Anish Sharma Wagle
Sydney,NSW
Summary
Enthusiastic Chef recognized for creating memorable dishes with fresh ingredients. Professional eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking, and driven to provide guests with top-quality food. Works with professional to develop cost-effective specials and menu changes to achieve maximum sales. Moreover, Maintains federal, state and local food sanitation and safety standards
Overview
6
6
years of professional experience
Work History
Head Chef
MINCHINBURY
U25/11 JOHN Hines Ave, Mount Druitt, NSW
11.2022 - Current
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Chef
Roky Gorgees
2-26 Great Western Hwy, Emu Plains, NSW
02.2021 - 11.2024
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- I trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
Chef
The Stoned crow
39 Willoughby Rd,Crows Nest, NSW
02.2019 - 10.2024
- Monitored food preparation methods, portion sizes, and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Stored foods correctly, using correct storage containers and labeling systems.
- Exercised portion control for items served, eliminating waste.
Education
High School Diploma -
Sydney City of College Management
Parramatta, NSW05-2022
Skills
- Regulatory Compliance
- Pantry restocking
- Resource Management
- Menu development
- Vendor Relations
- Dish preparation
- Kitchen operations management
- Staff Coordination
- Signature dish creation
- Budgeting and cost control
- Food Safety
- Kitchen equipment safety
Languages
English
Professional
Nepali
Professional
Affiliations
- interested on Cricket.
- interested on Football.
References
References available upon request.
Timeline
Head Chef
MINCHINBURY
11.2022 - Current
Chef
Roky Gorgees
02.2021 - 11.2024
Chef
The Stoned crow
02.2019 - 10.2024
High School Diploma -
Sydney City of College Management
Similar Profiles
Oluwadamilola LawansonOluwadamilola Lawanson
Clinical Placement- Rehabilitation 104hrs at Minchinbury HospitalClinical Placement- Rehabilitation 104hrs at Minchinbury Hospital
Donna WoodDonna Wood
Childcare Educator at Minchinbury Early Learning CentreChildcare Educator at Minchinbury Early Learning Centre
Diana Charmaine Anteojo CatalanDiana Charmaine Anteojo Catalan
Assistant in Nursing at Minchinbury ManorAssistant in Nursing at Minchinbury Manor