Preshani Reddy
Chef
Auckland
Summary
Forward-thinking professional with over 7 years of experience in fast-paced kitchens. Demonstrated ability to stay focused and productive in high-stress situations, while maintaining a sense of calmness during busy times. Adept at efficiently managing tasks and ensuring smooth operations. Committed to delivering exceptional service and exceeding customer expectations.
Overview
9
9
years of professional experience
2
2
years of post-secondary education
1
1
Language
Work History
Chef
Poderi Crisci Restaurant & Vineyard
Auckland, Auckland
02.2023 - Current
- Worked across multiple kitchens owned by Antonio Crisci, adapting to diverse environments and contributing to seamless operations across different locations.
- Worked in multiple roles including Pantry Chef, Pastry Chef, and Cafe Chef, gaining diverse experience in kitchen operations.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Participated in menu planning meetings, providing valuable input on potential dessert offerings.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Managed cold station i.e. preparation and plating of entrees and salads, including usage of homegrown vegetables and fruits.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Oversaw inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained well-organized mise en place to keep work consistent.
- Set up and broke down kitchen for service.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Assistant Cook
Silversea Cruises
01.2022 - 06.2022
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Prepared high-quality dishes by following prescribed recipes and adhering to strict quality standards.
- Maintained proper food safety practices, ensuring a healthy and safe dining environment for guests.
- Utilized excellent organizational skills to prioritize tasks effectively, ensuring a smooth workflow in the kitchen.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Home Baker
The Flour Kitchen
South Africa
03.2021 - 12.2021
- Created recipes and prepared baked goods.
- Implemented food cost and waste reduction initiatives to save money.
- Obtained fresh, local ingredients to lower grocery costs.
- Interacted with customers to obtain feedback on product quality and service levels.
Intern Cook/J1 Program
Don CeSar
St Petersburg, USA
01.2020 - 05.2020
- Enhanced cooking techniques by assisting in the preparation of a diverse range of dishes.
- Improved presentation skills by plating and garnishing meals for restaurant guests.
- Developed culinary knowledge by working with experienced chefs in various kitchen stations.
- Expanded recipe repertoire by learning new cooking methods under mentorship from skilled chefs.
Intern Cook/J1 program
Locale Market/Farmtable Cucina
08.2019 - 12.2019
- Contributed to team efficiency by maintaining cleanliness and organization in all work areas.
- Supported timely meal service through effective communication with fellow interns and chefs.
- Expanded recipe repertoire by learning new cooking methods under mentorship from skilled chefs.
Catering chef
ML Catering
06.2018 - 07.2019
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
- Enhanced menu offerings by developing innovative and delicious recipes tailored to clients' preferences.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
Baker
Remo’s Maximilliano
12.2017 - 05.2018
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
- Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
- Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
Commis Chef
Maslow Hotel
12.2016 - 05.2017
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
Kitchen Line Cook
Jozi Diner Express
01.2016 - 06.2016
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Followed recipes closely for consistent taste, quality and presentation.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Education
Level 2 Diploma in Food Preparation and Cooking (Patisserie) - Baking And Pastry Arts
Capsicum Culinary Studio
Johannesburg, South Africa 07.2017 - 11.2018
Level 2 Diploma in Food Preparation and Cooking (Culinary arts) - Culinary Arts
Capsicum Culinary Studio
Johannesburg, South Africa 07.2016 - 06.2017
Skills
Meal Preparation
Workflow Optimization
Adaptability and flexibility
Interpersonal communication
Teamwork and collaboration
Regulatory Compliance
Food Plating and Presentation
Fine-Dining Expertise
Sanitation Practices
Cooking techniques
Dessert preparation
Affiliations
- Baking
- Travel
- Interior design
Timeline
Chef
Poderi Crisci Restaurant & Vineyard
02.2023 - Current
Assistant Cook
Silversea Cruises
01.2022 - 06.2022
Home Baker
The Flour Kitchen
03.2021 - 12.2021
Intern Cook/J1 Program
Don CeSar
01.2020 - 05.2020
Intern Cook/J1 program
Locale Market/Farmtable Cucina
08.2019 - 12.2019
Catering chef
ML Catering
06.2018 - 07.2019
Baker
Remo’s Maximilliano
12.2017 - 05.2018
Level 2 Diploma in Food Preparation and Cooking (Patisserie) - Baking And Pastry Arts
Capsicum Culinary Studio
07.2017 - 11.2018
Commis Chef
Maslow Hotel
12.2016 - 05.2017
Level 2 Diploma in Food Preparation and Cooking (Culinary arts) - Culinary Arts
Capsicum Culinary Studio
07.2016 - 06.2017
Kitchen Line Cook
Jozi Diner Express
01.2016 - 06.2016
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