Sabina Pathak
Perth,WA
Overview
3
3
years of professional experience
Work History
Chef de Partie
SSP Catering
Haymarket
03.2024 - Current
- Setting up the kitchen prior to a opening
- Preparing a particular kitchen station by bringing all food containers to that point in the line
- Cooking a specific portion of each plated meal
- Assisting with marinating, cutting and precooking foods
- Cleaning and sanitising their area with warm water and soap
- Wrapping unused items and storing them in proper areas at the end of a shift
- Plating food creatively and maximising customer enjoyment
- Ability to quickly learn new recipes and new cooking procedures
- Time management skills
- Ability to work efficiently and cooperatively in a team environment
- Ability to solve problems quickly
- Taking the temperatures and filling out the logs
- Training new junior staff
Demi Chef
Intercontinental Perth
Perth CBD, WA
01.2024 - 03.2024
- Prepared sauces, stocks and soups for the kitchen.
- Organized ingredients to ensure quality of dishes served.
- Assisted in the daily preparation of meals according to recipes.
- Ensured that all food items were prepared in a timely manner.
- Checked temperatures of freezers and refrigerators regularly.
- Maintained records of food waste and cost-saving measures implemented.
- Provided guidance on techniques for improving food presentation.
- Managed ordering of kitchen supplies and equipment maintenance.
- Adhered to company policies, procedures and safety standards.
- Performed regular inspections of food products to maintain freshness.
- Worked closely with other chefs to create innovative dishes.
Commis Chef
Holiday Inn
Potts Point, New South Wales
11.2022 - 12.2023
- Accurately measuring meal ingredients for the Chef de Partie
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits
- Preparing basic salads and sauces as directed by the Chef de Partie
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers
- Performing basic cleaning duties and ensuring that workstations are properly sanitized
- Plating and presenting meal items as per the Chef de Partie’s instructions
- Handling the section alone with the help of cook as a incharge for a shift
Chef
Ume Burger
Sydney
01.2022 - 11.2022
- Making fries and burger patties
- Preparation for sauces recipe, flour etc
- Cutting, slicing the veggies
- Assembling and making different type of burger
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Planned menus, ordered supplies and managed kitchen staff.
- Supervised team members during meal service to ensure accuracy of orders.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
Education
Certificate IV - Commercial Cookery, Diploma in Hospitality Management
Skills
- Portion standards
- Garnishes
- Dish preparation
- Food spoilage prevention
- Proper food handling
- Plating and presentation
- Hospitality
- Kitchen Organization
- Food cost control
Affiliations
- People person
- has worked as a food and beverage along being chef to know more about the people likes dislikes about the food.
Timeline
Chef de Partie
SSP Catering
03.2024 - Current
Demi Chef
Intercontinental Perth
01.2024 - 03.2024
Commis Chef
Holiday Inn
11.2022 - 12.2023
Chef
Ume Burger
01.2022 - 11.2022
Certificate IV - Commercial Cookery, Diploma in Hospitality Management
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