Utkarsha Sadafule
Melbourne
Summary
Commercial Cookery and Hospitality Student in pursuit of work as an cook/ chef . Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Dedicated to completing fast-paced work and properly handling food. Diligent Caregiver focused on providing optimal support to clients through personalized assistance and care. Caring, organized and friendly with excellent interpersonal skills.
Overview
1
1
year of professional experience
Work History
Junior Sous Chef
Sam's Bar And Grill
08.2023 - Current
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Cook
Via Porta
11.2022 - Current
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
Education
Diploma - Hospitality Management
Gen Institute
Melbourne, VIC03.2025
Certificate IV - Commercial Cookery
Gen Institute
Melbourne, VIC10.2024
Certificate III - Commercial Cookery
Gen Institute
Melbourne, VIC04.2024
Skills
- Machinery Upkeep
- Dietary Restrictions
- Pantry Restocking
- High-Volume Dining
- Chef Support
- Workplace Health and Safety
- Dedicated Work Ethic
- Team Collaboration
- Complex Problem-Solving
- Menu Distribution
- Kitchen Management
- Grilling Techniques
Timeline
Junior Sous Chef
Sam's Bar And Grill
08.2023 - Current
Cook
Via Porta
11.2022 - Current
Diploma - Hospitality Management
Gen Institute
Certificate IV - Commercial Cookery
Gen Institute
Certificate III - Commercial Cookery
Gen Institute
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