Sachin Kumar
Southport,QLD
Summary
Forward-thinking professional offering more than 4 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Knowledgeable Desired Position with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.
Overview
5
5
years of professional experience
Work History
Chef ( Level 6 )
Hinterland Hotel
Queensland
03.2025 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef ( Level 5 )
BMD Northcliffe Surf Club
Surfers Paradise, QLD
10.2023 - 03.2025
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
Chef
CSI Community Club
Southport, QLD
09.2022 - 10.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
Chef
Burleigh Tropicana
Queensland
03.2020 - 08.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Certificate III And Certificate IV - Cookery
Imagine Education
13 Benowa Rd, Southport, Qld08.2022
Master Of Business Administration + MPA - Business Administration
Holmes Institute
Surfers Paradise, QLD03.2021
Skills
- Food Safety Oversight
- Staff Supervision and Coordination
- Chef Support
- Portion and Cost Control
- Cleaning and Sanitizing Methods
- Rotation Procedures
- Kitchen Crew Training
- Effective Communication
- Verbal and Written Communication
- Contamination Prevention
- Proper Storage Procedures
- Knife Use
- Waste Control
- Food Preparing, Plating and Presentation
- Handling Plates
- Menu planning
Timeline
Chef ( Level 6 )
Hinterland Hotel
03.2025 - Current
Chef ( Level 5 )
BMD Northcliffe Surf Club
10.2023 - 03.2025
Chef
CSI Community Club
09.2022 - 10.2023
Chef
Burleigh Tropicana
03.2020 - 08.2022
Certificate III And Certificate IV - Cookery
Imagine Education
Master Of Business Administration + MPA - Business Administration
Holmes Institute