Paras
Montrose,TAS
Summary
Creative and goal driven chef with experience in different restaurants and settings, striving to serve the best food possible. Recognized as a visionary chef with knowledge of food trends and the ability to think creative and different yet best in quality, Bringing forth an in depth knowledge of flavors and food relationships.
Overview
3
3
years of professional experience
Work History
Commis Chef
Great Lake hotel
Miena, Tas
08.2023 - Current
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Maintained a clean working area at all times in compliance with health codes.
Chef
King Island Hotel
Currie, Tas
04.2023 - 07.2023
- Leveraged automated food inventory, production and management systems to perform tasks
- Organized daily operations of the kitchen, including scheduling staff shifts, ordering supplies, and overseeing inventory control
- Inform wait staff about daily specials
- Ensure appealing plate presentation.
Chef Assistant
Castle Hill Tavern
NSW
07.2022 - 12.2022
- Handled and stored food to eliminate illness and prevent cross-contamination
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Oversaw grill, stove and oven and cleaned equipment after every shift
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Assistant Chef
Cafe on Charlotte Ashfield
NSW
01.2022 - 06.2022
- Assisted head chef in cooking dishes according to ingredients.
- Arranged work stations prior to shift commencement with necessary ingredients, utensils and equipment.
- Participated in staff training sessions on topics such as health and safety measures, food hygiene practices.
- Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
Kitchen Hand
The Middle Feast
Merrylands, NSW
06.2021 - 12.2021
- Followed safety protocols to avoid accidents
- Prepared worksite by setting up required tools and supplies
- Prioritized and accomplished multiple tasks within established timeframes
- Positioned and held materials for senior professionals to complete work
- Learned wide range of simple and complex techniques
- Observed, asked questions and practiced to quickly develop chef skills.
Education
Diploma of Hospitality Management -
Duke College Parramatta
High School Diploma -
Duke College Parramatta
Certificate IV in commercial cookery
Skills
- Vendor Relationships
- Stock control
- High hygienic standards
- Knife Skills
- Scheduling Equipment Repairs
- Food Preparing, Plating and Presentation
Languages
English
Full Professional
Timeline
Commis Chef
Great Lake hotel
08.2023 - Current
Chef
King Island Hotel
04.2023 - 07.2023
Chef Assistant
Castle Hill Tavern
07.2022 - 12.2022
Assistant Chef
Cafe on Charlotte Ashfield
01.2022 - 06.2022
Kitchen Hand
The Middle Feast
06.2021 - 12.2021
Diploma of Hospitality Management -
Duke College Parramatta
High School Diploma -
Duke College Parramatta
Certificate IV in commercial cookery
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