Jeevan Kadayat

• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

• Ability to work in a fast-paced environment with changing priorities
• Strong problem-solving and adaptability skills
• Commitment to maintaining a safe working environment
• Ability to conduct safety inspections and risk assessments
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• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.

-Extensive knowledge of Australian food safety regulations

- Strong leadership and team management skills

- Excellent culinary skills and menu planning abilities

- Ability to work in remote locations with limited resources

- Strong communication and interpersonal skills

- Proficient in cooking a wide range of international cuisines

- Experience cooking for large groups (100-2000 personnel)

- Ability to operate commercial kitchen equipment (e.g. ovens, stoves, brattpans)

- Knowledge of food cost control and inventory management

- Experience with meal planning and budgeting

- Ability to work in a fast-paced environment with changing priorities

- Strong problem-solving and adaptability skills

• ESS Support and services, Yandi village- new man
• Making salads of the day, sandwich filling of the day
• All the crib slicing like cucumber, onions or cold meat
• Maintaining endpoint temperature of food for crib
• Following scope for the CRIB and make sure all the items of scope are displayed or cooked and cooled
• Cook grab and go and heat and neat for the next day
• Cook steak as per order in the line
• Line tops up or rotation of food items
• Roast all kind of meats for the CRIB and cool it down
• Giving training to new employee or casual
• Help chefs in line with their dishes
• Complied with sanitation and nutrition regulations and safety standards
• Prepped daily menu items to quickly deliver upon request.

• Bulk cooking buffet style upto 1800 guests
• Preparing and executing a variety of dinner meals complying menu of the day
• Provide fast, effective service with a friendly demeanor in our open kitchens
• Ability to understand and control food costs, wastage and levels
• Assistance with stock ordering and rotation
• Adherence to legislated food hygiene and general safety practices
• Create and execute fresh food that looks good and tastes great every time
• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
• Cooking various range of vegetarian, vegan and meat wet dishes.
• Cooking cook to order grill for the residents.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Organized and detail-oriented with a strong work ethic.

• Taking control of grill, fryer and pan section on the breakfast service, cooking and plating the food
• Ensuring all the mise-en-place is always freshly prepared on time
• Preparing all the dishes in correct recipe and to correct quantity
• Able to handle pressure calmly and professionally
• Able to prepare different type of breakfast egg preparation and methods.

• Working in fryer and pan section
• Making NAP sauce and other sauces
• Making risotto as per order
• Precooking pasta for the service
• Making salad for schnitzel and parmigiana
• Taking control of fryer and coordinating order with head chef
• Prepared food items such as meats, poultry and fish for frying purposes
• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines
• Handled portion control activities according to specified instructions provided by chef.

• Working in the fryer and taking control of fryer
• Doing all the prep for my section
• Pre-cooking ribs for the week
• Making salads as per order
• Making sauces for the days
• Cleaned, stocked and restocked workstations and display cases
• Stored food in designated containers and storage areas to prevent spoilage
• Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.

• Preparing meal ingredients, which includes seasoning of different meats as well as washing peeling, and chopping vegetables and fruits
• Preparing basic salads and sauces as directed by chef
• Receiving and checking quality of delivery and putting it in designated area or according to the nature of product
• Making pies, quiche, and helping other chef on prep
• Performing basic cleaning duties and ensuring that workstations are properly sanitized
• Presenting and plating meal it's as per chef instruction.

• Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
• Maintained clean, trash-free workspaces to maximize productivity and safety
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
• Maintained composure and work quality while under stress
• Handling deep frying station like frying fish, chips, squid
• Plating seafood making steak sandwich
• Arranging stock in freezer, cooler or dry store neat and tidy
• Boatshed market- commi chef.