CHAMALI DANIEL
Melbourne,VIC
Summary
Energetic and creative chef with a strong passion for food, exceptional people skills, and over four years of hands-on culinary experience. Skilled in menu planning, food preparation, presentation, and quality assurance across high-volume and premium kitchen environments. Detail-oriented, organised, and an excellent communicator with strong time-management abilities.
Overview
6
6
years of professional experience
Work History
Demi-Chef
RACV Healesville Country Club
03.2025 - Current
- Prepare, cook, and present high-quality dishes, often performing at Chef de Partie level.
- Manage assigned kitchen sections independently, ensuring smooth and timely service.
- Maintain strict quality, consistency, and portion control standards.
- Assist in menu development, daily specials, and recipe planning.
- Support and train Commis Chefs and kitchen hands.
- Manage mise en place, stock levels, and ordering needs.
- Ensure full compliance with food safety and hygiene requirements (HACCP).
- Coordinate service with senior chefs and support high-volume events and functions.
Commis Chef
Green Acres Golf Club
03.2022 - 03.2025
- Prepared and cooked a wide range of dishes across multiple sections.
- Operated as the primary chef for daily bistro service.
- Assisted in dish development and menu improvements.
- Managed mise en place, prep, and section organisation.
- Maintained food quality, freshness, and presentation standards.
- Supported stock rotation, safety, and cleanliness procedures.
- Worked closely with senior chefs to ensure consistency across the kitchen.
Cook / Front of House Staff
Spicy Flames Restaurant
07.2019 - 09.2021
- Prepared food items in commercial quantities following recipe, portion, and waste-control guidelines.
- Maintained quality, consistency, and efficiency during daily food preparation.
- Upheld strict food handling, sanitation, and hygiene protocols.
- Ensured compliance with health and safety standards and maintained records.
- Trained new staff in cooking procedures and service expectations.
- Handled front counter orders and provided friendly customer service.
- Supported both kitchen and front-of-house operations during peak hours.
Education
Certificate III And IV in Commercial Cookery - Hospitality
Australian National Institute of Business Technology
Melbourne02-2024
Diploma in Hospitality Management - Hospitality
Australian National Institute of Business Technology
Melbourne02-2024
Skills
- High-level cooking skills across multiple sections
- Menu planning & dish development
- Food safety & HACCP compliance
- Time management & organisation
- Staff supervision & training
- Stock control & ordering
- Plating & presentation
- Customer service & communication
- Teamwork & adaptability
Accomplishments
- Consistently recognised for reliability and high-quality food preparation.
- Trusted to perform Chef de Partie responsibilities while working as a Demi-Chef.
- Successfully led bistro service independently at previous workplace.
- Maintained excellent food safety and HACCP compliance across multiple venues.
Timeline
Demi-Chef
RACV Healesville Country Club
03.2025 - Current
Commis Chef
Green Acres Golf Club
03.2022 - 03.2025
Cook / Front of House Staff
Spicy Flames Restaurant
07.2019 - 09.2021
Certificate III And IV in Commercial Cookery - Hospitality
Australian National Institute of Business Technology
Diploma in Hospitality Management - Hospitality
Australian National Institute of Business Technology