Santosh Adhikari
Gunnedah,NSW
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Head Chef
Club Gunnedah
05.2022 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Assistant Head Chef
The Gunnedah Hotel
05.2021 - 04.2022
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Alexandra Hotel
05.2020 - 04.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Assisted with menu development and planning.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Sous Chef
Little Italy Restaurant
01.2019 - 04.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
Chef De Partie
The Newtown Hotel
02.2016 - 03.2020
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Education
Certificate IV in Commercial Cookery - Hospitality
Choice Business School
Sydney02.2020
Skills
- Forecasting and Planning
- Banquets and Catering
- Inventory Rotation
- Food Safety Regulations
- Food Spoilage Prevention
- Signature Dish Creation
- Plating and Presentation
- Cost Reduction
- Staff Training
- Equipment Maintenance
- Kitchen Management
- Grilling
- Resource Allocation
- Menu Supervision
Certification
- Food Safety Supervisor Certificate
Timeline
Head Chef
Club Gunnedah
05.2022 - Current
Assistant Head Chef
The Gunnedah Hotel
05.2021 - 04.2022
Sous Chef
Alexandra Hotel
05.2020 - 04.2021
Sous Chef
Little Italy Restaurant
01.2019 - 04.2020
Chef De Partie
The Newtown Hotel
02.2016 - 03.2020
Certificate IV in Commercial Cookery - Hospitality
Choice Business School
- Food Safety Supervisor Certificate
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