Hi, I’m
Sri Raminesh Naicker
Blacktown,NSW
Summary
Detail-oriented Chef de Partie with experience working in several restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in grill,fryer,pans,tandoori,wok and stove equipment and Continental cuisine. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
17
years of professional experience
1
Certification
Work History
The Australian Hotel And Brewery (Redcap)
Chef De Partie
06.2006 - Current
Job overview
- Tasks Performed: Fryer, Larder, pizza, Grill and Pans have been rotating in these areas.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
Sofitel Fiji Resort and Spa
Chef De Partie
12.2021 - 04.2022
Job overview
- Preparing, cooking, and presenting high quality dishes
- Maintained well-organized mise en place to keep work consistent.
- Ensuring that all dishes reach the hot plate and correctly garnished the correct portion and size
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Worked closely with head chef to create banquet menu for 1000pax wedding guests.
Pullman Resort and Spa
Chef De Partie
04.2019 - 11.2021
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Collaborated with staff members to create meals for large banquets.
Westin Denarau Island Resort & Spa
Commis 3
11.2014 - 04.2019
Job overview
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Assisting in the food preparation process
- Rotated through all prep stations to learn different techniques.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
Indigo Indian Asian Restaurant
Commis Chef
04.2014 - 11.2014
Job overview
- Cook meats in the tandoori oven
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Monitored recipe portioning to control food costs.
- Maintained well-organized mise en place to keep work consistent.
- Seasoned and marinated cuts of meat, poultry and fish.
- Cleaned kitchen counters, refrigerators and freezers.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Air Terminal Services Fiji
Attachment student
07.2013 - 12.2013
Job overview
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Maintained energy and enthusiasm in fast-paced environment.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Education
Queensford College, Parramatta, NSW
from Diploma in Kitchen Management
06.2024
Fiji National University
from Certificate in Advance Culinary Skills
06.2013
Skills
- Disposal Management
- Vendor Collaboration
- Collaborative Relationships
- Special Requests
- Farm-to-Table Understanding
- Safety Standards
- Proper Food Storage
- Portion Sizes
- Dish Preparation
Certification
Michael | +61458791189
- Head Chef | The Australian Hotel & Brewery
Shivaji | +61484918600
- Chef De Partie| The Australian Hotel & Brewery
Joe | +61401338287
- Head Chef | The Australian Hotel & Brewery
Sudan |+61433725252
- Sous Chef | The Australian Hotel & Brewery
Languages
English
Full Professional
Timeline
Chef De Partie
Sofitel Fiji Resort and Spa
12.2021 - 04.2022
Chef De Partie
Pullman Resort and Spa
04.2019 - 11.2021
Commis 3
Westin Denarau Island Resort & Spa
11.2014 - 04.2019
Commis Chef
Indigo Indian Asian Restaurant
04.2014 - 11.2014
Attachment student
Air Terminal Services Fiji
07.2013 - 12.2013
Chef De Partie
The Australian Hotel And Brewery (Redcap)
06.2006 - Current
Queensford College
from Diploma in Kitchen Management
Fiji National University
from Certificate in Advance Culinary Skills
Michael | +61458791189
- Head Chef | The Australian Hotel & Brewery
Shivaji | +61484918600
- Chef De Partie| The Australian Hotel & Brewery
Joe | +61401338287
- Head Chef | The Australian Hotel & Brewery
Sudan |+61433725252
- Sous Chef | The Australian Hotel & Brewery
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