SHALEN THA
Phillip,Australia
Summary
An organized and detail-oriented Chef with a track record of preparing and presenting healthy and nutritious food. Varied food-management skills and exceptional knowledge of food safety and sanitation standards
Overview
6
6
years of professional experience
Work History
CHEF
Deakin and Me
Deakin, Act
11.2023 - Current
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored quality, presentation and quantities of plated food across line.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored temperatures of prepared food and cold-storage areas.
- Stored foods correctly using correct storage containers and labeling systems.
- Prepared high-quality dishes according to established recipes.
- Prepared workstations with ingredients and tools to increase efficiency.
- Exercised portion control for items served, eliminating waste.
- Adjusted seasonings of dishes according to customers' tastes.
- Observed food safety and sanitation protocols to reduce germ spread.
- Checked quality of food products to meet high standards.
CHEF
Trecento
Manuka, Act
07.2022 - 11.2024
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Checked quality of food products to meet high standards.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
CHEF
Trecento
Manuka, Act
06.2021 - 12.2021
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Checked quality of food products to meet high standards.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
CHEF
Mary's Group Pty. Ltd
Sydney Cbd, Nsw
06.2019 - 06.2021
- Maintain inventory of food and supplies
- Inspect supplies, equipment and work areas for cleanliness and functionality
- Handling all the preparation, stock take, cooking, labeling, and packaging
- Maintain food safety and hygiene regulation
- Cooked and prepared food
- Checked and monitored the freshness of all foods
- Organization skills
- The ability to train and develop kitchen staff
- Most importantly, the ability to motivate people to give their best every single day in the restaurant
- Comprehensive knowledge of food and catering trends
CHEF
The Rook
Sydney Cbd, Nsw
03.2019 - 06.2021
- Cooked and prepared food
- Kept kitchen in clean, sanitary, and safe condition
- Prepared and cooked food in keeping with their recipes
- Prepared and served food in appropriate portions
- Checked and monitored the freshness of all foods
- Ordering food supplies
- Ensure the health and safety and maintain the qualities standards policies, procedures and support the healthy and safe working environment
- Preparation of all A la carte menu, follow the food standard at the workplace in the various kitchen departments
- Trained the new staff and induct for the kitchen service
- Preparation of daily service, Preparing and cooking during services
Education
Higher Secondary -
Nobel Academy
Kathmandu, Nepal01-2011
School -
Naulo Jyoti English School
Bhaktapur01-2008
COMMERCIAL COOKERY CERTIFICATION III AND IV -
Bright College
SydneyBachelor in Hospitality Management -
Ritz Collage of Hospitality Management
LalitpurSkills
- Pantry restocking
- Purchasing
- Dish preparation
- Kitchen operations
- Problem-solving
- Portion and cost control
- Waste control
- Equipment maintenance
- Stock ordering
- Sauce preparation
- Food storage
- Frying techniques
- Food plating and presentation
- Food quality
- Baking techniques
- Temperature control
- Knife skills
Key personal attributes
- Self-motivated, attention to detail and good problem solving skills.
- Ability to meet deadlines and able to work under pressure.
- Enthusiastic, hardworking, well organized and eager to learn.
- Ability to work individually or as a part of a team.
- Leadership and good presentation skills.
- Attention to Detail.
Key skills summary
- Experience working in a wide array of working environments, diverse staffs.
- Effective in managing conflict, leading and managing people in the commercial kitchen.
- Commitment to clean, safe, and sanitary practices and working environment.
- Experience working with executive chef, head chef, sous chef as well as working alongside other cooks.
- Specialty in ethnic cuisines both café style and Fine dining.
- Professional with the hint of greater hospitality etiquette with all customers, colleagues, and line managers.
- Effective in running the pass including watching order tickets, monitoring the speed and rhythm of the coursing, and supervising the presentation before serving.
- Familiarity and compliance with food safety regulations and policies.
- Ability to monitor food quality during preparation and presentation.
- Experience boiling, frying, caramelizing, basting, grilling, roasting, and broiling meats, fish, and vegetables.
- Skilled to design and monitor work operations.
- Ability to demonstrate cultural sensitivity to colleagues and customers.
- Ability to clean and sanitize the work environment, equipment, utensils, silverware, and dishes.
- Ability to work independently or in a team environment.
- Ability to measure, mix, weigh, prepare, and season ingredients in line with recipes.
Timeline
CHEF
Deakin and Me
11.2023 - Current
CHEF
Trecento
07.2022 - 11.2024
CHEF
Trecento
06.2021 - 12.2021
CHEF
Mary's Group Pty. Ltd
06.2019 - 06.2021
CHEF
The Rook
03.2019 - 06.2021
Higher Secondary -
Nobel Academy
School -
Naulo Jyoti English School
COMMERCIAL COOKERY CERTIFICATION III AND IV -
Bright College
Bachelor in Hospitality Management -
Ritz Collage of Hospitality Management
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