health and safety standards
- Washing, disinfecting, and properly storing cooking and kitchen utensils and equipment
- Learning to operate a variety of kitchen appliances and instruments including cutters, knives, mixers, and ovens
Education
Advanced Diploma of Hospitality Management - Commercial Cookery
Le Cordon Bleu
Sydney, New South Wales01.2024
A level -
Dawn international school
Kochi, India01.2020
Skills
- Effective Communication Skills
- Photography
Timeline
Commis Chef
Atelier by Sofitel
03.2025 - 04.2025
Commis Chef – Level 4
Australian Turf Club
04.2024 - Current
Commis Chef
Sarino’s
07.2023 - 01.2024
Commis Chef
The Flying Bear
10.2022 - 02.2023
Commis Chef – Jumeirah Group
Expo 2020 Luxembourg Pavilion
08.2022 - 01.2022
Commis Chef
Jumeirah Group
08.2021 - 07.2022
Commis Chef
Hilton Al Seef
05.2021 - 06.2021
A level -
Dawn international school
Advanced Diploma of Hospitality Management - Commercial Cookery
Le Cordon Bleu
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