Rishika Arora
Dennington,Australia
Summary
Results-driven hospitality professional with a strong track record in delivering exceptional customer service and maintaining high operational standards. Demonstrates proficiency in managing high-pressure situations, prioritizing effectively, and driving team success through proactive initiatives. Committed to ongoing professional development within the industry while leveraging strong communication skills and work ethic to enhance organizational objectives.
Overview
7
7
years of professional experience
Work History
Demi Chef De Partie
Delaware North
10.2021 - 01.2025
- Performed duties in multiple areas depending on event needs.
- Managed extensive prep work for events.
- Handled high-volume customer flow exceeding 500 individuals per day.
- Assess financial impact of culinary waste.
- Implemented practices to uphold workplace safety and sanitation.
- Distributed duties strategically to optimize performance of kitchen staff.
- Ensured wait staff were knowledgeable about the menu and any dietary considerations.
- Developed innovative recipes incorporating unique ingredients.
Demi Chef De Partie
Cliveden Bar, Pullman on the park
Melbourne, VIC
03.2023 - 08.2024
- Delivered thorough insights into company operations at Modern Australian.
- Created seasonal menu offerings.
- Managed inventory cycles.
- Recorded critical kitchen documents for operational efficiency.
- Analyzed data to reduce food waste amounts.
- Attended professional development workshops.
- Promoted compliance with workplace safety and sanitation regulations.
- Coordinated comprehensive training sessions for newly hired employees.
- Directed tasks to less experienced kitchen employees.
- Communicated daily specials to wait staff.
- Recommend innovative ingredients.
Jr. Sous Chef
Wilbury and Sons
Melbourne, VIC
10.2021 - 11.2022
- Company Overview: British Irish Pub
- Created seasonal menus tailored to customer preferences.
- Streamlined stock management tasks.
- Coordinated roster creation and document maintenance in the kitchen.
- Collected and reviewed data on food waste to improve overall operational effectiveness.
- Assisted in interviewing and selecting kitchen personnel.
- Implementing hygiene and safety measures.
- Coordinate workforce schedules and provide HR assistance.
- Directed workflow within the kitchen staff.
- Briefed serving team on current meal promotions.
- Experimented with culinary concepts to create unique dishes.
Commie Chef
Cliveden Bar, Pullman on the park
09.2021 - 03.2022
- Company Overview: Modern Australian
- Create prep lists for kitchen crew at the end of shift
- Maintain temperature log at the end of shift
- Handling Al cart section
- Maintaining safety and hygiene standards
- Check freshness of food and discard out-of-date items
- Ensure appealing plate presentation
- Maintain standards for food storage, rotation, quality, and appearance
- Slightly modify recipes to meet customers’ needs and requests (e.g
- Reduce salt, remove dairy)
- Modern Australian
Cook
Rainforest café
Hamilton Island, Australia
12.2020 - 09.2021
- Company Overview: Multi cuisine
- Developing menu for special meal
- Handling frying section
- Maintain temperature logbook
- Calculate food cost and food waste
- Maintaining safety and hygiene standards
- Cook food in a timely manner
- Prep food for staff according to dietary requirements
- Multi cuisine
Cook
AL Forno
09.2020 - 12.2020
- Company Overview: Italian cuisine
- Prep for al cart menu service
- Handling grill and frying sections
- Preparing desserts and garnish
- Handling stock waste file and food cost
- Maintains health and hygiene during busy service
- Prepare order according to customers dietary
- Italian cuisine
Cook
Subway
01.2020 - 04.2020
- Customer focused approach to deliver an exceptional experience
- Preparation of meat and salad for use in service
- Baking breads and cookies as per customer demands
- Makes fast, accurate and consistent sandwich
- Operates cash register, handled money
- Team Work to achieve restaurant selling Goals
Trainee
ITC, Hotels
Delhi, India
12.2017 - 03.2018
- Performed culinary tasks efficiently in a busy restaurant environment.
- Food and beverage service
- Generated FP’S, everyday operational documents, and amendment logs.
- Managed front office tasks such as booking reservations.
- Administered inventory data management in Excel for housekeeping supplies.
Education
Diploma - Hospitality Management
National Training college of Australia
Melbourne, Victoria, Australia11.2022
Certificate IV - Commercial Cookery, Hospitality Management
National Training college of Australia
Melbourne, Victoria, Australia03.2022
Certificate III - Commercial Cookery
Le Cordon Bleu
Melbourne, Victoria, Australia07.2021
Bachelor of Hospitality And Tourism Management -
Institute of Hotel Management
Gwalior, India04.2019
Skills
- Inventory management
- Team coordination
- Time management
- Customer service
- Operations support
- Safety management
- Verbal and written communication
- Financial analysis
Languages
English
Full Professional
Hindi
Professional
Affiliations
- Received scholarship for bachelor of hospitality and tourism management.
- Achieved a GPA of 3.9/4.0 while balancing a part-time job and volunteering weekly open day at school.
Accomplishments
- Received the 'Employee of the Month' award in Pullman for outstanding customer service."
- Recognized as 'Top Performer' in a team of 50 for consistently exceeding quarterly goals.
References
References available upon request.
Timeline
Demi Chef De Partie
Cliveden Bar, Pullman on the park
03.2023 - 08.2024
Demi Chef De Partie
Delaware North
10.2021 - 01.2025
Jr. Sous Chef
Wilbury and Sons
10.2021 - 11.2022
Commie Chef
Cliveden Bar, Pullman on the park
09.2021 - 03.2022
Cook
Rainforest café
12.2020 - 09.2021
Cook
AL Forno
09.2020 - 12.2020
Cook
Subway
01.2020 - 04.2020
Trainee
ITC, Hotels
12.2017 - 03.2018
Diploma - Hospitality Management
National Training college of Australia
Certificate IV - Commercial Cookery, Hospitality Management
National Training college of Australia
Certificate III - Commercial Cookery
Le Cordon Bleu
Bachelor of Hospitality And Tourism Management -
Institute of Hotel Management
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