Sandiah Ramooah
Cook
Mickleham
Summary
Motivated and hardworking commis chef, with hand on experience in fast paced kitchen environment. Skilled in food preparation, following standard recipe and maintaining high standard of hygiene and efficiency. Attentive to detail, reliable in team setting and committed to delivering quality dishes consistently. Eager to grow and learn within a dynamic kitchen team.
Overview
2
2
years of professional experience
2
2
Certifications
2
2
Languages
Work History
Chef De Partie
Trippas White Group, Assumption College
06.2025 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Commis Chef
Kalkallo Hotel
05.2025 - Current
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Rotated through all prep stations to learn different techniques.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Mercure Hotel
04.2025 - 05.2025
- Prepped daily menu items to quickly deliver upon request.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Chef De Partie
Preston Hotel
10.2023 - 04.2025
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- In charge of functions, from dealing to customer and ensuring high quality food on time and happy customers.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Kitchen Hand
Bubup Womindjeka Family and Children's Centre
07.2023 - 12.2023
- Assisted with food prep and ingredient chopping.
- Maintained cleanliness of kitchen and equipment.
- Washed dishes and utensils.
- Supported kitchen staff during service.
- Supported kitchen staff during service. Managed waste disposal and stock.
Education
Diploma - Hospitality Management
Australian Institute of Technical Training
Melbourne, VIC 04.2001 -
Certificate IV - Kitchen Management
Australian Institute of Technical Training
Melbourne, VIC 04.2001 -
Certificate III - Commercial Cookery
Australian Institute of Technical Training
Melbourne, VIC 04.2001 -
Higher Diploma - Business Management
Sagittarius Institute
Mauritius 04.2001 -
Skills
Proper food handling
Time management
Cooking techniques
Food plating and presentation
Effective communications
Portion and cost control
Food cost analysis
Inventory management
Stock ordering
Waste control
Certification
Food handlers certificate
Timeline
Chef De Partie
Trippas White Group, Assumption College
06.2025 - Current
Commis Chef
Kalkallo Hotel
05.2025 - Current
Food handlers certificate
05-2025
Commis Chef
Mercure Hotel
04.2025 - 05.2025
Work with children check
04-2025
Chef De Partie
Preston Hotel
10.2023 - 04.2025
Kitchen Hand
Bubup Womindjeka Family and Children's Centre
07.2023 - 12.2023
Diploma - Hospitality Management
Australian Institute of Technical Training
04.2001 -
Certificate IV - Kitchen Management
Australian Institute of Technical Training
04.2001 -
Certificate III - Commercial Cookery
Australian Institute of Technical Training
04.2001 -
Higher Diploma - Business Management
Sagittarius Institute
04.2001 -
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