MANISH SHRESTHA
Guildford
Summary
Dynamic Chef with expertise in kitchen operations, menu development, and team management. Specializes in creating innovative dishes while maintaining food safety and quality standards. Enhances kitchen efficiency and dining experiences through strong leadership and culinary skills. Committed to delivering exceptional meals and fostering a positive team environment.
Overview
5
5
years of post-secondary education
6
6
years of professional experience
Work History
Chef de Partie
Royal Automobile Club of Australia
Circular Quay
05.2022 - Current
- Managed larder section efficiently, ensuring timely meal preparation even during peak service times. larder section even in rush periods.
- Managed simultaneous cooking tasks to promptly deliver high-quality food.
- Verified quality, plating presentation and serving size of prepared food.
- Followed established recipes to prepare and cook menu items.
- Prepared ingredients, garnishes and side dishes in advance to expedite meal service.
- Measured portions and ingredients to minimize waste and effectively manage food costs.
- Customized meal preparations to accommodate special requests from guests, enhancing customer satisfaction. from guests and prepared food to meet demands.
- Ensured compliance with health and safety regulations in the kitchen.
- Assisted in planning special events and catering services for members.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Kept kitchen operations running smoothly with expert grill maintenance and operation.
- Monitored temperatures of prepared food and cold-storage areas.
CHEF
The Garden Cafe and Resturant
Butwal
10.2020 - 12.2021
- Enforced meal service, presentation, and quality standards across kitchen shifts to ensure high dining experiences.
- Enhanced guest satisfaction by engaging with diners for feedback and offering tailored services.
- Enforced standards for meal service, presentation and quality of food items across kitchen shifts.
- Organized production schedules to maintain consistent service delivery.
- Checked quality of incoming ingredients against kitchen standards.
- Coordinated production schedules to ensure timely and consistent service delivery.
- Evaluated quality of incoming ingredients against kitchen standards. of incoming ingredients against kitchen standards.
- Coordinated with staff and partner organizations in developing vocational training programs to prepare participants for employment in foodservice.
Education
Bachelor of Business - Hotel Management
Canterbury Institute of Management
Sydney, NSW 06.2024 - 07.2026
Diploma of Hospitality Management - Cookery
Kingsford International Institute
11.2023 - 07.2024
Certificate IV in Hospitality Management - COOKERY
Kingsford International Institute
Sydney 04.2022 - 01.2024
+2 LEVEL - HOTEL MANAGEMENT
New Horizon College
Butwal, NepalSkills
- Food production
- Food handling
- Ingredient inspection
- Quality control
- Food presentation
- Knife skills
- Kitchen management
- Time management
- Event planning
- Team management
- Customer service
- Communication
Languages
English, Advanced
Timeline
Bachelor of Business - Hotel Management
Canterbury Institute of Management
06.2024 - 07.2026
Diploma of Hospitality Management - Cookery
Kingsford International Institute
11.2023 - 07.2024
Chef de Partie
Royal Automobile Club of Australia
05.2022 - Current
Certificate IV in Hospitality Management - COOKERY
Kingsford International Institute
04.2022 - 01.2024
CHEF
The Garden Cafe and Resturant
10.2020 - 12.2021
+2 LEVEL - HOTEL MANAGEMENT
New Horizon College