Tomy Tomy
Hurstville,NSW
Summary
Results-driven Chef with extensive experience in high-volume café and restaurant operations. Manages full kitchen operations, including stock control, workflow, and team supervision. Delivers consistent food quality under pressure while ensuring efficient service. Leads kitchen staff in a bustling café environment, focusing on continuous improvement and operational excellence.
Overview
8
8
years of professional experience
Work History
Chef ~ Kitchen Lead
Amanandhismonkey
Clovelly, Australia
02.2020 - Current
- Managed full kitchen operations including staffing, stock control, and service execution
- Managed high-volume service of approximately 120-250 customers per day.
- Plan daily prep and execute service smoothly during peak periods.
- Maintain consistent food quality and presentation standards.
- Trained and guided kitchen staff to enhance efficiency and organization.
- Contribute to maintaining a strong customer reputation, with a 4.8 Google rating from 600+ reviews.
Chef de partie (Pastry & hot section)
O Bar and Dining
Sydney, Australia
01.2022 - 06.2022
- Worked in hot section (bar/tapas service) of fast-paced kitchen, ensuring timely service and quality dishes.
- Transitioned to pastry section to enhance skills in dessert creation and presentation.
- Prepared desserts, baked goods, and ice cream, contributing to menu offerings and customer satisfaction.
- Maintained high standards of quality, consistency, and presentation.
- Worked efficiently under pressure in a professional kitchen environment.
Sole chef - cafe
Holly Bondi cafe
Bondi Junction, Australia
05.2019 - 03.2020
- Oversaw full kitchen operations, including prep, stock control, and service, ensuring smooth workflow and high standards.
- Maintained consistent food quality in a busy cafe environment.
- Coordinated supplier relationships and managed inventory to maintain adequate stock levels and minimize waste.
Chef de partie
The Owl house
09.2018 - 05.2019
- Upheld rigorous food quality and hygiene standards, contributing to guest satisfaction.
- Aided head chef during peak service periods, enhancing workflow efficiency.
- Collaborated in food preparation and service to ensure timely meal delivery.
Education
Bachelor of Business - Hospitality and Tourism
Kaplan Business school
Sydney03-2024
Certificate III & IV - Commercial Cookery
Le culinaire
Sydney12-2020
Skills
- Culinary fundamentals
- Kitchen operations & workflow management
- Baking techniques
- Menu development
- Advanced plating techniques
- Food safety & hygiene
- High-volume service
- Team leadership & staff training
- Cost control & waste management
- Problem solving
Languages
- Bahasa Indonesia
- English
Timeline
Chef de partie (Pastry & hot section)
O Bar and Dining
01.2022 - 06.2022
Chef ~ Kitchen Lead
Amanandhismonkey
02.2020 - Current
Sole chef - cafe
Holly Bondi cafe
05.2019 - 03.2020
Chef de partie
The Owl house
09.2018 - 05.2019
Bachelor of Business - Hospitality and Tourism
Kaplan Business school
Certificate III & IV - Commercial Cookery
Le culinaire