Himanshu Anand
Sydney,Nsw
Summary
High-performing Chef offering [Number] 4 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
1
1
Certification
Work History
Chef
Pavan
Harris park
01 2019 - 03 2020
Chef
Hamish shetty
Mumbai xpress
04 2023 - 09 2023
- Maintained well-organized mise en place to keep work consistent.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Masala theory
Yashpal erda
Surry hills
09 2023 - 03 2024
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Passionate about learning and committed to continual improvement.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Organized and detail-oriented with a strong work ethic.
- Learned and adapted quickly to new technology and software applications.
- Strengthened communication skills through regular interactions with others.
- Paid attention to detail while completing assignments.
Chef
Foodiz stop
Wollongong
03 2024 - 06 2024
- Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef
Pavan
Tallawong dosahut
10 2024 - Current
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
Skills
- Performance improvement
- [Specialty] cuisine
- Food plating and presentation
- Menu planning
- Recipes and menu planning
- Food spoilage prevention
- Baking and broiling skills
- Performance assessments
Certification
- Certified [Job Title], [Company Name] - [Timeframe]claridges hotel intership
- Licensed [Job Title] - trainee
Timeline
Chef
Pavan
01 2019 - 03 2020
Chef
Hamish shetty
04 2023 - 09 2023
Masala theory
Yashpal erda
09 2023 - 03 2024
Chef
Foodiz stop
03 2024 - 06 2024
Chef
Pavan
10 2024 - Current