Sahil Sharma

Coordinated premium venue services alongside a team of 20 staff.

Giving options of Western and Asian cuisines.

Maximising customer satisfaction with weekly specials and dietary requirements.

• Managed the planning and execution of various events, such as conferences and weddings.
• Facilitated work with groups from small scale (30) to large scale (1,200).
• Ensured premium quality in both food and customer care.

• Awarded for outstanding service leadership.
• Achieved promotion to Sous Chef during October 2017, highlighting key accomplishment.
• Managed operations of a high-volume casual Italian restaurant during peak periods.
• Ensured smooth operations by reporting to CDC and, when necessary, Executive Sous Chef.
• Working on head chef responsibilities.
• Designed varied menus to elevate dining experience.
• Built cohesive and effective teams.
• Monitoring food quality, service, customer complaints, CDP, and line cooks.
• Managed dietary requirements and food allergies effectively.
• Strengthened collaboration efforts across the Crown Complex, boosting commercial impact.
• Administrating a business successfully by managing and achieving the costs of food, labor, and business budgets includes HACCP, creating standard recipes, rostering, logsheets, P&L, OHS, developing and training staff, SOPs, and anticipating business demand while forecasting accordingly.

• Oversaw staff and food handling with keen attention to detail.
• Guided team development and fostered self-trust.
• Facilitated seamless transition between consecutive meal services including breakfast, high tea, lunch, and dinner.
• Fostered a positive mindset while offering constructive team feedback.

• Managed dessert preparation and larder maintenance.
• Maintained cleanliness in kitchen areas by regularly sanitizing surfaces and equipment.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.

• Supported chefs by communicating needs and progress during busy service periods.
• Prepared fresh ingredients by chopping, slicing, and dicing vegetables.
• Grilled meats and vegetables to meet menu specifications and customer preferences.
• Received and stored food deliveries to maintain inventory accuracy and freshness.
• Collaborated with modern Australian chefs to enhance culinary experiences.

• Worked at the grill and pans, maintaining food quality and standards.
• Maintained cleanliness in kitchen areas by regularly sanitizing surfaces and equipment.
• Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.

• Company Overview: Melbourne, CBD.
• In charge of the room service kitchen overnight.
• Food preparation is responsible for the smooth running of the kitchen.
• Maintaining food quality and cleanliness.
• Following OHS policies and procedure
• Melbourne, CBD.

• Company Overview: Ormond
• Responsible for breakfast, lunch and dinner
• Includes grill cooking such as steaks and fish
• Ormond

• Company Overview: St Kilda
• Responsible for lunch, dinner, breakfast and functions
• Includes grill cooking, steaming, baking, pasta and pizza, sauces, butchery, making sandwiches and canapés
• St Kilda

• Company Overview: Chadstone
• Responsible for lunch, dinner and till
• Includes cooking Indian curries, naan bread and roti, tandoori chicken, butchery also working in FOH serving to customer, making sauces, entrees and accompaniment
• Chadstone

• Company Overview: Adelaide
• Responsible for lunch, dinner and till
• Includes making different kind of naan breads, romali roti, curries and worked in the bar and till as required
• Adelaide