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As a woman working in this field , I aspire to be a structured and responsible individual, who is efficient, attentive, confident and able to take on a leadership role and use my natural teaching abilities to implement fine dining-level service and procedures. To respond to a flexible schedule, manage multiple priorities at once and deliver food that is always consistent in temperature, flavour, quality and presentation. Also dedicated to upholding health and safety standards , contributing to a professional, focused and motivated culture among kitchen staff to meet production goals while in a warm and hospitable environment.

Experienced Assistant Chef with ability to lead and direct team of NonViet Restaurant kitchen staff members on effective cooking operations, methods and procedures. Adept at preparing and executing new and creative menu options and assisting head chef with daily preparation of food. Committed to preparing items in timely manner and ensuring each guest is satisfied with both food and service.

Professional culinary expert prepared to excel in fast-paced kitchen environment. Adept at team collaboration and achieving high-quality results, consistently adapting to changing needs. Expertise in food preparation, kitchen management, and maintaining high standards of cleanliness and safety. Known for reliability and strong focus on delivering exceptional dining experiences.
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.

Hi, my name is Aman. My age is 28. I studied hospitality management and commercial cookery 4 when I moved to Australia from India, while studying I started my work journey in different restaurants. I have had the opportunity to acquire new skills and expertise, which have greatly enhanced my professional capabilities . It's so incredible to know about multi-cultural people and their cuisines. Following a two-year academic program, I began working as a chef full-time at Little Lamb Restaurant. I obtained a skill certificate in cooking and became qualified as a chef. My primary responsibilities as a chef were to cut, tenderize, and marinate meat and vegetables. I can efficiently use charcoal and grill appliances as well cleaning all commercial appliances including fryers, grill and salamanders. I have great knowledge of food safety and hygiene and know how to prevent food from cross contamination. So when I saw this job opportunity which one you have listed for chef De Partie I couldn't stop my self to apply this job. I am very passionate for cooking and I also love being a part of collaborative, team oriented environment, which your company website says is major part of the culture here. So that's another positive that I feel I would bring to the team .

RAM BUDATHOKI

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Associate of Arts - Educational Leadership And Management

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Assistant Chef

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Associate of Arts - Educational Leadership And Management

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