Chef Resume
Have 6 years of experience in making delicious healthy dishes from 4 to 6 stars hotels, restaurants and event venues. Expert in making Modern Australian food, See food And Thai Food. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. I can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently.
Objective :
To utilize my abilities and experience of managing a team making special variety dishes of different countries in a professional rewarding environment.
Education :
** Advance Diploma in Hospitality management : VITC Collage (TAFE), Melbourne, Australia Dec 2008 (Certificate IV)
** Certificate III in Commercial Cookery : Vital College, Melbourne, Australia, July 2008
** Diploma in business management from AITC collage Melbourne , Australia in 2009
Achievements and skills :
** Have the ability and experience to prepare quality variety dishes in the stipulated time.
** Have expertise in variety of techniques in cooking to prepare healthy tasty dishes
** Have experience of managing all operations related to dish in star hotels.
** Have also trained team mates, by conducting practical and training cooking classes.
** Have got many appreciation and certification, for making excellent new delicious dishes.
** Ambitious to work in a challenging environment, requiring constant development of fresh skills and to utilize existing skills to the maximum.
Strengths :
** Can handle and prepare quality healthy food to handle large orders in stipulated time.
** Efficient to make a quality food to attract customers
** Efficient in cost control while preparing quality healthy food and thereby gives profit to the organization as well as satisfactions to customers
Team player, Hard worker, Fast Learner, Confident and a go-getter
** Excellent communication and interpersonal skills
** Specialization in Thai food.
** Specialization in See food.
** Modern Australian food
Work History :
Currently working in Melbourne Exhibition Center (6 star venue) as Joiner Sou Chef form February2011 till date.
Responsibilities : Have to handle the big function and events held in venue as it is a six star venue I have to deliver the quality food and in proper order .
I have to maintain the budget of the kitchen and handle the sauce section of venue.
In my section I have to cook Chicken, lamb, fish, and beef and all stock for soup and sauce. But my specialization was in seafood and Thai food. That was also part of my work.
March2010 to January 2011 :
Hotel Sebal & citygate(4.5 Star) work as Demi Chef de Partie
Responsibilities : Mainly I use to work on grill and pans I was responsible of making good pasta and stack I use to make 20 type of different pasta. I was responsible of making stock and sauce for chicken, beef and fish. I also have the responsibility of maintain temperatures books.
So I had a good experience on pans and grill. To make menu and maintained the kitchen budget. Handel all the expected in absence of head chef .Have to do work in a team and bound the team together and have to see all the part of kitchen.
December 2009 to April 2010 :
Chef de Partie in Big Group
Working to help in opening kitchen at Chadstone shopping center as CDP in breakfast and lunch .I was making all the breakfast item like scramble egg, poached egg, omelets, muffing etc. In lunch I use to make lasinya, sandwich, salad etc.
Demi Chef Nov 2008 – March 2009 :
Soul Mama Vegetarian Café
Responsibilities : I take the responsibility of managing and delivering quality delicious food. I specialize in presenting delicious vegetarian food. I use to work on stir fry and have to give vegetarian Thai food. I was responsible for making Noodles and curry and canopies. I use to make Satay noodles, Veg fried Rice, Lakaysya noodles. Red veg curry, green veg curry etc. I have to do prep for other day and for other chef which take over my sections after me. I like to work in a team.
Commi Chef Dec 2007 – Oct. 2008 :
Grand Hotel (Sofitel),(5Star) Melbourne
Responsibilities : I specialized in making Break Fast and sea foods and Steaks in the restaurant which was favorite dish among customers visiting the restaurant. I specialize in Breakfast and give quality Breakfast. Prep for the breakfast I a part of my work. Mainly I use to work on grill and pans when I get a shift in dinner and do perp for next day dinner. So I had a good experiences on pans and grill.