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Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Outgoing student pursuing flexible part-time employment with weekend and evening shift options. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Recent graduate with excellent research, technical, and problem-solving skills. Detail-oriented and able to learn new concepts quickly. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Experienced professional with a strong background in technology-related roles. Proficient in software development, system administration, and technical support. Skilled in problem-solving and optimizing performance. Capable of managing projects and collaborating effectively with teams. Committed to continuous learning and staying current with industry trends to contribute to organizational success.

Hardworking and reliable Pastry chef with 6 years experience as a Chef and over 10 years of food handling experience from various high-volume hospitality and retail establishments on the Gold Coast with a strong understanding of current food safety standards, a driven and passionate pastry chef with an honest desire to constantly learn and grow within the industry.
I have been based on the Gold Coast for the entirety of my career and am currently on the search for an exciting new challenge in Sydney as a pastry chef.

I've worked in the hospitality world for 8 years, working with high-end guests and family's at the top 5-star, five diamond hotel the Broadmoor for 6 years, as well as Sea Island hotel for 2 years. I started out as a Extern and and worked my way up to chef level in two years, worked all over the Resort, truly have a passion for working in the restaurants but current job work as the lead banquet chef, enjoy making desserts for special wine cellar dinners and coming up with fun holiday brunch desserts. Hold myself and team to very high standards and teamwork is very import to me. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Results-driven professional focused on delivering exceptional support for customer needs. Successfully manages concerns and resolves conflicts to maximize customer satisfaction. Offers strong background in customer relations and communication. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

   Professional pastry chef with keen focus on crafting exquisite desserts and pastries. Strong team player with proven ability to adapt to changing needs and maintain high standards under pressure. Skilled in creating innovative recipes, managing kitchen operations, and ensuring consistent quality. Dependable and results-driven, consistently contributing to collaborative success in fast-paced environments. 

Hemelsan Singha

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Chef De Partie

Restaurant Cashier

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DIPLOMA IN HOSPITALITY MANAGEMENT -

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Chef De Partie

Restaurant Cashier

DIPLOMA IN HOSPITALITY MANAGEMENT -

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