Shubham Tehri
Cranbourne,VIC
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
2026
2026
years of professional experience
Work History
Demi Chef
Cardinia Park Hotel
Beaconsfield, VIC
10.2024 - 04.2025
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Casual Chef De Partie
The Sands Hotel (ALH Group)
Carrum Downs
07.2023 - 10.2024
- 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.
Casual Senior Chef
SUPP CHEF AGENCY
Jetty Road Brewery
09.2023 - 01.2024
- Collaborated with restaurant management to design successful promotions and special events that increased customer traffic.
- Contributed to the restaurant''s overall success by continuously seeking opportunities for improvement in menu, service, and operational efficiency.
- Established strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
Chef De Partie
Trios sports club
Cranbourne
11.2022 - 02.2023
- 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.
- 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.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie
The Sands Hotel (ALH Group)
Carrum Downs
04.2022 - 11.2022
- Full-time
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Developed and cooked memorable dishes that brought new customers into establishment.
Chef
Hotel H
Kurukshetra
04.2020 - 02.2022
- Full-time
- 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.
Chef De Partie
Montania Café Bar Restaurant
Ferntree Gully
10.2018 - 01.2020
- Full-time
- Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
- Implemented creative plating techniques, enhancing the presentation of dishes and elevating the dining experience.
- Mentored junior chefs in advanced cooking techniques, promoting professional growth within the team.
- Collaborated with chef to create exciting, fun menu options for banquets and special events.
Chef De Partie
Rosstown Hotel
Carnegie
4 2017 - 10.2018
- Part-Time
- Strengthened communication between front-of-house staff and kitchen team, resulting in smoother operations during peak times.
- Managed inventory for the larder section, reducing food waste through proper storage techniques and timely ordering of supplies.
- Received frequent positive feedback from customers on the quality and presentation of larder-based dishes.
- Exhibited strong time management skills by prioritizing tasks appropriately during busy services periods without compromising quality.
- Maintained high standards of food safety and hygiene, ensuring all prepared items met or exceeded quality expectations.
Education
Certificate 3 and Certificate 4 in Commercial Cookery - Hospitality
Acumen Institute of Further Education
Melbourne, VIC01.2020
Master of Professional Accounting - Accounting
Holmesglen Institute of TAFE
Melbourne, VIC07.2018
Skills
- Proper food handling
- Counter sanitization
- Food spoilage prevention
- Food presentation
- Kitchen Organization
- Cost Control
- Leadership qualities
- Knife skills
- Adaptability in kitchen
- Allergen awareness
- Grilling expertise
- Cooking techniques
Personal Information
Title: Chef
Timeline
Demi Chef
Cardinia Park Hotel
10.2024 - 04.2025
Casual Senior Chef
SUPP CHEF AGENCY
09.2023 - 01.2024
Casual Chef De Partie
The Sands Hotel (ALH Group)
07.2023 - 10.2024
Chef De Partie
Trios sports club
11.2022 - 02.2023
Chef De Partie
The Sands Hotel (ALH Group)
04.2022 - 11.2022
Chef
Hotel H
04.2020 - 02.2022
Chef De Partie
Montania Café Bar Restaurant
10.2018 - 01.2020
Certificate 3 and Certificate 4 in Commercial Cookery - Hospitality
Acumen Institute of Further Education
Master of Professional Accounting - Accounting
Holmesglen Institute of TAFE
Chef De Partie
Rosstown Hotel
4 2017 - 10.2018