Saroj Acharya
chef
Coolum Beach,QLD
Summary
Diligent restaurant kitchen worker with excellent cooking skills and strong knowledge of food safety and hygiene. Consistently maintain well- stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
Nisa Thai Restaurent
Sunshine Coast, QLD
03.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Obtained fresh, local ingredients to lower grocery costs.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
Low And Lofty
Sydney, NSW
06.2019 - 03.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to lower grocery costs.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Chef
Seps Place
Sydney, NSW
06.2018 - 03.2021
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Mentored kitchen staff to prepare each for demanding roles.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef
Little Evie
Sydney, Nsw
11.2019 - 01.2021
- Ordered and received products and supplies to stock kitchen areas
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information
- Created ice sculptures for major events such as weddings and private corporate parties
- Recommended menu items for new dish development, holidays, special events and promotions
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Planned promotional menu additions based on seasonal pricing and product availability
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Changed and sanitized all cutting boards, benches and surfaces to avoid cross-contamination
- Verified proper portion sizes and consistently attained high food quality standards.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Education
Commercial Cookery in Certificate IV -
Canterbury Buisness College
Sydney, NSW08.2020
Advanced Diploma - Hospitality
Australian Internațional College
Sydney09.2018
Skills
- Staff Recruiting and Hiring
- Special Events and Catering
- Instruction and Delegation
- Decision Making
- Quality Control and Oversight
- Production Scheduling
- Coordinating Kitchen Staff
- Customer Service
- Creative Thinking
- Food Preparing, Plating and Presentation
- Quality Assessment
- Team Leadership
Certification
- CSC - Certified Skill Assesement from Job Ready program as a Chef.
References
Bret Shaw Head chef at Low and loftys cronulla, Nsw, Sydney
Contact number: 0456-000485
Kishwor Thapaliya Head chef/Manager at Nisa Thai Restaurent (Noosaville Queensland)
Contact number: 0401688081
Timeline
Sous Chef
Nisa Thai Restaurent
03.2021 - Current
Chef
Little Evie
11.2019 - 01.2021
Sous Chef
Low And Lofty
06.2019 - 03.2021
Chef
Seps Place
06.2018 - 03.2021
Commercial Cookery in Certificate IV -
Canterbury Buisness College
Advanced Diploma - Hospitality
Australian Internațional College