Kamal Tamang
Melbourne,VIC
Summary
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Overview
9
9
years of professional experience
Work History
Senior Sous Chef
Australian Venue Co.
11.2022 - Current
- Seasonal menu change, GP track.
- Forecasting sales and rostering staff accordingly.
- Create recipes, prepare food items consistently, and comply with recipes, portioning, cooking, and waste control guidelines.
- Manage, oversee, train, and supervise kitchen staff and stations.
- Maintain standards for food storage, rotation, quality, and appearance
- Enforcing food safety and hygiene, and training staff.
- Oversaw scheduling, inventory management and supply ordering to maintain a fully stocked kitchen.
Head Chef
The Carrington, Surrey Hills
08.2018 - 10.2022
- Started as a sous chef and progressed into the role of head chef.
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
- Oversaw scheduling, inventory management and supply ordering to maintain a fully stocked kitchen.
- Hired, managed, trained, and mentored kitchen staff to prepare for demanding roles.
- Monitored line process to maintain consistency in quality, quantity, and presentation.
- Planned and collaborated with vendors to source desired recipe ingredients and promotional menu additions based on seasonal pricing and product availability while maintaining tight cost controls.
- Worked closely with the General manager and owner to boost the output.
- Ensured all the kitchen is always maintained to high hygiene standards and food handling practices are followed.
Chef
The Foresters, Surry Hills / Cargo Bar, Darling Harbour
08.2016 - 04.2018
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines
- Verified proper portion sizes and always attained high food quality standards.
- Lunch, dinner, bar menus, and special menus for in-house special events and functions.
- Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer, or cooler.
- Cooked and served food and meals under planned menus, diet plans, recipes, portions, temperature control procedures, and facility policies.
Education
SITSS00069 Food Safety Supervision Skill Set -
01.2024
Certificate IV - Commercial Cookery
Bright College Australia
01.2020
Diploma - Hospitality Management
Bright College Australia
01.2020
Bachelor - Information Technology
Federation University, ATMC Sydney
01.2018
Skills
- The ability to create and deliver menus, ensuring creativity and profitability
- Excellent leadership, communication, and interpersonal skills
- Skill and experience of working in a fast-paced and highly pressured environment
- Great cooking skills and attention to detail
- The ability to inspire others and help them develop
- The ability to manage a budget and keep accurate records
- Team leadership
- Inventory management
- Safe food handling
- Menu planning
- Food handler certification
Timeline
Senior Sous Chef
Australian Venue Co.
11.2022 - Current
Head Chef
The Carrington, Surrey Hills
08.2018 - 10.2022
Chef
The Foresters, Surry Hills / Cargo Bar, Darling Harbour
08.2016 - 04.2018
Certificate IV - Commercial Cookery
Bright College Australia
Diploma - Hospitality Management
Bright College Australia
Bachelor - Information Technology
Federation University, ATMC Sydney
SITSS00069 Food Safety Supervision Skill Set -
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