ANIL CHHETRI
Wollert,VIC
Summary
To contribute my full-time services to the organization where I can further utilize and develop my experiences, skills, and talent gained through my 9 years of experience in hospitality industry as qualified chef. Knowledgeable head chef with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving. Seasoned Sous Chef specializing in modern Australian and Italian cuisine. Successful 9 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
9
9
years of professional experience
Work History
Sous Chef
Old School Pizza and Stonegrill
01.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Recruited and onboarded new kitchen staff to ensure optimal team performance
- Conducted interviews and hired staff to support kitchen operations. Managednaged the staff roster to ensure optimal kitchen coverage and efficiency.
- Ordered high quality ingredients from trusted suppliers.
- Collaborated with the front-of-house team to ensure seamless communication between kitchen and dining area, enhancing overall guest satisfaction.
- Reduced wait times for customers by optimizing cooking processes for maximum efficiency without sacrificing food quality or taste.
- Contributed to a positive work environment by resolving conflicts among team members effectively and professionally.
- Maintained well-organized mise en place to keep work consistent.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Sous chef
The woodland hotel
02.2023 - 01.2024
- Crete schedule for kitchen staff to ensure optimum resource
- Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu
- Ensure all the staff members adhere to culinary standards and regulations
- Respond to customer inquiries and concerns personally
- Design new menu choices based on seasonal ingredients and customer demand
- Track, record and replenish inventory as needed
- Assist lead chef with pricing menu items
All-rounder Chef
Crème
07.2017 - 01.2023
- Company Overview: https://cremecafe.com.au
- Crete schedule for kitchen staff to ensure optimum resource
- Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu
- Ensure all the staff members adhere to culinary standard and regulations
- Respond to customer inquiries and concern personally
- Design new menu choices based on seasonal ingredients and customer demand
- Track, record and replenish inventory as needed
- Cross train kitchen staff on multiple stations
- Assist lead chef with pricing menu items
- Research new developments in modern Australian cuisine
- Https://cremecafe.com.au
Sous Chef
Palace Hotel Camber Well
11.2019 - 06.2020
- Monitoring portion and waste control to maintain profit
- Trims and portion meat and poultry
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintain kitchen ingredient inventory and fulfill orders per kitchen's weekly needs
- Receiving goods and store in proper place
- Liaising with manager and kitchen staff regarding customer order
- Dealing immediately with any shortfall in food quality, presentation overall service
- Making sure that paperwork is completely, clearly, and accurately fill up
- Adhering to OH&S regulation
Larder and Pizza Chef
Glenferrie Hotel
02.2016 - 06.2017
- Company Overview: http://glenferriehotel.com.au
- Prepare pizza dough and other ingredients
- Responsible for maintenance and cleanliness of pizza oven
- Cooking and serving attractive meal made to the individual serving
- Maintaining a safe kitchen are and hygienic working environment
- Ensuring that the larder us well stocked and that adequate good supplies available
- Monitored food temperatures to meet quality and safety standards.
- Used kitchen equipment safely and reduced risk of injuries and burns.
Education
Diploma of Hospitality Management -
AApoly
Melbourne, VIC12.2018
Certificate III - commercial cookery
Certificate IV - Frontline management
AApoly
Melbourne, VIC12.2018
Certificate IV - commercial cookery
Skills
- Food safety & handling
- Hygiene
- Stock management
- Portion control
- Training
- Teamwork
- Positive attitude
- Self-starter
- Ability to work under pressure
- Problem-solving
- Time management
- Fast-paced environment
Timeline
Sous Chef
Old School Pizza and Stonegrill
01.2024 - Current
Sous chef
The woodland hotel
02.2023 - 01.2024
Sous Chef
Palace Hotel Camber Well
11.2019 - 06.2020
All-rounder Chef
Crème
07.2017 - 01.2023
Larder and Pizza Chef
Glenferrie Hotel
02.2016 - 06.2017
Certificate III - commercial cookery
Certificate IV - commercial cookery
Diploma of Hospitality Management -
AApoly
Certificate IV - Frontline management
AApoly
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