Summary
Overview
Work History
Education
Skills
Timeline
Generic

SOHIL BYANJANKAR

Ashfield,NSW

Summary

CAREER OBJECTIVES Dedicated, honest, punctual, hardworking and capable to deliver works on time, with strong time management and prioritization abilities. PROFFESIONAL STRENGTHS Ability to perform tasks independently as well as a part of the team Good motivator with excellent presentation skills Ability to handle multiple tasks and solve customer queries efficiently Possess excellent customer service skills Goal oriented and ability to set goals as well as meet objectives Possess excellent monitoring supervisory skills Excellent administrative and organizational skills Highly initiative to manage a busy work load without close supervision

Overview

6
6
years of professional experience

Work History

Senior Chef De Partie

Goodluck
Wynyard, NSW
03.2025 - Current
  • Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
  • Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
  • Adhered to strict budgetary requirements set out by management.
  • Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
  • Reviewed orders placed by waitstaff before sending them out to customers.
  • Monitored portion control to ensure consistency across the menu items.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Monitored food products, driving quality, freshness and integrity.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Chef De Partie

Bar tottis
Wynyard , Nsw
05.2023 - 02.2025
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
  • Ensured that all necessary equipment was available and properly functioning before service began.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Trained kitchen workers on culinary techniques.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.

Chef

The Dolphin Hotel
Surryhills, NSW
02.2021 - 04.2023
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Grilled and deep fried various foods from meats to potatoes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Managed portion control using correct utensils during preparation and plating.

Chef De Partie

The Bank Hotel
Newtown, Nsw
09.2022 - 05.2023
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Prepared a variety of sauces from scratch, according to recipes.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Monitored stock levels of food items and ordered more when necessary.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Managed portion control using correct utensils during preparation and plating.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Replenished food items from inventory and rotated ingredients.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

Chef

Harry's Hotel
Surryhills, Nsw
03.2020 - 08.2021
  • Trained kitchen workers on culinary techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Exercised portion control for items served, eliminating waste.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Grilled and deep fried various foods from meats to potatoes.

All Rounder

URBAN ARTISANS
Ashfield, NSW
11.2018 - 05.2023
  • Greeted customers as they arrived
  • Taking orders
  • Handled the cash counter
  • Present menu, answer questions and make suggestions regarding food and beverage
  • Ensure hot food is hot and cold food is cold
  • Keeping the restaurant clean and safe
  • Deliver food and beverages to any table as needed
  • Maintain table cleanliness, bus tables
  • Prepared and served coffee, espresso drinks, blended coffees and teas.

Education

Diploma of Hospitality Management - Hospitality Management

Skyline International College
Burwood
12-2022

Certificate IV in Commercial cookery - Hospitality

Skyline International College
Burwood
01.2022

Diploma - Accounting

AITE
01.2019

High School level - Management

Little Angels’ College of Higher Studies
01.2016

Skills

  • Food Preparation Techniques
  • Portion and Cost Control
  • Team Collaboration
  • Food Preparing, Plating and Presentation
  • Verbal and Written Communication
  • Relationship Building
  • Multitasking and Organization
  • Time Management
  • Opening and Closing Procedures
  • Works Well Under Pressure
  • Flexible Schedule

Timeline

Senior Chef De Partie

Goodluck
03.2025 - Current

Chef De Partie

Bar tottis
05.2023 - 02.2025

Chef De Partie

The Bank Hotel
09.2022 - 05.2023

Chef

The Dolphin Hotel
02.2021 - 04.2023

Chef

Harry's Hotel
03.2020 - 08.2021

All Rounder

URBAN ARTISANS
11.2018 - 05.2023

Certificate IV in Commercial cookery - Hospitality

Skyline International College

Diploma - Accounting

AITE

High School level - Management

Little Angels’ College of Higher Studies

Diploma of Hospitality Management - Hospitality Management

Skyline International College

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