Summary
Overview
Work History
Education
Skills
Timeline
Generic

Nithesh Reddy Mannem

Australind

Summary

Experienced chef with 6+ years of culinary experience in restaurant possessing strong organizational, communication and customer service skills. Seeking to transition into property management role, having experience in managing resources, handling customer issues and maintaining high standards. Proven ability to work independently and as a part of the team to achieve objectives.

Overview

6
6
years of professional experience

Work History

Casual Sous Chef

Nicolas Ristorante
02.2025 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Sous Chef

Lavandula Swiss Italian Farm, Shepherds Flat
09.2024 - 01.2025
  • Collaborate with the head chef to direct food preparation.
  • Produce high quality plates, considering both design and taste.
  • Oversee and supervise the kitchen staff.
  • Assist with menu planning, inventory and supply management.
  • Keeping stations clean and complying with food safety standards.
  • Monitoring and maintaining kitchen equipment.

Chef De Partie

Nolans and Boomtime (Ballarat Good Shed)
12.2023 - 12.2024
  • Mise-en-place preparation and freshness.
  • Ensuring high levels of kitchen team performance.
  • Safety and cleanliness of all kitchen and food storage areas.
  • Training of kitchen staff as directed by Chef-in-charge.
  • To deputies in the Sous Chef’s absence and take charge of the kitchen when directed to do so.


Junior Sous Chef

Frank and Connie's Kitchen
02.2023 - 11.2023
  • Supervise the preparation and execution of food items.
  • Lead pre-shift meetings with FOH team and oversee culinary staff education.
  • Calculate food cost and labor cost.
  • Inspire excellence and build camaraderie and team morale.

Chef De Partie

Frank and Connie's Kitchen
05.2021 - 01.2023
  • Worked collaboratively with the head chef and executive chef to ensure efficient and timely production of meals.
  • Maintained a clean kitchen environment in compliance with all safety and sanitation regulations.
  • Helping in butchering meats.
  • Focus on food preparation, presentation, as well as food costing and budgeting.

Demi Chef De Partie

Frank and Connie's Kitchen, Hepburn Springs
03.2020 - 04.2021
  • Preparation and cooking food.
  • Cleaning stations.
  • Assist in all areas of the kitchen for lunch and dinner. Ensuring the kitchen areas are clean and tidy.
  • Maintaining Health & Safety standards.

Commis Chef

Red Hill Hotel, Castlemaine
09.2019 - 02.2020
  • Assisting in the food preparation process.
  • Cooking and preparing elements of high quality dishes. Preparing vegetables, meats and fish.
  • Assisting other Chefs.
  • Helping with deliveries and restocking. Assisting with stock rotation.

Education

Diploma in Hospitality - Certificate in Cookery 3 & 4

Australian Careers Education
01.2020

Skills

  • Culinary expertise
  • Menu development
  • Kitchen management
  • Food safety
  • Budgeting
  • Problem Solving
  • Customer Service
  • Property Maintenance
  • Time management

Timeline

Casual Sous Chef

Nicolas Ristorante
02.2025 - Current

Sous Chef

Lavandula Swiss Italian Farm, Shepherds Flat
09.2024 - 01.2025

Chef De Partie

Nolans and Boomtime (Ballarat Good Shed)
12.2023 - 12.2024

Junior Sous Chef

Frank and Connie's Kitchen
02.2023 - 11.2023

Chef De Partie

Frank and Connie's Kitchen
05.2021 - 01.2023

Demi Chef De Partie

Frank and Connie's Kitchen, Hepburn Springs
03.2020 - 04.2021

Commis Chef

Red Hill Hotel, Castlemaine
09.2019 - 02.2020

Diploma in Hospitality - Certificate in Cookery 3 & 4

Australian Careers Education

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Nithesh Reddy Mannem