Sanjay kumar
Boondall,Australia
Summary
Passionate and dedicated chef with 4 years of experience in diverse culinary environments. Proven track record of delivering exceptional dining experiences through innovative menu development and superior food quality. Adept at creating harmonious flavors and textures to tantalize taste buds, while prioritizing presentation for an aesthetically pleasing experience. Continuously seeking opportunities to expand culinary knowledge and stay up-to-date with industry trends to provide the highest level of service and exceed customer expectations.
Overview
2019
2019
years of professional experience
1
1
Certification
Work History
Commis chef
Café 63
- Lead a team of 7 kitchen staff in a fast-paced environment, ensuring high standards of food preparation and presentation
- Managed inventory and ordering processes, reducing food costs
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
chef
Sada Punjab
01.2018 - 01.2019
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Assisted in organizing and executing special events, including catering and birthday parties etc
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
Cert. 4th - commercial cookery and hospitality
Vibe college
Brisbane, QLD01.2021
Skills
- Grilling
- Cooking techniques
- Sauteing
- Roasting
- Deep Fry
- Pan Fry
- Boiling
- Poaching
- Menu Development
- Food Safety
- Sanitation
- Team Leadership
- Inventory Management
Certification
- ServSafe Food Handler Certification
- I am alert in food safety
References
- Rabin, 0426252055, rabinsimkhada@gmail.com
- Saugat Raut, 0452540162, saugatraut@gmail.com
Culinaryskills
Grilling, Baking, Sauteing, Roasting, Deep fry, Pan fry, Boiling, Poaching, Expertise in creating seasonal menus that reflect current culinary trends, Knowledge of HACCP guidelines and food safety practices, Proven ability to manage and motivate kitchen staff for optimal performance and provide training to new staff., Experience in ordering, inventory control, and cost management
Timeline
chef
Sada Punjab
01.2018 - 01.2019
Commis chef
Café 63
Cert. 4th - commercial cookery and hospitality
Vibe college
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