Suraj Gautam
South Ripley,Australia
Summary
Professional Culinary Specialist With a Proven Track Record in High-Pressure Kitchen Environments. Adapt to Team Collaboration and Flexible With Changing Needs and a unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with the Executive Chef on inventory control, employee concerns, and operations.
Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
W Hotel Sydney
09.2024 - Current
- Successfully Driven The revenue to Meet the Budget and increase profitability for the Business.
- Successfully Managed food costs & Managed Labour Cost effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients and Increase Productivity.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Junior Sous Chef
W Hotel Sydney
08.2023 - Current
- Joined The Pre-opening Team in the Month of August to Open The World's Largest W Hotel With 588 Rooms.
- Successfully Opened The Hotel to our Connectors to Show case our Culinary Expertize.
- Had a Once in a Life Time Opportunity To Meet and Welcome Mr David Marriott For the Hotel Opening.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Senior Sous Chef
Harrisons by Spencer Patrick, Sheraton Grand Mirage Port Douglas
07.2021 - 06.2023
- Daily operation of signature restaurant Harrisons managing the operation and kitchen brigade of a hatted restaurant
- Got the opportunity to retain the hat for the restaurant after 2 years under my leadership and working along spencer
- Menu development and staff training, Designing the seasonal menu and running the daily specials
- Been able to run the restaurant efficiently and match the business requirements in terms of forecasted budget and the profit making of the business
- Instrumental in launching the new Lagoon house restaurant featuring beachside grill, Asian inspired food which was launched in 2023
- Ordering and operation
- Implementing daily specials
- Designing seasonal menus and specials, Customer relations and special dietary requirements
- Monitoring the team as a leader
Sous Chef - Banquets
Sheraton Grand Mirage
01.2019 - 07.2021
- 2 years banqueting team executing high-end conferencing, Gala dinners, buffets, and corporate events
Chef De Partie - Feast restaurant
Sheraton Grand Mirage Port Douglas
04.2018 - 01.2019
- Started at the Sheraton as a CDP developed my skills in large, numbered operations
- Got Experience in Pastry section, In Room dining and Overall kitchen sections and operations
Senior Chef De Partie
Maggio’s café & Bakery
02.2017 - 04.2018
- Preparing, cooking, and presenting high quality dishes within the specialty section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Preparing meat and fish, monitoring portion and waste control
- Assisting with of health, safety and with management of food hygiene practices and overseeing the maintenance of kitchen and food safety standards
- Managing and training Commis Chefs
Demi Chef
Australian Hotel and Brewery
11.2014 - 02.2017
- Preparation and cooking of food, Assisting in all areas of the kitchen for breakfast, lunch, and dinner
- Maintaining Health & Safety standards, ensuring the kitchen areas are clean and tidy
Commis Chef
Griddle restaurant
09.2013 - 11.2014
- Cooking and preparing elements of high-quality dishes, assisting Chefs, preparing vegetables, meats, and fish
- Helping with deliveries and restocking and assisting with stock rotation, cleaning stations
Education
Bachelor of business management -
Elite institute
01.2018
certificate IV in commercial cookery -
Queensford College
01.2016
Advance diploma - bbusiness management
pacific college of Technology
01.2015
Skills
- HACCP Compliance Management
- First Aid Certificate
- Microsoft Office
- Birch Street Purchasing System
Certification
Allergen Management.
Embark Training.
Languages
English
Full Professional
Hindi
Full Professional
Nepali
Native or Bilingual
Interests
- Playing Sports
Timeline
Sous Chef
W Hotel Sydney
09.2024 - Current
Junior Sous Chef
W Hotel Sydney
08.2023 - Current
Senior Sous Chef
Harrisons by Spencer Patrick, Sheraton Grand Mirage Port Douglas
07.2021 - 06.2023
Sous Chef - Banquets
Sheraton Grand Mirage
01.2019 - 07.2021
Chef De Partie - Feast restaurant
Sheraton Grand Mirage Port Douglas
04.2018 - 01.2019
Senior Chef De Partie
Maggio’s café & Bakery
02.2017 - 04.2018
Demi Chef
Australian Hotel and Brewery
11.2014 - 02.2017
Commis Chef
Griddle restaurant
09.2013 - 11.2014
Advance diploma - bbusiness management
pacific college of Technology
Bachelor of business management -
Elite institute
certificate IV in commercial cookery -
Queensford College
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