Soundarya VIJAYAKUMAR
Caulfield, VIC,Australia
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented with strong organizational skills and, ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
3
3
years of professional experience
Work History
Commis Pastry Chef
Hotel Chadstone
04.2024 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Contributed to successful catering events by efficiently preparing large volumes of pastries on time and without compromising quality.
- Enhanced team morale by actively participating in staff meetings and providing constructive feedback on menu offerings.
- Collaborated with head chef to design innovative seasonal dessert menus that attracted new clientele.
- Upheld a positive attitude within the workplace, fostering a supportive environment conducive to continuous learning and growth for all team members.
- Maintained strict hygiene standards within the kitchen, resulting in consistently high health inspection scores.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
Pastry Chef Intern
Hotel Chadstone
10.2023 - 03.2024
- Oversaw purchasing, storage, and use of kitchen supplies.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating a mixer.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cleaned and maintained kitchen equipment and oven.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Intern Trainee
Taj Coromandel
02.2021 - 05.2021
- IET Training in the Food Production department.
- Assisting sous chefs with culinary operations and developing new menus to incorporate older menus.
- Management of food quality with supplier and handling inventory, staff management in the kitchen.
- Specialized training in Pastry & Confectionery with added knowledge in bakery menu.
Clinical Nutritionist
Lima Lifeline Institute of Minimal Access
04.2018 - 05.2018
- Assessing patients conditions on an hourly and daily basis and consulting health needs.
- Preparation of the caloric diet for the patients and developing a nutrition-based menu.
- Documenting patient progress based on the meal plan.
- Promoting better eating habits among youths.
Education
Advance Diploma - Hospitality Management - Patisserie
Le Cordon Bleu University
03-2025
SIT31021 Certificate III in Patisserie - Culinary Arts
Le Cordon Bleu Melbourne
01.2024
Master of Science - Culinary Arts
Vels University
05-2021
Bachelor of Arts - Home Science, Nutrition & Dietetics
Womens Christian College
05-2019
Skills
- Self-Motivated
- Sanitation practices
- Allergen awareness
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Reliable and responsible
- Problem-solving abilities
- Multitasking
- Excellent communication
- Critical thinking
- Organizational skills
- Food safety
Languages
English
Tamil
Personal Information
Title: Chef
Languages
Upper intermediate,4
Reference
Harsha Manager Woolworths
Ph No: +61 470 372 915
Christos Partsioglou- Xocolatl Artisan chocolates Melbourne
Ph No : +61 0459026039
Timeline
Commis Pastry Chef
Hotel Chadstone
04.2024 - Current
Pastry Chef Intern
Hotel Chadstone
10.2023 - 03.2024
Intern Trainee
Taj Coromandel
02.2021 - 05.2021
Clinical Nutritionist
Lima Lifeline Institute of Minimal Access
04.2018 - 05.2018
SIT31021 Certificate III in Patisserie - Culinary Arts
Le Cordon Bleu Melbourne
Advance Diploma - Hospitality Management - Patisserie
Le Cordon Bleu University
Master of Science - Culinary Arts
Vels University
Bachelor of Arts - Home Science, Nutrition & Dietetics
Womens Christian College
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