Sajan Giri
Eden Terrace,AUK
Summary
Adept Chef De Partie with a proven track record at Romolus And Remus, enhancing kitchen productivity by optimizing workflow and mentoring staff. Expert in food safety and presentation, significantly reducing waste while maintaining high-quality standards. Demonstrates exceptional knife skills and team management, ensuring peak performance in high-pressure environments.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Romolus And Remus
551 Richmond Road, Grey Lynn, Auckland 1021
01.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- 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.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef De Partie
Lokanta Aegean Eating House And Bar
137A Richmond Road, Grey Lynn, Auckland
10.2023 - 12.2023
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef De Partie
Bodrum Kitchen
Mission Bay Auckland
03.2020 - 10.2023
- Provided support in all areas of the 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.
- Handle food delivery and place it accurately into inventory
- Observe food safety and sanitation protocols to reduce contamination.
- Make preparations list and order for next day service.
Education
Diploma In Cookery Level 4 And 5 - Cookery
The Culinary Collective
56/60 Carbine Road, Mount Wellington, Auckland 10610.2021
Higher Secondary School - Hotel Management
Nepal Tourism And Hotel Management College
Pokhara, Nepal10.2019
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Food Safety
- Inventory Management
- Kitchen Organization
- Portion Control
- Ordering and Requisitions
- Workflow Optimization
- Cleaning and sanitation
- Meal Preparation
- Quality Control
- Coaching and Mentoring
- Order Management
Timeline
Chef De Partie
Romolus And Remus
01.2024 - Current
Chef De Partie
Lokanta Aegean Eating House And Bar
10.2023 - 12.2023
Chef De Partie
Bodrum Kitchen
03.2020 - 10.2023
Diploma In Cookery Level 4 And 5 - Cookery
The Culinary Collective
Higher Secondary School - Hotel Management
Nepal Tourism And Hotel Management College