Shivansh Prabhakar
Melbourne,VIC
Summary
Adept Chef with a proven track record at 400 Gradi, showcasing expertise in food safety and kitchen management. Elevated culinary standards through innovative menu planning and rigorous quality control, fostering team collaboration. Mastered cooking techniques and customer service, significantly enhancing dining experiences.
Offering solid foundation in culinary principles and strong desire to excel in kitchen environment. Brings understanding of basic cooking techniques and ability to follow recipes precisely, ensuring consistency and quality. Ready to use and develop skills in menu planning and ingredient sourcing in [Desired Position] role.
Creative culinary professional seeking to transition into new field, developed skills in high-paced kitchen environments. Demonstrates strengths in team collaboration, problem-solving, and time management. Eager to apply these transferable skills to contribute effectively in dynamic and challenging new role.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Chef
400 Gradi
08.2023 - Current
working as a chef manage prep, food quality, service timings, experiece in busy enviroment ,deal with stocktakes, put deliveries at their places
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Researched food trends to inspire innovative menu concepts and seasonal specials.
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef
RSL
04.2023 - 07.2023
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
Chef
Curry Capers
01.2023 - 03.2023
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Researched food trends to inspire innovative menu concepts and seasonal specials.
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Responded to customer feedback, improving menu offerings and service quality.
Education
Cookery
Angad Australian Institute of Technology
Flagstaff, VIC09-2023
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Grilling techniques
- Team collaboration
- Hospitality service expertise
- Recipes and menu planning
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Ensured safe and efficient kitchen operations while managing a BOH staff of [Number].
- Supervised team of [Number] staff members.
- Achieved [Result] by completing [Task] with accuracy and efficiency.
Certification
certificate 3 in commercial cookery
certificate 4 in commercial cookery
diploma in hospitality manasgement
Languages
English
Professional Working
Timeline
Chef
400 Gradi
08.2023 - Current
Chef
RSL
04.2023 - 07.2023
Chef
Curry Capers
01.2023 - 03.2023
Cookery
Angad Australian Institute of Technology
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