Muhammad Syahril Sani
Melbourne
Summary
Enthusiastic professional offering more than 8 years of experience working in fast-paced kitchens. Restaurant Cook with the ability to handle multiple tasks simultaneously. Dedicated Line Cook skilled in meal preparation and assuring quality products. Functions as a vital team member and performs well under pressure.
Overview
11
11
years of professional experience
Work History
Head Chef
Tambi Restaurant
10.2023 - Current
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Estuary Restaurant And Bar
04.2022 - 10.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Chef De Partie/ Senior Chef De Partie/Sous Chef
Thevar Restaurant(1 & 2 Michelin Star)
07.2020 - 03.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Obtained fresh, local ingredients to lower grocery costs.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
Cook
Matteo's Restaurant( Ex 2 Hatted Restaurant)
12.2019 - 03.2020
- Modern Australian cuisine with Italian influence.
- Managed Garde Manger station.
- Ordered and received products and supplies to stock kitchen areas.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- High volume restaurant with different menus.
- Managing proper hygiene at the highest level.
Cook
Pure South Dining (ex 1 Hatted Restaurant)
10.2019 - 12.2019
- Garde Manger station.
- Ordered and received products and supplies to stock kitchen areas.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- High volume prepartions and finishing of dishes.
Cook
Tonka Restaurant (1 Hatted Restaurant)
04.2019 - 10.2019
- 1 Hatted Restaurant
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Oversee preparations for larder/ Grill/ Curry section
- Oversee preparation of stock and sauces
- Proficient in using grill
- Comfortable using of woks
- Maintaining hygiene of work space and cold room/ bench chillers
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
Chef De Partie
Restaurant Ibid
03.2018 - 12.2018
- Oversee the preparations of Garde Manger/Desserts
- Maintained quality checks on cold sectioned
- Maintained complete knowledge of restaurant menu, including daily specials.
- Cleared dirty dishes, refilled beverage glasses, cleaned tables.
- Upheld standards of cleanliness, food handling and safety.
- Monitored dining rooms for seating availability, service, safety and well-being of guests.
- Received, inspected and logged all products for accuracy of shipment, temperature and quality.
- Adhered to safe work practices.
- Operated and sanitized all equipment in a safe and proper manner.
Cook 1/ Chef De Partie
Humpback
05.2016 - 02.2018
- Maintained standards of food and hygiene in the kitchen.
- Supported Chief Operating Officer with daily operational functions.
- Assisted in creating menu for special events.
- Effective in Oyster shucking
- knowledgeable in storage of vegetable/ seafood/Meats. Esp Oysters.
- Proficient in handling seafood/ vegetable/ meats. EG; Fish/Meat butchery, trimming, portioning.
- Regular hygiene checks.
Demi Chef
5th Quarter
12.2015 - 04.2016
- Using off cuts of meats as the selling point of the restaurant.
- Knowledgeable in curing/brining of meats and seafood.
- Dealing with offcuts of meats such as Inter-coastal meat/ Tripe/ Livers/ Homemade Charcuterie/ Sausage making.
- Proficient in using Josper ovens.
- Oversee preparations of stocks and sauces.
- Maintained complete knowledge of restaurant menu, including daily specials.
- Incharge of maintaining and cleaning of service chillers/freezers/walk-in chiller.
- Preparations of curing and hanging of meats.
Internship
SKIRT
04.2013 - 10.2013
- Assisted chef in preparation of side dishes.
- In-charge of mise en place of hot/side station.
- Maintaining hygiene of work space and chillers/freezers.
- Knowledgeable in different cuts of quality beef/seafood.
- Understanding the basic aging process of meats.
Education
High School Diploma -
Shatec
Singapore, 2013
GCE 'O' And 'N' Level
Balestier Hill Secondary School
Singapore2012
PSLE
First Toa Payoh Primary School
Singapore, 2006
Skills
Highly dependable in executing prep and work
- Strong work ethic
- Adaptability
- Organized and efficient chef
- Customer service
- Committed team player
- Cost Control and Budgeting
- Kitchen Operations
- Team Management
- Menu development
- Recipe creation
- Staff Training
- Fine-dining expertise
Timeline
Head Chef
Tambi Restaurant
10.2023 - Current
Sous Chef
Estuary Restaurant And Bar
04.2022 - 10.2023
Chef De Partie/ Senior Chef De Partie/Sous Chef
Thevar Restaurant(1 & 2 Michelin Star)
07.2020 - 03.2022
Cook
Matteo's Restaurant( Ex 2 Hatted Restaurant)
12.2019 - 03.2020
Cook
Pure South Dining (ex 1 Hatted Restaurant)
10.2019 - 12.2019
Cook
Tonka Restaurant (1 Hatted Restaurant)
04.2019 - 10.2019
Chef De Partie
Restaurant Ibid
03.2018 - 12.2018
Cook 1/ Chef De Partie
Humpback
05.2016 - 02.2018
Demi Chef
5th Quarter
12.2015 - 04.2016
Internship
SKIRT
04.2013 - 10.2013
High School Diploma -
Shatec
GCE 'O' And 'N' Level
Balestier Hill Secondary School
PSLE
First Toa Payoh Primary School
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