Rohit Pandey
Mawson Lakes,SA
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Hardworking and passionate job seeker with strong organizational skills eager to secure CDP or Chef position. Ready to help team achieve company goals.
Overview
5
5
years of professional experience
Work History
Chef
Lonestar Rib House
03.2023 - Current
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Monitored food production to verify quality and consistency.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Chef
Jimmies Restaurant
01.2023 - 10.2023
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated with staff members to create meals for large banquets.
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Monitored food production to verify quality and consistency.
Chef
Blackbird Cafe And Restaurant
09.2021 - 01.2023
- Handled and stored food to eliminate illness and prevent cross-contamination
- Maintained well-organized mise en place to keep work consistent
- Verified compliance in preparation of menu items and customer special requests
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output
- Collaborated with staff members to create meals for large banquets.
Chef De Partie
La Disfida
09.2020 - 07.2021
- Maintained well-organized mise en place to keep work consistent
- Operated all kitchen equipment safely to prevent injuries
- Rotated stock to use items before expiration date
- Prepared items for roasting, sautéing, frying and baking
- Placed orders to restock items before supplies ran out
- Plated meals paying special attention to garnishes and overall presentation.
Pizza Chef
Pizza Moncur
10.2019 - 12.2020
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage
- Wiped down counters and food prep stations using bleach and clean cloths
- Fostered positive working environment through effective communication and time management
- Prepared dough from scratch using old world recipe and added toppings, cheese and sauce for unique pies
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
Kitchen Helper
Apollo Restaurant
11.2018 - 09.2019
- Paid close attention to instructions from supervisor to complete tasks on time
- Operated standard kitchen equipment with focus on safety and sanitation
- Stepped into additional roles during busy times to boost coverage of important stations
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
Education
Diploma in Hospitality Management -
Sydney City College of Management
Parramatta, NSWCertificate IV in Cookery : Hospitality - undefined
Sydney City College of Management
Parramatta, NSWBachelor of Information Technology: Computer Programming - undefined
Victorian Institute of Technology
The Rocks, NSWSkills
Regulatory Compliance
Vendor Relations
Staff Coordination
Purchasing
Meal Preparation
Pantry restocking
Equipment Maintenance
Food Storage
Portion and cost control
New Hire Training
Food spoilage prevention
Made-to-order meals
Knife Skills
Grilling Techniques
Food quality
Verbal and written communication
Order delivery practices
Food plating and presentation
Cooking techniques
Food Service Operations
Sanitation Practices
Quality Control
Supply Ordering
Timeline
Chef
Lonestar Rib House
03.2023 - Current
Chef
Jimmies Restaurant
01.2023 - 10.2023
Chef
Blackbird Cafe And Restaurant
09.2021 - 01.2023
Chef De Partie
La Disfida
09.2020 - 07.2021
Pizza Chef
Pizza Moncur
10.2019 - 12.2020
Kitchen Helper
Apollo Restaurant
11.2018 - 09.2019
Diploma in Hospitality Management -
Sydney City College of Management
Certificate IV in Cookery : Hospitality - undefined
Sydney City College of Management
Bachelor of Information Technology: Computer Programming - undefined
Victorian Institute of Technology