Pavani Malindika Hapugoda
Coober Pedy,Australia
Summary
I am extremely motivated to constantly develop my skills and grow as a chef. I am confident in my ability to work in a team environment, work under pressure and communicate effectively. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
7
7
years of professional experience
Work History
Commis Chef
Stirling Hotel
03.2023 - Current
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Worked with senior chef to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with staff members to create meals for large banquets.
Head chef
Railway Hotel Motel
09.2024 - 02.2025
- Trained kitchen staff to perform various preparation tasks under pressure.
- Dealing with suppliers and ensuring that they supply quality goods.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Train the staff consistently against stand operating procedures.
- Food safety and hygiene procedures are always maintained.
- Food cost kept within budget.
- Food produced to a consistently high standard.
Sous Chef
Desert Cave Hotel
04.2023 - 09.2024
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assist the Head Chef in the overall planning, directing, controlling, and production of quality food for all food and beverage outlets.
- Train the staff consistently against stand operating procedures.
- Food safety and hygiene procedures are always maintained.
- Food cost kept within budget.
- Food produced to a consistently high standard.
Commis Chef
Desert Cave Hotel
08.2022 - 04.2023
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with staff members to create meals for large banquets.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen’s performance.
Commis Chef
THE BUNGALOW BEER GARDEN & RESTAURANT
01.2021 - 07.2022
Commis Chef
HOLY BOWLY
01.2021 - 12.2021
Cook
MALLALIEU CAFE+ LIFESTYLE BOUTIQUE
01.2019 - 01.2021
Education
Diploma - Hospitality Management
Certificate IV - Commercial Cookery
Certificate III - Commercial Cookery
Skills
- Fast Learner
- Strong Work Ethic
- Food Preparation
- Food Safety
- Ordering and Requisitions
- Menu Planning
- Food Spoilage Prevention
- Safe Food Handling
- Kitchen Leadership
- Staff Training
Timeline
Head chef
Railway Hotel Motel
09.2024 - 02.2025
Sous Chef
Desert Cave Hotel
04.2023 - 09.2024
Commis Chef
Stirling Hotel
03.2023 - Current
Commis Chef
Desert Cave Hotel
08.2022 - 04.2023
Commis Chef
THE BUNGALOW BEER GARDEN & RESTAURANT
01.2021 - 07.2022
Commis Chef
HOLY BOWLY
01.2021 - 12.2021
Cook
MALLALIEU CAFE+ LIFESTYLE BOUTIQUE
01.2019 - 01.2021
Diploma - Hospitality Management
Certificate IV - Commercial Cookery
Certificate III - Commercial Cookery
Personal Information
Title: Commis chef
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