Summary
Overview
Work History
Education
Skills
Timeline

SURAJ POKHREL

Perth,WA

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

4
4
years of professional experience

Work History

Chef

The Brisbane Hotel
11.2021 - Current


  • Making sure that the prep are on the par level
  • Training the new cooks about cooking procedures and food safety
  • Making sure that all the dry goods, veg and meats are enough for the following date
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Monitored recipe portioning to control food costs.
  • Ordered food items for upcoming events per sous chef request.
  • Ordered new ingredients and supplies to meet expected needs.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • 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.
  • Maintained well-organized mise en place to keep work consistent.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Participated in food tastings and taste tests.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Set up and broke down kitchen for service.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Chef

The Russell inn, Chef
08.2020 - 08.2021
  • Turning all the equipment on
  • Setting up the kitchen like pan, grill, and larder sections
  • Communicating with the front staff about any specials and checking the bookings for the day
  • Checking if any bread needs to be ordered for the following days
  • Keeping record of the fridge temperature
  • Check the prep list to see if anything urgent is needed and out up some sauces to reduce
  • Start of service handling the pass and ensuring the standards are met
  • Cleaning and changing benches and boards and changing containers for the next service
  • Making sure that the prep are on the par level
  • Training the new cooks about cooking procedures and food safety
  • Making sure that all the dry goods, veg and meats are enough for the following day
  • Putting orders for meat, seafood, veg and bread
  • Putting up new specials on the daily specials like Wednesday Italian specials and changing it every week
  • Making sure all the staff are on the same page and checking if they need help
  • Minimizing wastage by keeping all the prepped items vacuum sealed and ensuring FIFO are followed
  • Using the vegetables trimming for stocks and soups
  • Working with the head chef to develop recipes
  • Making sure the kitchen is clean at the end of the night
  • Working Sections
  • Pans
  • Grill
  • Pass
  • Cold larder
  • Pizza

Education

CERT III and CERT - undefined

IV OF COMMERCIAL COOKERY

DIPLOMA OF HOSPITALITY MANAGEMENT - undefined

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT - undefined

2022
I am a hardworking, reliable chef with experience in a la carte, bulk cooking, fast food and also knowledge on food trends, dietary requirements, food safety, HACCP and OHS. Focused yet calm to deliver under pressure to provide quality food and services. Work with a team and as an individual with flexibility to adjust in a new environment. I have experience for ordering, checking the stocks and wastage management.

Skills

  • Organization and Prioritization
  • Tool Preparation
  • Marketing Strategies
  • Mixing Dishes
  • Staff Supervision and Coordination
  • Performance Improvement
  • Order Delivery Practices
  • Steady Food Flows
  • Food Preparing, Plating and Presentation
  • Temperature Monitoring
  • Rotation Procedures

Timeline

Chef - The Brisbane Hotel
11.2021 - Current
Chef - The Russell inn, Chef
08.2020 - 08.2021
IV OF COMMERCIAL COOKERY - CERT III and CERT,
- DIPLOMA OF HOSPITALITY MANAGEMENT,
- ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT,

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