Thinakaran Naraynen
Piara Waters
Summary
Talented chef, kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multiple cuisines, sourcing ingredients, controlling budgets and boosting company profiles.
Overview
7
7
years of professional experience
Work History
FIFO Chef
Civeo Karratha (FULL TIME)
08.2022 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
FIFO Chef
Civeo Karratha Casual (FLEXISTAFF)
06.2021 - 08.2022
- Followed Menu and recipe given.
- Good knowledge on HACCP book. Done Civeo Induction.
- I have done Breakfast , Crib and Dinner services for as low as 20 people to 298 people where is the camps full capacity. Learned a lot of techniques and method from various chefs.
- Worked with customers to understand needs and provide excellent service.
- Carried out day-to-day duties accurately and efficiently.
- Maintained energy and enthusiasm in fast-paced environment.
- Collaborated with team members to achieve target results.
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
- Worked flexible hours across night, weekend and holiday shifts.
DIDO Chef
Merredin Leisureplex Centre (FLEXISTAFF)
05.2021 - 06.2021
- Cook Ala carte for the restaurant.
- Stocktake.
- Maintain cleanliness of place.
- Worked with customers to understand needs and provide excellent service.
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
Sous Chef /Managing Partner
Eatwell @ Etwell Restaurant
06.2020 - 06.2021
- Collaborated with partner chefs to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Cook/Kitchen Hand
Charcoal Chicken Morley
06.2019 - 06.2020
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Ordered and received products and supplies to stock kitchen areas.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
Chef
Charlotte’s Vineyard
01.2019 - 12.2019
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
Cook /Kitchen Hand
Charcoal Chicken Dianella
01.2018 - 01.2019
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Ordered and received products and supplies to stock kitchen areas.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Seasoned and cooked food according to recipes or personal judgment and experience.
Trainee Chef
Rose and Crown Hotel
09.2017 - 11.2017
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Cleaned kitchen counters, refrigerators and freezers.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Read through recipes and set up ingredients for chef.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Trainee Chef
Perth Convention and Exhibition Centre
06.2017 - 09.2017
- Cleaned kitchen counters, refrigerators and freezers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
Education
Certificate III Comercial Cookery -
Stanley College
Skills
- Chef support
- FIFO understanding
- MS Office
- Kitchen Operations
- Effective Communication
- Responsible
- Planning and Coordination
- Cultural awareness
- Organization and Time management
- Critical thinking
- Multitasking abilities
- Chef training knowledge
- Nutrition knowledge
- Food safety and sanitation
Additional Information
- Holds WA C-A Class License
- Holds Forklift License
- Food Safety Handling Certificate
- Holds National Police Clearance
- CIVEO Induction Certificate
- Hand Hygiene Certificate
- COVID-19 Digital Certificate Vaccination
REFERENCES
Civeo Karratha
Mr.Bradley Captain
+61488093817
Ms.Khim Walschofer
+61437237166
Eatwell @ Etwell Restaurant, East Victoria Park
Mr.James Nathan
+61466905447
Timeline
FIFO Chef
Civeo Karratha (FULL TIME)
08.2022 - Current
FIFO Chef
Civeo Karratha Casual (FLEXISTAFF)
06.2021 - 08.2022
DIDO Chef
Merredin Leisureplex Centre (FLEXISTAFF)
05.2021 - 06.2021
Sous Chef /Managing Partner
Eatwell @ Etwell Restaurant
06.2020 - 06.2021
Cook/Kitchen Hand
Charcoal Chicken Morley
06.2019 - 06.2020
Chef
Charlotte’s Vineyard
01.2019 - 12.2019
Cook /Kitchen Hand
Charcoal Chicken Dianella
01.2018 - 01.2019
Trainee Chef
Rose and Crown Hotel
09.2017 - 11.2017
Trainee Chef
Perth Convention and Exhibition Centre
06.2017 - 09.2017
Certificate III Comercial Cookery -
Stanley College
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