Summary
Overview
Work History
Education
Skills
Personal Information
References
Languages
Affiliations
Timeline
Generic

Shiva Naicker

Blacktown,Australia

Summary

Experienced and passionate chef with over 9 years experience in various restaurant and company settings, striving to serve the best food possible, knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Overview

11
11
years of professional experience

Work History

Chef De Partie

Novotel Sydney Central
Sydney
01.2023 - Current
  • Preparing and presenting both a la carte and casual 'all day' dining menu items.
  • using creativity and novelty to bring innovation to the team.
  • assisting the Sous and Executive Chefs in menu creation and execution.
  • supervising the kitchen in the absence of the Head Chef,
  • assisting with the ordering and rotation of stock,
  • being an illustrious and respected leader to the kitchen team,
  • understanding and following food safety procedures,
  • in charge of the dinner service.
  • Monitored food products, driving quality, freshness and integrity.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Recognized by management for providing exceptional customer service.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Supervised food preparation staff to deliver high-quality results.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Sliced fruit and vegetables for various menu items and stored for later use in crisper.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.

Chef

Multi National Authentic Cuisine
Doonside , NSW
05.2022 - Current
  • Monitored quality, presentation and quantities of plated food across line.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Implemented cost-saving initiatives while maintaining high standards in quality cuisine offered at catered functions.
  • Supervised food preparation staff to deliver high-quality results.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Developed menus, planned and ordered food supplies, and monitored budget for catering events.

Chef De Partie

Cyren bar grill seafood
Sydney
04.2022 - 12.2022
  • Preparing meals from scratch using authentic,
  • popular recipes to generate repeat business,
  • handling and storing food to eliminate illness and prevent cross-contamination,
  • monitoring line processes to maintain consistency in quality, quantity and presentation,
  • utilizing effective conflict resolution strategies to de-escalate situations and ensure a safe,
  • respectful environment for all campers,
  • collaborating with the head chef to develop and execute weekly menu plans,
  • providing exceptional food service to every customer.
  • Monitored food products, driving quality, freshness and integrity.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Managed food usage with proper stock rotation to prevent spoilage.

Chef De Partie

Gecko's Resort and Spa
Fiji
09.2021 - 04.2022
  • Preparing, cooking and presenting high quality dishes within the specialty section,
  • assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes, preparing meat and fish,
  • assisting with the management of health and safety,
  • collaborating with the head chef to develop and execute weekly menu plans,
  • managing kitchen operations in the absence of the head chef.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Trained kitchen workers on culinary techniques.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Abided by company standards in terms of portion and serving sizes.

Chef De Partie

Shangri-La Fijian Resort
Fiji Islands
01.2014 - 09.2021
  • Cooking up tasty, nutritious and well-balanced meals for customers,
  • assisting in the basic preparation of food under the supervision of the head chef,
  • deciding on the quantities of food to be cooked and size of portion to be served,
  • creating dishes for client with special dietary or cultural needs,
  • maintaining the correct level of fresh, frozen and dried foods in the storeroom,
  • assisting with development of new menu items,
  • reducing costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Collaborated with head chef to create banquet menu for 1500 wedding guests.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Commis Chef

Gecko's Resort and Spa
Fiji
01.2013 - 01.2014
  • Assisting in the food preparation process, cooking and preparing elements of high-quality dishes,
  • preparing vegetables, meats and fish,
  • helping with deliveries and restocking,
  • assisting with stock rotation cleaning stations,
  • assisting other chefs with ingredients preparation in support of recipes designed by head chef,
  • cleaning kitchen counters, refrigerators and freezers,
  • seasoning and marinating cuts of meat, poultry and fish.
  • Followed proper plate presentation techniques when serving dishes.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Maintained a clean working area at all times in compliance with health codes.
  • Maintained knowledge of common allergens present in kitchen's recipes and dishes.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Education

Trade Certificate II And III in commercial cookery -

Fiji National University
12.2019

Certificate III And IV in commercial cookery -

Fiji National University
12.2012

Fiji Junior Certificate Examination -

Cuvu College
12.2011

Skills

  • Highly responsible and reliable
  • Cuisine expertise and certificates
  • Detail Oriented
  • Critical Thinking
  • Initiative and Problem-solving Abilities
  • Target driven
  • Highly Organized
  • Attention to Detail
  • Customer Service
  • Computer Skills
  • Active Listening
  • Good time management
  • Hard Working
  • Flexibility and Adaptability
  • Conflict Resolution
  • Self-motivation
  • Interpersonal Skills
  • Leadership and Teamwork
  • Critical thinking and problem solving
  • Fast Learner
  • Effective Time Management
  • Decision Making
  • Creativity
  • Problem Solving
  • Ability to Multitask
  • Teamwork
  • Leadership Skills
  • Time Management
  • Ability to Work Under Pressure
  • Microsoft Office
  • Ability to Work in a Team
  • Communication Skills
  • Communication
  • Leadership
  • Menu creation
  • Food Allergies
  • Expertise and growth mindset
  • Creativity and management
  • Knife skills
  • Dish Preparation
  • Garnishes
  • Culinary Arts
  • Food Allergy Understanding
  • Special Events
  • Portion Control
  • Food Safety
  • Heavy Lifting
  • Safety Management
  • Kitchen Management
  • Positive and Professional

Personal Information

  • Place of Birth: Fiji
  • Date of Birth: 06/05/1994
  • Nationality: Fijian

References

  • Miss. Shadna Naicker, Gecko’s Resort and Spa, manager@geckosresort.com
  • Kesho Prasad Multi National Authentic Cuisine prasadkesho@yahoo.com · 0432769545
  • Mr. Ganeshan Naicker, Shangri-La’s Fijian Resort and Spa, 679 9227969

Languages

English
Professional
Hindi
Native/ Bilingual

Affiliations

During my free time i like to play/ watch soccer

listen to music and watch movies

Travel with family and friends

Timeline

Chef De Partie

Novotel Sydney Central
01.2023 - Current

Chef

Multi National Authentic Cuisine
05.2022 - Current

Chef De Partie

Cyren bar grill seafood
04.2022 - 12.2022

Chef De Partie

Gecko's Resort and Spa
09.2021 - 04.2022

Chef De Partie

Shangri-La Fijian Resort
01.2014 - 09.2021

Commis Chef

Gecko's Resort and Spa
01.2013 - 01.2014

Trade Certificate II And III in commercial cookery -

Fiji National University

Certificate III And IV in commercial cookery -

Fiji National University

Fiji Junior Certificate Examination -

Cuvu College

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Shiva Naicker