Suraj Rai
Auburn,Australia
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
10
10
years of professional experience
Work History
Sous Chef
The Concord Community Club
Concord, 2137
02.2026 - Current
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Coordinated with event planners to ensure seamless culinary execution.
- Scheduled staff shifts based on event needs and established cost controls for labor costs.
Junior Sous Chef
The Concord Community Club
Concord, NSW
07.2024 - 01.2026
- Utilized strong problem solving abilities to quickly resolve any issues or complaints from customers or staff members.
- Conducted regular inspections of storage areas to verify temperatures were maintained within required limits.
- Prepared and plated diverse menu items for community events and gatherings.
- Supported catering services by coordinating food delivery and setup logistics.
Senior Chef de Partie
The Polish Club
Ashfield, NSW
06.2023 - 06.2024
- Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
- Led kitchen team in preparing traditional Polish dishes for events.
- 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.
Chef de Partie
Alegrias Spanish Tapas
Rozelle, NSW
09.2021 - 12.2023
- Prepared and presented a variety of authentic Spanish tapas dishes.
- Trained junior kitchen staff on food preparation techniques and safety protocols.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
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.
- 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.
- 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.
- 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.
Senior Chef de Partie
Hotel Pursuits Pty Ltd/ El Topo Cantina
Warwick Farm, NSW
01.2020 - 02.2021
- 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.
Chef de Partie
Hotel Pursuits Pty Ltd t/a El Topo Cantina
Warwick Farm, 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.
Chef de Partie
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.
- 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.
- Safely operated kitchen equipment including industrial size mixers and tools.
Education
DIPLOMA OF HOSPITALITY MANAGEMENT -
Duke College
NSWCERTIFICATE IV IN COMMERCIAL COOKERY -
Duke College
NSWHIGH SCHOOL DIPLOMA -
United Academy
Skills
- Recipe creation
- Kitchen Management
- Food presentation
- Menu development
- Mentoring abilities
- Food Safety
- Employee Scheduling
- Inventory Management
- Ordering and Requisitions
- Team Leadership
Personal Information
Date of Birth: 01/26/97
References
- Micheal Tran, Out of Office Espresso, Owner, 0423206354
- Sibel Cakici, Macchina Liverpool, Manager, 0452160953
- Kazi Nowshad, El Topo Cantina, Head Chef, 0433287809
- Karen Murphy, El Topo Cantina, General Manager, 0450051543
- Faiz Marouf, Ambarvale Hotel, Head Chef, 0432025068
- Kiran Arora, Head Chef, The Concord Community Club, 0413376261
- Nabin Dhami, Alegrias Spanish Tapas, Head Chef, 0451469908
- Kwang Joomponsree, The Polish Club, Manager, 0432614137
Timeline
Sous Chef
The Concord Community Club
02.2026 - Current
Junior Sous Chef
The Concord Community Club
07.2024 - 01.2026
Senior Chef de Partie
The Polish Club
06.2023 - 06.2024
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
Senior Chef de Partie
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
Chef de Partie
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