Sagar Pariyar
3 Hillcrest,VIC
Summary
Detail-oriented Chef de Partie with six years in commercial kitchen operations. Expertise in food preparation, team leadership, inventory management, and food safety compliance. Drives efficiency in fast-paced environments while ensuring quality standards. Committed to training junior staff and minimizing food waste to enhance kitchen productivity.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef
Dorset Gardens Hotel
Croydon , Victoria
02.2021 - Current
- Prepare meals for customers' dietary preferences or restrictions while maintaining high standards of flavor and presentation.
- Oversaw kitchen staff to ensure consistent service execution and adherence to quality standards.
- Managed multiple kitchen tasks simultaneously, maintaining focus and productivity during peak service hours.
- Coordinated with managers and kitchen and front-of-house staff to resolve food preparation issues and enhance service efficiency.
- Ensure proper food labeling and adhere to FIFO (First In, First Out) inventory practices to minimize waste and maintain product rotation.
- Maintain accurate daily temperature logs for food storage and preparation, ensuring compliance with health and safety regulations.
- Maintain a clean and organized kitchen environment, consistently following sanitation and safety protocols.
Cook
Dorset Gardens Hotel
Croydon , Victoria
07.2020 - 01.2021
- Prepared diverse dishes aligned with hotel standards and tailored to guest preferences.
- Monitor food quality during preparation and cooking to meet high standards.
- Follow the Head Chef’s directions in carrying out tasks to ensure consistency and uphold quality in food preparation.
- Organized and maintained workstations and supplies for optimal operational efficiency and readiness.
- Managed inventory and ordered ingredients for timely stock replenishment, minimizing waste.
- Safely operate kitchen tools and equipment, reporting any malfunctions or issues for timely resolution.
Kitchendhand
Dorset Gardens Hotel
01.2020 - 07.2020
- Manage inventory and assist with ordering ingredients to ensure timely stock replenishment and reduce waste.
- Organized and maintained workstations and supplies to enhance operational efficiency and readiness.
- Follow the Head Chef's directions in carrying out tasks to ensure consistency and uphold quality in food preparation.
- Monitored food quality during preparation and cooking to uphold high standards.
- Safely operate kitchen tools and equipment, reporting any malfunctions or issues for timely resolution.
Education
Diploma - Commercial Cookery
Academies Australasia Polytechnic
07-2023
Certificate IV - Commercial Cookery
Academies Australasia Polytechnic
Certificate III - Commercial Cookery
Academies Australasia Polytechnic
Certificate II - Kitchen Operations
Academies Australasia Polytechnic
Skills
- Commercial Cookery
- Food Preparation and Presentation
- Menu Planning
- HACCP Compliance
- Quality Assurance
- Cost Control and Waste Reduction
- Stock Control and Ordering
- High-Volume Service Management
- Kitchen Operations Management
- Staff Training and Mentoring
- Leadership and Team Supervision
- Workplace Health and Safety (WHS)
- Customer Service Excellence
- Conflict Resolution
- Communication Skills
Certification
Food Safety Certificate (RSF, SITXFSA101, SITXFSA001)
Personal Information
Title: CHEF DE PARTIE
Timeline
Chef
Dorset Gardens Hotel
02.2021 - Current
Cook
Dorset Gardens Hotel
07.2020 - 01.2021
Kitchendhand
Dorset Gardens Hotel
01.2020 - 07.2020
Diploma - Commercial Cookery
Academies Australasia Polytechnic
Certificate IV - Commercial Cookery
Academies Australasia Polytechnic
Certificate III - Commercial Cookery
Academies Australasia Polytechnic
Certificate II - Kitchen Operations
Academies Australasia Polytechnic