Bryan Gamonal
Docklands,VIC
Summary
Skilled Chef De Partie with one year experience as a chef de partie working in hospitality for 7 years showcasing expertise in recipe adaptation and a strong commitment to quality control. Excelled in collaboration and teamwork, enhancing kitchen productivity and efficiency. Demonstrated exceptional attention to detail and clear communication, ensuring high standards of food preparation and presentation. Hardworking and passionate
Overview
3
3
years of professional experience
Work History
Chef De Partie
Onda Restaurant ( Fine Dining )
11.2024 - 02.2025
- Prepared items for roasting, sautéing, frying and baking.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Chef De Partie
The Wolf & I ( Pub Restaurant )
02.2024 - 11.2024
- 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.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Supported chefs with ingredient prep, contributing to smoother cooking process and timely meal service.
- preparing ingredients by chopping, measuring, butchering and weighing
- overseeing other chefs
- following and enforcing all health and hygiene standards in the kitchen
- coordinating with other chefs de partie in the kitchen
- assisting the head chef in creating new dishes or modifying recipes.
Cook
Guzman & Gomez Restaurant ( Mexican Grill )
01.2023 - 01.2024
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Mentored junior cooks, imparting valuable skills and techniques to improve overall team performance.
- Participated in catering events, showcasing culinary skills while promoting the restaurant brand at off-site functions.
Chef
The Mil Houses. ( Pub Restaurant )
10.2021 - 12.2022
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Prepared workstations with ingredients and tools to increase efficiency.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed orders to restock items before supplies ran out.
Education
Commercial Cookery Certificate III - Commercial Cookery Certificate III
William Angliss Institute of TAFE
Melbourne, VIC11-2019
Skills
- Attention to detail
- Recipe Adaptation
- Clear Communication
- Quality Control
- Collaboration and Teamwork
Timeline
Chef De Partie
Onda Restaurant ( Fine Dining )
11.2024 - 02.2025
Chef De Partie
The Wolf & I ( Pub Restaurant )
02.2024 - 11.2024
Cook
Guzman & Gomez Restaurant ( Mexican Grill )
01.2023 - 01.2024
Chef
The Mil Houses. ( Pub Restaurant )
10.2021 - 12.2022
Commercial Cookery Certificate III - Commercial Cookery Certificate III
William Angliss Institute of TAFE
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