Saroj Bk
Hurstville,NSW
Summary
Dynamic Head Chef with a proven track record at Atavola Darling Hurst, excelling in menu development and team management. Achieved significant cost reductions through strategic ingredient selection and waste reduction. Renowned for creating innovative dishes that elevated the restaurant's reputation while ensuring compliance with food safety regulations and allergy awareness.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Atavola Darling Hurst
04.2019 - 01.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared and presented high-quality dishes to maintain culinary standards.
Education
Certificate IV - Cooking
Western Syndey College
Parramatta, NSWSkills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Waste Reduction
- Cost Reduction
- Food presentation
- Cost Management
- Recipe creation
- Seasonal Menu Planning
- Ingredient Selection
- Process Improvements
- Allergy awareness
- Cost Control and Budgeting
- Health regulations
- Equipment Maintenance
- Plating and presentation
- Workflow Coordination
Timeline
Chef De Partie
Atavola Darling Hurst
04.2019 - 01.2024
Certificate IV - Cooking
Western Syndey College