Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Sumeeth Nagadasari

Melbourne,VIC

Summary

Culinary professional with extensive experience at various kitchens, excelling in HACCP compliance and menu planning. Proven ability to enhance team collaboration and elevate food quality, consistently achieving high standards during peak service. Committed to reducing waste and optimizing inventory control while fostering a culture of excellence in the kitchen. A graduate from Le Cordon Bleu Australia with advanced training in hospitality management and culinary leadership.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Commis Chef

MAHA
melbourne, VIC
05.2025 - Current
  • Worked in a one-hat fine dining environment, upholding the highest culinary and service standards.
  • Assisted in the preparation and execution of modern Middle Eastern-inspired dishes, with a focus on quality, presentation, and consistency.
  • Gained experience in high-volume service, catering to up to 190 covers per service, while maintaining efficiency under pressure.
  • Collaborated with a diverse, multicultural team, developing strong teamwork and communication skills in a fast-paced kitchen.
  • Ensured strict adherence to food safety, hygiene, and HACCP standards.
  • Supported senior chefs in mise en place, stock rotation, and inventory management.
  • Contributed to menu development, learning contemporary cooking techniques, and flavour profiling under the guidance of senior chefs.
  • Demonstrated ability to work across multiple sections (e.g., larder, grill,sauce)
  • Delivered consistent quality during events, private dining, and chef's table experiences.

Chef De Partie

The Baths Middle Brighton
Melbourne, VIC
10.2022 - 04.2025
  • Oversaw the preparation and service of dishes in assigned sections, ensuring high standards of food quality and presentation.
  • Maintained consistency and efficiency during high-volume service, especially during peak dining hours, and events.
  • Enforced strict compliance with food safety standards, hygiene regulations, and HACCP protocols.
  • Assisted in inventory control, stock rotation, and reducing food waste through careful planning and portion control.

Demi Chef De Partie

Shangri-La
Bengaluru, India
01.2021 - 08.2021
  • Supported the Chef de Partie in the preparation, cooking, and presentation of high-quality dishes across multiple kitchen sections.
  • Ensured mise en place was completed efficiently and maintained consistently high standards of cleanliness and organisation.
  • Assisted in monitoring portion control, stock levels, and kitchen wastage to maximize efficiency and minimize costs.
  • Maintained strict adherence to health and safety standards, including personal hygiene, HACCP, and kitchen sanitation practices.

Education

Advanced Diploma In Hospitality - Cert IV , Cert III

Le Cordon Bleu
Melbourne, VIC
12-2024

Bachelor in Culinary Arts -

Welcomgroup Graduate School of Hotel Administratio
Manipal,India
10-2020

Skills

  • HACCP & Food Safety Compliance
  • Culinary techniques
  • Inventory control
  • Team collaboration
  • Kitchen organization
  • Ordering and receiving

Certification

  • Certificate IV in Work Health and Safety, Le Cordon Bleu Australia
  • Responsible Service of Alcohol (RSA) – Victoria, Victorian Commission for Gambling and Liquor Regulation (VCGLR)
  • Food Safety Supervisor Certificate (Hospitality – SITXFSA005/SITXFSA006)

Timeline

Commis Chef

MAHA
05.2025 - Current

Chef De Partie

The Baths Middle Brighton
10.2022 - 04.2025

Demi Chef De Partie

Shangri-La
01.2021 - 08.2021

Advanced Diploma In Hospitality - Cert IV , Cert III

Le Cordon Bleu

Bachelor in Culinary Arts -

Welcomgroup Graduate School of Hotel Administratio

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Sumeeth Nagadasari