Experience

SkyCity Adelaide
• Australia
• Hospitality
• 200 - 300 Employee
• Chef

  • Oct 2020 - Present


Cafe Primo

• United States
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • May 2019 - Oct 2020

  I'm a young passionate culinarian, serving customers, producing food and working on a front line in order to provide customer satisfaction is all I want. I also relieve my head chef in my current role, stock rotation, food presentation and styling, food cost control, minimum wastage, LIFO, FIFO and various other roles describes me the best. Looking for a new role at the moment. I'm a young passionate culinarian, serving customers, producing food and working on a front line in order to provide customer satisfaction is all I want. I also relieve my head chef in my current role, stock rotation, food presentation and styling, food cost control, minimum wastage, LIFO, FIFO and various other roles describes me the best. Looking for a new role at the moment.



Kingfisher Bay Resort Group

• demi chef de party

  • Jan 2018 - May 2019

  Learning great aspects and flavors of modern Australian cuisine. Learning great aspects and flavors of modern Australian cuisine.



AccorHotels

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Commis 2

  • Sep 2015 - May 2019

  Student at n. b education pursuing IELTS Student at n. b education pursuing IELTS



Taj Hotels Resorts and Palaces

• Chef Trainee

  • Jun 2014 - Jun 2015

  At Butchery: • Deposit all the processed meats to store personnel, receive raw meats check the quality. • To check what wasn’t appropriate according to the S.O.P’s and taking corrective measures for the same. • To process received raw products and pack it through the vacuum packing machine. • To ensure proper hygiene while processing of meats, cleaning of machines and personal hygiene as well. • To follow up with the vendors regarding the delivery of raw products at the right time. At House of Ming (Chinese Restaurant): • Worked at the Specialty Chinese Restaurant with the Sichuan and Cantonese cuisine in House of Ming. • I have played the role of counter chef sometimes literally shouting out the orders in the correct order and platting them and keeping it under the hot counter. • I was responsible for quality check of all the received vegetables, stock rotation, ordering of the vegetables, butchery and perishable items. Provided guidance to the subordinates. • Ensure that mis-en-place is handed over before given time frame. • Ensure that proper hygiene standards are being maintained in the kitchen, especially at the butchery area. • Observed various contemporary plating styles. • Keep a check on inventory and order accordingly to the needs. Show less