Sudip Giri
Glenroy,VIC
Summary
Seeking a challenging opportunity that will enable to use my potential experience and capacity in the hospitality industry. Detail-oriented Chef de Partie with experience working in several Italian restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in different types of equipments and Italian cuisine.
Overview
3
3
years of professional experience
Work History
Chef de partie
Marnong Estate-Winery
10.2022 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability 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.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sauteing, frying, and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef de partie
+39 Pizzeria
10.2021 - 10.2022
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
Certificate III And IV in Commercial Cookery
Glen Institute
Skills
- Well conversed in English communication and can deal with all levels of personalities with excellence cost-effective ideas Have strong organization skills Fast learner and able to handle pressure in a work environment
- Knife Skills
- Kitchen Organization
- Food presentation
- Proper food handling
- Stock making
- Plating and presentation
- Grilling Techniques
- Safe handling
- Kitchen leadership
- Cost Control
- Foodservice
- Food allergy understanding
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Resolved product issue through consumer testing.
- Increased productivity by revamping workflow and restructuring line.
References
- Simone Migazzi
- Head chef, +39 PIZZERIA, 0416172029
- Sujan Pandit
-Head Chef, Marnong Estate- Winery, 0405649122
Timeline
Chef de partie
Marnong Estate-Winery
10.2022 - Current
Chef de partie
+39 Pizzeria
10.2021 - 10.2022
Certificate III And IV in Commercial Cookery
Glen Institute
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