Ayan Lama
Hurstville,NSW
Summary
Personal Summary High-performing chef offering Seven years of experience in restaurant and hotel. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef De Partie
Johnny Gio’s Pizza
Bondi, NSW
09.2023 - Current
- Managed stock levels and ordering of kitchen supplies, ensuring seamless operations during service.
- Conducted all preparations for service, including ingredient selection, portioning, and mise en place.
- Formulated pizza dough with precise 60% hydration ratio for optimal texture and flavor.
- Hand-stretched dough to create Neapolitan-style pizza bases, ensuring uniformity and quality.
- Operated and maintained wood-fired pizza oven, achieving consistent temperatures and cooking times.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- 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.
- Improved customer satisfaction by attentively addressing dietary restrictions and special request.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented food cost and waste reduction initiatives to save money.
Chef De Partie
Universal Imperial Hotel Pty. Ltd
Erskineville, NSW
04.2023 - 09.2023
- Formulated pizza dough with precise 65% hydration ratio for optimal texture and flavor.
- Hand-stretched dough to create Neapolitan-style pizza bases, ensuring uniformity and quality.
- Operated and maintained wood-fired pizza oven, achieving consistent temperatures and cooking times.
- Trained and supervised kitchen staff in dough preparation, stretching techniques, and oven operation.
- 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.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- 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.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with team members to prepare orders on time.
Chef De Partie
Fratelli Fresh
Entertainment Quarter, Moore Park, NSW
12.2022 - 03.2023
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Hand-stretched dough to create Neapolitan-style pizza bases, ensuring uniformity and quality.
- Fostered positive working environment through effective communication and time management.
- Created specialty pizzas to diversify menu and promote restaurant.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Monitored and maintained clean working areas and cooking surfaces.
- Coached new workers on store policies, pizza making and dough preparation.
- Collaborated with manager immediately when serious equipment failures occurred to resolve quickly and avoid slow-downs.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Communicated with management on food inventory stock to request order placement.
Chef De Partie
Johnny Gio’s
Sydney, NSW
01.2020 - 12.2022
- Operated and maintained wood-fired pizza oven, achieving consistent temperatures and cooking times.
- Formulated pizza dough with precise 60% hydration ratio for optimal texture and flavor.
- Monitored line processes to maintain consistency in quality and presentation
- Modernised processes for kitchen staff to reduce guest wait time and boost daily output
- Placed orders to restock items before supplies ran out
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Developed and cooked memorable dishes that brought new customers into establishment
- Developed kitchen staff through training, disciplinary action and performance review
- Utilised proper cleaning techniques to sanitise counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Inventoried food, ingredient and supply stock to prepare and plan vendor order
- Checked freezer and refrigerator prior to each shift to verify correct temperature
- Mentored kitchen staff to prepare each for demanding roles
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Prevented cross-contamination from utensils, surface and pans when cooking and plating meals for food allergy sufferers.
Chef
Hotel Nepalaya Private Limited
Kathmandu, Nepal
06.2015 - 09.2018
- Assisted chefs in all aspects of food preparation, including chopping vegetables, preparing meats, and assembling ingredients.
- Operated kitchen appliances such as mixers, slicers, and food processors under supervision to support food preparation.
- Supported chefs during service by garnishing dishes, preparing sauces, and plating meals according to established guidelines.
- Oversaw grills, stove and oven and cleaned equipment after every shift
- Monitored line processes to maintain consistency in quality and presentation
- Utilised proper cleaning techniques to sanitise counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Maintain well organised working place to keep work consistent
- Collaborated with staff members to create meals from large banquets.
Education
Higher Secondary School - Hotel Management
Himalayan International Model Higher Secondary Sch
09.2012
School Leaving Certificate -
Saraswati English Boarding School
07.2010
Skills
- Knowledge of pizza dough
- Knowledge of using all kind of oven for example: electric oven, gas oven and firewood oven
- Hand stretching pizza dough skill
- Food Inventories
- New Hire Training
- Cleaning and Sanitizing Methods
- Kitchen Equipment Operation
- Verbal and Written Communication
- Team Management
- Food allergy understanding
- Pasta Making
- Special Events
- Food Safety
- Cooking techniques
- Safe handling
- Customer Service
- Cost Control
Certification
- School Leaving Certificate (SLC-02/07/2010)
- Higher Secondary Education (Hotel Management-27/09/2012)
- Certificate IV and Certificate III in Commercial Cookery (01/02/2022)
- Diploma of Hospitality Management (04/03/2022)
Additional Information
Date of Birth: 06/02/1994
Place of birth: Sindhupalchok 01, Nepal
Nationality: Nepalese
The above information is true to the best of my knowledge. If I am given a chance to work for the esteemed organisation like yours, I will prove to be sincere to follow all the duties and responsibilities entrusted to me.
Timeline
Chef De Partie
Johnny Gio’s Pizza
09.2023 - Current
Chef De Partie
Universal Imperial Hotel Pty. Ltd
04.2023 - 09.2023
Chef De Partie
Fratelli Fresh
12.2022 - 03.2023
Chef De Partie
Johnny Gio’s
01.2020 - 12.2022
Chef
Hotel Nepalaya Private Limited
06.2015 - 09.2018
Higher Secondary School - Hotel Management
Himalayan International Model Higher Secondary Sch
School Leaving Certificate -
Saraswati English Boarding School