SAGAR JAVHERI
CHEF
WARNERS BAY,NSW
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
9
9
years of professional experience
Work History
Cook 3
Warners At The Bay Hotel
10.2023 - Current
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained food safety and sanitation standards.
Commis Chef
Bathers Pavilion
10.2022 - 10.2023
- Support the chef de partie, sous chef and head chef ni the daily operation and work
- Always keep work area in hygienic conditions according to the rules set by Bathers'
- Control food stock
- Prepare the daily mis-en-place and food production
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Comply with the environmental, health and safety policies and procedures
- Ensure that working areas are always kept clean
- Assist other kitchen staff as need arises
- Work towards exceeding customer's expectation by having a high level of service
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Ensure proper arrangement and garnishing of food
- Monitor the quality and quantity of food prepared
- Monitor and maintain stock level in the service fridges
- Collect produce and various ingredients from the cool room to prepare for the daily food production
- Set up his workstation and regulate temperature(s) of cooking equipment
All Rounder
OSTWAL VENTURES
06.2022 - 09.2022
- Working as a Café All rounder
- Responsible for the guest handling situation
- Mainly dealt with guest and guest issues
- Responded to inquiries, provided hands on assistance, co-ordinated guest services Took care of hot and cold counters
- Assisted with billing, and other such duties
- Responsible for food preparation Like Red and white sauce pasta, many types pizza (Farmahouse pizza, Mushroom pizza, spinach pizza, Margherita pizza etc.) Furthermore making different types of welcome drinks, soups, and appetizer Provide food services to the guests directly on table.
Line cook
AMIGOS, The Fast Food Café
01.2020 - 11.2021
- Ahmadnagar
- Take care of kitchen department, working as line cook
- Prepare raw food items such as cutting meats and vegetables
- Prepare sauces and garnishes for allocated station
- Taste all food items for quality purpose before serving
- Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain an organised and sanitized work area at all times.
Lead Cook
Café Georgopol, Indo-American
07.2019 - 12.2019
- Tasks Performed:
- Responsible for to maintain sanitation and hygiene my working area
- Maintain food storage area for proper temperature
- To making Mise-en-plac
- Handling station by myself only
- Making different types of handmade pizzas and to many types of burger
- Red sauce and white sauce pasta as well as chicken wings and sandwiches etc I am lead cook was my responsibility to make café as much as good to maintain As well as to check daily store and store area temperature.
J1 Intern
Grand Geneva Resort & Spa
06.2018 - 06.2019
- In order of most recent to oldest, Situated on 1,300 acres in the woodlands of Lake
- Geneva, Wisconsin offers a variety of adventures one can only experience at this
- Handling the garde manger (salad station) by myself
- Then after 5 months moving to the hot line
- Handling the sauté station, Pasta Station, Grill Station, and Every Friday and Saturday work in Prime Station
- Then I was also helping to head chef for preparation and Mise en place
- Then Rest of my last remaining months I have worked at Banquet department
- I was responsible for making food party preparation and fire party food time at same time.
Trainee
The Westin
05.2015 - 10.2015
- Pune Koregaon Park
- To make Mise en place ready, helping chef during busy hours, inventory of kitchen ingredients in the Banquet Department
- Then worked in Food & Beverage service department there are various types seating arrangements, sitting up of buffet, service of food
- Then after service I worked in housekeeping there are i did Bed making, linen inventory
- Then I was moving to Front Office Department
- And this department I was learning to guest interact
- Then I have handling guest luggage, escorting guest to the room.
Education
Bachelor of Hotel Management & catering Technology -
AJMVPS IHMCT
Savitribai Phule Pune University, J.M.V.P.S. Institute of Hotel Management &
Catering Technology
Ahmednagar, Maharashtra04.2018
Skills
- EXPERIENCE & AWARDS
- MS-CIT
- Confidence
- Team leader
- Self-Motivate
- Good communication skills
- Interpersonal skill
- COMPUTER & LANGUAGES
- IDS system, Microsoft Office
- English
- Hindi
- Marathi
- Staff Supervision and Coordination
- Kitchen Operations
- Food Preparing, Plating and Presentation
- Food Allergies
- Safe Work Practices
Timeline
Cook 3
Warners At The Bay Hotel
10.2023 - Current
Commis Chef
Bathers Pavilion
10.2022 - 10.2023
All Rounder
OSTWAL VENTURES
06.2022 - 09.2022
Line cook
AMIGOS, The Fast Food Café
01.2020 - 11.2021
Lead Cook
Café Georgopol, Indo-American
07.2019 - 12.2019
J1 Intern
Grand Geneva Resort & Spa
06.2018 - 06.2019
Trainee
The Westin
05.2015 - 10.2015
Bachelor of Hotel Management & catering Technology -
AJMVPS IHMCT
Savitribai Phule Pune University, J.M.V.P.S. Institute of Hotel Management &
Catering Technology
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