Noldy Pondaag
Hamilton Hill,WA
Summary
Commis Chef with 3 years of experience in restaurants. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment, working under renowned Head chef.
Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 3 years of experience in busy, high-end restaurant environments.
Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a Commis Chef in the downtown area.
Eager Commis Chef interested in learning and ready to tackle any kitchen task. Emerging professional with drive to work hard and be successful.
Overview
3
3
years of professional experience
Work History
Commis Chef
Plaza Premium Lounge
02.2022 - 11.2023
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
Commis Chef
Hyatt Palace Carabbean Park
01.2021 - 12.2022
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
Education
High School Diploma -
Federation University Australia
Ballarat, VIC03.2022
Skills
- Stock Rotation
- Inventory Supervision
- Recipe Development
- Bulk Food Preparation
- Cleanliness and Sanitation
- High Hygienic Standards
- Meal Preparation
- Sanitation
- Measuring and Portioning
- Basic Cooking Methods
- Work under pressure
- Food presentation
- Mise en place
- Portion control
- Time management
- Cold food preparation
- Rice cooking
- Poultry cooking
- Multitasking
- Pasta cooking
- Cooking techniques
- Salad making
- Stock control
- Fish filleting
- Seafood cooking
- Cleanliness
- Meat cooking
- Hygiene practices
- Adaptability
- Problem-solving
- Vegetable cutting
- Customer service
- Food preparation
- Recipe execution
- Knife skills
- Batch Cooking
- Workflow Optimization
- Safe Food Handling
- Kitchen Equipment Operation
- Food Prep Planning
- Food Safety
- Pantry Restocking
- Performance Improvement
- Food Plating and Presentation
- Food Preparing, Plating, and Presentation
Timeline
Commis Chef
Plaza Premium Lounge
02.2022 - 11.2023
Commis Chef
Hyatt Palace Carabbean Park
01.2021 - 12.2022
High School Diploma -
Federation University Australia