Summary
Overview
Work History
Education
Skills
Certification
Attributes
Timeline
Generic

Sayed

Sydney

Summary

Experienced culinary professional with a proven track record of creating innovative and delicious dishes, effectively managing kitchen staff and inventory. Dedicated to maintaining high standards of food safety and sanitation for customers and team members. High-performing individual in culinary arts, consistently delivering exceptional results in fast-paced kitchen environments.

Overview

4
4
years of professional experience
1
1
Certification

Work History

Chef De Partie

Terra
08.2023 - 04.2025
  • Prepared and executed a diverse range of meals including breakfast, lunch, and dinner, with a focus on high-quality, as well as main courses featuring meat, seafood, and vegetarian options.
  • Operated across both hot and cold sections of a continental kitchen, ensuring consistency and excellence in food preparation and presentation.
  • Contributed to menu development by assisting in planning seasonal and à la carte offerings, accurately estimating food costs, and coordinating the procurement of kitchen supplies.
  • Ensured exceptional quality control by overseeing all stages of food preparation and final presentation, maintaining high culinary standards.
  • Collaborated closely with management, culinary teams, and service staff to streamline operations and address any food preparation concerns or guest requests.
  • Advised kitchen staff on cooking techniques and procedures, with a focus on accommodating guests with dietary restrictions, allergies, or special nutritional needs.
  • Ensured compliance with all food safety, hygiene, and sanitation regulations through regular enforcement of health standards and best practices.
  • Maintained up-to-date knowledge of food safety protocols, industry regulations, and modern culinary practices.

Chef De Partie

Locita
04.2022 - 10.2023
  • Prepare and execute a diverse range of modern Australian dishes, incorporating global influences while highlighting local, seasonal produce.
  • Develop innovative and contemporary menus that reflect Australia’s multicultural palate, including plant-based, seafood, and sustainably sourced meat options.
  • Oversee food preparation and presentation to ensure consistency, visual appeal, and alignment with modern plating trends and fine-dining standards.
  • Collaborate with kitchen leadership in menu planning, recipe development, and testing, ensuring a balance of flavors, textures, and dietary inclusivity.
  • Monitor inventory levels, control food costs, and liaise with local suppliers.
  • Ensure all kitchen operations comply with food safety standards, hygiene regulations, and best practices for allergen management.
  • Coordinate with front-of-house staff to ensure seamless service and accommodate special dietary needs, including gluten-free, vegan, and allergen-sensitive dishes.
  • Maintain high standards of cleanliness and organization in all kitchen areas, contributing to a safe, efficient, and creative work environment.
  • Stay informed on culinary trends, sustainability practices, and guest feedback to continuously evolve and enhance menu offerings

Commies Chef

Revaley
05.2021 - 02.2022
  • Assisted in the preparation and cooking of a wide range of dishes across various kitchen sections, including hot, cold, grill, and pastry, under the guidance of senior chefs.
  • Supported daily mise en place for service, ensuring all ingredients and components were prepped to high standards of quality, consistency, and hygiene.
  • Maintained a clean and organized workstation in accordance with food safety and kitchen hygiene regulations (HACCP standards).
  • Executed basic cooking techniques with precision, including grilling, sautéing, roasting, boiling, and plating, contributing to consistent dish presentation during service.
  • Collaborated closely with chefs de partie and sous chefs to support smooth kitchen operations, especially during peak service hours.
  • Took responsibility for stock rotation, labeling, and storage to reduce waste and maintain freshness of perishable goods.
  • Adapted to various kitchen sections as needed, gaining hands-on experience in different culinary disciplines and contributing to a flexible, team-oriented kitchen environment.
  • Received and stored deliveries, checking for quality, quantity, and proper storage of goods in line with kitchen protocols.
  • Learned and implemented modern cooking techniques and presentation styles aligned with contemporary dining trends.
  • Took initiative in expanding culinary skills and product knowledge, actively seeking feedback and participating in staff training and development sessions

Education

GED -

University of Canberra
Canberra, ACT
12-2023

Skills

  • Skilled in multilingual interactions
  • Collaborative communication abilities
  • Strong verbal and written communication
  • Flexible problem-solving
  • Effective team collaboration

Certification

Driving Licenses

Attributes

As an international student, I needed to cope with the transition to Australian culture and a new environment, an experience, which has helped me to improvise and adapt to changing circumstances quickly., Developed Proficient Communication skills throughout study and working at different places., Ability to create professional collaboration., I rise to challenging work situations- I have to perform several demanding tasks simultaneously each day., Fully discuss work issues and support colleagues, management and new employees as required.

Timeline

Chef De Partie

Terra
08.2023 - 04.2025

Chef De Partie

Locita
04.2022 - 10.2023

Commies Chef

Revaley
05.2021 - 02.2022

GED -

University of Canberra

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