Jimmy Chandra
Granville,Australia
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
9
9
years of professional experience
Work History
Sous Chef
Mode kitchen and bar (Four Seasons hotel Sydney)
2020.01 - Current
- Australia Good Food Guide 1 hat winner (2021, 2022, 2023 and 2024)
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Acted as head chef when required to maintain continuity of service and quality.
- Ensuring that food is prepared and cooked in the correct way on a regular basis for ala carte and for functions
- Ensure cleanliness and maintenance of all work areas, utensils, and equipment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Pasta Chef (casual)
Flour Eggs Water Sydney
2018.05 - 2020.01
- In charge of pasta production (which was made on a daily basis), this includes rolling fresh pasta by hand and also extruding using the machine
- Handling preparation of the fresh ingredients (this includes making sauces, stocks, ragu)
- Handling preparation of pastry and dessert section (this includes churning ice cream, sorbet)
- Handling cooking process during service (this includes cook and serve pasta, pan searing fish, grilling steaks and also assembly the desserts).
- Maintained a clean and organized workspace, adhering to health and safety regulations.
Chef
The Welcome Hotel "Ajò Restaurant"
2015.07 - 2019.11
- SMH Good Food Guide 1 Hat winner (2015 and 2016)
- Prepare and cook foods of all types on a regular basis and for functions
- Ensure cleanliness and maintenance of all work areas, utensils, and equipment
- Ensuring food is prepared, stored, and served to the highest standard and per current food safety regulations
- Assisting Head Chef in doing roster and ordering ingredients
- Assisting Head Chef in training and guiding new staff in the kitchen.
Education
Diploma of Hospitality Management -
Strathfield College
Sydney, NSW09.2017
Certificate IV in Commercial Cookery -
William Angliss institute
Sydney, NSW12.2016
Bachelor of Business Administration (Entrepeneurship) -
St. Clement University
11.2010
Skills
- Italian cuisine
- Fine dining
- Team Leadership
- Pasta Making
- Food Safety
- Safe Food Handling
- Menu Planning
- Mentoring and Coaching
- Menu development
- Quality Control
Accomplishments
- Climb up the ranks in relatively short period showing my performance has always been exceeding the expectations (from a CDP to a Sous in within 18 months)
- Frequently nominated as Employee of the Month and has won Employee of the Month award back in 2021
- Has been nominated as Manager of the Quarter for more than 4 times from the period of 2023-2024
Languages
Bahasa / Indonesian
Native or Bilingual
Hokian / Taiwanese
Native or Bilingual
English
Full Professional
Chinese
Limited Working
Korean
Limited Working
References
- Francesco Mannelli, Executive Chef (Four Seasons hotel Sydney), francesco.mannelli@fourseasons.com, 0431834783
- April Shen, Chef De Cuisine (Four Seasons hotel Sydney), April.shen@fourseasons.com, 0499327875
- Alex Wong, Executive Chef (Lana, Martinez), alex.w_@hotmail.com, 0412753437
Timeline
Sous Chef
Mode kitchen and bar (Four Seasons hotel Sydney)
2020.01 - Current
Pasta Chef (casual)
Flour Eggs Water Sydney
2018.05 - 2020.01
Chef
The Welcome Hotel "Ajò Restaurant"
2015.07 - 2019.11
Diploma of Hospitality Management -
Strathfield College
Certificate IV in Commercial Cookery -
William Angliss institute
Bachelor of Business Administration (Entrepeneurship) -
St. Clement University
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