Suman Ghale
Hobart
Summary
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Good work ethics with great sense of humour.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Local Pantry
12.2021 - 11.2024
- 2023 global cafe of the year held in london, uk
- awarded cafe of the year 2023
- nominee for the prestigious TELSTRA best of business award 2024
- Prepared and presented high-quality dishes in accordance with seasonal menus.
- Collaborated with kitchen team to ensure efficient food preparation and service flow.
- Maintained cleanliness and organization of kitchen workspace to comply with health standards.
- trusted to manage and operate the cafe autonomously
Chef De Partie
Dine and Dessert
06.2024 - 07.2025
- responsibility to cook food at rotating station such fryer, grill, pan and salad
- keen to learn about desert and learned few but still trying to learn more
- Coordinated with team members to prepare orders on time.
- Sanitized all counters properly to prevent food-borne illness.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef De Partie
Troys Hospitality
01.2024 - 05.2025
- ability to work efficiently and maintain quality in fast-paced, high-pressure environments.
- experience across different cuisines and service types (à la carte, banquets, high-volume
- Demonstrated proficiency in multiple cooking techniques and cuisines, capably running various stations (e.g., grill, sauté, broiler, prep) as required by each venue
Demi Chef De Partie
La Piazza Restaurant
11.2021 - 03.2024
- Supervised kitchen operations, ensuring adherence to food safety and hygiene standards.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Commis Chef
District Brasserie
12.2019 - 12.2020
- learn about the french cuisine
- cutting vegetables and fruits upto the standard of a fine dining
- worked especially in prep and fryer section
Education
ADVANCE DIPLOMA AND DIPLOMA - HOSPITALITY
SBTA
06-2019
CERT IV IN COMMERCIAL COOKERY - HOSPITALITY
SBTA
06-2018
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
Timeline
Chef De Partie
Dine and Dessert
06.2024 - 07.2025
Chef De Partie
Troys Hospitality
01.2024 - 05.2025
Chef De Partie
Local Pantry
12.2021 - 11.2024
Demi Chef De Partie
La Piazza Restaurant
11.2021 - 03.2024
Commis Chef
District Brasserie
12.2019 - 12.2020
ADVANCE DIPLOMA AND DIPLOMA - HOSPITALITY
SBTA
CERT IV IN COMMERCIAL COOKERY - HOSPITALITY
SBTA