Sonam Pelzang
26/44 Medworth Crescent Lyneham
Summary
Adept culinary professional with a robust background in high-volume environments, notably at Trippas White Group, where I honed my culinary and baking skills. Excelled in enhancing customer satisfaction through meticulous attention to dietary needs and superior food presentation. Demonstrates exceptional communication abilities and a commitment to hygiene practices, contributing to a positive team culture and streamlined kitchen operations.
Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.
Overview
10
10
years of professional experience
Work History
Cook
Trippas White Group
08.2023 - Current
- Prepare and cook morning tea , lunch and afternoon tea for 100-130 boarder students, 5 days a week to prepare head Chef's cyclic menu meals from scratch.
- Assisting with lunch services and cook/serve food at school canteen adjacent to main kitchen.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, maintained proper labelling whilst creating dishes to meet customer needs and palates.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Cook
Tulips Cafe
11.2021 - 04.2022
- Cooked and serve breakfast and lunch menus including items such as sandwiches, salads and soups.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation while adjusting dishes based on customer dietary requirements.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Cook
Morning Dew Cafe
08.2020 - 10.2021
- Cooked snapper using various methods according to customer orders.
- Handled deep fryer food and assisted in cooking dinner menu under senior chef's supervision.
- Assisted in preparations such as peeling, chopping and handling of fresh fish adhering to food safety standards to prevent cross contamination.
- Efficiently worked in a fast paced environment.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
Cook
Southern Cross Club Jamison
01.2020 - 07.2020
- Preparing orders for Snapper section, cooked all deep fryer food and assisted all senior chefs.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Kitchen Hand
Walt and Burley Restaurant
08.2019 - 12.2019
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Receptionist
Al Marfa Pearls Hotels Management
11.2014 - 12.2017
- Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
- Confirmed appointments, communicated with clients, and updated client records.
- Answered phone promptly and directed incoming calls to correct offices.
- Kept reception area clean and neat to give visitors positive first impression.
Education
Diploma - Diploma in Hospitality Management
Canberra Business And Technology College (CBTC)
Canberra, ACT02-2023
Certificate IV - Comercial Cookery
Canberra Business And Technology College
ACT07-2022
Certificate III - Commercial Cookery
Canberra Institute of Technology
Canberra, ACT08-2020
Skills
- Customer service
- Good communication and listener
- Adaptable Learner
- Culinary Skills
- Experienced in Hygiene Practices
- Diligent in Safe Food Procedures
- Effective Multitasking
- Efficient Kitchen Organization
- Culinary Techniques
- Hospitality Experience
- Kitchen Equipment Operation
- Contamination Control
- Sustainable Food Practices
- Food Presentation Skills
- Culinary Baking Skills
Languages
English
Full Professional
Dzongkha
Native or Bilingual
Sharchokpa
Native or Bilingual
Hindi
Full Professional
Nepali
Full Professional
Timeline
Cook
Trippas White Group
08.2023 - Current
Cook
Tulips Cafe
11.2021 - 04.2022
Cook
Morning Dew Cafe
08.2020 - 10.2021
Cook
Southern Cross Club Jamison
01.2020 - 07.2020
Kitchen Hand
Walt and Burley Restaurant
08.2019 - 12.2019
Receptionist
Al Marfa Pearls Hotels Management
11.2014 - 12.2017
Diploma - Diploma in Hospitality Management
Canberra Business And Technology College (CBTC)
Certificate IV - Comercial Cookery
Canberra Business And Technology College
Certificate III - Commercial Cookery
Canberra Institute of Technology
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