Shyam Tamang
Southbank
Summary
Having studied Certificate III and IV in a Commercial Cookery along with the Diploma in the Hospitality Management, I have been working with the hospitality industry specially in the food department. I have experience in a commercial kitchen and can work in fryer, grill , larder and cold section. I have gained knowledge and understanding of food as a chef.
Overview
3
3
years of professional experience
Work History
Commie chef level 4
HOPSCOTCH MELBOURNE
09.2023 - Current
- Currently, I am working as commie chef
- I am also working as a grill chef main dishes working with a grill, specialising in steaks, burgers, grilled chicken, lamb souvas
- I worked mostly for lunch and dinner
- Casual
Cook level 3
HOPSCOTCH MELBOURNE
02.2023 - 09.2023
- I started to work as a cook
- At this busy restaurant I specialised as a fryer chef, making arancini, calamari, bao, chicken
- I can also run the pass making salads, tacos, bowls
- Casual
Kitchen Porter
HOPSCOTCH MELBOURNE
05.2022 - 02.2023
- I worked as a kitchen porter
- Casual
Education
Diploma - Hospitality Management
01.2022
Certificate IV - Commercial Cookery
01.2021
Certificate III - Commercial cooker
01.2020
Graduation +2 year - Hotel Management
Khwopa Higher Secondary School
01.2018
Skills
I have experience working in all aspects of a commercial kitchen I have curated many years in hospitality industry experience and I am excited to apply the skills and knowledge I have acquired to provide excellent and delicious service
Timeline
Commie chef level 4
HOPSCOTCH MELBOURNE
09.2023 - Current
Cook level 3
HOPSCOTCH MELBOURNE
02.2023 - 09.2023
Kitchen Porter
HOPSCOTCH MELBOURNE
05.2022 - 02.2023
Diploma - Hospitality Management
Certificate IV - Commercial Cookery
Certificate III - Commercial cooker
Graduation +2 year - Hotel Management
Khwopa Higher Secondary School
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