SHAREEF BACHUN
Jindalee
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
18
18
years of professional experience
Work History
Chef
Hillarys Beach Club
12.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef
Whitfords Brewing Company
12.2017 - 05.2024
- Ensured personnel safety, kitchen sanitation and proper food handling or storage
- Get mise en place ready for service
- Work in various sections including entrée, main, pan, and grill
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures
- Adhered to health and safety regulations while preparing food items in the kitchen area.
Wood Fire Pizza & Kitchen Chef
The Leapfrogs
01.2019 - 11.2023
- Stocked freezers and refrigerators to maintain adequate supply of ingredients and products
- Crafted pizzas using proper amount of dough and quantities of toppings according to specifications
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste
- Adhered strictly to health codes concerning sanitation practices while handling food items
- Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes
- Supervised kitchen staff and applied positive reinforcement, promoting pleasant working environment
- Trained new staff members on proper cooking methods, safety procedures and customer service standards
- Communicated with customer to provide menu offering details and assist with decision-making
- Handled customer orders in a timely manner, ensuring accuracy of order
- Checked ingredients for freshness before using them to make pizza toppings
- Inspected finished pizzas for quality assurance prior to serving them
- Kept up-to-date on menu changes and new products offered by the restaurant
- Assisted other cooks during peak hours or when needed.
- Collaborated with front-of-house staff to ensure seamless communication and top-notch service.
- Participated in ongoing menu development to ensure diverse offerings that catered to a wide range of dietary needs and preferences.
Chef De Partie / Cook
The Royal On The Waterfront
04.2014 - 12.2017
- In charge of creating / cooking pizzas
- In charge of larder section - making salads, burgers, steak sandwiches
- Works on grill sections - fish & seafood
- Ensured that all necessary equipment was available and properly functioning before service began
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Maintained accurate records of stock level.
- 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.
- Rotated stock to use items before expiration date.
CHEF DE PARTIE
Club med 2
05.2010 - 09.2013
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Sanitized all counters properly to prevent food-borne illness.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
COMMIS CHEF
CLUB MED2 CRUISE SHIP
07.2008 - 04.2010
- Helped in cooking and setting up buffet and checking and keep topping up throughout the service
- Grilled meat and chicken and would grill fish outdoor
- In charge of ordering and in cooking of all buffet specials representing different countries
- Buffet includes Mauritian, French, Italian, Moroccan, Mexican and Chinese
- Cooked for 100 Mauritian Crew Breakfast, Lunch and Dinner and do stock take (Vegetables, poultry, meat and fish) and place order on a day to day basis
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Prepped daily menu items to quickly deliver upon request.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
Apprentice Chef
Club Med
05.2006 - 05.2008
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Performed other tasks as assigned by sous chef or chef
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Operated commercial cooking and baking equipment in support of head chef.
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
Education
Some College (No Degree) - Electrical
IVTB
Skills
- Knife Skills
- Food presentation
- Garnishing Techniques
- Recipe creation
- Pizza making
- Allergen awareness
- Food spoilage prevention
- Staff Training
- Kitchen Equipment Operation
- Nutrition Principles
- Sanitation Practices
- Special Diets Knowledge
- Sauce preparation
- Grilling Techniques
Languages
French
Professional Working
Referees
JOHN EVANS
Executive manager : HILLARYS BEACH CLUB
0450726552
VIKAS DEEPAK
Sous-chef : WHITFORDS BREWING CO
0430790316
TIM
Head Chef : LEAPFROGS CAFE
0419404765
Timeline
Chef
Hillarys Beach Club
12.2023 - Current
Wood Fire Pizza & Kitchen Chef
The Leapfrogs
01.2019 - 11.2023
Chef
Whitfords Brewing Company
12.2017 - 05.2024
Chef De Partie / Cook
The Royal On The Waterfront
04.2014 - 12.2017
CHEF DE PARTIE
Club med 2
05.2010 - 09.2013
COMMIS CHEF
CLUB MED2 CRUISE SHIP
07.2008 - 04.2010
Apprentice Chef
Club Med
05.2006 - 05.2008
Some College (No Degree) - Electrical
IVTB
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