Sayerlini Achary
St Peter Port , Guernsey UK
Summary
I am a self motivated, and highly resourceful chef with a passion for cooking. Working at the prestigious Oyster Box restaurant has helped extend my knowledge and desire to develop my skills in fine dining and culinary delights. In my few years I have had the opportunity to be supervised and trained by professionals who are experts in their fields. This has enhanced my desire to work in a kitchen preparing mouth watering meals know that my meal preparation and presentation brings delight to the patrons. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavours while being careful not to compromise the freshness and originality of the food I prepare. I am great at following orders and working as part of a team but can also step up to the plate (no pun intended) to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry inspires me and drives my desire to challenge myself at every opportunity.
Overview
3
3
years of professional experience
Work History
Commis Chef
Grill Room
- Running the starter line
- Seafood, pans, sauces and vegetable on the hot line
Chef de Partie
Grill Room
03.2021
- Plating on the main pass, ensuring hotel standards are met and maintained
- Ensuring HACCP (Hazardous Analysis and Critical Control Points) standards are maintained
- Sanitising of equipment and work surfaces
- Wrapping, labelling and dating items to be stored
- Cleaning under counter fridges, table tops, floors, walk in fridges and freezers, flat top grillers, fryers, char grillers
- Ensuring that stock is correctly rotated
- During seasonal menu change responsible for introducing new menu items to the menu ensuring it is fit for the upcoming season and all flavour profiles match
- Co-ordinating protein, starch and vegetables
- Cleaning and preparation of vegetables and fruit
- Hot kitchen prep of vegetables and starches, including potatoes, rice, risotto, pastas, couscous, quinoa
- Working the on the hot kitchen line, on the griller flattop or the fryer
- Grilling meat in the josper, cooking seafood on the flat top and preparing sauces and starch on the pans section
- Preparation and cooking casseroles such as ox-tail
- Preparation of poultry (whole chicken broken down into curry pieces, chicken supreme, casserole pieces, de boning ducks for the breast pieces and the thigh and leg quarter
- Preparation of pork, (steaming and roasting of gammon, roasting pork legs, cooking crispy pork belly)
- Seafood preparation, (scaling and filleting line fish e.g.: Dorado, Cape Salmon, Cob, Norwegian Salmon, cleaning and portioning pink prawn tails, cleaning and portioning tiger prawns, cleaning frozen crayfish on order, shucking live oysters
- Working the starter section preparing items like, crayfish thermidor, oyster Rockefeller, freshly shucked oysters, prawn vidalia, Atlantic scallops, poached crayfish, flamed oyster and Tequila oyster
- Creating Amuse Bouche, a complementary bite sized starter, which we created by using off cuts of the proteins used in the kitchen
- Al a Carte: Traditional Durban prawn curry served with zesty basmati rice
- Red wine braised oxtail casserole
Commis chef
Ocean Terrace
12.2018
- Chip fryer, pans, pastas, seafood, meat
- Plating on the pass
Chef
Old Government House
05.2022 - Current
- Summary
Education
Level 2 Diploma - Food Preparation and Cooking (Culinary Arts)
International Hotel School
11.2018
Grade 12 - English, Mathematics, Geography, Biology, Business Studies, Afrikaans, Life Orientation
Greenbury Secondary
12.2017
Skills
- Hygiene practices
- Work under pressure
- Food preparation
- Mise en place
- Food presentation
- Cooking techniques
- High hygienic standards
- Ingredient knowledge
- Recipe development
- Poultry cooking
- Meal preparation
- Stock rotation
- Pastry skills
- Dessert making
- Meat cooking
- Rice cooking
- Cold food preparation
- Food preparing, plating, and presentation
- Team collaboration
- Kitchen equipment operation
- Attention to detail
- Food plating and presentation
- Food prep planning
- Garnishing and plating
- Banquets and catering
- Catering and events
- Cooking technique demonstrations
- Special events
Personal Details
- Name: Sayerlini Achary
- Gender: Female
- Age: 24 years
- Marital Status: Single
- Nationality: South African
- Mobile: +27 62 553 4937
- Dependants: Nil
- Email: sayerliniachary26@gmail.com
Timeline
Chef
Old Government House
05.2022 - Current
Chef de Partie
Grill Room
03.2021
Commis chef
Ocean Terrace
12.2018
Commis Chef
Grill Room
Grade 12 - English, Mathematics, Geography, Biology, Business Studies, Afrikaans, Life Orientation
Greenbury Secondary
Level 2 Diploma - Food Preparation and Cooking (Culinary Arts)
International Hotel School
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