Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Sarangoo Buyandelger

Dickson Act,ACT

Summary

Adept Chef De Partie with a proven track record at Baby Su, enhancing kitchen operations through effective team management and innovative menu development. Mastered knife skills and food presentation, leading to a significant reduction in food waste and a boost in customer satisfaction. Excelled in recruiting and mentoring staff, fostering a culture of excellence and creativity.

Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Enthusiastic chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.

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.

Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level chef position. Ready to help team achieve company goals.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Chef De Partie

Baby Su
02.2022 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks 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.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Rotated stock to use items before expiration date.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying, and baking.
  • 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.m
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Cook

Hungry Panda
06.2021 - 04.2022
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.

Kitchen Hand

Miso Japanese Restaurant
01.2021 - 05.2021
  • Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
  • Managed time to juggle multiple tasks simultaneously with ease.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
  • Followed recipes and chef instructions to prepare food correctly.
  • Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
  • Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
  • Provided support during large events or functions through efficient task delegation among kitchen staff members.

Housekeeper

Empire Hospitality
07.2017 - 01.2021
  • Disinfected and mopped bathrooms to keep facilities sanitary and clean.
  • Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
  • Collaborated with other housekeeping staff to complete tasks efficiently and effectively.
  • Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.
  • Maintained a spotless environment for guests through diligent daily housekeeping tasks.
  • Maximized efficiency of housekeeping operations through effective communication with team members and supervisors.
  • Ensured all rooms met hotel cleanliness standards by conducting regular inspections and addressing any issues promptly.
  • Engaged with guests on room requirements and amenities to promote overall satisfaction.

Education

Diploma - Hospitality Commercial Cookery

CIT Canberra
Canberra, ACT
12.2021

Diploma - Leadership Management

Greenwich College
Sydney, NSW
05.2019

MBA - Business Administration And Management

The Institude of Finance And Economic
Ulaanbaatar, Mongolia
05.2016

Bachelor - Teaching English As A Second Language

Orkhon University
Ulaanbaatar
06.2014

Skills

    Team Management

    Food allergy understanding

    Knife Skills

    Food presentation

    Plating and presentation

    Menu development

    Recipe creation

    Recruiting and training

Certification

Commercial cookery certificate IV


Commercial cookery certificate III


Certificate of training Barista basics




Timeline

Chef De Partie

Baby Su
02.2022 - Current

Cook

Hungry Panda
06.2021 - 04.2022

Kitchen Hand

Miso Japanese Restaurant
01.2021 - 05.2021

Housekeeper

Empire Hospitality
07.2017 - 01.2021

Diploma - Hospitality Commercial Cookery

CIT Canberra

Diploma - Leadership Management

Greenwich College

MBA - Business Administration And Management

The Institude of Finance And Economic

Bachelor - Teaching English As A Second Language

Orkhon University

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Sarangoo Buyandelger