Aashish Shrestha
Liverpool
Summary
Creative and skilled chef with 3 +years of experience in diverse culinary environments. Proven track record of creating innovative dishes, managing kitchen operations, and leading a team to deliver exceptional dining experiences. Adept at menu planning, food safety, and maintaining high standards of quality and presentation. Passionate about using fresh, seasonal ingredients and committed to delivering excellence in every dish.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Level 5, Grade iv Chef
Kitchen By Mike
07.2022 - Current
- Company Overview: Emirates retail Leisure
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
- Responded to customer feedback, improving menu offerings and service quality.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Chef
Boat House
09.2021 - 07.2022
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Responded to customer feedback, improving menu offerings and service quality.
Education
Certificate iii - commercial cookery
Certificate iv - Commercial cookery
Graduate diploma - Hospitality
Skills
- Food Safety and Hygiene
- Staff training and Leadership
- Customer service and Communication
- Kitchen Management and Operations
- Managed inventory and ordering
- Cooking techniques
- Food presentation
- Effective communications
- Grilling techniques
- Team collaboration
- Allergen awareness
- Sauce preparation
- Cost control
Certification
- Food Handler Certificate All States
- Food Safety Supervisor
- Knowledge of basic Ms office
- RSA
Languages
English
Professional Working
Interests
- Team Sports
- I participate in various sports activities for physical activity, camaraderie, and personal growth
Timeline
Level 5, Grade iv Chef
Kitchen By Mike
07.2022 - Current
Chef
Boat House
09.2021 - 07.2022
Certificate iv - Commercial cookery
Graduate diploma - Hospitality
Certificate iii - commercial cookery
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