Summit Partel
Brunswick,VIC
Summary
Adept at leading high-pressure kitchen environments, I significantly enhanced team performance and reduced food waste at 400 Gradi. My expertise in food safety and passion for mentoring staff, combined with a knack for exquisite food presentation, aligns with key industry demands.
Overview
4
4
years of professional experience
Work History
Sou Chef
400 Gradi
02.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Education
Diploma in Hospitality Management - Commercial Cookery
Stott's College
Melbourne, VIC07-2022
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Cooking techniques
- Kitchen organization
- Food preparation
- Allergen awareness
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Staff training
- Ordering and requisitions
- Pasta making
- Food handler certification
Languages
English
Professional Working
Timeline
Sou Chef
400 Gradi
02.2021 - Current
Diploma in Hospitality Management - Commercial Cookery
Stott's College
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