Highlights:

Skills:Cooking , Organizing , Ordering , training .

Head Chef 03/18 - 11/19
Eastcoater Resort, Orford, Tasmania Australia
Industry: Hospitality
4 STAR RESORT . I WAS THE HEAD OF KITCHEN OPERATIONS .
Developed menu for various occasions. • Accurately maintain the budget. • Manage Ensured all HACCP AND SSP followed by Staff. • and Rationalize the Menus to avoid wastage. • Motivating Staff, Team Building, Time Management • Using local Produce and keeping it Seasonal. • Gained (AGFG Readers’ Choice Award 2019).--
Chef 02/2020 - 04/2020
Riverland Group, Melbourne, Victoria Australia
Industry: Hospitality
A Local Pub/ Restaurant.
Maintain Pop up Kitchen/ BBQ area. • Interacting with Guest. • Cooking Meat, Bake Breads, Slice meats. • Interacting with Customers. • Maintain High Standards for Hygiene due to open area Services • Help other Staff in the Main Kitchen Time to Time.--
Chef de partie 07/2017 - 02/2018
Fitzrovia, Melvourne, Victoria Australia
Industry: Hospitality
Set up an open kitchen cafe with ala carte service
• Creating Specials menu including Dietary Requirements. • Maintaining Display pastry Sections (PREPARATION, STORAGE). • Receiving Delivery’s (Temperature Check),(FIFO), store them in allocated sections. • Cooking Breakfast /lunch/ and Dinner. • Following Standard Safety Procedures. • Making prep list, Full cleaning of Kitchen. • Fridges, Cool room packed away before the end of Shift--

Yorke Institute 06/2008 - 11/2010
Melbourne , Victoria, United States
Degree: Associate's Degree
Major:Hopsitality
Diploma in hospitality management.

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