Sanjay Baburaj
Lutana,TAS
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
3
3
years of professional experience
Work History
Chef
Lady Gowrie Tasmania
12.2024 - Current
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- 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.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Stored foods correctly using correct storage containers and labelling systems.
Cook
Athenaeum Club Hobart
02.2022 - Current
- Inspected kitchens for sanitary conditions before the start of each shift.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Requested supplies and equipment orders, explaining needs to managers.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Resolved customer complaints regarding food quality or services provided.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Distributed food to service staff for prompt delivery to customers.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Catering Assistant
Queen victoria care
, TAS
03.2022 - 02.2023
- Assisted caterers with food distribution by organizing food products and plating items.
- Kept track of inventory levels for all necessary items such as chafing dishes, plates, utensils.
- Prepared food items according to recipes and instructions.
- Operated and cleaned catering equipment, including coffee machines and dishwashers.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Ensured proper storage of perishables in walk-in refrigerators, freezers, and dry storage areas.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Maintained a safe working environment by adhering to safety protocols at all times.
- Supported chefs in preparing meals for large groups efficiently and on time.
Kitchen Hand
Waterman's Hotel
, TAS
12.2021 - 02.2022
- Maintained order and cleanliness of work areas to conform with health codes.
- Prepared simple salads, sandwiches, appetizers, as directed by supervisor or chef.
- Assisted in the preparation of meal ingredients, including measuring, weighing, and mixing.
- Operated dishwashers to sanitize dishes and silverware.
- Assisted cooks in preparing meals by washing vegetables and fruits, cutting meats and other tasks as needed.
Education
Certificate 4 in Kitchen Management -
AIBT
Hobart11-2024
Certificate 3 in Commercial Cookery -
AIBT
Hobart01-2023
MBA - Tourism And Hospitality
Jamescook University
Brisbane 07-2021
Skills
- Pantry restocking
- Purchasing
- Dish preparation
- Menu development
- Portion and cost control
- Inventory management
- Allergen awareness
- Knife use
- Multitasking and organization
- Food plating and presentation
- Attention to detail
Certifications
- Food safety supervisor certificate
Timeline
Chef
Lady Gowrie Tasmania
12.2024 - Current
Catering Assistant
Queen victoria care
03.2022 - 02.2023
Cook
Athenaeum Club Hobart
02.2022 - Current
Kitchen Hand
Waterman's Hotel
12.2021 - 02.2022
Certificate 4 in Kitchen Management -
AIBT
Certificate 3 in Commercial Cookery -
AIBT
MBA - Tourism And Hospitality
Jamescook University
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