VRITI
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
5
5
years of professional experience
1
1
Certification
Work History
FIFO Chef
Techforce
10.2024 - Current
- Worked across various mine sites and camps around western Australia, mainly for Compass (ESS) and BHP sites serving 700-1400 residents.
- Bulk cooked according to recipes and adhered to safe food handling
- Maintained a record of food safety checks and documents including but not limited to temperature checks, cooling down, end point temp checks, etc.
- Reduced waste and managed inventory, optimizing ingredient usage and cost control.
Breakfast Chef
Lawley's Cafe
10.2023 - 10.2024
- Prepare diverse dishes, ensuring high quality and consistency, enhancing customer satisfaction
- Innovate menu offerings, introducing new dishes that attract and retain customers
- Resolve kitchen issues efficiently, maintaining smooth operations and high service standards
- Apply culinary techniques to elevate the dining experience, improving overall restaurant reputation
Chef de Partie
Duck Duck Bruce
07.2022 - 07.2023
- Led a team of 5 in preparing high-quality dishes, improving kitchen efficiency by 18%
- Implemented new menu items, increasing customer satisfaction and repeat visits
- Maintained strict hygiene standards, resulting in a 95% health inspection score
- Trained junior chefs, enhancing team skills and reducing preparation time by 12%
- Collaborated with suppliers to source fresh ingredients, ensuring top-notch dish quality
Junior Sous Chef
Old Faithful Bar and BBQ
02.2021 - 07.2022
- Trained kitchen staff in advanced culinary techniques, enhancing skill levels and kitchen efficiency
- Led high-volume food preparation, ensuring timely, high-quality service in a busy environment
- Improved kitchen processes, reducing wait times and increasing guest turnover
- Directed team to meet stringent restaurant standards, maintaining quality and budget
- Created visually appealing dishes, elevating dining experience and customer satisfaction
- Enhanced meal quality by initiating advanced marination techniques
Short Order Cook/ Line Chef
Cafe Pasta
02.2020 - 03.2021
- Progressed/ promoted from short order cook to line chef in a period six months.
- Kept kitchen up to code for health and safety inspections.
- Maintained a clean and organized kitchen, ensuring compliance with health and safety regulations.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced customer satisfaction by preparing high-quality meals in a timely manner.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Education
Certificate 3 - Commercial Cookery
Stanley College
08.2021
Certificate 4 - Commercial Cookery
Stanley College
02.2022
Diploma in Hospitality and Management -
Stanley College
Advanced Diploma of H&M -
Stanley College
03.2023
Skills
- Culinary techniques
- Recipe development
- Team leadership
- Knife skills
- Attention to detail
- Verbal and written communication
Certification
- RSA
- Food handling certificate
- First Aid certificate
- BHP inducted
Languages
Punjabi
English
Hindi
Timeline
FIFO Chef
Techforce
10.2024 - Current
Breakfast Chef
Lawley's Cafe
10.2023 - 10.2024
Chef de Partie
Duck Duck Bruce
07.2022 - 07.2023
Junior Sous Chef
Old Faithful Bar and BBQ
02.2021 - 07.2022
Short Order Cook/ Line Chef
Cafe Pasta
02.2020 - 03.2021
Certificate 4 - Commercial Cookery
Stanley College
Diploma in Hospitality and Management -
Stanley College
Certificate 3 - Commercial Cookery
Stanley College
Advanced Diploma of H&M -
Stanley College
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