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, NSW07.2022
Bachlers in Hotel Management - Catering Technology
Regency Collage of Hotel Management
Hyderabad03.2018
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