Summary
Work History
Education
Skills
Additional Information
Timeline
Generic

Lalit Rajbhoj

CHEF
Mangawhai,NTL

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [GASTRO PUB] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills. Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Dedicated to hospitality Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Work History

CLEAVER & CO

Brendon Harris HEAD CHEF
SYLVIA PARK AUCKLAND, AUCKLAND
12.2017 - 04.2019
  • Sr CDP at meat and vegetable section Filleting fish, jointing meat , portioning Running hot sections while service Ordering and stocktake Assisting head chef for menu plan (Larder, Mains) Fry station Food preparation o Delivering Orders in a timely manner o Cleaning, Garrison public house Sylvia park, Working on larder Mains Pizza Food preparation Handling salad bar
  • Mise en place General cleaning
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Carried out day-day-day duties accurately and efficiently.
  • Worked flexible hours; night, weekend, and holiday shifts.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Garrison PUB

CHEF GORDAN HEADCHEF
SYLVIA PARK, AUCKLAND
04.2019 - 11.2019
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Carried out day-day-day duties accurately and efficiently.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Worked flexible hours; night, weekend, and holiday shifts.
  • Maintained energy and enthusiasm in fast-paced environment.
  • Proved successful working within tight deadlines and fast-paced atmosphere.

OREWA SURF CLUB

WINSTON DUNLOP HEAD CHEF
OREWA, NORTHSHORE
12.2019 - 10.2020
  • (jr soue), of meat and grill section Handling of mains section during service Ordering and stocktake Food preparation General cleaning Sole charge of kitchen on week Prep chef (when restaurant was closed )
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Carried out day-day-day duties accurately and efficiently.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Improved operations through consistent hard work and dedication.

Soue chef

The Redoubt Bar and Eatery Te Awamutu
HAMILTON, Te Awamutu
10.2020 - 01.2021
  • Incharge of grill and larder section Handling mains section during service Daily ordering And stocktake Assisting headchef for menu changes and operations Food control plans Delivery checking & Training staff ,General cleaning
  • Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

SR CHEF

BREW ASS
Mangawhai Heads, NTL
03.2022 - 09.2023
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Carried out day-day-day duties accurately and efficiently.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Worked flexible hours; night, weekend, and holiday shifts.
  • Used coordination and planning skills to achieve results according to schedule.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Placed orders to restock items before supplies ran out.

Head Chef

WOOD ST PIZZERIA
NEWZEALAND, MANGAWHAI
08.2022 - 04.2023
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Created recipes and prepared advanced dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Sous Chef

MANGAWHAI TAVERN
NEWZELAND, NORTH LAND
05.2023 - Current
  • Mentored kitchen staff to prepare each for demanding roles.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Acted as head chef when required to maintain continuity of service and quality.

Education

Bachelor’s Degree - Hotel Management and Catering Technology -Hospitality

University of Pune

PROFESSIONALL COOKERY L5

New Zealand Management Academy Ltd
Mount Wellington, NZ
10.2017

Skills

  • Food Preparing, Plating and Presentation
  • Budgeting and Cost Control
  • Kitchen Staff Management
  • Inventory Rotation
  • Vendor Relationships
  • Inventory and Supply Management

Additional Information

REFRENCE

ROHAN DALVI (HEAD CHEF OF SZIMPLA GASTRO BAR)

+64211380652

ROHAN KANE (SOU CHEF OF BREW ASS)

+64211380652

Daniel Faleatua (one Eye) (SOU CHEF IN CLEAVER &CO)

+64272425251

Timeline

Sous Chef

MANGAWHAI TAVERN
05.2023 - Current

Head Chef

WOOD ST PIZZERIA
08.2022 - 04.2023

SR CHEF

BREW ASS
03.2022 - 09.2023

Soue chef

The Redoubt Bar and Eatery Te Awamutu
10.2020 - 01.2021

OREWA SURF CLUB

WINSTON DUNLOP HEAD CHEF
12.2019 - 10.2020

Garrison PUB

CHEF GORDAN HEADCHEF
04.2019 - 11.2019

CLEAVER & CO

Brendon Harris HEAD CHEF
12.2017 - 04.2019

Bachelor’s Degree - Hotel Management and Catering Technology -Hospitality

University of Pune

PROFESSIONALL COOKERY L5

New Zealand Management Academy Ltd

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Lalit RajbhojCHEF