Lipika Newar
Windsor
Summary
Dynamic culinary professional with a solid foundation in culinary theory and a genuine passion for the culinary arts, eager to thrive in a professional kitchen environment. Demonstrates a strong aptitude for quickly mastering new recipes and techniques, complemented by hands-on expertise in food preparation and kitchen safety. Committed to leveraging culinary creativity and fostering teamwork to contribute effectively to kitchen success. Excited to embrace new challenges and grow within the industry while delivering exceptional culinary experiences.
Overview
2
2
years of professional experience
Work History
DCDP
Entrecote
03.2025 - Current
- Working in Cold Larder section
- Monitored inventory levels and assisted in ordering supplies as needed for smooth operations.
- Following the recipes and doing the mise - en - place
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Commis Chef
Maison Batard
10.2024 - 04.2025
- Working at both Larder and Oyster section.
- Responsible for the making of croustade (tarts), vinaigrettes and sauces.
- Responsible for the service of cold dishes
- Slicing of beef tenderloin for the tartare, cleaning and steaming of prawns.
- Assisting senior chefs during the service.
Commis chef
Bellota Wine and Bar
10.2023 - 10.2024
- Worked at larder section.
- Responsible for the stocks, sauces and vinaigrettes
- Responsible for the service of cold dishes and desserts
- Assisting senior chefs during the service for functions and set menu.
- Responsible for the restocking of dry goods and chemicals.
Commis chef
Mabu Mabu
08.2023 - 12.2023
- Worked in both larder and hot section
- Cutting and chopping of fruits and vegetables for the mise- en - place
- Cooked and presented dishes during service
Demi Chef De Partie
Marvel Cricket Ground - Delaware North
06.2025 - Current
Demi Chef De partie
Compass Group - Australian Open
Education
Advance Diploma in Hospitality Management - Certificate 3 And 4 in Commercial Cookery
Le Cordon Bleu
Melbourne, VIC09-2025
B.Sc. - Hospitality and Hotel Administration
IHM
01.2022
Skills
- Food plating and presentation
- Effective communication
- Measuring and portioning
- Inventory supervision
- Time management
- Recipe adaptation
- Stock management
- Knife skills
Timeline
Demi Chef De Partie
Marvel Cricket Ground - Delaware North
06.2025 - Current
DCDP
Entrecote
03.2025 - Current
Commis Chef
Maison Batard
10.2024 - 04.2025
Commis chef
Bellota Wine and Bar
10.2023 - 10.2024
Commis chef
Mabu Mabu
08.2023 - 12.2023
Demi Chef De partie
Compass Group - Australian Open
B.Sc. - Hospitality and Hotel Administration
IHM
Advance Diploma in Hospitality Management - Certificate 3 And 4 in Commercial Cookery
Le Cordon Bleu
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