Sonam Raut
Wollert,VIC
Summary
Culinary professional with strong background in high pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
15
15
years of professional experience
Work History
Chef
Arcare Aged Care
11.2025 - Current
- Prepared nutritious, high quality meals in accordance with aged care dietary guidelines and dietitian approved menus.
- Catered for special dietary requirements, including diabetic, low salt, texture modified (IDDSI), allergy specific, and cultural diets.
- Ensured strict compliance with food safety, hygiene, and infection control standards (FSANZ, HACCP).
- Maintained accurate food temperature logs, cleaning schedules, and documentation to meet audit requirements.
- Collaborated with nursing and care staff to support residents with dysphagia, poor appetite, and nutrition needs.
- Supervised and trained kitchen staff to ensure safe work practices and consistent meal quality.
- Managed stock ordering, rotation, and waste minimisation within budget constraints.
- Supported resident centred care by incorporating feedback and promoting choice and dignity at mealtimes.
Chef de Partie
Geraldton Motor Inn
02.2025 - 11.2025
- 150 seat, a la carte, casual dining restaurant, serving International cuisine
- Assigned across the hot section in the kitchen and pizza section
- Assist the Sous Chef and Head Chef as required
- Monitoring stocks and inventory plus plan and cost menus
- Maintain highest levels of health and safety at all times
Chef de Partie
Dome Cafe
04.2021 - 01.2023
- 180 seat, a la carte, casual dining cafe
- Cooking for upto 200 customers for breakfast and lunch
- Working with 4 staff in the hot section, 2 staff in the cold section
- Stock management, staff management.
- Maintain highest levels of health and safety at all times
Chef de Partie
Winter sun Hotel
07.2017 - 04.2021
- 300 seat, a la carte, casual dining restaurant, serving International cuisine
- Assigned across the hot section in the kitchen and pantry section
- Cooking for upto 200 customers for lunch and 200 covers for dinner
- Working with 4 staff in the hot section, 2 staff in the cold section
- Stations worked include the grill, pans, pasta
- Assist the Sous Chef and Head Chef as required
- Monitoring stocks and inventory plus plan and cost menus
- Maintain highest levels of health and safety at all times
Chef de Partie
Jones The Grocer
12.2016 - 06.2017
- 250 seat, a la carte, casual dining restaurant, serving International cuisine including Spanish and Italian
- Assigned across the hot section in the kitchen and pastry department
- Cooking up to 150 covers for breakfast, 200 for lunch and 150 covers for dinner
- Working with 7 staff in the hot section, 6 staff in the cold section and 9 in the bakery/pastry department
Chef de Partie
IL Café Di Roma
04.2014 - 11.2016
- 120 seat, a la carte, casual dining restaurant, serving Italian cuisine
- Assigned across the hot and pizza section
- Cooking up to 100 for lunch and 100 covers for dinner
- Working with a total team of 4 in the kitchen
- Assist the Sous Chef and Executive Chef as required
- Monitoring stocks and inventory plus plan and cost menus
- Maintain highest levels of health and safety at all times
Commis II
Jebel Ali Golf Resort & Spa
09.2012 - 04.2014
- Five-star hotel/resort with 13 F&B outlets
- Working across two kitchens including the 250 seat buffet restaurant offering themed nights, which includes a different cuisine each evening
- Catering for up to 400 guests for breakfast, 250 guests for lunch and 300 guests for dinner
- Cooking with a team of 7
- Also assigned in the Italian a la carte fine dining restaurant working with a team of 6 in the kitchen
- Assigned across the cold, hot and butchery sections
- Assisting Demi Chef and Chef de Partie as required
- Preparation of mise en place and food production
Cook
8 Degrees Fine Dining and Venues
07.2011 - 08.2012
- 180 seat semi-fine dining restaurant offering a variety of cuisines including Continental, Chinese, Nepalese, Western and Mexican
- Working with a team of 8, cooking both buffet and a la carte options
- Assigned across the hot and cold kitchen plus the preparation area
- Cooking between 100-150 covers for lunch and up to 200 covers for dinner
- Can cater for up to 250 guests for functions and events
- Assisting the Chef de Partie as required
- Monitoring and responsible for the dry store, food requisition and kitchen transfers
- Completing daily checks regarding mise en place and food storage
- Maintain highest levels of health and safety at all times
Trainee Cook
Hotel Radisson
11.2010 - 05.2011
- Working as a trainee at this five-star hotel and working in the banquet kitchen preparing a variety of International dishes
- Can cater for up to 1500 guests for functions and events
- Working with a total kitchen team of 70
- Assigned across the preparation and live cooking station
- Undertake training in cooking procedures and food preparation
- Working across the pans, ovens and fryers
- Set up of food stations as directed by senior chefs
- Assisting with stock control
Education
Certified certificate IV - commercial cookery
VETASSESS
Perth, WA04.2018
Diploma - Culinary Arts
Global Institute of Hotel Management & Tourism Technical Centre Baneshwor
Kathmandu, Nepal05.2012
No Degree - Certificate III in Individual Support
Activ Pathways
Bentley, WA12-2022
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Meal preparation
- Food presentation
- Kitchen management
- Food quality
- Effective communications
Timeline
Chef
Arcare Aged Care
11.2025 - Current
Chef de Partie
Geraldton Motor Inn
02.2025 - 11.2025
Chef de Partie
Dome Cafe
04.2021 - 01.2023
Chef de Partie
Winter sun Hotel
07.2017 - 04.2021
Chef de Partie
Jones The Grocer
12.2016 - 06.2017
Chef de Partie
IL Café Di Roma
04.2014 - 11.2016
Commis II
Jebel Ali Golf Resort & Spa
09.2012 - 04.2014
Cook
8 Degrees Fine Dining and Venues
07.2011 - 08.2012
Trainee Cook
Hotel Radisson
11.2010 - 05.2011
Diploma - Culinary Arts
Global Institute of Hotel Management & Tourism Technical Centre Baneshwor
Certified certificate IV - commercial cookery
VETASSESS
No Degree - Certificate III in Individual Support
Activ Pathways