Sajan Bk
Double Bay,NSW
Summary
Dynamic culinary professional with extensive experience at Pool Cafe Eatery, excelling in team management and food presentation. Proven ability to enhance menu offerings and reduce waste through innovative techniques. Skilled in allergen awareness and cost control, consistently delivering high-quality dishes while mentoring junior staff in a fast-paced environment.
Personable and attentive candidate with passion for culinary arts and strong foundation in kitchen operations. Well-versed in essentials of food preparation and presentation, with skills in various cooking techniques and ingredient handling. Focused on contributing to team-oriented environment and delivering high-quality dishes.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Pool Cafe Eatery
12.2022 - 09.2025
- Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
- Trained and mentored junior kitchen staff on culinary techniques and safety protocols.
- Developed efficient workflows to streamline food preparation processes, reducing wait times.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
Cook
Raw Bar M
03.2022 - 09.2022
- Prepared and cooked dishes adhering to standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of kitchen workstations to ensure food safety compliance.
- Assisted in daily inventory management, tracking ingredient usage and minimizing waste.
- Operated kitchen equipment safely, including grills, fryers, and ovens, ensuring proper maintenance procedures.
- Contributed to positive team environment through effective communication and support during busy shifts.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Education
High School Diploma - Hospitality
SBDI
NSW01.2025
Skills
- Team management
- Knife skills
- Food presentation
- Allergen awareness
- Garnishing and plating
- Cost control
- Handled all section
- Creativity and adaptability
Timeline
Chef De Partie
Pool Cafe Eatery
12.2022 - 09.2025
Cook
Raw Bar M
03.2022 - 09.2022
High School Diploma - Hospitality
SBDI