Summary
Overview
Work History
Education
Skills
References
Timeline
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Rohit Sohal

Auckland

Summary

Adept Chef and Duty Manager at The Kaipara Tavern, enhancing kitchen efficiency and customer satisfaction through cost-saving measures and crisis intervention skills. Expert in emergency management and de-escalation techniques, I significantly contribute to a safe, efficient, and positive dining environment. My leadership ensures compliance with health standards and elevates culinary experiences.

Overview

7
7
years of professional experience

Work History

Chef and Duty Manager

The Kaipara Tavern
Helensville
06.2023 - Current
  • Prepared a variety of dishes using industrial kitchen equipment.
  • Implemented cost-saving initiatives, such as portion control measures and waste reduction techniques.
  • Washed and sanitized hands throughout the shift, promoting food safety and health requirements.
  • Inspected kitchen equipment regularly for proper functioning, reporting any issues immediately.
  • Ensured accurate completion of paperwork related to food service operations.
  • Worked effectively with all workers to promote a happy working environment.
  • Provided crisis intervention when needed, by utilizing de-escalation techniques and active listening skills.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
  • Provided crisis intervention services when needed, by utilizing de-escalation techniques, or referring clients to appropriate professionals for further assistance.

Chef

The Regent Park Hotel
Jalandhar, India
11.2022 - 05.2023
  • Planned menus, ordered supplies and managed kitchen staff.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.

Chef

Hotel HOLIDAY HEAVEN
Manali, India
03.2021 - 10.2022
  • Cooked food according to recipes set by establishment
  • Stored and rotated food products properly, maintaining freshness
  • Monitored food items, maintaining minimum guidelines for temperature, taste, and quality
  • Maintained cleanliness and organization of kitchen equipment, appliances, and utensils
  • Monitored quality assurance standards throughout the shift; adjusting cooking times accordingly
  • Prepared variety of dishes using industrial kitchen equipment

INDIAN TANDOORI COOK

SHARDA SATYAM
Manali, India
02.2018 - 02.2021
  • Adjusted cooking times and temperatures based on ingredient types or customer preferences
  • Monitored inventory levels for raw materials used in daily production
  • Followed standard operating procedures when prepping, cooking, serving or cleaning up after meals
  • Managed time effectively by planning ahead for future meals or catering events
  • Utilized creative garnishing techniques to enhance presentation of finished dishes
  • Inspected supplies, equipment and work areas to ensure conformance to established standards

Education

DIPLOMA IN COMMERCIAL COOKERY -

Rana Cooking School
INDIA
02.2018

12TH CBSE -

The Gurukul School
INDIA
01.2015

Skills

  • Facility maintenance
  • Physical fitness
  • Non-violent intervention
  • Suicide prevention
  • Emergency management
  • File and record maintenance
  • Emergency response
  • De-escalation techniques

References

References available upon request.

Timeline

Chef and Duty Manager

The Kaipara Tavern
06.2023 - Current

Chef

The Regent Park Hotel
11.2022 - 05.2023

Chef

Hotel HOLIDAY HEAVEN
03.2021 - 10.2022

INDIAN TANDOORI COOK

SHARDA SATYAM
02.2018 - 02.2021

DIPLOMA IN COMMERCIAL COOKERY -

Rana Cooking School

12TH CBSE -

The Gurukul School

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