Summary
Overview
Work History
Education
Skills
Timeline
Generic

Sai Bheem Kondra

Parramatta

Summary

I would like to work in an organization that will give me a platform to utilize my technical skills and enrich my expertise in the process of growing the organization and myself with good initiative. To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management, and problem-solving skills.

Overview

8
8
years of professional experience

Work History

Senior Chef De Partie

Boilerhouse
07.2024 - 11.2025
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
  • Trained junior kitchen staff on food preparation techniques and safety protocols.
  • Maintained inventory control, managing stock levels of ingredients to ensure efficient service.
  • Developed and implemented new menu items, enhancing seasonal offerings and customer satisfaction.
  • Collaborated with executive chefs to streamline cooking processes and reduce waste.
  • Conducted regular quality checks on dishes before serving, ensuring consistency in taste and appearance.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

Chef De Partie

Nomad
08.2024 - 09.2024
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Maintained well-organized mise en place to keep work consistent.

Demi Chef De Partie

Mimi's
01.2024 - 08.2024
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

Commis Chef

Coogee Pavilion
08.2022 - 03.2024
  • Started as a prep hand with hands-on experience in the fryer, larder, and fish sections.
  • I worked at Jimmy's Chicken, where I gained valuable skills in food preparation and kitchen operations.
  • Contributed to the kitchen team at Una Mas, a one-hatted restaurant, enhancing my expertise in high-standard food service.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.

Demi Chef De Partie

Licious
01.2021 - 09.2021
  • Maintained a clean and sanitary work environment in compliance with health department standards..
  • Adhered to food safety regulations and culinary best practices in the preparation of meals.
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.

Kitchen Executive

Cafe Coffee Day
05.2019 - 04.2020
  • Reviewed employee concerns and new opportunities to drive business strategies.
  • Mentored junior staff members for accelerated career growth, developing future leaders within the organization.

Commis Chef

Taj Krishna
05.2018 - 05.2019
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredient preparation in support of recipes designed by the chef.
  • Maintain a well-organized mise en place to keep work consistent.

Education

Advanced Diploma -

Le Corden Bleu
Ryde, NSW
07.2022

Bachlers in Hotel Management - Catering Technology

Regency Collage of Hotel Management
Hyderabad
03.2018

Skills

  • Food Preparation and Safety
  • Waste Control
  • Portion and Cost Control
  • Food Preparation Techniques
  • Kitchen Equipment Operation
  • Cleaning and Sanitizing Methods
  • Company Safety Standards
  • Knife Use
  • Food preparation, Plating and Presentation

Timeline

Chef De Partie

Nomad
08.2024 - 09.2024

Senior Chef De Partie

Boilerhouse
07.2024 - 11.2025

Demi Chef De Partie

Mimi's
01.2024 - 08.2024

Commis Chef

Coogee Pavilion
08.2022 - 03.2024

Demi Chef De Partie

Licious
01.2021 - 09.2021

Kitchen Executive

Cafe Coffee Day
05.2019 - 04.2020

Commis Chef

Taj Krishna
05.2018 - 05.2019

Bachlers in Hotel Management - Catering Technology

Regency Collage of Hotel Management

Advanced Diploma -

Le Corden Bleu
Sai Bheem Kondra