Durga Pathak Email & Phone Number

Ottawa, Ontario, Canada

Canada

I had responsibility for recruiting and training staff, establish culinary standards specific to reach the needs of the target. Realization new set menu with the Chef support to meet company and my personal satisfaction.Maintain a high quality of food, looking for high quality of regional product, realising specials menu, to meet the customers satisfaction with the fusion style between Italian ,Australian food and French food.Food cost control, realization of Kitchen book with all standard recipe.Abatement of all wastage on the production line, with clear benefit for food cost. Relation with the supplier, responsibility of orders

Victoria, Australia

I had responsibility for recruiting and training staff, establish culinary standards specific to reach the needs of the target. Realization new set menu with the Chef support to meet company and my personal satisfaction.Maintain a high quality of food, looking for high quality of regional product, realising specials menu, to meet the customers satisfaction with the fusion style between Italian ,Australian food and French food.Food cost control, realization of Kitchen book with all standard recipe.Abatement of all wastage on the production line, with clear benefit for food cost. Relation with the supplier, responsibility of orders

Mudgee, New South Wales, Australia

I had responsibility for recruiting and training staff, establish culinary standards specific to reach the needs of the target. Realizatdion new set menu with the Chef support to meet company and my personal satisfaction.Maintain a high quality of food, looking for high quality of regional product, realising specials menu, to meet the customers satisfaction with the fusion style between Italian ,Australian food and French food.Food cost control, realization of Kitchen book with all standard recipe.Abatement of all wastage on the production line, with clear benefit for food cost. Relation with the supplier, responsibility of orders

Sydney, New South Wales, Australia

Scheduled and received food and beverage deliveries , adhering food cost and budget .Maintainedhigh food quality standards by checking delivery contents to veryfy product quality and quantity.Collabrate with the vendors to source desired recipe ingredient while maintaining tight costcontrols .Implemented successful cross-marketing strategies such as food and beverage . Instructedthe kitchen staff in the preparation ,cooking, garnishing and presentation of food . Hiredmanaged and trained kitchen staff. Maintained well-organised mise en place to keep workefficient and consistent. Planned promotional menu additions based on seasonal pricing andproduct availability. Forecasted supply needs and estimated costs. Ensured personnel safety, kitchensanitation and proper food handling or storage. Created recipes and prepared advanced dishes.Monitered line processes to ensure.

Australian Capital Territory, Australia

Planned and prepared food product orders to maintain appropriatestock levels.• Monitored quality, presentation and quantities of plated foodacross line.• Trained kitchen workers on culinary techniques.• Monitored kitchen area and staff to maintain overall safety andestablish proper food handling techniques.• Developed innovative recipes to suit complicated dietaryrequirements for customers.• Supervised specialty dish preparation to satisfy customer requestsand cater to various dietary needs.• Experimented with various ingredients and cooking techniques todevelop new and flavourful dishes for customers.• Assisted restaurant owners with pricing by providing ingredientcosts and portioning information.• Developed long-term business relationships with food vendors tofind and purchase ingredients at cost-effective rates.• Taught kitchen staff about proper nutrition, food allergies anddietary issues.• Utilised local, fresh food products to support local economies and showcase community support.

Paris France

Take care of the daily food preparation and duties assigned by thesuperiors to meet the standard and the quality set by therestaurant.• Follows the instructions and recommendations from the immediatesuperiors to complete the daily task.• Coordinates daily task with the Head chef and sous chef.• Responsible to supervise junior chefs.• Planned and directed food preparation in fast-paced Maintainedwell-organized mise en place to keep work efficient and consistent.• Prepared meals in strict compliance with the menu plan andrecipes Developed full, tasting, and special events menus.• Managed food usage with proper stock rotation to preventspoilage.• Plated completed foods paying special attention to overallpresentation and necessary garnishes.• Assessed inventory levels and placed orders to replenish goodsbefore supplies depleted.• Collaborated with head chef to create banquet menu for weddingguests.• Improved performance of team members resulting in high-qualitymeals produced daily.• Supervised kitchen food preparation in demanding, high-volumeenvironments.• Plated food according to restaurant artistic guidelines to promoteattractive presentation.• Assisted with interviewing, hiring and training kitchen personnel.

London, England, United Kingdom

Take care of the daily food preparation and duties assigned by thesuperiors to meet the standard and the quality set by therestaurant.Coordinates daily task with the Head chef and sous chef.Responsible to supervise junior chefs.Planned and directed food preparation in fast-paced Maintainedwell-organized mise en place to keep work efficient and consistent.Prepared meals in strict compliance with the menu plan and recipes Developed full, tasting, and special events menus.• Managed food usage with proper stock rotation to prevent spoilage.Plated completed foods paying special attention to overall presentation and necessary garnishes.Assessed inventory levels and placed orders to replenish goods before supplies depleted.Improved performance of team members resulting in high-quality meals produced daily.Supervised kitchen food preparation in demanding, high-volume environments.Plated food according to restaurant artistic guidelines to promoteattractive presentation. Assisted with interviewing, hiring and training kitchen personnel.Supporting the head chef or executive chef in the general running of the kitchen.Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef. Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques. Taking responsibility for more technical elements of cuisine.Training junior chefs.Ensuring the kitchen meets high standards of quality.Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.Deputing for the head chef in their absence.Being the voice of the kitchen when communicating with waitersand bar staff. Ordering supplies and negotiating with suppliers.Managing inventory and keeping control of stock.Organising produce and ensuring strict adherence to food hygieneregulations .Supervising all food preparation.

Sydney, New South Wales, Australia

I have responsibility for main kitchen, follow all function, outside catering, banquets, attend daily meetings with the Executive Chef, hold a daily and monthly meeting with the kitchen brigade and report to Executive Chef, establish culinary standards specific to banquets which meet the needs of the target, write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager, maintain a high quality of food and service on quality basis, liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, plan rosters on a 2 weekly basis and to review on a daily basis with the Executive Chef, overtime, rosters and holiday, make training for the staff.And also I'm in charge like chef Manager for very busy italian restaurant (130 seat).My principal attitude is commitment to work.

Sydney, New South Wales, Australia

Overseas the particular section of the kitchen ,supervise and train the junior chefs and cooks.Alsoresponsible for stock taking and ordering.Report directly to Head Chefs and support themwith everyday kitchen activities, alsoordering, stocktaking ,dealing with suppliers and menuplanning .Also production of nutritious meals within budgetsand responsible for dining menu tomaximize customer satisfaction.

Sydney, New South Wales, Australia

I had responsibility for recruiting and training staff, establish culinary standards specific to reach the needs of the target.Realization new menu "a la carte" with the Corporate Chef support to meet company and my personal satisfaction.Maintain a high quality of food, looking for high quality of regional product, realizing specials menu, to meet the Middle East customers with the fusion style between Italian and Arabic food.Food cost control, realisation of Kitchen book with all standard recipe.Abatement of all wastage on the production line, with clear benefit for food cost. Relation with the supplier, responsibility of orders.

Sydney, New South Wales, Australia

Overseas the particular section of the kitchen ,supervise and train the junior chefs and cooks.Alsoresponsible for stock taking and ordering.Report directly to Head Chefs and support themwith everyday kitchen activities, alsoordering, stocktaking ,dealing with suppliers and menuplanning .Also production of nutritious meals within budgetsand responsible for dining menu tomaximize customer satisfaction.

Sydney, New South Wales, Australia

Observed different kitchen chefs' preparation of sauces, breads andother items to gainknowledge in diverse cooking and bakingtechniques.Collaborated with vendors to source desiredrecipeingredients while maintaining tight cost controls.Planned and directedfood preparation infast-paced environment.Cleaned kitchen areas,includingcounters,workspaces, shelves, refrigeratorsandfreezers.Rotated food regularly, removing outdated items for properdisposal.Prevented cross-contamination from utensils, surfaces and panswhen cooking and platingmeals for food allergy sufferers.

Bachelor'S Degree, Human Resources Management/Personnel Administration

Commercial Cookery Certificate (Iv) & Hotel Management

cooking course