Summary
Overview
Work History
Education
Skills
Timeline
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SHRIDHAR PANDEY

Wagga Wagga,NSW

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals and have positive skilled assessment as a chef.

Overview

7
7
years of professional experience
2
2
years of post-secondary education

Work History

Chef

Blamey Hotel
Wagga Wagga, NSW
05.2025 - Current
  • Stored foods correctly using correct storage containers and labelling systems.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges
  • Prepared workstations with ingredients and tools to increase efficiency.

Chef

Ashmont Hotel
Wagga Wagga, NSW
04.2025 - 05.2025
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Checked quality of raw materials before use.
  • Prepared high-quality dishes according to established recipes.

CHEF

Yoloco Mexican Restaurant
03.2023 - 03.2025
  • Placed orders to restock items before supplies ran out
  • Managed food cost effectively with accurate portion control, and utilization of seasonal ingredients
  • Assisted in planning and designing authentic Mexican menus, ensuring a blend of traditional and contemporary flavors
  • Collaborated with the head chef to develop new menu items, incorporating seasonal ingredients and customer feedback.
  • Ensured proper seasoning and spice levels in all dishes, reflecting the restaurant's commitment to authentic Mexican flavors.
  • Trained junior kitchen staff on the preparation of staple Mexican sauces such as salsa verde, mole, and guacamole.
  • Maintained cleanliness and organization of the kitchen, strictly following health and safety guidelines specific to Mexican cuisine preparation

BAKERS ASSISTANT

Brassarrie Bread
01.2021 - 01.2022
  • Stored, labelled and replenished supplies in compliance with food safety regulations.
  • Working as a baker and handled deck oven
  • Temperature knowledge for baking
  • Pastries decoration
  • Working in fast environment and has numeracy, computer and sorting skills

COOK

Indian Leaf Restaurant
01.2019 - 01.2021
  • Monitored line processes to maintain consistency in quality, quantity, and presentation of food
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepare Indian sauces and Naan bread for orders.

Education

CERTIFICATE IV - COMMERCIAL COOKERY

AUSTRALIAN NATIONAL EDUCATION
11.2020 - 04.2022

DIPLOMA - HOSPITALITY MANAGEMENT

AUSTRALIAN NATIONAL EDUCATION
05.2022 - 02.2023

Skills

  • Nutrional Knowledge
  • Food safety
  • Kitchen Management
  • Team Management
  • Safe Food Handling
  • Grilling
  • Pan
  • Knife

Timeline

Chef

Blamey Hotel
05.2025 - Current

Chef

Ashmont Hotel
04.2025 - 05.2025

CHEF

Yoloco Mexican Restaurant
03.2023 - 03.2025

DIPLOMA - HOSPITALITY MANAGEMENT

AUSTRALIAN NATIONAL EDUCATION
05.2022 - 02.2023

BAKERS ASSISTANT

Brassarrie Bread
01.2021 - 01.2022

CERTIFICATE IV - COMMERCIAL COOKERY

AUSTRALIAN NATIONAL EDUCATION
11.2020 - 04.2022

COOK

Indian Leaf Restaurant
01.2019 - 01.2021

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SHRIDHAR PANDEY