SAM SEMWAL
CHEF MANAGER
Adelaide,SA
Summary
A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. years of progressive experience managing the provision of fine dining for Hotels,Catering,Hospitals and Age care refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience.
Overview
15
15
years of professional experience
2
2
years of post-secondary education
1
1
Language
Work History
Head Chef
JOURNEY BEYOND
ADELAIDE, SA
01.2022 - Current
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Verified compliance in preparation of menu items and customer special requests.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Placed orders to restock items before supplies ran out.
- Forecasted supply needs and estimated costs.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef
Cafe De Villis
Adelaide
05.2020 - 01.2022
- Oversaw all kitchen and food operations
- Remained up to date on food trends and the best seasonal fare
- Handled food with sanitation and safety in mind
- Established sales goals by forecasting annual sales quotas and projecting expected sales volume for existing and new products.
Head Chef
Catering Food Services
Adelaide
07.2012 - 09.2021
- Supervised and instructed cooks and other employees in preparation, cooking, garnishing and presentation of food
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen
- Modelled proper culinary techniques and delivered mentoring to train new employees
- Maintained clean and organized storage areas for food items, enabling easy accessibility to heavily used products
- Collaborated with department staff to prepare food items in accordance with recipes and established standards
- Implemented working guidelines to maintain hot and cold items properly
- Implemented inventory control measures to maintain dining operational budget
- Links
- Chef Sam Semwal
- Skills
- Excellent Work Ethic 5/5
- Motivated Attitude 5/5
Head Chef
Medirest Compass Group
Adelaide, SA
04.2010 - 03.2012
- As needed to maintain team productivity and restaurant quality
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Planning menus, keeping multiple stakeholders such as residents, families, dietitians, facility management, and accreditation authorities happy
- Head
- Chefs are also required to manage budgets, as well as hire, manage, motivate and train staff
- Key Responsibilities:
- Preparation of resident meals and snacks for consumption as per planned weekly menus & recipes
- Prepare and present food within set time frame to ensure freshness, quality and maintain food safety
- Store food correctly and rotate on a first in first out basis
- Attempt to reduce food wastage
- Compliance with food handling legislation requirements and facility procedures
- Prepare food to suitable consistency and diet type for the consumption of individual residents in accordance with resident Care Plans (i.e
- Diabetic, high/low protein, gluten free or coeliac)
- Effectively and efficiently complete all daily tasks as per rostered and allocated shift duty list
- Maintain a clean and tidy working environment
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
Sous chef
Keystone hospitality
Sydney
09.2008 - 03.2010
- Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience with a Modern
- Authentic flair
- Inventory management and supply levels maintenance across the chain, ensuring tight budget restraints were met
- Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences
- Directed the activities of 28 staff, engaged in full-service restaurant operations (food preparation, customer service, chefs, cooks, assistants, and wait staff)
- Kept atmosphere constructive for employees by promoting effective listening skills, regular training
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
Education
BACHELORS OF BUSINESS - Business Administration And Management
TORRENS UNIVAERSITY
Adelaide, SA 08.2022 - 08.2024
CERTIFICATE IV COMMERCIAL COOKERY - undefined
TAFE
NSW
NSW TRADE CERTIFICATE - undefined
COMERCIAL COOKERY
III, NSW TRADE CERTIFICATE - undefined
COMERCIAL
COOKERY III, Crows Nest College of
TAFE
Skills
Multitasking Skills5/5Teamwork Skills 5/5Strong Communication Skills 5/5Knowledge of Food Chemistry 5/5Culinary Techniques 5/5Excellent Customer Service Skills 5/5Food Safety and Sanitation Practices 5/5Quality Assurance 5/5Courses
Ingredient selection
Signature dish creation
Forecasting and planning
Food spoilage prevention
Performance assessments
Workflow Optimization
Employee training and development
Problem-solving
Grilling
Vendor relations
Kitchen Management
Recipes and menu planning
Sanitation guidelines
Budgeting
Food plating and presentation
Timeline
BACHELORS OF BUSINESS - Business Administration And Management
TORRENS UNIVAERSITY
08.2022 - 08.2024
Head Chef
JOURNEY BEYOND
01.2022 - Current
Chef
Cafe De Villis
05.2020 - 01.2022
Head Chef
Catering Food Services
07.2012 - 09.2021
Head Chef
Medirest Compass Group
04.2010 - 03.2012
Sous chef
Keystone hospitality
09.2008 - 03.2010
CERTIFICATE IV COMMERCIAL COOKERY - undefined
TAFE
NSW
NSW TRADE CERTIFICATE - undefined
COMERCIAL COOKERY
III, NSW TRADE CERTIFICATE - undefined
COMERCIAL
COOKERY III, Crows Nest College of
TAFE