Sanam K C
Sydney,NSW
Summary
Dedicated Chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with 5 years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.
Overview
5
5
years of professional experience
Work History
Chef
The boatshed La perouse
Sydney
03.2019 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- 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.
- 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.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Chef
The boatshed To- Go
04.2022 - 10.2022
- Planned menus, ordered supplies and managed kitchen staff.
- Trained new chefs on proper cooking techniques and menu items.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Supervised team members during meal service to ensure accuracy of orders.
- Checked quality of raw materials before use.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef
The Boatshed Pyrmont
05.2022 - 07.2022
- Trained new chefs on proper cooking techniques and menu items.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
Education
Bachelor of Science - Information Technology
Federation University
Sydney, NSW08-2021
Skills
- Meal Preparation
- Vendor Relations
- Cost Control
- Dish preparation
- Food and beverage pairing
- Staff Coordination
- Menu development
- Kitchen Operations
- Cooking techniques
- Knife Skills
- Complex Problem-Solving
- Menu Planning
- Food Storage
- Food safety and sanitation
- Seafood Preparation
References
References available upon request.
Timeline
Chef
The Boatshed Pyrmont
05.2022 - 07.2022
Chef
The boatshed To- Go
04.2022 - 10.2022
Chef
The boatshed La perouse
03.2019 - Current
Bachelor of Science - Information Technology
Federation University
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