Shyamal Naik
Caulfield North,Vic
Summary
At Sandringham Yacht Club, a skilled Sous Chef excelled in high-volume food preparation, enhancing guest return rates through innovative menu development and meticulous food safety practices. Demonstrated exceptional team leadership and kitchen organization, mentoring staff and ensuring quality standards. Achieved notable improvements in efficiency and customer satisfaction, showcasing a blend of culinary expertise and effective communication.
Overview
14
14
years of professional experience
Work History
Sous Chef
Sandringham Yacht Club
09.2010 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Diploma In Hospitality - Hospitality
Altec Education
Melbourne, VIC08.2018
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Food Preparation
- Kitchen Organization
- Customer Service
- Safe handling
- Staff Training
- Kitchen Equipment Operation
- Special diets
- Catering background
- Foodservice
- Sauce preparation
- Cleaning and sanitation
- Food Prep Planning
Timeline
Sous Chef
Sandringham Yacht Club
09.2010 - Current
Diploma In Hospitality - Hospitality
Altec Education
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