Summary
Overview
Work History
Education
Skills
Languages
REFFRENCES
Timeline
Generic

NISHTHA

BARINGA,QLD

Summary

Creative Chef de Partie, known for high productivity and efficient task completion. Specialized in menu development, inventory management, and kitchen safety protocols. Excel in time management, teamwork, and adaptability, ensuring seamless kitchen operations and consistent culinary excellence.

Overview

2
2
years of professional experience

Work History

Chef De Partie

PIER 33
Mooloolaba , QLD
02.2022 - 06.2024
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Trained kitchen workers on culinary techniques.

Chef De Partie

DUPORTH TAVEREN
MAROOCHYDORE, QLD
01.2024 - 07.2024
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Education

CERT III & IV IN COMMERCIAL COOKERY - COOKERY

NEW YORK COLLEGE
Brisbane, QLD
07-2021

Skills

  • Garnishes
  • Recruiting and training
  • Dish preparation
  • Kitchen utensils
  • Sauce preparation
  • Sanitation Practices
  • Team Management
  • Special Events
  • Knife Skills
  • Food allergy understanding
  • Food presentation
  • Plating and presentation

Languages

English
Full Professional

REFFRENCES

  • LEWIS DOCKRILL [HEAD CHEF PIER 33] 0411270941
  • NIDHI ABROL [SOUS CHEF] 0452478698

Timeline

Chef De Partie

DUPORTH TAVEREN
01.2024 - 07.2024

Chef De Partie

PIER 33
02.2022 - 06.2024

CERT III & IV IN COMMERCIAL COOKERY - COOKERY

NEW YORK COLLEGE

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