Vinay Sharma
Tarneit,Australia
Summary
Innovative and detail-oriented Chef with a talent for crafting exquisite menus in high-volume restaurant environments. Successfully increased restaurant revenue by 15%. Skilled in implementing cost-saving measures by sourcing local ingredients, leading to a 10% reduction in food costs. Adept at training and supervising kitchen staff to improve efficiency and decrease food waste by 20%. Excels in creating fresh and exciting dishes to enhance the dining experience for customers.
Overview
7
7
years of professional experience
Work History
Chef
Sorrento Restaurant
Airlie Beach, QLD
03.2021 - 12.2021
- 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.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Chef
The Coffee Club
Airlie Beach
03.2018 - 03.2021
- 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.
Chef
International convention centre
Sydney, Australia
02.2017 - 03.2018
Chef
JAVA LAVA CAFE
Parramatta, Australia
01.2015 - 01.2017
- Planned and executed daily menus in a high-volume restaurant setting
- Created new dishes and specials to keep the menu fresh and exciting
- Boosted restaurant revenue by 15% by introducing a new prix fixe menu that increased customer spend per visit
- Implemented cost-saving measures by sourcing local ingredients, resulting in a 10% reduction in food costs
- Trained and supervised kitchen staff, leading to a 20% decrease in food waste and improved overall kitchen efficiency
Education
Certificate IV - Commercial Cookery
Holmes International
Sydney, NSW01.2016
Certificate IV - Accounting
TAFE
Blacktown, NSW06.2014
Skills
- Menu Planning
- Recipe Development
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
Workflow Optimization
Sanitation Practices
Staff Coordination
Menu development
Banquets and catering
Portion and cost control
Nutrition knowledge
Made-to-order meals
Cost Control
Menu Supervision
Performance Improvement
Culinary expertise
Vegetarian Cooking
Equipment Maintenance
Food Service Operations
Food spoilage prevention
Garnishing Techniques
New Hire Training
Company quality standards
Pantry restocking
Seafood Preparation
Butchery skills
Process Improvements
Forecasting and planning
Personal Information
- Date of Birth: 06/19/93
- Nationality: Australian
Timeline
Chef
Sorrento Restaurant
03.2021 - 12.2021
Chef
The Coffee Club
03.2018 - 03.2021
Chef
International convention centre
02.2017 - 03.2018
Chef
JAVA LAVA CAFE
01.2015 - 01.2017
Certificate IV - Commercial Cookery
Holmes International
Certificate IV - Accounting
TAFE