Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Sangay Choden

Unit 4 50-52 Buckingham Road,VIC

Summary

Accomplished Chef with a proven track record at St John Of God Hospital, enhancing kitchen operations through effective communication and knife skills. Mastered food safety, reducing waste by strategic planning, and excelled in creating customized meals, showcasing adaptability and culinary creativity. Cultivated a positive team culture, significantly improving service efficiency.

Overview

3
3
years of professional experience

Work History

Chef

St John Of God Hospital
10.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Chef De Partie

Jokers On Ryrie
07.2023 - 10.2023
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.

Chef De Partie

Geelong Hotel
04.2021 - 04.2022
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Complied with portion and serving sizes as per restaurant standards.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.

Education

Diploma Of Hospitality Management

Gordon Institute of TAFE
Geelong, VIC
11.2021

Certificate IV in Commercial Cookery

Gordon Institute of TAFE
Geelong, VIC
09.2021

Certificate III in Commercial Cookery

Gordon Institute of TAFE
Geelong, VIC
02.2021

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Effective Communications
  • Kitchen equipment operation and maintenance

Languages

English
Full Professional
Hindi
Limited Working
Nepali
Full Professional

Timeline

Chef

St John Of God Hospital
10.2023 - Current

Chef De Partie

Jokers On Ryrie
07.2023 - 10.2023

Chef De Partie

Geelong Hotel
04.2021 - 04.2022

Diploma Of Hospitality Management

Gordon Institute of TAFE

Certificate IV in Commercial Cookery

Gordon Institute of TAFE

Certificate III in Commercial Cookery

Gordon Institute of TAFE

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Sangay Choden