VIVEK GUPTA
Algester
Summary
Proactive Commis Chef with extensive experience in maintaining mise en place and high kitchen hygiene standards. Skilled in ingredient preparation, inventory management, and training kitchen staff to perform under pressure. Bringing strong food preparation skills and a commitment to efficiency and quality.
Overview
4
4
years of professional experience
Work History
Commis Chef
The Gap Tavern
09.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
Commis Chef
New Market Hotel
06.2022 - 09.2024
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Ordered new ingredients and supplies to meet expected needs.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Commis Chef
Villa Noosa Hotel/Motel
11.2021 - 06.2022
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Maintained well-organized mise en place to keep work consistent.
- Rotated through all prep stations to learn different techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Commis Chef
Yashraj the Indian Restaurent
02.2021 - 11.2021
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Education
Certificate IV - Commercial Cookery
The Gamma Education
Brisbane QLD09.2021
Skills
- Hygiene practices
- Work under pressure
- Food Preparation
- Mise en place
Timeline
Commis Chef
The Gap Tavern
09.2024 - Current
Commis Chef
New Market Hotel
06.2022 - 09.2024
Commis Chef
Villa Noosa Hotel/Motel
11.2021 - 06.2022
Commis Chef
Yashraj the Indian Restaurent
02.2021 - 11.2021
Certificate IV - Commercial Cookery
The Gamma Education
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