Hana Rochani
Quakers Hill
Summary
Adept Chef De Partie with a proven track record at Cabana Bar, showcasing expertise in kitchen organization and team management. Excelled in reducing food waste by 20%, enhancing food presentation, and ensuring food allergy safety. Known for innovative menu contributions and fostering a collaborative kitchen environment. Skilled in cooking techniques and supervising food prep, consistently elevating dining experiences.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Cabana Bar
07.2023 - 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.
- 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.
- 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.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
Cook
Paddock on Crown
06.2021 - 04.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Education
Certificate IV - Cookery
Australian International College
Sydney, NSW04.2023
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Hospitality
- Food allergy safety
- Cooking techniques
- Foodservice
- Supervising food prep
Timeline
Chef De Partie
Cabana Bar
07.2023 - Current
Cook
Paddock on Crown
06.2021 - 04.2023
Certificate IV - Cookery
Australian International College
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