Monisha Priyashna Prasad
Kangaroo Point,QLD
Summary
I am a talented professional culinary artist with proven track record of thriving in high-pressure kitchen environments and excel in fryer, char grill, and pizza kitchen operations. Ambitious, and hardworking individual with extensive experience in the culinary industry, particularly as a Chef de Partie. I am a flexible team player who can handle multiple tasks efficiently while maintaining high-quality standards. My strong communication skills enable me to build effective relationships with colleagues and customers alike, always aiming to deliver the best possible results.
Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Proven background in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration.
Culinary professional with track record of delivering exceptional menu items and maintaining rigorous food safety standards. Adept at fostering collaborative kitchen environment and consistently achieving culinary excellence. Known for reliability and adaptability to dynamic kitchen needs, with strong skills in recipe development and culinary techniques. Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
11
11
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE
FELONS BREWING HSW
01.2023 - Current
- Managed fryer, chargrill, and pizza sections, ensuring high-quality preparation and presentation of dishes.
- Completed daily mise en place and ensured all prep work was completed on time for service.
- Maintained accurate inventory of pantry items and reordered supplies as necessary to avoid shortages.
- Monitored the quality and quantity of goods received, ensuring compliance with kitchen standards.
- Maintained appropriate storage temperatures for perishable items, preventing contamination and spoilage.
- Rigidly enforced portion control to reduce food waste and optimize kitchen costs.
- Trained junior chefs on best practices in fryer, chargrill, and pizza preparation techniques.
- Consistently maintained high standards of cleanliness and hygiene throughout all kitchen areas.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
Driver
AIR TERMINAL SERVICES PTE LIMITED
10.2020 - 11.2022
- Company Overview: Fiji Islands
- Driving a high lift truck for loading and unloading meal carts form the air craft
- Ensuring the vehicle is the running condition
- Cleaning of vehicles daily
- Disinfection of vehicle after unloading from the air craft
- Fiji Islands
Barista
Shop n save supermarket
05.2018 - 09.2018
- Company Overview: lautoka
- Delivered consistently superb service to all customers
- Demonstrated coffee preparation to train new team members
- Operated multiple preparation machines simultaneously
- Performed store opening and closing procedures
- Lautoka
Restaurant Crew
MacDonald's New Zealand
01.2016 - 05.2016
- Company Overview: Tauranga
- Restaurant Crew Staff
- Maintain cleaning standards in the immediate work area
- Practice and communicate safety standards at all times
- Shift work
- Customer service
- Employee of the month [April 2016]
- Tauranga
Crew Member
MacDonald's New Zealand
05.2016 - 12.2016
- Company Overview: Massey Road
- Restaurant Crew Staff
- Maintain cleaning standards in the immediate work area
- Practice and communicate safety standards at all times
- Shift work
- Customer service
- Massey Road
Frontline Assistance
Motibhai Group Co.
12.2013 - 12.2015
- Company Overview: Nadi International Airport
- Assisted customers with ordering or dining areas
- Delivered consistently superb service to all customers
- Demonstrated coffee preparation to train new team members
- Developed relationships with customers to improve long-term sales
- Greeted customers, provided information, and made guests feel welcome
- Increased sales by making ordering recommendations to customers
- Maintained accuracy when operating cash register
- Operated multiple preparation machines simultaneously
- Performed routine cleaning requirements in dining and preparation areas
- Performed stored opening and closing procedures
- Communicated efficiently with other restaurant staff to ensure smooth and quality experience for all patrons
- Nadi International Airport
Education
Diploma - Hospitality Management
Page Institute
Brisbane, QLD12-2024
Fundamentals of Care Giving - Care Giving
The University of South Pacific
Lautoka, Fiji01.2015
Certificate III in Commercial Cookery - Cookery
Fiji National University
Nadi, Fiji01.2013
Fiji School Leaving certificate -
Lautoka Andhra College
Lautoka, Fiji01.2011
Fiji seventh form certificate -
Lautoka Andhra College
Lautoka, Fiji01.2011
Skills
- Kitchen organization
- Team management
- Menu development
- Recipe creation
- Hospitality
- Allergen awareness
- Workflow optimization
- Detail-oriented
- Team leadership
- Supervising food prep
- Food service
- Staff motivation
Accomplishments
- Fiji Seventh Form Certificate Examination - 2012
- Fiji School Leaving Certificate Examination - 2011
References
- Mr. Joshua Inglis, Senior Sou-Chef at Felons Brewing HSW, +61421388273
- Mr. Aman Kumar, Hospitality Lecturer at PAGE Institute, Brisbane, Australia, auspac.migration@gmail.com, +61 431200108
- Mr. John Dansey, IAMS Officer at Air Terminal Services, Nadi, Fiji, +679 9435020
Certification
- Diploma is Hospitality Management
( Page Institute - Brisbane 2024 )
- Certificate IV in Kitchen Management ( Page Institute - Brisbane 2023 )
- Certificate III in Commercial Cookery
(Fiji National University 2011)
- Fundamentals of care giving
( The University of South Pacific 2013)
- Certificate in First Aid
( The University of South Pacific 2013)
Timeline
CHEF DE PARTIE
FELONS BREWING HSW
01.2023 - Current
Driver
AIR TERMINAL SERVICES PTE LIMITED
10.2020 - 11.2022
Barista
Shop n save supermarket
05.2018 - 09.2018
Crew Member
MacDonald's New Zealand
05.2016 - 12.2016
Restaurant Crew
MacDonald's New Zealand
01.2016 - 05.2016
Frontline Assistance
Motibhai Group Co.
12.2013 - 12.2015
Diploma - Hospitality Management
Page Institute
Fundamentals of Care Giving - Care Giving
The University of South Pacific
Certificate III in Commercial Cookery - Cookery
Fiji National University
Fiji School Leaving certificate -
Lautoka Andhra College
Fiji seventh form certificate -
Lautoka Andhra College
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