Abhishek Kandel
Carlton
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge.4-year background in high-end restaurant industry.
Overview
4
4
years of professional experience
Work History
Sous Chef
By Fassnidge
07.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Work under celebrity Chef Colin Fassnidge, by creating new dishes and maintaining the quality and quantity of food with the health standards.
Chef De Partie
The Bourbon Hotel
03.2019 - 02.2022
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Acted as head chef when required to maintain continuity of service and quality.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
Chef
Sutherland Shire Hotel
05.2020 - 09.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Cook
Ritz Hotel
01.2019 - 05.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Education
Bachelor in Information Technology - Information Technology
Australian Institute of Business Management
31 Market Street11.2022
Skills
- Cook Consistent Dishes
- Ordering and Requisitions
- Order Delivery Practices
- Kitchen Preparation
- Stocking and Replenishing
- Budgeting and Cost Control
- Menu Planning
- Dish Preparation
- Safety Management
- Food Preparing, Plating and Presentation
- Food Preparation Supervision
- Vendor Contracts
- Create Recipes
- Hiring, Training and Development
- Kitchen Equipment Operation
- Kitchen Staff Management
- Professional Relationships
- Staff Training
- Learning Techniques
- Cleaning and Sanitation
- Estimate Food Needs
- Food Preparation and Safety
- High-Quality Ingredients
- Team Leadership
- Garnishing and Plating
- Verify Food Quality
- Preparing Arrangements
- Equipment Inspection and Maintenance
- Kitchen Management
cooking
Hi This is Abhishek Kandel nationality Nepalese age 24. I have been in Australia for last five years now. Back then coming from background of hospitality and hotel industry back home in Nepal I was always influenced and and motivated to work and create dishes. As I had a hobby and passion to cook, learn, create the dishes has led me to Australia to know the international cuisine. It wasn't really easy to get the job on working in the kitchen at the beginning due to the inexperience in the food that is created in this country so I had worked as a kitchen hand slowly knowing the food and the way I started getting the opportunities and i grabbed that so now working under the big food chain companies, fast food, pub food, fine dinning and restaurant all those years and working under the Celebrity chef Mr. Colin Fassnidge it has helped me to boost the idea and got the opportunities to create and make the food and new ideas on the making and processing of food and plating everything. Learning will never complete until if you want to so seeking now the new venture to learn and cook food which I like the most. Thank you
Languages
Nepali
Native or Bilingual
Hindi
Full Professional
English
Full Professional
Timeline
Sous Chef
By Fassnidge
07.2022 - Current
Chef
Sutherland Shire Hotel
05.2020 - 09.2021
Chef De Partie
The Bourbon Hotel
03.2019 - 02.2022
Cook
Ritz Hotel
01.2019 - 05.2020
Bachelor in Information Technology - Information Technology
Australian Institute of Business Management
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