Shibam Baishya

Work History

Commis Chef

The Club Hotel Chinchilla

Chinchilla, Qld

08.2020 - Current

Developed special menus to meet all establishment needs and maintain strong customer levels.
Planned and directed food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Worked closely with head chef to create menu and daily specials.
Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Prepared items for roasting, sautéing, frying and baking.
Complied with portion and serving sizes as per restaurant standards.
Worked in all area of the kitchen efficiently so as to enhance smooth service in the kitchen.

Chef

The Coffee Club Chinchilla

Chinchilla, QLD

01.2017 - 08.2020

Maintained well-organized mise en place to keep work efficient and consistent.
Planned promotional menu additions based on seasonal pricing and product availability.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Verified proper portion sizes and consistently attained high food quality standards.
Ordered and received products and supplies to stock kitchen areas.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers.

Cook

The Rydges Hotel & Resorts

Brisbane, QLD

05.2014 - 01.2017

Assisting in ensuring meals are prepared in a professional manner.
Work with the Head Chef, Sous Chef and all kitchen staff.
Provide assistance in the overall efficient running of the kitchen.
Provide assistance whenever any chef is not around.
Pizzas – Supreme, Margarita, Prawn, Meatlovers, Hawaiian, Lamb, Chicken, Pumpkin, Pepperoni, etc.
Running Pass - Ensuring all plated food correctly and cooked to the best quality.
Grill - Cooking Steaks, Lamb and Fish.
Fryers – battered seafood’s, fish, chicken parmigiana, asian dimsims, etc.
Larder & Pans – pasta, sandwiches, burgers, rice meals, specials etc.
Cooking breakfast –Eggs, Bacon, Tomato, Mushrooms.
Cooking and servicing different types of desserts like apple rhubarb, sticky dates pudding, Carrot cake, Lemon Meringue, etc.
Preparing salads such as: Caesar salad, Garden Salad, Octopus Salad, Greek salad, Papaya salad, etc
Preparing sauces- such as: Napoli, Aioli, Caper, Citrus, Guacamole, Raita, Tzatziki, Capsicum and Artichoke, etc.
Making dressings: such as Chia seed, Thai, Italian, Balsamic, etc.
Prepare items such as: salad bits, meat portions, fish portions, breads etc. for service.
Prepare stocks, sauces and soups following the recipe.
Wash, peel, cut and seed fruits and vegetables to prepare them for consumption.
Prepare vegetables, fruit and egg dishes.
Responsible for the overall cleanliness and presentation of the kitchen.
Assist and oversee requisition, storage, control and ordering of stock.
Provide assistance to the training and development of other kitchen employees.
Provide input in the development of marketing strategies.
Liaise with other departments whenever needed.
Active participation in the overall daily operation of the kitchen.
Practise proper workplace, health and safety procedures.
Other incidental and peripheral duties as may be requested by the employer.
Follow work place health and safety guidelines effectively.

Summary

Overview

Work History

Commis Chef

Chef

Cook

Education

Certificate IV in Commercial Cookery - Hospitality

Diploma in Business - Business

Skills

Timeline

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