Tahsin Kabir
Adelaide,SA
Summary
Dedicated Sous Chef with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Overview
3
3
years of professional experience
Work History
Casual Sous Chef
Port Noarlunga Hotel
2 Gawler Street, Port Noarlunga, SA 5167
11.2023 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- In charge of the larder section and participated in fryer section duties as part of ongoing training and skill development.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Demonstrated leadership by assisting head chefs in overseeing kitchen operations, ensuring efficient workflow, and effective communication with kitchen staff.
- Adaptable in a fast-paced environment, consistently delivering well-plated dishes within specified timeframes.
Full-time Cook
Fusion Asian
Unit 1/4 Moseley St, Glenelg SA 5045
06.2021 - 07.2023
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Learned other teammates' work tasks to train as backup.
- Plated hot meals and salads in aesthetically pleasing arrangements.
- Circulated kitchen area to receive work assignments and identify support tasks.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Cook/Casual Kitchen Hand
Stella Restaurant
2/257 Seaview Rd, Henley Beach SA 5022
04.2021 - 09.2021
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Plated and presented food following chef requirements.
Education
Diploma of Cookery & Hospitality Management - Commercial Cookery & Hospitality
Salford College
11/68 Grenfell Street, Adelaide SA-5000 04.2023
Level IV in Commercial Cookery - Cooking And Hospitality
Salford College of Business And Hospitality
11/68 Grenfell Street, Adelaide SA-500002.2021
Skills
- Food Spoilage Prevention
- Safe Food Handling Procedures
- Proper Food Storage
- Kitchen Sanitization
- Critical Thinking
- Bulk Food Preparation
- Timely Food Delivery
- Food Plating and Presentation
- Dish Preparation
- Ingredient Selection
- Ingredient Selection
- Mixing Dishes
Referees
Fawzia Ulfat
Restaurant General Manager
Fusion Asian
phone: +61480270428
Timeline
Casual Sous Chef
Port Noarlunga Hotel
11.2023 - Current
Full-time Cook
Fusion Asian
06.2021 - 07.2023
Cook/Casual Kitchen Hand
Stella Restaurant
04.2021 - 09.2021
Diploma of Cookery & Hospitality Management - Commercial Cookery & Hospitality
Salford College
Level IV in Commercial Cookery - Cooking And Hospitality
Salford College of Business And Hospitality