Summary
Overview
Work History
Education
Skills
Timeline
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Sony Rai

Broadmeadows

Summary

Detail-oriented Chef de Partie with experience working in several cafes and restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained and with turkish, indian, nepali, italian cuisine. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Overview

5
5
years of professional experience

Work History

Chef De Partie

Cross Keys Hotel
09.2022 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Collaborated with staff members to create meals for large banquets.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Cook/ Chef

North Street Hot Bread
12.2018 - 08.2022
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Education

Diploma In Hospitality Management - Hospitality

Royal Greenhill Institute of Technology
2023

Certificate Iii/iv In Commercial Cookery - Hospitality

Royal Greenhill Institute of Technology
2022

Skills

  • Dish Preparation
  • Kitchen Utensils
  • Special Requests
  • Food Spoilage Prevention
  • Counter Sanitization
  • Collaborative Relationships
  • Hospitality Management
  • Proper Food Storage
  • Proper Food Handling
  • Chef Assistance
  • Disposal Management
  • Special Events
  • Safety Standards
  • Developing Menus
  • Kitchen Preparation
  • Station Preparation
  • Food Intolerances
  • High-Volume Environments
  • Plating and Presentation
  • Attention to Taste
  • Food Allergy Understanding
  • Rotation Procedures
  • Verify Food Quality
  • Organization and Prioritization
  • Food Stock and Supply Management
  • Cleaning and Sanitation
  • Maintaining Consistency
  • Knowledge of Cuisines
  • Garnishes
  • Temperature Control
  • Injury Prevention

Timeline

Chef De Partie

Cross Keys Hotel
09.2022 - Current

Cook/ Chef

North Street Hot Bread
12.2018 - 08.2022

Diploma In Hospitality Management - Hospitality

Royal Greenhill Institute of Technology

Certificate Iii/iv In Commercial Cookery - Hospitality

Royal Greenhill Institute of Technology

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Sony Rai