Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Sachin Theekshana

Sachin Theekshana

Phillip Island,VIC

Summary

Experienced, forward-thinking professional with 8+ years in fast-paced kitchens. Maintains focus and productivity in high-stress situations, remaining calm during busy times. Demonstrates excellence in cooking and management with a proven track record. Successfully handles unexpected culinary requests and manages meticulously prepared kitchens as a quick-thinking Sous Chef for the past 3 years. Creative culinary edge extends to inventory monitoring, order management, and clear communication with kitchen staff.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Sous Chef

Hotel Phillip Island
12.2019 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

Breakfast Chef

Mister & Miss Cafe
07.2019 - 01.2020
  • Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
  • Cooked variety of food offerings for brunch buffet, including specialty sandwiches, challah French toast, different types of meat and breakfast foods
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Successfully managed multiple orders simultaneously without sacrificing attention-to-detail or presentation standards.

Chef

South Society
04.2019 - 09.2019
  • Maintained food prep level in line with the food production manual
  • Conducted all necessary mis-en-place required by the kitchen team in a timely manner
  • Prepared and cooked food according to recipes, quality standards, presentation standards, and food preparation checklist
  • Work on every section of the kitchen and managed the day and run the grill and pans section when both chefs absence
  • Monitored line processes to maintain consistency in quality, quantity and presentation.

Chef

TGI Fridays
12.2018 - 04.2019
  • Planned and directed high-volume food preparation in fast-paced environment
  • Maintained well-organized mise en place to keep work consistent
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.

Chef

Dandenong Club
04.2017 - 01.2019
  • Prepare cold plate entrees, appetizers, sauces and cocktails for lunch and dinner service, and sandwiches for buffets: Slices roast, such as beef, veal, pork, and lamb, for cold plates or sandwiches
  • Prepare sandwiches for pantry service outside of meal hours
  • Prepared ingredients for cooking, including portioning, chopping and storing food
  • 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.

Education

Commercial Cookery Certificate III & IV -

IMPERIAL COLLEGE

Diploma of Hospitality management -

IMPERIAL COLLEGE

Advance diploma of Hospitality -

IMPERIAL COLLEGE

Skills

  • Team Leadership
  • Kitchen leadership
  • Food Safety
  • Inventory Management
  • Menu Planning
  • Allergen awareness

Accomplishments

  • Familiarity with the statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures.
  • Familiarity with all equipment operations.
  • Deep knowledge of all hygiene, health and safety regulations and policies.
  • Familiarity with a busy kitchen environment and cooking with fresh ingredients.

Certification

Certificate of First Aid

Timeline

Sous Chef - Hotel Phillip Island
12.2019 - Current
Breakfast Chef - Mister & Miss Cafe
07.2019 - 01.2020
Chef - South Society
04.2019 - 09.2019
Chef - TGI Fridays
12.2018 - 04.2019
Chef - Dandenong Club
04.2017 - 01.2019
IMPERIAL COLLEGE - Commercial Cookery Certificate III & IV,
IMPERIAL COLLEGE - Diploma of Hospitality management,
IMPERIAL COLLEGE - Advance diploma of Hospitality,

Certificate of First Aid

Sachin Theekshana