Safayet Ahmad shahi
Rivervale,WA
Summary
Experienced FIFO Line Chef with expertise in bulk cooking and meal preparation for large teams in remote environments. Skilled in managing high-volume kitchens, ensuring food quality and safety, and delivering consistent meals to a diverse workforce. Proficient in inventory management, adherence to strict health regulations, and optimizing kitchen operations for efficiency in FIFO setups.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Line Chef
Hays Recruitment
04.2023 - Current
- Prepared high-volume meals for up to 900 personnel daily in a FIFO setting, adhering to strict health, safety, and dietary standards.
- Specialized in bulk cooking techniques, including batch preparation and efficient service in remote environments.
- Maintained kitchen hygiene, inventory control, and compliance with HACCP guidelines.
- Collaborated with kitchen staff to execute daily menus and adapt to dietary requirements (vegetarian, gluten-free, etc.).
- Managed rotating rosters and meal planning for shift-based workforce schedules.
Chef De Partie
Bib & Tucker
06.2022 - 04.2023
- Jan 2020 – DEC 2020, All section
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Planned and directed high-volume food preparation in fast-paced environment.
Line Chef
Crown Perth, Epicurian, Fine Dine
01.2021 - 06.2022
- Feb 2022 - Dec 2022,Section: larder, deepfrayer,Pan,grill
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Showcased culinary skills during special events, catering to large groups while maintaining exceptional quality standards.
- Supported sous chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
- Assisted with menu development and planning.
Cook
Jetty Bar & Eats
02.2020 - 01.2021
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Improved kitchen efficiency with meticulous organization of prep stations and cooking areas.
- Reduced food waste by efficiently prepping ingredients and maintaining proper storage practices.
- Demonstrated versatility by adeptly switching between various kitchen stations as needed during service hours.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Chart iii - Commercial cookery
Diploma - Commercial cookery
Stanley college
Perth, WASkills
- FIFO Kitchen Operations
- Bulk Cooking & High-Volume Meal Preparation
- Menu Planning & Recipe Development
- Food Safety & HACCP Compliance
- Time Management & Multi-tasking
- Team Collaboration & Communication
- Inventory Management & Stock Control
- Station Management (Chef de Partie)
- Adaptability in Remote Work Environments
- Leadership & Staff Mentoring
- Budgeting & Cost Control
- Knife Skills & Food Preparation
- Customer Service & Quality Control
- Health & Hygiene Standards
Certification
- AHA Hospitality Hygiene for Food Handlers course
- First Aid course
- RSA
Timeline
Line Chef
Hays Recruitment
04.2023 - Current
Chef De Partie
Bib & Tucker
06.2022 - 04.2023
Line Chef
Crown Perth, Epicurian, Fine Dine
01.2021 - 06.2022
Cook
Jetty Bar & Eats
02.2020 - 01.2021
Diploma - Commercial cookery
Stanley college
Chart iii - Commercial cookery
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