Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

ANISURAGYA PRADHAN

Bankstown

Summary

Dedicated and skilled Chef with hands-on experience across fast-paced kitchens in Sydney. Strong ability to manage kitchen operations, maintain food safety standards, and deliver high-quality dishes consistently. Proven team player with excellent multitasking skills and a commitment to continuous improvement and efficiency.

Overview

4
4
years of professional experience

Work History

HEAD CHEF

Café on Haig
01.2026 - Current
  • Support daily kitchen operations including food preparation and plating
  • Maintain strict food safety and hygiene standards
  • Assist in delivering efficient service during busy periods

CHEF DE PARTIE

Lewisham Hotel
07.2025 - Current
  • Prepare and cook meals to required standards
  • Manage stock levels and kitchen cleanliness
  • Deliver high-quality service during peak hours

BREAKFAST Chef

XS Expresso
11.2024 - 06.2025
  • Managed daily kitchen operations and workflow
  • Trained junior staff and improved team efficiency
  • Controlled stock and enhanced food presentation standards

Chef de Partie

Club Five Dock RSL
05.2024 - 05.2025
  • Prepared and presented dishes to a high standard
  • Supported Head Chef in kitchen operations
  • Coordinated with front-of-house staff for smooth service

Chef de Partie

Delmondo
10.2023 - 10.2024
  • Supervised junior kitchen staff
  • Managed inventory and stock rotation
  • Ensured compliance with food safety standards

Cook

Café Levant
08.2022 - 02.2024
  • Developed foundational cooking skills across multiple sections
  • Maintained mise en place and consistency in dishes
  • Assisted senior chefs in daily kitchen operations

Education

Bachelor of Business - Hospitality

Holmes Institute

Certificate IV - Kitchen Management

Skyline International College

Diploma of Hospitality Management -

Skyline International College

Skills

  • Food preparation
  • Plating & presentation
  • Kitchen organisation
  • Workflow management
  • Food safety
  • Sanitation protocols
  • Stock control
  • Inventory management
  • Team collaboration
  • Communication
  • Ability to perform under pressure
  • Training
  • Supervising junior staff

References

Available upon request

Timeline

HEAD CHEF

Café on Haig
01.2026 - Current

CHEF DE PARTIE

Lewisham Hotel
07.2025 - Current

BREAKFAST Chef

XS Expresso
11.2024 - 06.2025

Chef de Partie

Club Five Dock RSL
05.2024 - 05.2025

Chef de Partie

Delmondo
10.2023 - 10.2024

Cook

Café Levant
08.2022 - 02.2024

Bachelor of Business - Hospitality

Holmes Institute

Certificate IV - Kitchen Management

Skyline International College

Diploma of Hospitality Management -

Skyline International College
ANISURAGYA PRADHAN