Shubhankar Joshi
Auckland,AUK
Summary
An aspiring Sous Chef eager to take up new challenges and experience new skill with previous experience coupled with culinary study. Experienced sous chef passionate towards bringing outstanding, and quality service. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge 7-year background in high-end restaurant industry.
Overview
8
8
years of professional experience
Work History
Sous Chef
MOVENPICK HOTEL WELLINGTON
2022.07 - Current
- Assisting executive chef and ensuring smooth operation of the kitchen
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Lead the operations and department in absence of executive chef
- Curating new menus for restaurant Ala carte and all types of banquet functions
- Catered for women's national football teams in FIFA women's world cup for countries like Spain, USA, Netherlands, Italy, Philippines
- Carrying out all banquet operations including canapes and desserts stations
- Providing all day catering facility for A- league football teams and rugby teams
- Analyzing daily sales and monitoring purchases, maintaining food cost under 29%
- Maintaining all the paper required for Food control plan such as temperature sheets, training schedules, monthly cleaning schedules
- Overseeing the flow of service is effective and efficient so that it meets all the expectations and requirements of guests
- Providing training and developing employees and ensuring that they have the necessary skill set to perform their duties.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef De Partie
OAKS HOTEL
2021.08 - 2022.07
- Running grill section for dinner service
- Experimenting while platting food making sure platting is attractive
- Portioning and handling all meats and fish.
- Provided support in all areas of kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring safe and efficient workspace.
- Complied with portion and serving sizes as per restaurant standards.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Demi Chef De Partie
Grand Mercure
2019.07 - 2021.08
- Running operation on ladder, pans and fryer section and also lead breakfast shift
- Assisting chefs with mise-en-place, daily prep
- Assisting chef for canapes and function menu
- Preparing ordering and prep list
- Preparing staff meals for over 30 staffs
- Washing dishes and cleaning duties for closing.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Commis Chef
FOUR POINTS BY SHEARTON
2017.01 - 2018.12
- Handling shift operations for continental kitchen, running a la carte and buffet operations
- Setting up full continental breakfast buffet
- Control food stock and ordering requisition for the department
- Interaction with guest and meeting their needs
- Catering to banquet functions.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Education
Level 5 - Advance Diploma in Culinary - Hospitality
Wellington Institute of Technology
Wellington01.2021
Degree in Hospitality And Administration - Hospitality
Institute of Hotel Management
Hyderabad, India06.2016
Skills
- Knowledge of Food Control Plan
- Detail Oriented
- Mentoring and Coaching
- Quick Learner
- Bakery Skills
- Waste and cost management
- Knife Skills
- Supervising Food Prep
- Safety Management
- Allergen awareness
- Inventory Management
- Food Safety
- Kitchen leadership
- Team Leadership
- Safe Food Handling
- Menu Planning
Workingrights
Permanent Resident of New Zealand
References
On Request
Timeline
Sous Chef
MOVENPICK HOTEL WELLINGTON
2022.07 - Current
Chef De Partie
OAKS HOTEL
2021.08 - 2022.07
Demi Chef De Partie
Grand Mercure
2019.07 - 2021.08
Commis Chef
FOUR POINTS BY SHEARTON
2017.01 - 2018.12
Level 5 - Advance Diploma in Culinary - Hospitality
Wellington Institute of Technology
Degree in Hospitality And Administration - Hospitality
Institute of Hotel Management
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