SANJU RAMDAM
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
6
6
years of professional experience
Work History
Chef
Fresh Hope Aged Care
2023.08 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
CHEF DE PARTIE
RASHAYS CASUAL DINING GREENHILLS
2021.08 - 2023.07
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitoring and rotating stock in a timely manner
- Delegating tasks to kitchen staff
- Ensuring appealing plate presentation
- Ensuring compliance with all health and safety regulations within the kitchen area
- Maintaining a positive and professional approach with coworkers and customers
- Ensuring that food comes out in high quality and in a timely manner to satisfy guests
- Taking charge in the absence of the head chef to ensure the smooth running of the kitchen.
COMMI CHEF
RASHAYS CASUAL DINING TOP RYDE
2018.02 - 2021.05
- Ordering from various suppliers and checking & maintaining the stock
- Rotating leftover food by coming up with weekly specials
- Preparing special orders to the specifications of the customer
- Training new kitchen staff and apprentices
- Complying with nutrition and sanitation regulations and safety standards
- Setting up stacking stations with all necessary supplies while ensuring cleanliness and neatness of the kitchen.
Education
DIPLOMA IN HOSPITALITY MANAGEMENT -
AUSTRALIAN NATIONAL INSTITUTE OF EDUCATION
01.2020
CERTIFICATE IV IN COMMERCIAL COOKERY -
AUSTRALIAN NATIONAL INSTITUTE OF EDUCATION
01.2020
Skills
- Stocking and replenishing
- Kitchen Management
- Food presentation
- Meal Preparation
- Safety standards and protocols
- Freezer/refrigerator temperature oversight
- Food preparation and safety
- Performance improvement
- Inventory management
- Recipe designing
- Food service management
Acknowledgements
- Skilled Assessment Certificate by Trade Recognition Australia
- Food Safety Handlers Certificate
- RSA Certificate
References
- Sanjeeb Bishwakarma, Head Chef (Rashays) 0498762553
- Fresh hope: 0249093470
Timeline
Chef
Fresh Hope Aged Care
2023.08 - Current
CHEF DE PARTIE
RASHAYS CASUAL DINING GREENHILLS
2021.08 - 2023.07
COMMI CHEF
RASHAYS CASUAL DINING TOP RYDE
2018.02 - 2021.05
DIPLOMA IN HOSPITALITY MANAGEMENT -
AUSTRALIAN NATIONAL INSTITUTE OF EDUCATION
CERTIFICATE IV IN COMMERCIAL COOKERY -
AUSTRALIAN NATIONAL INSTITUTE OF EDUCATION
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