Open To Work
JAYDARSH ACHARYA
Auckland,AUK
Summary
Culinary professional with a strong track record in menu development and kitchen management. Successfully enhanced customer satisfaction through tailored dietary modifications and fostered an environment of teamwork and continuous improvement among staff.
Overview
8
8
years of professional experience
Work History
Sous Chef
the hive
kumeu
06.2025 - 03.2026
- Collaborated with head chef on meal planning and execution, contributing to menu innovation and seasonal offerings.
- Developed new recipes to enhance the menu offerings.
- Supervised kitchen staff, ensuring efficient daily operations and high-quality food preparation.
- Managed inventory and ordered supplies, maintaining optimal stock levels for menu execution.
Head Chef
Caffe e cucina
albany
02.2023 - 07.2025
- Trained and supervised kitchen personnel, maintaining high culinary standards and enhancing team proficiency.
- Instructed junior chefs in advanced culinary techniques and food safety, fostering professional growth.
- Managed food costs through menu planning, portion control, and seasonal ingredient use, optimizing profitability.
- Modified recipes to accommodate dietary restrictions and allergies, enhancing customer satisfaction.
- Oversaw inventory management and supply ordering to maintain fully stocked kitchen.
- Placed timely orders to replenish supplies and prevent shortages.
- Implemented cross-marketing strategies, including food and wine pairings, to increase customer engagement and drive sales.
Sous Chef
caffe e cucuina
albany
08.2022 - 02.2023
- Cultivated strong relationships with suppliers to ensure sourcing of high-quality ingredients.
- Maintained high-quality standards through disciplined and dedicated kitchen practices.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions to align with seasonal pricing and product availability, enhancing guest experience.
Senior Chef De Partie
The Apple Shed
01.2020 - 05.2022
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Conducted food tastings to ensure high flavor and quality standards.
- Set up and broke down kitchen for efficient service execution.
Chef De Partie
Baduzzi
01.2018 - 09.2020
- Prepared memorable dishes that attracted new customers to establishment.
- Sourced fresh, local ingredients to enhance dish flavors and optimize grocery costs.
- Maintained well-organized mise en place to keep work consistent.
- Fostered positive kitchen atmosphere through effective communication and collaboration with team members.
Education
Associate of Applied Science - Hospitality And Tourism Management
University of Auckland
Auckland, NZ04-2019
Bachelor of Arts - Culinary Arts
Osmania University
Hyderabad03-2016
Skills
- Menu supervision
- Food safety
- Recipe development
- Culinary event planning
- Kitchen workflow optimization
- Kitchen equipment operation
- Vendor purchasing
- Budget management
- Prioritization and organization
Work Preference
Job Search Status
Open to workWork Type
Full TimePart TimeLocation Preference
On-SiteSalary Range
$32/hr - $1000/hrTimeline
Sous Chef
the hive
06.2025 - 03.2026
Head Chef
Caffe e cucina
02.2023 - 07.2025
Sous Chef
caffe e cucuina
08.2022 - 02.2023
Senior Chef De Partie
The Apple Shed
01.2020 - 05.2022
Chef De Partie
Baduzzi
01.2018 - 09.2020
Associate of Applied Science - Hospitality And Tourism Management
University of Auckland
Bachelor of Arts - Culinary Arts
Osmania University