SURAJ GHAI
Mackay
Summary
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
11
11
years of professional experience
Work History
Sous Chef
Rare Bar and Grill
09.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Chef (Full-Time)
Sorbellos Italian Restaurant
12.2021 - 09.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef (Full-Time)
Chopra Restaurant’s & Banquet Hall
01.2021 - 10.2021
- Cook curries and sauces
- Performing duties like cleaning cool room and maintaining stock level
- Training cooks and apprentices
- Preparing different kind of flat breads
- Everyday Mise en place for service
- Getting involved in menu developing
Chef De Partie (Full-Time)
Sofitel Sydney Wentworth
08.2017 - 12.2020
- Managing banquet kitchen operations with10-12 cooks
- Catering for big corporate events, functions and weddings
- Ensuring the section is organized and ready for service, overseeing the food preparation and production, ensuring the food safety procedures are always100% adhered to
- Mise en place for every day
- Handling and portioning the seafood, meat and other protein
- Performing other duties like cleaning cool room and checking temperature, maintaining stock level
- All-rounder in the hotel, experience to work in all the departments
Demi- chef (casual)
Indu Restaurant
10.2016 - 07.2017
- Training cooks and commi chefs
- Ensuring the section is organized and ready for service
- Managing larder and dessert section and a la carte lunch and dinner service for around100-150 people
- Cooking on pan, hot plate, deep fryer and grill
- Mise en place for all the desserts
- Managing Dosa & Hopper bar (dosais savory pancakes made from fermented batter)
- Getting involved in menu developing
- Receiving deliveries of goods
- Stock management for larder section
- Cooking curries, sauces and stews
- Portioning and cooking seafood and meat
- Making different kinds of bread dough
- Plating desserts, entrée and hopper
Demi-chef (Casual)
Rydges hotel
04.2016 - 07.2017
- Oversee buffet and a la carte Breakfast
- Managing Canapés function and sandwich functions for big groups & corporate parties
- Room services
- Rotating and receiving stock
- Handling meat and seafood
- Duties cleaning (fridge, deep-fryer and kitchen area) and temperature check
Commi (Paid internship)
Freycinet Lodge
09.2015 - 04.2016
- Completing every day’s mise en place
- Working on grills, pans, deep fryer
- Breakfast shift
- Dessert section
- Portioning meats, seafood, and poultry
- Running dinner & lunch service
- Preparing sauces, gravies, dressings, dips
- Marinating meats
- Cooking curries, pasta, couscous, prawns
- Catering for cruise ship
Cook (Casual)
Outback steak house
08.2015 - 09.2015
- Cooking meats on grill
- Completing mise en place duties
- Portioning meats and seafood
- Plating dessert
- Preparing salad dressings
Cook/ Front of house staff (Casual)
Mantra Indian Restaurant
03.2015 - 08.2015
- Completing mise en place duties
- Performing a range of basic cookery methods
- Producing a range of cafe dishes for the general public
- Conducting kitchen operations observing hygiene and OHS practices
- Front of house
- Performing a la carte sequence of service integrating food and beverage
- Dispensing a range of alcoholic and non-alcoholic beverages
- Completing cashiering duties
- Developing knowledge of contemporary Australian cuisine
- Advising customers on menu
Apprentice
Fauji Dhaba
01.2014 - 09.2014
- Performing a range of basic cookery methods
- Producing a range of contemporary restaurant dishes for the general public
- Conducting kitchen operations observing hygiene and OHS practices
Education
Advance Diploma - Hospitality
Le Cordon Bleu Culinary Arts Institute
03.2017
Certificate IV - Commercial Cookery (Cuisine)
Le Cordon Bleu Culinary Arts Institute
09.2016
Certificate III - Commercial Cookery (Cuisine)
Le Cordon Bleu Culinary Arts Institute
04.2016
Senior Secondary Education - undefined
Board of School Haryana
01.2014
Secondary - undefined
SDMN Vidya Mandir
01.2012
Skills
- Fast learner and innovative
- Safe food handling
- Food presentation
- Menu planning
- Allergen awareness
- Knife skills
- First AID
- Language: Hindi, English, Haryanvi & Punjabi
- Other skills: Microsoft Excel and PowerPoint course
- Excellent communication skills
- Hard working and committed
- Adaptable
Accomplishments
- Increased productivity by revamping workflow and restructuring line.
- Resolved product issue through consumer testing.
Specialty and Strong points
- Self- motivated professional with outstanding skills as both Chef and manager.
- Superior leadership and interpersonal skills, ability to build rapport with customers and colleagues.
- Innate ability to interact with people of various cultures and backgrounds.
- Worked in multicultural and diverse kitchens and succeed in highpressure challenging and deadline- driven Environment.
- Willing to mold myself according to situations and challenges.
- Cooking specialty in French and Italian cuisine (fresh pasta, gnocchi, breads and many more)
- Expertise in savory and experience in desserts as well.
Timeline
Sous Chef
Rare Bar and Grill
09.2024 - Current
Chef (Full-Time)
Sorbellos Italian Restaurant
12.2021 - 09.2024
Chef (Full-Time)
Chopra Restaurant’s & Banquet Hall
01.2021 - 10.2021
Chef De Partie (Full-Time)
Sofitel Sydney Wentworth
08.2017 - 12.2020
Demi- chef (casual)
Indu Restaurant
10.2016 - 07.2017
Demi-chef (Casual)
Rydges hotel
04.2016 - 07.2017
Commi (Paid internship)
Freycinet Lodge
09.2015 - 04.2016
Cook (Casual)
Outback steak house
08.2015 - 09.2015
Cook/ Front of house staff (Casual)
Mantra Indian Restaurant
03.2015 - 08.2015
Apprentice
Fauji Dhaba
01.2014 - 09.2014
Certificate IV - Commercial Cookery (Cuisine)
Le Cordon Bleu Culinary Arts Institute
Certificate III - Commercial Cookery (Cuisine)
Le Cordon Bleu Culinary Arts Institute
Senior Secondary Education - undefined
Board of School Haryana
Secondary - undefined
SDMN Vidya Mandir
Advance Diploma - Hospitality
Le Cordon Bleu Culinary Arts Institute
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