Anil Poudel
Enfield
Summary
High-performing Chef offering years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than 4 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent skills. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
5
5
years of professional experience
Work History
Chef
II Buco Kitchen
2022.05 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team
- Oversaw grill, stove, and oven, and cleaned equipment after every shift
- Placed orders to restock items before supplies ran out
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Worked closely with front-of-house staff to facilitate excellent customer service
- Coordinated with team members to prepare orders on time
- Assisted with menu development and planning
- Disciplined and dedicated to meeting high-quality standards
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Participated in food tastings and taste tests
- Developed close relationships with suppliers to source best ingredients.
Cleaning Supervisor
ISS Facility Services
2021.05 - 2024.06
- Improved kitchen cleanliness by implementing effective cleaning procedures and techniques
- Enhanced staff efficiency through proper organization of supplies and equipment for easy access
- Maintained high sanitation standards through consistent deep-cleaning tasks such as scrubbing floors, walls, and ceilings
- Upheld strict food safety guidelines through regular inspection and maintenance of storage areas for raw ingredients and prepared dishes
- Developed team members' skills through targeted coaching sessions, resulting in improved individual performance
- Improved overall cleanliness and sanitation standards by implementing effective cleaning procedures and protocols
- Trained and supervised staff members for optimal performance in daily cleaning tasks, resulting in increased efficiency.
Chef
Giro Osteria
2022.04 - 2022.06
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation
- Reduced food waste with strategic menu planning and inventory control techniques
- Developed innovative recipes, attracting new clientele and increasing overall sales
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
Cook
The Laughing Goat Cafe
2020.06 - 2021.01
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations
- Safely operated kitchen equipment including industrial size mixers and tools
- Prepped foods for dishes, including roasted, sauteed, fried and baked items
- Partnered with kitchen team to create dynamic entrees for large banquets and special events
- Planned and prepared food product orders to maintain appropriate stock levels
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Cook
Pasta Italia cucina
2020.01 - 2021.01
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance
- Replenished food items from inventory and rotated ingredients
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Reduced food waste significantly by implementing proper portion control and storage techniques
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Cook
Mac Street Dinner
2019.12 - 2021.01
- Maintained consistent quality and high accuracy when preparing identical dishes every day
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Grilled and deep fried various foods, including meats, potatoes and fish
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction
- Garnished and arranged dishes into creative presentations
- Replenished food items from inventory and rotated ingredients to use oldest products first
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Education
SIT504 l6 Diploma in Hospitality Management: Cookery -
Australian Careers College
NSW, 204907.2022
SIT405 l6 Certificate IV in Commercial Cookery: Cookery -
Australian Careers College
NSW, 204901.2022
Skills
- Workflow Optimization
- Equipment Maintenance
- Business Management
- Menu Development
- Cost Control
- Purchasing
- Food Presentation
- Sanitation Practices
- Made-To-Order Meals
- New Hire Training
- Knife Skills
- Kitchen Management
- Food safety and sanitation
Languages
Nepali
Hindi
English
References
- Scott Navas, Head Chef, Mac Street Dinner, 0411512281
- Subash Bhatta, Owner/Head Chef, Laughing Goat Cafe, 0405247775
- Danilo, Head Chef, Pasta Italia cucina
Timeline
Chef
II Buco Kitchen
2022.05 - Current
Chef
Giro Osteria
2022.04 - 2022.06
Cleaning Supervisor
ISS Facility Services
2021.05 - 2024.06
Cook
The Laughing Goat Cafe
2020.06 - 2021.01
Cook
Pasta Italia cucina
2020.01 - 2021.01
Cook
Mac Street Dinner
2019.12 - 2021.01
SIT504 l6 Diploma in Hospitality Management: Cookery -
Australian Careers College
SIT405 l6 Certificate IV in Commercial Cookery: Cookery -
Australian Careers College
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