Sagun Pariyar
14/118 Highfield Drive,Merrimac,QLD
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Tallai country golf club
Goldcoast, Queensland
01.2022 - Current
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
Commis Chef
Rydges south bank
South Brisbane, Queensland
07.2024 - 11.2024
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
Chef
Continental cafe
New Farm, Queensland
06.2024 - 11.2024
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
Education
Food Safety Training Certificate - Hospitality And Tourism Management
Ecolab eduction program
Gold Coast, QLD06-2023
Cert 3 and 4 in Commerical Cookery - Hospitality And Tourism Management
Imagine College
Brisbane, QLD08-2022
CPR Certificate - Hospitality And Tourism Management
Accredited Training Company
Brisbane, QLD05-2021
Skills
- Food spoilage prevention
- Counter sanitization
- Proper food handling
- Plating and presentation
- Food presentation
- Food cost control
- Portion standards
Hobbies:
1: Exploring distant lands.
2.Capturing moments.
3.Create music.
4.Feel the music.
References:
Florian mueller
Executive chef
Florianm465@gmail.com
0411504086
Tallai country golf club
Worongary Road, Tallai,QLD
Headchef
Isaiah Dal Fiume
0451346138
Isaia@comorestaurant.com.au
Como Restaurant
South Brisbane, West End,Qld
Chef de partie
Ronald Kim Aldeon
0451232608
Ronaldkim26@gmail.com
The buff club
35 Grace St,& simpson St, Mount Isa City, QLd 4825
Timeline
Commis Chef
Rydges south bank
07.2024 - 11.2024
Chef
Continental cafe
06.2024 - 11.2024
Chef De Partie
Tallai country golf club
01.2022 - Current
Food Safety Training Certificate - Hospitality And Tourism Management
Ecolab eduction program
Cert 3 and 4 in Commerical Cookery - Hospitality And Tourism Management
Imagine College
CPR Certificate - Hospitality And Tourism Management
Accredited Training Company
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