Summary
Overview
Work History
Education
Skills
Timeline
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Endi William

Granville

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

6
6
years of professional experience

Work History

Chef

Iftar
03.2025 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

Line Cook

Meat Wine & Co
01.2024 - Current
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

Head Chef

Brighton The Corner Cafe
01.2024 - 03.2025
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Sous Chef

Anason
05.2021 - 12.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.

Chef De Partie

Anason
05.2021 - 12.2023
  • Lifted and carried items weighing up to pounds to set up for meal production.
  • Created innovative recipes for tasty, well-presented dishes to complement existing menu.
  • Followed recipes and presentation guidelines to assemble high-quality fare.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.

Chef De Partie

Nola Smokehouse And BBQ
11.2022 - 05.2023
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.

Sushi Chef

Sushi Tengoku
03.2019 - 12.2021
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Maintained well-organized mise en place to keep work consistent.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.

Education

Advance Diploma Kitchen Management - Cookery

Sydney College
Hyde Park

Skills

  • Cost Control
  • Food Safety
  • Plating
  • Food Preparation
  • Menu Planning
  • Fast Learner
  • Staff Training
  • Ordering and Requisitions

Timeline

Chef

Iftar
03.2025 - Current

Line Cook

Meat Wine & Co
01.2024 - Current

Head Chef

Brighton The Corner Cafe
01.2024 - 03.2025

Chef De Partie

Nola Smokehouse And BBQ
11.2022 - 05.2023

Sous Chef

Anason
05.2021 - 12.2023

Chef De Partie

Anason
05.2021 - 12.2023

Sushi Chef

Sushi Tengoku
03.2019 - 12.2021

Advance Diploma Kitchen Management - Cookery

Sydney College

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Endi William