Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Albert Gurung

Coburg,Vic

Summary

Working as a chef in different venues of italian cuisine to high end function groups in Melbourne from past 5 years and backed by nearly 7 years in hospitality field.I have been passionate about bringing quality and innovative food to the table .

Skilled in many section but not limiting myself from learning new ideas and techniques within the restaurant setup,I believe i will be playing a vital role in any venue i will be going for .

I am currently seeking for a full time position where I can contribute my skills and experience while continuing to grow professionally.

Overview

5
5
years of professional experience

Work History

Chef

Bites On Bonwick
02.2023 - Current
  • Assisting chef for menu development and budgeting
  • Delivering quality and consistency in foods during lunch and dinner service
  • Exploring catering ideas and canapes
  • Overseeing food safety and hazards
  • Ordering and managing raw ingredients and inventories

Retail and Function chef

Compass Group
12.2021 - 02.2023
  • Helping senior chefs with the catering and function menu plans for dietary requirements
  • preparing dishes accordingly to the recipes given
  • Run couple of venues within the compass group independently or as a team

Chef

Patsy's Melbourne
01.2022 - 12.2022
  • Making bread and pastry items,
  • Working alongside head chef and sous chef for service preparation,
  • Working out on par rotation and stock control,
  • Making dessert and cold dishes as per seasonal menu

Breakfast Chef

The Deck
03.2019 - 12.2021
  • Receive and store kitchen supplies and deliveries,
  • Placed orders to restock items before supplies ran out,
  • Oversaw grill, stove and oven and cleaned equipment after every shift
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures
  • Handled and stored food to eliminate illness and prevent cross-contamination

Comis Chef

Miss Ruby
11.2020 - 03.2021
  • Stock and sauce preparation
  • Prepared dishes for catering events or during high-volume shift
  • Cooked variety of food offerings for brunch buffet, including specialty quiches, challah French toast, different types of meat and Aussie foods

Education

Certificate IV In Commercial Cookery -

Swiss Institute
01.2022

Bachelor of Hospitality Management -

BOX HILL INSTITUTE
12.2021

2 Years Certificate In HOTEL MANAGEMENT -

OXFORD COLLEGE
01.2017

Skills

  • Waste Control
  • Banquets and Catering
  • Food Preparation and Safety
  • Forecasting and Planning
  • High-Volume Environments

References

  • SIMON GEORGE ( EXECUTIVE CHEF @ MELBOURNE ZOO), M:0420375520
  • RAAZINDRA CHHETRI (EXECUTIVE CHEF @ MISS RUBY), M:0432598954
  • VAIBHAV ARYA (HEADCHEF @BAMBOO BEAN), E:VAIBHAVARYA28@GMAIL.COM
  • John paul dargen (sous chef @ PATSYS), M:61 422 603 126
  • SumGau (Headchef @ Bites on bonwick). M: 0426 539 961

Timeline

Chef

Bites On Bonwick
02.2023 - Current

Chef

Patsy's Melbourne
01.2022 - 12.2022

Retail and Function chef

Compass Group
12.2021 - 02.2023

Comis Chef

Miss Ruby
11.2020 - 03.2021

Breakfast Chef

The Deck
03.2019 - 12.2021

Certificate IV In Commercial Cookery -

Swiss Institute

Bachelor of Hospitality Management -

BOX HILL INSTITUTE

2 Years Certificate In HOTEL MANAGEMENT -

OXFORD COLLEGE
Albert Gurung