Sachin Santhosh
64 Meadowlands Road,Templeton
Summary
A versatile individual who has a verifiable track record of all menu items according to the recipes. Known for providing exceptional guest experience through the best combination of food and drinks in a fun environment work well as a dynamic leader in high-pressure settings.My love and passion for food keeps me thriving forward every single day. Skills Equipped with a Food hygiene and safety certificate Attention to detail Communications Organizatinal Skills Time management Strong attention to food handling procedures Knife skills Proven ability to work peacefully and efficiently under strong pressure To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Hardworking correction officer skilled in managing correctional functions and monitoring inmate behavior. Employs sound judgment and verbal de-escalation tactics to maintain order and prohibit dangerous situations. Skillfully detects contraband during cell searches.
Overview
9
9
years of professional experience
Work History
Correction Officer
Department Of Corrections
01.2023 - Current
- Enhanced facility safety by conducting thorough security checks and monitoring inmate activities.
- Supervised inmates during all activities and transfers to monitor compliance and implement corrective actions.
- Reduced inmate altercations by maintaining consistent enforcement of rules and regulations.
- Supported successful emergency response efforts by participating in regular drills and training exercises.
- Prevented contraband introduction through diligent cell searches and visitor screenings.
- Conducted pat downs and strip searches of inmates and visitors to prevent contraband from entering facility.
- Monitored radio transmissions between staff to respond immediately to directions and emergencies.
- Effectively interacted with staff, offenders, visitors and public to maintain security within facility.
- Inspected condition of locks, window bars, doors and gates to prevent prisoner escapes.
- Provided guidance for new staff members as part of an ongoing training program aimed at enhancing overall team performance.
- Promoted a positive environment for rehabilitation with effective communication and conflict resolution skills.
- Ensured accurate record-keeping by diligently documenting incidents, medical issues, and daily activities.
- Received and processed inmates into custody of institution by searching prisoners and taking charge of personal property.
- Drove passenger vehicles and trucks to transport inmates to other institutions, courtrooms, hospitals and work sites.
- Authored incident reports for management on violations and discrepancies.
- Documented prisoner identification, charges and inmate disturbance incidents.
- Routinely counted inmates and in response to potential security breaches.
- Searched cells of inmates to identify and confiscate contraband and other prohibited items.
- Prepared, processed and maintained forms, reports, logs, records, and activity journals.
- Observed and supervised inmates throughout visits, meal time, recreation, phone calls, and showers.
CHEF DE PARTIE
Trailways Hotel
12.2020 - 12.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Worked closely with head chef to create banquet menu for guests.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Maintained well-organized mise en place to keep work consistent.
CHEF DE PARTIE
Long Bay Surf Club
03.2019 - 12.2020
- Observed the “first in, first out” rule to ensure that food was properly used before its expiration date
- Prepared items for roasting, sautéing, frying and baking
- Plated meals paying special attention to garnishes and overall presentation
- Operated all kitchen equipment in a safe manner
- Scanned shelves and product cases for expired stock and discarded outdated or spoiled items
- Developed unique events and special promotions to drive sales
- Maintain proper temperature and humidity levels for meat products
- Carried out supervisory responsibilities in accordance with company policies and applicable laws
- Supervised, trained and developed team members in accordance with company policies and procedures
- Listened to, understood and clarified guest concerns and issues
- Monitored temperature of cases, shelves and storage areas and reported failures to the manager
- Addressed guest concerns and resolved all issues to guests' satisfaction
- Adhered to safe work practices
- Worked closely with the head chef to create smooth running of kitchen
- Developed recipes and menus by applying an understanding of market demand and culinary trends,
- Monitored linework processes to ensure consistency in quality, quantity, and presentation.
DEMI CHEF
SkyCity Auckland
05.2017 - 01.2019
- Perform extra responsibilities as requested by the senior chefs
- To adhere to the company's Hygiene, Health and Safety policies
- To rigorously follow the company cleaning schedules
- To ensure that food storage areas are maintained in accordance with the
- Company's Hygiene, Healthy and Safety policies and procedures
- Restock all items as required throughout shift
- In charge of the grill section
- Prep,setting up,and cooking for the morning buffet
- Prepare sauces and stocks as per the company standards
- Train the junior chefs
- Prep and cook vegetables,fish,meat as per the recipe
- Help senior chefs in stock take
- In charge for the kitchen during graveyard shifts.
CHEF DE PARTIE
Cleaver And Co
07.2016 - 04.2017
- To plan, prepare and cook menu items as directed by the Sous / Head
- Chef
- To assist in the development and planning of menus, including future food
- Trends, and to be passionate about developing new styles of service an concepts in the location
- To carry out the smooth and efficient running of larder section as appropriate
- To be a team player, assisting other team members when necessary
- To treat members of the team at location as you would expect to be treated
- To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the
- Sous /, To compile all food orders for the larder section under my supervision, ensuring food
- Standards and cost are agreed with the Head Chef; to ensure stock, deliveries
- And wastage are all checked and recorded in line with company and food
- Standards.
COMMI CHEF
Northpark
07.2015 - 08.2016
- By the senior chefs
- To adhere to the company's Hygiene, Health and Safety policies
- To rigorously follow the company cleaning schedules
- To ensure that food storage areas are maintained in accordance with the
- Company's Hygiene, Healthy and Safety policies and procedures
- Restock all items as required throughout shift
- Prepare all food items in hygienic and timely manner
- Set up location in line with restaurant guidelines
- Clean and maintain service station
- Assist with the cleaning, hygiene, and organisation of kitchen and all storage areas
- Follow recipes, presentation, and specification as set by the restaurant management
- Restock all items as required throughout shift
- Perform extra responsibilities as requested by the senior chefs
- Verified freshness of products upon delivery
- Accurately and efficiently prepared healthy, delicious fish, meat, and vegetable based dishes.
Education
Level 5 Diploma in International Culinary Arts - Hospitality
NSIA
Auckland, NZ06-2016
Skills
- Schedule Management
- De-Escalation Techniques
- Inmate Supervision
- Emergency Response
- Integrity and Honesty
- Leadership Qualities
- Safety and security enforcement
- Menu development
- Safe handling
- Multitasking
- Recipes and menu planning
- Safety standards and protocols
- Security Procedures
Timeline
Correction Officer
Department Of Corrections
01.2023 - Current
CHEF DE PARTIE
Trailways Hotel
12.2020 - 12.2022
CHEF DE PARTIE
Long Bay Surf Club
03.2019 - 12.2020
DEMI CHEF
SkyCity Auckland
05.2017 - 01.2019
CHEF DE PARTIE
Cleaver And Co
07.2016 - 04.2017
COMMI CHEF
Northpark
07.2015 - 08.2016
Level 5 Diploma in International Culinary Arts - Hospitality
NSIA
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