Aavash poudel
Plympton,SA
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
4
4
years of professional experience
Work History
Sous Chef
West Oak Hotel
Adelaide, SA
04.2024 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Established standard procedures for plating presentations.
Chef De Partie
The General Havelock
Adelaide , SA
01.2024 - 04.2024
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Planned work schedules for staff members based on customer demand and budget constraints.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Chef De Partie
Super Bueno
Adelaide, SA
01.2023 - 12.2023
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Food Preperation / Commis Chef
Arkhe Resturant
Norwood, SA
11.2021 - 01.2023
- Handled and stored food to eliminate illness and prevent cross-contamination
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Oversaw stove, oven, and cleaned equipment after every shift
- Working flexible and long hours including weekends, public holidays, and late-night shifts.
Kitchen hand/Cook
Aces Pizza and Liquor
08.2020 - 07.2021
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
Education
Diploma - Hospitality Management
Queensford College
Adelaide, SA03.2023
Certificate IV - Commercial Cookery
Queensford college SA
Adelaide, SA10.2022
Skills
- Food Spoilage Prevention
- Proper Food Handling
- Food Allergy Understanding
- Special Events
- Sauce preparation
- Stock making
- Special diets knowledge
- Pasta making
- Time management
- Salad preparation
Timeline
Sous Chef
West Oak Hotel
04.2024 - Current
Chef De Partie
The General Havelock
01.2024 - 04.2024
Chef De Partie
Super Bueno
01.2023 - 12.2023
Food Preperation / Commis Chef
Arkhe Resturant
11.2021 - 01.2023
Kitchen hand/Cook
Aces Pizza and Liquor
08.2020 - 07.2021
Diploma - Hospitality Management
Queensford College
Certificate IV - Commercial Cookery
Queensford college SA
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