Overview
Work History
Education
Skills
Driving licence
Languages
Done job ready program and skill assessment
Timeline
Generic
Sudarshan Tiwari

Sudarshan Tiwari

Coburg,VIC

Overview

4
4
years of professional experience

Work History

Chef De Partie

Diesel Bar
04.2024 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Rotated stock to use items before expiration date.

Chef De Partie

Phoenix And Co Restaurant
05.2023 - 02.2024
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.

Chef

Donnybrook Hotel
02.2022 - 04.2023
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.

Chef

Vermont General Store (Only Hospitality Group)
11.2021 - 02.2022
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.

Chef

Middle South East Cafe
03.2021 - 11.2021
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Commis Chef

The Loft Cafe
09.2020 - 07.2021
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.

Education

Diploma Of Hospitality - Hospitality

ALTEC College
Melbourne, VIC
03.2021

Certificate IV In Commercial Cookery - Hospitality

ALTEC College
Melbourne, VIC
09.2020

Certificate III In Commercial Cookery - Hospitality

ALTEC College
Melbourne
03.2020

Skills

  • Team Management
  • Food allergy understanding
  • Knife Skills
  • Food presentation
  • Proper food handling
  • Garnishing Techniques
  • Stock making
  • Plating and presentation
  • Menu development
  • Recipe creation
  • Hospitality
  • Roasting methods
  • Frying techniques
  • Portion standards
  • Sanitation Practices
  • Nutrition Principles
  • Special Diets Knowledge
  • Pizza making
  • Recruiting and training
  • Pasta Making

Driving licence

I have Australian Full Driving License. I am happy to travel for work.

Languages

English, Nepali and Hindi,
Native or Bilingual

Done job ready program and skill assessment

From 21 February 2022 to 12 March 2023 at Donnybrook Hotel

Timeline

Chef De Partie

Diesel Bar
04.2024 - Current

Chef De Partie

Phoenix And Co Restaurant
05.2023 - 02.2024

Chef

Donnybrook Hotel
02.2022 - 04.2023

Chef

Vermont General Store (Only Hospitality Group)
11.2021 - 02.2022

Chef

Middle South East Cafe
03.2021 - 11.2021

Commis Chef

The Loft Cafe
09.2020 - 07.2021

Diploma Of Hospitality - Hospitality

ALTEC College

Certificate IV In Commercial Cookery - Hospitality

ALTEC College

Certificate III In Commercial Cookery - Hospitality

ALTEC College

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Sudarshan Tiwari