Ananda Thapa Magar
80 Capella Street,Clermont,QLD
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
4
4
years of professional experience
Work History
Chef
Commercial Hotel Clermont
09.2024 - Current
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained well-organized mise en place to keep work consistent.
CHEF
Beer Deluxe T2 Sydney Airport
05.2022 - 09.2024
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Evaluated food products to verify freshness and quality.
Chef
Rashyas Casual Dining
12.2020 - 05.2022
- 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.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Placed orders to restock items before supplies ran out.
Education
ADVANCE DIPLOMA IN HOSPITALITY MANGEMENT -
THE SYDNEY BUSINESS AND TRAVEL ACADEMY
LEVEL 2, 401 SUSSEX STREET, SYDNEY NSW 200010-2022
CERTIFICATE IV IN COMMERCIAL COOKERY -
THE SYDNEY BUSINESS AND TRAVEL ACADEMY
LEVEL 2, 401 SUSSEX STREET, SYDNEY NSW 200009-2021
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food presentation
- Meal preparation
- Attention to detail
- Team collaboration
- Grilling techniques
- Frying techniques
- Allergen awareness
- Sauce preparation
Timeline
Chef
Commercial Hotel Clermont
09.2024 - Current
CHEF
Beer Deluxe T2 Sydney Airport
05.2022 - 09.2024
Chef
Rashyas Casual Dining
12.2020 - 05.2022
ADVANCE DIPLOMA IN HOSPITALITY MANGEMENT -
THE SYDNEY BUSINESS AND TRAVEL ACADEMY
CERTIFICATE IV IN COMMERCIAL COOKERY -
THE SYDNEY BUSINESS AND TRAVEL ACADEMY
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