BIBAS Baniya
Perth
Summary
Skilled and dedicated Cook with over 3 years of experience in diverse culinary settings, including 2 years as a commis chef and 2 years as a Cook. Adept at managing multiple orders in a busy environment while maintaining high standards for food quality and presentation. Proficient in a range of cooking techniques and food preparation, with strong multitasking abilities and a keen eye for detail. Recently completed a Certificate IV in Commercial Cookery, enhancing my culinary skills and knowledge. Seeking a full-time position with sponsorship opportunities to contribute to a dynamic and customer-focused team.
Overview
4
4
years of professional experience
Work History
Chef
The Kardy
Perth
11.2024 - Current
- Slice chickens for parmigiana/schnitzel.
- Slice vegetables like capsicum, tomato, and onion, including octopus, for an octopus salad.
- Slice barramundi fillets for fish and chips.
- Slice bacon, ham, chorizo, and pepperoni for pizza.
- Cut steak according to sizes (200/300 grams porterhouse, scotch 300 grams).
- Check all the sections, and check for toppings that need to be done.
- Check all the deliveries and manage them in the cold room, freezer, and dry store.
- Check all the sauces: mushroom sauce, pepper sauce, red wine jus, and garlic sauce. Make it if needed.
- Prepare batter for fish.
- Working as an all-rounder, helping both the fryer and pan sections, and, during busier times, I prefer to work.
Chef
Trippas white group
Mosman
12.2022 - 07.2024
- Assisted with chicken preparation, including marinating and roasting, to meet quality standards.
- Prepared pastries, sandwiches, fruit salads, yoghurt cups, and jelly, ensuring adherence to recipes and presentation standards.
- Ensured food quality and presentation through strict recipe adherence and quality control.
- Maintained a clean and organized kitchen environment, following health and safety regulations.
- Operated and maintained cooking equipment, including ovens and grills.
- Collaborated with kitchen staff to ensure timely preparation and cooking of dishes.
Cook
Cha cha charbel
Padstow
02.2021 - 07.2023
- Prepared traditional Lebanese dishes, including hummus, tabbouleh, shawarma, and falafel.
- Selected and handled ingredients specific to Lebanese cuisine, including herbs and spices.
- Marinated and grilled meats and vegetables according to traditional recipes.
- Maintained high standards of hygiene and food safety.
- Interacted with customers to provide information about dishes and accommodate special requests.
- Worked closely with kitchen staff to ensure efficient operation and timely service.
Education
Certificate Iv in Commercial Cookery - Chef Training
Queensford College
Parramata 02-2023
Bachelor of Accountancy - Accounting
AIH
Sydney, NSW05-2022
Diploma And Advance Diploma of Accounting - Accounting
Sydney Metro Collage
Surry Hills10-2020
Skills
- Expertise in presenting dishes attractively and consistently
- Ability to follow and execute recipes accurately
- Proficient in various cutting techniques
- Effective at managing multiple tasks in a high-pressure environment
- Skilled in preparing a wide range of dishes
- Knowledgeable in food handler certification and safety procedures
Education and Training
Surry Hills,Sydney, NSW,Parramata
Contact
0452534417
References
Bishant 9Head Chef): 0415441575
Karim (SOUS CHEF AT TRIPPAS WHITE GROUP): 0415358873
Charlie (Head chef CHA CHA CHARBEL): 0450533525
Timeline
Chef
The Kardy
11.2024 - Current
Chef
Trippas white group
12.2022 - 07.2024
Cook
Cha cha charbel
02.2021 - 07.2023
Certificate Iv in Commercial Cookery - Chef Training
Queensford College
Bachelor of Accountancy - Accounting
AIH
Diploma And Advance Diploma of Accounting - Accounting
Sydney Metro Collage
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