Sawan Kumar
1/4 Peppermint Place, Prospect,Tas
Summary
• High energy Chef who is well-trained, fundamentally sound and innovative with cuisines. Strong background in preparing menus and developing recipes. Well-versed with current food regulations, and culinary and nutrition principles. Comprehensive knowledge of food quality control standards.
Capable of managing dinning services of up to 500 tables while leading and motivating staff to perform their best across every service.
Overview
6
6
years of professional experience
Work History
Demi Chef
Country club Tasmania
Country Club Avenue Prospect Vale, Tasmania
10.2022 - Current
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Chopped vegetables and fruit for use in such dishes as stir-fries.
- Completed side work and prep according to back of house checklist.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Improved performance of team members resulting in high-quality meals produced daily.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Chef De Partie
Country Club Casino
Launceston
06.2023 - 09.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Assisted in marketing efforts by showcasing visually appealing menu items through various promotional materials.
- Coordinated themed events, curating unique menus that catered specifically to the occasion''s atmosphere or cultural context.
- Implemented ongoing menu evaluations, adjusting offerings based on feedback from clients and industry trends.
- Maintained detailed records of all stock movements, providing valuable data for decision-making purposes.
- Maintained awareness of industry best practices in stock control and inventory management, incorporating relevant ideas into company procedures for continuous improvement efforts.
- Enhanced inventory accuracy by conducting thorough stock audits and addressing discrepancies promptly.
- Demonstrated strong attention to detail while counting items, ensuring minimal errors during the stock-taking process.
- Collaborated with team members to achieve timely completion of comprehensive stock audits.
- Kept work areas clean, organized, and safe to promote efficiency and team safety.
- Established positive relationships with customers and other staff members.
- Responded sensitively and competently to service customers with diverse cultural backgrounds.
Commi Chef
Country club Tasmania
Country Club Avenue Prospect Vale, Tas
05.2021 - 10.2022
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Researched, developed and introduced menu concepts with creation of new recipes.
- Managed kitchen staff team and assigned various stages of food production.
- Exercised portion control for items served, eliminating waste.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
Chef
Twin creeks golf & country club
2-8 Twin Creeks Drive, Luddenham 2745
06.2020 - 04.2021
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Trained kitchen workers on culinary techniques.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Improved performance of team members resulting in high-quality meals produced daily.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Kitchen Attendant
Hurricane's grill
Darling Harbour
02.2018 - 01.2019
- Maintained cleanliness and organization of kitchen stations and storage areas.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Utilized kitchen equipment according to manufacturer's instructions and company safety protocols.
- Prepared dishes for catering events or during high-volume shifts.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Cleaned and sterilized dishes, countertops and utensils to prevent bacteria growth.
- Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
Education
Diploma of Hospitality Management - Hospitality
Australian Academy of Management & Science
12.2020
Certificate IV in Commercial Cookery - Cookery
Australian Academy of Management & Science
05.2020
Certificate 3 in Commercial Cookery - Cookery
Australian Academy of Management & Science
11.2019
Skills
- Dish preparation
- Consistent presentations
- Indian cuisine expertise
- Proper storage and preservation
- Safe food handling
- Team Management
- Team contribution
- Equipment Operation
- Process Improvement
- First Aid/CPR
- Stock Rotation
- Team Leader
- Customer Service
- Excellent Communication skills
- Good learner
- Can work in fast pace environment
- Contamination control
- Grilling
- Plating dishes
- Recipe creation
- Sauce preparation
Timeline
Chef De Partie
Country Club Casino
06.2023 - 09.2023
Demi Chef
Country club Tasmania
10.2022 - Current
Commi Chef
Country club Tasmania
05.2021 - 10.2022
Chef
Twin creeks golf & country club
06.2020 - 04.2021
Kitchen Attendant
Hurricane's grill
02.2018 - 01.2019
Diploma of Hospitality Management - Hospitality
Australian Academy of Management & Science
Certificate IV in Commercial Cookery - Cookery
Australian Academy of Management & Science
Certificate 3 in Commercial Cookery - Cookery
Australian Academy of Management & Science