Soundarya VIJAYAKUMAR
Caulfield, VIC,AU
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
7
7
years of professional experience
1
1
Certification
Work History
Pastry Chef De Partie
Collin Square Catering Company
Melbourne, VIC
04.2025 - Current
- Adhered strictly to safety protocols such as proper sanitation practices when handling food items or equipment.
- Oversaw baking and pastry production for large events, serving up to XXX guests.
- Adapted measurements to meet quantity of bakery items being prepared.
- Finished baked goods with glazes, icings and other toppings.
- Assisted in developing menus for special events including weddings or corporate functions.
- Coordinated with the front-of-house staff to ensure timely delivery of desserts.
- Ordered fresh ingredients from suppliers according to established guidelines and budget constraints.
- Implemented a system for tracking and minimizing food waste in the pastry department.
Commis Pastry Chef
Hotel Chadstone
04.2024 - 04.2025
- 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.
Chocolatier
Xocolat Artisan Chocolate & Cafe
02.2023 - 10.2024
- Made confections by hand and ordered ingredients from suppliers.
- Maintained strict adherence to food safety standards during all stages of production, ensuring top-notch product quality.
- Enhanced customer satisfaction by creating visually appealing and delicious chocolate products.
- Developed an allergen-free chocolate range to cater to customers with dietary restrictions, expanding market reach.
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.
Commis Pastry Chef
4 Me Gluten Free
04.2023 - 01.2024
- Streamlined order processing by keeping accurate records of special requests, customizations, or delivery instructions from customers.
- Enhanced customer satisfaction by providing exceptional service and maintaining a clean, organized bakery environment.
- Maintained compliance with food safety regulations by consistently practicing proper food handling techniques and sanitation procedures.
- Aided in the development of new menu items through creative recipe testing, tasting sessions, and feedback analysis.
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
Melbourne03-2025
SIT31021 Certificate III in Patisserie - Culinary Arts
Le Cordon Bleu Melbourne
Melbourne, VIC01.2024
Master of Science - Culinary Arts
Vels University
Chennai05-2021
Bachelor of Arts - Home Science, Nutrition & Dietetics
Womens Christian College
Chennai05-2019
Skills
- Food safety
- Recipe development
- Ingredient sourcing
- Menu planning
- Customer service
- Quality control
- Team collaboration
- Time management
- Dessert preparation
- Presentation management
Personal Information
Title: Chef
Reference
Harsha Manager Woolworths
Ph No: +61 470 372 915
Christos Partsioglou- Xocolatl Artisan chocolates Melbourne
Ph No : +61 0459026039
Certification
- RSA
- Barista and Latte art
Languages
English
Professional
Tamil
Professional
Timeline
Pastry Chef De Partie
Collin Square Catering Company
04.2025 - Current
Commis Pastry Chef
Hotel Chadstone
04.2024 - 04.2025
Pastry Chef Intern
Hotel Chadstone
10.2023 - 03.2024
Commis Pastry Chef
4 Me Gluten Free
04.2023 - 01.2024
Chocolatier
Xocolat Artisan Chocolate & Cafe
02.2023 - 10.2024
Intern Trainee
Taj Coromandel
02.2021 - 05.2021
Clinical Nutritionist
Lima Lifeline Institute of Minimal Access
04.2018 - 05.2018
Advance Diploma - Hospitality Management - Patisserie
Le Cordon Bleu University
SIT31021 Certificate III in Patisserie - Culinary Arts
Le Cordon Bleu Melbourne
Master of Science - Culinary Arts
Vels University
Bachelor of Arts - Home Science, Nutrition & Dietetics
Womens Christian College
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