SURAJ RAI
Auburn,NSW
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and
exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Skilled in working under pressure and adapting to new situations and challenges to best enhance the
organizational brand.
Overview
8
8
years of professional experience
Work History
Junior Sous Chef
The Concord
Concord
06.2024 - Current
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Evaluated performance levels of team members providing feedback where needed.
- Trained and supervised junior cooks in proper culinary techniques.
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
Senior Chef De Partie
The Polish Club
Ashfield, NSW
06.2023 - 05.2024
- Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently
- Worked closely with the Sous chef to manage and prepare for big functions including weddings
- Planned and prepared staff meals for the entire club in big batches everyday
- Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage
- Adjusted recipes based on customer requests or dietary restrictions.
Chef De Partie
Alegrias Spanish Tapas
Rozelle, NSW
09.2021 - 12.2023
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Managed food usage with proper stock rotation to prevent spoilage
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Trained kitchen workers on culinary techniques
- Abided by company standards in terms of portion and serving sizes
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Head Chef
El Toro Trader Unit Trust/ El topo Cantina
Warwick Farm, NSW
02.2021 - 04.2023
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Monitored quality, presentation and quantities of plated food across line
- Planned and prepared food product orders to maintain appropriate stock levels
- Trained kitchen workers on culinary techniques
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers
- Planned kitchen staff schedules to maximize coverage and encourage collaboration
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Developed innovative recipes to suit complicated dietary requirements for customers
- Improved performance of team members resulting in high-quality meals produced daily
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information
- Trained and supervised line cooks to develop new skills and improve team performance
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef De Partie
Ambarvale Hotel
Ambarvale, NSW
02.2022 - 07.2022
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Managed food usage with proper stock rotation to prevent spoilage
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
Sous Chef
Hotel Pursuits Pty Ltd/ El Topo Cantina
Warwick Farm, NSW
01.2020 - 02.2021
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Monitored food products, driving quality, freshness and integrity
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Improved performance of team members resulting in high-quality meals produced daily
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Assisted with interviewing, hiring and training kitchen personnel
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Chef De Partie
Hotel Pursuits Pty Ltd t/a El Topo Cantina
Warwick Farm, Liverpool, Macquarie, Liverpool, NSW
01.2018 - 01.2020
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Managed food usage with proper stock rotation to prevent spoilage
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Head Chef
Out of Office Espresso
Liverpool, NSW
01.2017 - 01.2018
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Planned and prepared food product orders to maintain appropriate stock levels
- Trained kitchen workers on culinary techniques
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Cleaned and sanitized kitchen equipment, utensils and work stations
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods
- Prepared workstations with ingredients and tools to increase efficiency.
Chef De Partie
Macchina Liverpool
LIVERPOOL, NSW
06.2016 - 01.2018
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Managed food usage with proper stock rotation to prevent spoilage
- Sliced fruit and vegetables for various menu items and stored for later use in crisper
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Safely operated kitchen equipment including industrial size mixers and [Type] tools.
Education
Diploma of Hospitality Management -
Duke College
Parramatta, NSWCertificate IV in Commercial Cookery -
Duke College
Parramatta, NSWHigh School Diploma -
United Academy
Kathmandu, NepalSkills
- Recipe creation
- Kitchen Management
- Food presentation
- Menu development
- Mentoring abilities
- Food Safety
- Employee Scheduling
- Inventory Management
- Ordering and Requisitions
- Team Leadership
References
- Micheal Tran, Owner, Out of Office Espresso, Sydney, 0423206354
- Sibel Cakici, Manager, Macchina Liverpool, Sydney, 0452160953
- Kazi Nowshad, Head Chef, El Topo Cantina, Sydney, 0433287809
- Karen Murphy, General Manager, El Topo Catina, Sydney, 0450051543
- Faiz Al Marouf, Head Chef, Ambarvale Hotel, 0432025068
- Nabin Dhami, Head Chef, Alegrias Spanish Tapas, Sydney, 0451469908
- Salina Parajuli, Manager, The Polish Club, Ashfield, 0410801612
- Kishan Rai, Manager, The Concord, Concord, 0451298431
Personal Information
Date of Birth: 01/26/1997
Timeline
Junior Sous Chef
The Concord
06.2024 - Current
Senior Chef De Partie
The Polish Club
06.2023 - 05.2024
Chef De Partie
Ambarvale Hotel
02.2022 - 07.2022
Chef De Partie
Alegrias Spanish Tapas
09.2021 - 12.2023
Head Chef
El Toro Trader Unit Trust/ El topo Cantina
02.2021 - 04.2023
Sous Chef
Hotel Pursuits Pty Ltd/ El Topo Cantina
01.2020 - 02.2021
Chef De Partie
Hotel Pursuits Pty Ltd t/a El Topo Cantina
01.2018 - 01.2020
Head Chef
Out of Office Espresso
01.2017 - 01.2018
Chef De Partie
Macchina Liverpool
06.2016 - 01.2018
Diploma of Hospitality Management -
Duke College
Certificate IV in Commercial Cookery -
Duke College
High School Diploma -
United Academy
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