Tenjin Bhote
Granville,NSW
Summary
CARRER OBJECTIVE;
Looking forward to an opportunity in an organization where I could apply my knowledge skills and attitude in the circumstances relevant to the goals of the organization and could learn from doing which could be reapplied to work for the best possible performance. Trained in project and time management with extensive knowledge. Goal-oriented worker with outstanding knowledge of customer service and cooking. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Marlow Hotel Group
2022.07 - Current
- Set up and performed initial prep work for soups, sauces and salads
- Grilled and various deep-fried foods from meats to potatoes
- Chopped, diced and sliced vegetables and fruit ahead of rush periods
- Replenished food items from inventory and rotated ingredients
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures
- Used standardized recipes and other instructions to prepare food
- Operated grills, fryers and broilers to cook items to quality guidelines
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
Chef
Leaf Cafe
2020.01 - 2022.12
- Followed food safety and sanitary guidelines to comply with local and state regulations
- Prepared food items while maintaining high standards of cleanliness and sanitization
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
Customer Service
Cronulla curry house
2018.12 - 2021.12
- Greeted each guest warmly, offered assistance and provided information about operations and personnel
- Accepted payments via cash, card and check
- Coordinated schedules, set appointments and printed related paperwork
- Completed records and database searches for internal and external requests
- Supported efficient office operations by completing data entry, mail sorting and supply management
- Handled customer complaints about company operations, services and policies with knowledgeable and professional responses.
Education
Hospitality Administration And Management
Evolution Hospitality Institute
Sydney, NSW02.2022
High School Diploma -
Western Sydney
Parramatta, NSWCertificate Iv in Commercial Cookery -
Western Sydney
08.2020
Certificate IV & Diploma in Business - Bussiness Studies
Australian Technology And Innovation College
07.2018
Skills
- Dynamic customer service experience
- Patience about cooking.
- Ability to communicate clearly (Hindi, Nepali, English)
- Fast learner and punctual
- Time management skills.
Reference
Lee(Head chef)0451785866
Niraj( sous chef)0415133064
Timeline
Chef De Partie
Marlow Hotel Group
2022.07 - Current
Chef
Leaf Cafe
2020.01 - 2022.12
Customer Service
Cronulla curry house
2018.12 - 2021.12
Hospitality Administration And Management
Evolution Hospitality Institute
High School Diploma -
Western Sydney
Certificate Iv in Commercial Cookery -
Western Sydney
Certificate IV & Diploma in Business - Bussiness Studies
Australian Technology And Innovation College
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