Summary
Overview
Work History
Education
Skills
Desiredposition
References
Timeline
Generic

Sabina Dangi

Parramatta,NSW

Summary

Detail-oriented Chef de Partie with experience working in several restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

3
3
years of professional experience

Work History

Chef De Partie

The Red Cow
02.2022 - Current
  • Preparing, cooking, and presenting high- quality dishes within the speciality section.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Assisting with marinating, cutting and precooking foods,
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Assisting the executive chef and sous chef to define menu concepts and develop dishes,
  • Monitoring supplies and assisting with recipe costing and inventory control.

Chef

Matilda Nepean
02.2023 - 07.2024


  • Prepares and cook meals with optimal nutritional care for patients and employees when required.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Prepare simple dishes such as salads, sandwiches, entrees etc,
  • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.

Education

Certificate In Diploma & Advanced Diploma of Information Technology -

Western Sydney College

Certificate IV in commercial cookery -

Excel College

Skills

  • Kitchen Organization
  • Knife Skills
  • Food presentation
  • Proper food handling
  • Garnishing Techniques
  • Stock making
  • Plating and presentation
  • Sauce preparation
  • Grilling Techniques
  • Hospitality
  • Frying techniques
  • Roasting methods
  • Portion standards
  • Special Diets Knowledge
  • Food Safety

Desiredposition

Wherever you are willing to put me, I would really love to work with my full passion and my art.

References

Professional references upon request.

Timeline

Chef

Matilda Nepean
02.2023 - 07.2024

Chef De Partie

The Red Cow
02.2022 - Current

Certificate In Diploma & Advanced Diploma of Information Technology -

Western Sydney College

Certificate IV in commercial cookery -

Excel College

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Sabina Dangi