Shahzeb Khalid
Bentley
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
4
4
years of professional experience
Work History
Chef
Civeo (Full Time)
03.2024 - Current
- Reduced food waste with strategic menu planning and inventory control techniques.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Fifo Chef
Northern Rise Village Services
08.2023 - 03.2024
- Follow the 0 to 4 hour rule.
- Follow the cool down procedure.
- Prepare crib services for next day.
- Prepare breakfast.
- Checking temperatures and write on site legal documents.
- Clean whole kitchen at the end of shift.
- Manage kitchen staff in order to ensure food safety standards were met at all times.
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer.
- Modified recipes to accommodate dietary restrictions and allergies.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef
4 Mates Jindalee
11.2022 - 05.2023
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Modernized work processes to reduce guest wait times and boost daily output.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Placed orders to restock items before supplies ran out.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Cook
Ritz-Carlton
12.2021 - 11.2022
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
- Sharpened knife skills, resulting in precise cuts and reduced preparation time.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
Chef
Sinatra's Pizza & Cafe
02.2020 - 12.2021
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
Education
TRADE - Diploma of Hospitality Management
Keystone College of Business & Technology
Perth07.2023
Trade - Certificate IV in Commercial Cookery
Keystone College of Business & Technology
Perth01.2023
No Degree - Certificate III in Commercial Cookery
Keystone College of Business & Technology
Perth07.2022
Skills
- Food Cost Analysis
- Food safety and sanitation
- Regional cuisine expertise
- Team Training
- Grilling Techniques
- Garnishing Techniques
- Nutrition knowledge
- Kitchen Staff Management
- Special Events
- Food Service Operations
Timeline
Chef
Civeo (Full Time)
03.2024 - Current
Fifo Chef
Northern Rise Village Services
08.2023 - 03.2024
Chef
4 Mates Jindalee
11.2022 - 05.2023
Cook
Ritz-Carlton
12.2021 - 11.2022
Chef
Sinatra's Pizza & Cafe
02.2020 - 12.2021
TRADE - Diploma of Hospitality Management
Keystone College of Business & Technology
Trade - Certificate IV in Commercial Cookery
Keystone College of Business & Technology
No Degree - Certificate III in Commercial Cookery
Keystone College of Business & Technology
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