Venika Mahajan
Point Cook,VIC
Summary
I have 1 year experience as chef and 1 year experience as kitchen hand.
I am very efficient person and quick learner.
Overview
1
1
year of professional experience
Work History
Chef
4seed Cafe
04.2023 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- 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.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Disciplined and dedicated to meeting high-quality standards.
Education
Certificate III And |\/ And Diploma - Cookery
Acumen College
Melbourne, VIC01.2023
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Grilling Techniques
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Verbal and written communication
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Sanitation Guidelines
- Food pairing
- Plating techniques
- Recipe creation
- Sanitation Practices
- Staff Coordination
- Banquets and catering
- Menu Planning
- Nutrition knowledge
- Menu Supervision
- Performance Improvement
- Garnishing Techniques
- Food Service Operations
- Vegetarian Cooking
- New Hire Training
- Pantry restocking
- Pasta Making
Timeline
Chef
4seed Cafe
04.2023 - Current
Certificate III And |\/ And Diploma - Cookery
Acumen College