Summary
Overview
Work History
Education
Skills
Languages
Visa Duration
Timeline
Generic

Yunik Mishra

Mango Hill

Summary

Transitioning from fast-paced kitchen environment where skills in time management and multitasking were developed. Proven ability to work under pressure and maintain high standards of food quality and presentation. Looking to apply these skills in new, dynamic role that values dedication and efficiency.

Overview

2
2
years of professional experience

Work History

Cook

Mango Hill Tavern
06.2025 - Current
  • Prepared and cooked pizzas according to menu specifications, including dough handling, topping, and baking.
  • Operated hot fast line/fryer section, preparing items such as burgers, sandwiches, schnitzels, parmas, and other fried dishes.
  • Ensured all food items were plated and presented to high standards.
  • Maintained cleanliness and hygiene of workstations, cooking equipment, and storage areas.
  • Assisted with daily prep work including portioning ingredients, preparing sauces, and mise en place.
  • Monitored stock levels and assisted with receiving and storing deliveries.
  • Followed food safety and HACCP guidelines to maintain quality and compliance.

Chef

Jai Ho Indian Restaurant
04.2025 - 06.2025


  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Chef

Palms City Resort
04.2025 - 04.2025
  • Planned, prepared, and cooked breakfast buffet items, including hot dishes, bakery goods, fresh fruit, and specialty items.
  • Ensured buffet stations were fully stocked, visually appealing, and compliant with food safety and hygiene standards.
  • Operated kitchen equipment safely and efficiently, including ovens, grills, fryers, and coffee machines.
  • Performed kitchen hand duties such as dishwashing, cleaning, and sanitising work areas.
  • Received and stored deliveries, rotating stock to maintain freshness.
  • Provided exceptional guest service by responding to special dietary requests and maintaining a welcoming buffet environment.
  • Worked independently and in a team to ensure breakfast service ran smoothly from setup to pack down.

Chef

The Missing Piece
10.2023 - 01.2025
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • 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.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Set up and broke down kitchen for service.

Education

Diploma - Hospitality

Western Sydney College
Parramatta, NSW
10-2024

Certificate IV - Kitchen Management

Western Sydney College
Parramatta, NSW
05-2024

Skills

  • Food handling
  • Food preparation
  • Multitasking and organization
  • Kitchen organization

Languages

English
Professional Working

Visa Duration

17 June 2026

Timeline

Cook

Mango Hill Tavern
06.2025 - Current

Chef

Jai Ho Indian Restaurant
04.2025 - 06.2025

Chef

Palms City Resort
04.2025 - 04.2025

Chef

The Missing Piece
10.2023 - 01.2025

Diploma - Hospitality

Western Sydney College

Certificate IV - Kitchen Management

Western Sydney College
Yunik Mishra