Anusha Tamang
Wonthaggi,VIC
Summary
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Developed culinary skills in high-pressure, fast-paced kitchen environments, seeking to transition into new field. Demonstrates strong organizational abilities and effective team collaboration, ensuring seamless kitchen operations. Aiming to apply culinary expertise and teamwork in new professional challenge.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Wonthaggi Club
16 Mc Bride Ave Wonthaggi, Vic 3995
01.2025 - Current
- 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.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- 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.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef De Partie
Aunty’s Ed Restaurant and Bar
Katoomba, NSW, Australia
07.2024 - 01.2025
- Oversee kitchen in the absence of head chef
- Aid head chef with daily operation of kitchen
- Manage and restock of kitchen inventory of all kitchen supplies
- Order and receive supplies
- Prepare and cook food in timely manner meeting the restaurant standards
- Monitor stock levels and place order when necessary
- Train and monitor junior kitchen staff in best practices
- Maintain clean, organized and efficient workspace
Commis Chef
Kismet Grounds
Granville, NSW, Australia
12.2021 - 07.2024
- Oversee food preparation and designated kitchen sections (GRILL, PAN and LARDER)
- COOK AND PREPARE MENU ITEMS ACCORDING TO RESTAURANT STANDARD AND HEALTH REGULATIONS
- ASSISTING WITH FOOD PREP
- Monitor stock levels and place order when necessary
- Ensuring dishes meet restaurant standards in taste and presentation
- MAINTAIN CLEAN WORK AREA AND SANITIZING
- TRAINING STAFF AND TEAM MANAGEMENT
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- 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.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
COOK
SCALAS CAFÉ
HOMEBUSH WEST, Australia
11.2018 - 02.2020
- PREPARING AND COOKING FOOD ACCORDING TO RESTAURANT STANDARD
- ASSISTING WITH PREP
- CLEANING, SANITISING AND CLOSING WORK STATION
Education
CERTIFICATE III - COMMERCIAL COOKERY
AAMS COLLEGE
CERTIFICATE IV - COMMERCIAL COOKERY
AAMS COLLEGE
DIPLOMA - HOSPITALITY MANAGEMENT
INTERNATIONAL INSTITUTE OF EDUCATION
Skills
- Food safety and hygiene regulations
- Leadership
- Communication
- Menu development
- Stock control
- Ordering from suppliers
- Kitchen operations oversight
- Staff training
- Monitoring junior kitchen staff
- High quality dish preparation
- Team management
- Workspace organization
- Kitchen organization
- Proper food handling
- Food presentation
Personal Information
Available: FULLTIME
Timeline
Chef De Partie
Wonthaggi Club
01.2025 - Current
Chef De Partie
Aunty’s Ed Restaurant and Bar
07.2024 - 01.2025
Commis Chef
Kismet Grounds
12.2021 - 07.2024
COOK
SCALAS CAFÉ
11.2018 - 02.2020
CERTIFICATE III - COMMERCIAL COOKERY
AAMS COLLEGE
CERTIFICATE IV - COMMERCIAL COOKERY
AAMS COLLEGE
DIPLOMA - HOSPITALITY MANAGEMENT
INTERNATIONAL INSTITUTE OF EDUCATION