Sunny Panjwani

Assisting Executive chef in leading a team of 12 culinary professionals in a scratch-based kitchen, ensuring culinary excellence and adherence to food safety standards. Implementing innovative menu changes resulting in a increase in customer satisfaction. Manage food and labor costs, reducing expenses and increasing profitability.

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Trained new hires in proper cooking techniques and recipes.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Assume the role of Executive chef in his absence
• Created a positive work environment by encouraging teamwork among staff members.

• Assisted the Executive Chef in overseeing daily kitchen operations and maintaining high culinary standards.
• Coordinated food preparation and ensured timely delivery of meals.
• Trained and mentored junior cooks, resulting in improved kitchen efficiency and team morale.
• Collaborated with the Executive Chef to develop creative and innovative menu items, attracting new customers and increasing revenue
• Assure adherence to all standards of food quality, recipes and presentation in conjunction with the specication
• Implemented cost-saving measures, resulting in reduction in food waste and decrease in overall food costs
• Managed inventory and ordering, optimizing stock levels and minimizing waste, resulting in decrease in ingredient expenses.

Well known restaurant in the heart of Barossa focusing on food and wine pairing.

• As a sous chef in a high-volume kitchen, responsible for day to day running of the restaurant.
• Assisted in menu planning and inventory management.
• Consistently maintained high culinary standards, ensuring the delivery of exceptional quality food to customers
• Collaborated with the head chef in developing new recipes and menu items, resulting in increased customer satisfaction
• Ordering supplies on daily basis
• Implemented efficient cooking techniques and time management strategies, reducing food delay issues.

Well known Italian restaurant in Canberra

• Worked as a casual relief Chef in charge of main section
• Assisted head chef in day to day running of A la carte service
• Scratch based kitchen with house made traditional italian food including fresh pasta and pizzas.

Hatted fine dining restaurant in Canberra, consistently voted in top 5 restaurants during my tenure

• Ensuring food meets the standard of a hatted restaurant
• Ordering supplies according to the needs and assist in maintaining food cost
• Take charge of lunch and dinner a’ la carte service
• Working closely with head chef in creating new and exciting dishes to meet high end dining standards
• Training new chefs in preparing meals according to standards of a hatted restaurant

Well known boutique 5 star hotel in Canberra

• In charge of banquets kitchen
• Assist and support the executive chef in menu planning and routine tasks
• Ensure that customers are served well and efficiently
• Develop and implement banquets staff roster
• Meeting strict Food and labour costs
• Ordering of food supplies according to menu and manage stock
• Train and oversee kitchen team with recipe procedures, food preparation and Maintain high food quality and presentation

Well Known Boutique 5 Star hotel in Canberra

• Organized the daily mise en place in order to prepare meals efficiently.
• Monitored food preparation techniques to ensure that high-quality products were served consistently.
• Organizing and preparing food for plated functions as well as bulk cooking
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.

Well known hotel under prestigious IHG brand

• Processing à la carte orders in Blue Salt Restaurant and Oceans Bar and Lounge
• Organized ingredients for each dish on station according to recipes and plating guidelines.
• Prepared sauces, soups and hot entrees according to set recipes.
• Maintained cleanliness and hygiene standards throughout the kitchen area.
• Worked in banquet kitchen doing platted functions and buffets
• Worked in room service kitchen