Job Search Status
Open to workDesired start date: Open to discussion
Open To Work
Sunny Panjwani
Reservoir,VIC
Work Preference
Summary
Dynamic and innovative chef with over 18 years of experience in high-pressure environments of prestigious restaurants and hotels, specializing in a diverse array of culinary styles. Expertise spans multiple cooking techniques, ensuring exceptional food quality and presentation while adhering to stringent safety standards. Recognized for strong organizational skills and meticulous attention to detail, complemented by a culinary arts degree from Le Cordon Bleu Sydney. Proven ability to lead and inspire teams, fostering a collaborative atmosphere that emphasizes excellence in food preparation and operational efficiency.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Head Chef
Lyf on Elizabeth Melbourne (Ascott Group)
07.2025 - Current
- Oversaw full-scale pre-opening of kitchen operations to ensure optimal layout, precise equipment specifications, and effective supplier onboarding.
- Spearheaded development and launch of venue's opening menu, ensuring alignment with modern social dining concept and brand identity.
- Developed and implemented comprehensive training programs for kitchen staff to ensure adherence to service standards and operational efficiency.
- Established and enforced food safety systems, kitchen policies, and operational procedures prior to opening.
- Oversaw opening budgets, food costing, and procurement strategies to drive financial success from launch.
- Executed opening service to ensure seamless operations and uphold quality control standards.
- Directed kitchen team in daily operations, ensuring excellence in food preparation and presentation.
Head Chef
Tommy Collins Group
01.2025 - 07.2025
- Led kitchen operations for high-volume catering events,
- Designed and executed seasonal menus tailored to client preferences, dietary requirements, and event themes
- Managed and trained a team of chefs, cooks, and kitchen assistants, improving productivity and maintaining high morale
- Oversaw food preparation, presentation, and plating to ensure consistency, quality, and visual appeal
- Controlled food and labour costs through efficient scheduling, portion control, and supplier negotiation
- Maintained compliance with food safety regulations and hygiene standards
Sous Chef
Adelaide Oval Hotel
03.2022 - 01.2025
- Assisting Executive chef in leading a team of 15 culinary professionals in a scratch-based kitchen.
- Ensure food preparation and presentation meet high standards of quality and sanitation.
- Assist in menu development and recipe testing.
- Coordinate ordering, receiving, storage, and distribution of food items.
- Direct kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Train new recruits in proper cooking techniques and recipes.
- Collaborate with Executive Chef to create innovative dishes for special events.
Sous Chef
Peppers Waymouth Hotel
02.2021 - 01.2022
- Assisted the Executive Chef in overseeing daily kitchen operations and maintaining high culinary standards.
- 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 specification.
Sous Chef
1918 Bistro And Grill
10.2020 - 01.2021
- 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.
Sous Chef
Molto Italian
05.2020 - 09.2020
- Well known Hatted Restaurant in Canberra
- Supported Head Chef in daily kitchen operations, ensuring smooth and efficient à la carte service during high-volume periods
- Assisted in coordinating kitchen workflow, prep schedules, and service timing to maintain consistency and quality
- Prepared and executed scratch-made Italian dishes , including fresh pasta, sauces, and traditional pizzas
- Maintained high standards of food presentation, taste, and authenticity in line with restaurant expectations
- Supervised junior kitchen staff during service, providing guidance and ensuring adherence to kitchen standards
Sous Chef
Lanterne Rooms
03.2016 - 05.2020
- 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.
Banquet Head Chef
Hotel Realm
01.2013 - 02.2015
- 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.
Chef De Partie
Hotel Realm
06.2011 - 12.2013
- 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.
Demi Chef
Crowne Plaza Coogee Beach
05.2008 - 05.2011
- 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.
Education
Diploma In Culinary Arts Management ( Cert V) - Commercial Cookery
Le Cordon Bleu
Sydney, NSW12.2010
Diploma - Hotel And Hospitality Administration
Institute Of Hotel Management
05.2006
Skills
- Team Leadership
- Kitchen Organization
- Menu Development
- Staff Training
- Ordering and Requisitions
- Mentoring and Coaching
- Cooking Techniques
- Food safety
- Pre-opening experience
Certification
- Food safety supervisor
- Workplace mental first Aider
Timeline
Head Chef
Lyf on Elizabeth Melbourne (Ascott Group)
07.2025 - Current
Head Chef
Tommy Collins Group
01.2025 - 07.2025
Sous Chef
Adelaide Oval Hotel
03.2022 - 01.2025
Sous Chef
Peppers Waymouth Hotel
02.2021 - 01.2022
Sous Chef
1918 Bistro And Grill
10.2020 - 01.2021
Sous Chef
Molto Italian
05.2020 - 09.2020
Sous Chef
Lanterne Rooms
03.2016 - 05.2020
Banquet Head Chef
Hotel Realm
01.2013 - 02.2015
Chef De Partie
Hotel Realm
06.2011 - 12.2013
Demi Chef
Crowne Plaza Coogee Beach
05.2008 - 05.2011
Diploma In Culinary Arts Management ( Cert V) - Commercial Cookery
Le Cordon Bleu
Diploma - Hotel And Hospitality Administration
Institute Of Hotel Management