Dharma Virya
Melbourne
Summary
Adept Chef De Partie with a proven track record at Lucas Group Maison Batard, showcasing exceptional skills in kitchen organization and team management. Mastered grilling techniques and food presentation, significantly enhancing dining experiences. Excelled in high-pressure environments, contributing to menu development and elevating food quality standards.
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.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Lucas Group Maison Batard
11.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks 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.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- knowledgeable working and cooking of different proteins and different cuts.
- experience in cooking over Josper wood charcoal grill and oven.
- Supported head chef in executing small to medium-scale catering events, ensuring smooth operations.
- Plated meals paying special attention to garnishes and overall presentation.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
Chef De Partie
Lucas Group Society Restaurant
06.2023 - 11.2024
Commis Chef
Lucas Group Society Restaurant
10.2022 - 06.2023
Commis Chef
Levantine Hill Estate
01.2021 - 02.2022
Education
Advance Diploma in Hospitality Management Cookery - Cookery
Le Cordon Bleu
Melbourne, VIC01-2022
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Garnishing techniques
- Stock making
- Plating and presentation
- Grilling techniques
- Sauce preparation
- Entree preparation
- Vegetable cookery
- Portion standards
- Inventory oversight
- Food spoilage prevention
- Meat cookery
- Fish cookery
- Poultry cookery
- Food safety
- Food preparation
- Cooking techniques
Timeline
Chef De Partie
Lucas Group Maison Batard
11.2024 - Current
Chef De Partie
Lucas Group Society Restaurant
06.2023 - 11.2024
Commis Chef
Lucas Group Society Restaurant
10.2022 - 06.2023
Commis Chef
Levantine Hill Estate
01.2021 - 02.2022
Advance Diploma in Hospitality Management Cookery - Cookery
Le Cordon Bleu
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