SIMON MANGTA
Adelaide,SA
Summary
As an experienced chef, I bring a passion for culinary excellence and a deep appreciation for the art of cooking. With a diverse background in the culinary industry, I have honed my skills and developed a profound understanding of flavors, techniques, and the importance of quality ingredients. My journey as a chef has allowed me to work in various culinary environments, from fast-paced restaurants to upscale dining establishments. I have cultivated a strong foundation in menu development, where I combine creativity and innovation with an understanding of guest preferences to create memorable dining experiences with a commitment to excellence.
Overview
6
6
years of professional experience
Work History
Head Chef
Cafe Di Roma
Prospect, Australia
01.2023 - 01.2024
- Direct Kitchen Operations: Take charge of kitchen operations, overseeing food preparation, cooking, and cleanup processes
- Task Assignment and Supervision: Assign tasks to chefs and cooks, providing clear instructions and guidance
- Supervise their work to ensure proper food preparation techniques and the presentation of dishes
- Efficient Kitchen Management: Maintain control of the kitchen to ensure that all operations are carried out smoothly and effectively
- Proactively identify and resolve any issues that may arise to ensure timely and satisfactory service for customers
- Menu Planning and Pricing: Plan menus based on the restaurant's concept and target audience
- Set prices for dishes, considering ingredient availability, market trends, and profitability
- Make adjustments to menus as needed
- Quality Control: Inspect both raw and cooked food items to guarantee the highest quality products are prepared and served to customers
- Maintain strict standards for taste, presentation, and consistency Recruitment and Training
- Recruit, hire, and train chefs, cooks, and kitchen staff Identify talent, conduct interviews, and provide comprehensive training programs to ensure a skilled and knowledgeable team
Chef
Cevio, Prominent Hill
Prominent Hill, Australia
06.2022 - 06.2023
- Take responsibility for the daily food preparation and tasks assigned by superiors, ensuring that they meet the company's established standards and quality
- Follow instructions and recommendations from immediate superiors to complete daily tasks effectively and efficiently, ensuring adherence to culinary standards and expectations
- Estimate the daily production needs accurately and conduct quality checks on both raw and cooked food products to ensure they meet the required standards
- Maintain a strong focus on consistently delivering the highest quality in the production, preparation, and presentation of food
- Possess comprehensive knowledge of all standard procedures and policies related to food preparation, receiving, storage, and sanitation
- Adhere to these guidelines to maintain food safety, hygiene, and operational efficiency
- Have full awareness of all menu items, including their recipes, methods of production, and presentation standards
- Stay updated on any changes to the menu and execute them accurately
- Follow good preservation standards and handle all food products with care, ensuring they are stored at the correct temperatures to maintain freshness and prevent any potential food-borne hazards
Senior Sous Chef
Stanley Bridge Tavern
Hahndorf, Australia
02.2022 - 05.2023
- Collaborate closely with the Head Chef: Work alongside the Head Chef to execute the culinary vision of the establishment, maintain quality standards, and ensure smooth kitchen operations
- Schedule Management: Create efficient schedules for kitchen staff to optimize resource allocation and ensure timely service
- Training and Development: Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes according to the current menu
- Continuously provide guidance and support to enhance their culinary skills
- Enforce Culinary Standards: Ensure that all kitchen staff members adhere to culinary standards, including hygiene practices, food safety regulations, and proper cooking techniques
- Customer Interaction: Personally respond to customer inquiries and concerns, addressing them in a professional and timely manner to provide exceptional service
- Menu Development: Collaborate with the Head Chef to design new menu choices based on seasonal ingredients, customer demand, and culinary trends, while maintaining profitability and quality
- Inventory Management: Track, record, and replenish inventory as needed to avoid stock outs and wastage
- Communicate with suppliers and maintain proper stock levels for efficient kitchen operations
- Cross-Training: Cross-train kitchen staff on multiple stations to enhance their versatility and flexibility, enabling smoother workflow and teamwork
- Pricing Assistance: Assist the Head Chef in pricing menu items by providing input on ingredient costs, portion sizes, and preparation time
Senior Sous Chef
The Unley Hotel
Adelaide, Australia
02.2021 - 05.2022
- Schedule Management: Create well-structured schedules for kitchen staff to optimize resource management, ensure efficient workflow, and maintain a speed of service
- Training and Development: Provide comprehensive training to new and existing kitchen staff, guiding them on the proper preparation, arrangement, and plating of dishes according to the current menu
- Continuously mentor and support their professional growth
- Culinary Standards and Regulations: Ensure that all kitchen staff members strictly adhere to culinary standards, including hygiene practices, food safety regulations, and proper cooking techniques, to maintain consistency and quality in food preparation
- Menu Development: Collaborate with the Head Chef in designing new menu choices that align with seasonal ingredients and customer demand
- Contribute creative ideas and suggestions to enhance the dining experience while considering cost-effectiveness and profitability
- Inventory Management: Monitor, track, and record inventory levels regularly
- Take proactive measures to replenish supplies as needed to prevent shortages
- Maintain accurate records to facilitate efficient stock management and minimize waste
- Cross-Training: Conduct cross-training sessions to develop the skills and versatility of kitchen staff across multiple stations
- Foster a collaborative environment that promotes teamwork and ensures a smooth operation even during peak periods
- Menu Pricing Assistance: Collaborate with the Head Chef in determining appropriate pricing for menu items
- Provide valuable input on ingredient costs, portion sizes, and preparation time to maintain profitability and customer satisfaction
Head Chef
Aces Pizza & Liquor
Adelaide, Australia
09.2019 - 01.2021
- Direct Kitchen Operations: Take charge of kitchen operations, overseeing food preparation, cooking, and cleanup processes
- Task Assignment and Supervision: Assign tasks to chefs and cooks, providing clear instructions and guidance
- Supervise their work to ensure proper food preparation techniques and the presentation of dishes
- Efficient Kitchen Management: Maintain control of the kitchen to ensure that all operations are carried out smoothly and effectively
- Proactively identify and resolve any issues that may arise to ensure timely and satisfactory service for customers
- Menu Planning and Pricing: Plan menus based on the restaurant's concept and target audience
- Set prices for dishes, considering ingredient availability, market trends, and profitability
- Make adjustments to menus as needed
- Quality Control: Inspect both raw and cooked food items to guarantee the highest quality products are prepared and served to customers
- Maintain strict standards for taste, presentation, and consistency
- Recruitment and Training: Recruit, hire, and train chefs, cooks, and kitchen staff
- Identify talent, conduct interviews, and provide comprehensive training programs to ensure a skilled and knowledgeable team
Head Chef
Anchovy Bandit
Prospect, Australia
03.2018 - 10.2020
- Oversee kitchen operations for smooth food preparation and service
- Assign tasks and supervise chefs for quality dish presentation
- Plan menu and set prices for target audience profitability
- Ensure high standards of taste, presentation, and consistency
- Recruit and train skilled kitchen staff
- Resolve issues promptly for satisfactory customer service
Chef di Partie
Parisi restaurant
Hyde Park, Australia
10.2018 - 02.2019
- Take responsibility for the daily food preparation and tasks assigned by superiors, ensuring that the standards and quality set by the restaurant are met consistently
- Follow instructions and recommendations from immediate superiors to complete daily tasks efficiently, maintaining consistency and adherence to culinary standards
- Estimate daily production needs accurately and inspect the quality of raw and cooked food products to ensure they meet the required standards
- Maintain a keen eye for detail and a commitment to delivering high-quality food consistently
- Maintain a focus on excellence by ensuring that the production, preparation, and presentation of food are of the highest quality at all times, upholding the reputation of the restaurant
- Possess a comprehensive understanding of all standard procedures and policies relating to food preparation, receiving, storage, and sanitation
- Adhere to these guidelines to maintain food safety and hygiene standards
- Have a thorough knowledge of all menu items, including their recipes, methods of production, and presentation standards
- Stay updated on any menu changes and be able to execute them accurately
- Follow good preservation standards and handle all food products with care, ensuring they are stored at the correct temperatures to maintain freshness and prevent any potential food borne hazards
Education
Cert III - commercial cookery
TAFESA
Safe Food Handling Training -
Club Training Australia
French Breads and Pastries -
Pastry Institute of St Honore
Use Hygiene Practice for Food Safety -
Club Training Australia
Fork Lifting Quality Training -
Fqt
Skills
- Efficient Learning Ability
- Schedule Management
- Ability to work under pressure
- Precision Cutting Techniques
- Training Programs
- Leadership and teamwork
- Adaptability
- Budgeting and cost control
- Menu design
- Menu development
Websites
Education Courses
- Cert III in commercial cookery, TAFESA
- Safe Food Handling Training, Club Training Australia
- French Breads and Pastries, Pastry Institute of St Honore
- Use Hygiene Practice for Food Safety, Club Training Australia
- Fork Lifting Quality Training, Fqt
Timeline
Head Chef
Cafe Di Roma
01.2023 - 01.2024
Chef
Cevio, Prominent Hill
06.2022 - 06.2023
Senior Sous Chef
Stanley Bridge Tavern
02.2022 - 05.2023
Senior Sous Chef
The Unley Hotel
02.2021 - 05.2022
Head Chef
Aces Pizza & Liquor
09.2019 - 01.2021
Chef di Partie
Parisi restaurant
10.2018 - 02.2019
Head Chef
Anchovy Bandit
03.2018 - 10.2020
Cert III - commercial cookery
TAFESA
Safe Food Handling Training -
Club Training Australia
French Breads and Pastries -
Pastry Institute of St Honore
Use Hygiene Practice for Food Safety -
Club Training Australia
Fork Lifting Quality Training -
Fqt
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