ROSHEEMA THISARUNI
Te Kuiti,WKO
Summary
Personal statement : A highly resourceful, flexible and enthusiastic individual with knowledge of maintaining high standards of service and production within the kitchen and other food areas. Professional, organized, smart, detail-oriented, reliable and good attitude. Now looking for a new Senior Chef De Partie position, one which will make the best use of my existing skills and also further my personal and professional development.
Overview
8
8
years of professional experience
Work History
Independent Business Owner
The Green Cart
11.2021 - Current
- (coffee and food) – Te Kuiti
- Developed and built the business from start up to generate steady sales and increase annually
- Meets annual audit requirements
- Fostering excellent relationships and referrals by building trust and rapport with customers
- Developed and manage client base by providing an excellent service with quality assurance
- Ensuring a good record of up to date legal documents
- Budgeting and cost controlling
- A trained Barista
- Prepare homemade food ( pies, desserts and other savoury dishes)
- Creating signature dishes to the menu
- Provide catering services for various functions and events
- Supporting the community
- Smooth and efficient work flow
Chef
Beattie Home Retirement Village
03.2020 - 10.2021
- Otorohanga
- Catering healthy meals to 40 – 50 residents
- Ordering and cost controlling
- Maintaining high standards of hygiene in the kitchen
- Staff training
- Cooperative and a good team player
- Assisting residents when required
Head Chef
Compass Group Retirement Village, Te Awamutu
09.2019 - 02.2020
- Catering nutritious and quality meals to 50 -60 residents
- Meets dietary requirements of individual resident
- Stock rotation and quality control
- Ordering and keeping up to date records
- Training of staff
Café Chef
The Nest Café
- 01.2018
- Pirongia
- Preparing and cooking food to order and preparing cabinet food
- Show consistency in products produced
- Excellent knife skills
- Organized and speedy service
- High standard of presentation
- Portion control and minimizing wastage
- Co-operative and assisting and training other team members
- Daily practice of stock rotation and FIFO system
- Ordering and maintaining kitchen stock level
- Good flow of communication
Senior Chef
Future Kids Preschool Te Rapa
02.2018 - 10.2018
- Catering quality and healthy meals
- Menu planning, portioning
- Cost controlling, stock monitoring and ordering
- Stock rotation, meets dietary requirement of special children
- Health and Safety requirement.
Chef
Alpino Restaurant
02.2017 - 02.2018
- In Cambridge
- Preparing entree and desserts
- Managing stock rotation
- Keeping all service prep ready for a smooth workflow
- Following complete hygiene standards
Chef De Partie
Lone Star
01.2016 - 01.2017
- Preparing ribs, steaks, burgers, pizzas, nachos, stuffing meat items
- Preparing stocks, sauces, mixtures as burritos
- Baking products such as hot and cold (cakes, pies, brulees) etc
- High standards of plating overall presentation
- Managing stock rotation
- Training staff
- Excellent hygiene standards
Education
Diploma - International Food Preparation and Cookery Supervision
Advance) Level -
Cornell Institute of Business Management
2017
Diploma - Human Resource Management
Diploma - Computing science
Skills
- Excellent communication skill written and oral
- Excellent knife skills
- Food Safety Training - HACCP,FCP, City & Guilds and NZQA D01 & D02
- Speedy service in tight and pressurized environment
- Calm, flexible and friendly personality
- Great team player, sincere, reliable and hardworking
- Strong and winning work ethics
- Punctual
Timeline
Independent Business Owner
The Green Cart
11.2021 - Current
Chef
Beattie Home Retirement Village
03.2020 - 10.2021
Head Chef
Compass Group Retirement Village, Te Awamutu
09.2019 - 02.2020
Senior Chef
Future Kids Preschool Te Rapa
02.2018 - 10.2018
Chef
Alpino Restaurant
02.2017 - 02.2018
Chef De Partie
Lone Star
01.2016 - 01.2017
Café Chef
The Nest Café
- 01.2018
Diploma - International Food Preparation and Cookery Supervision
Advance) Level -
Cornell Institute of Business Management