Placed orders to restock items before supplies ran out.
Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Handled and stored food to eliminate illness and prevent cross-contamination.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Created recipes and prepared advanced dishes.
Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Sous Chef
The Groove Train
12.2021 - 02.2023
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Acted as head chef when required to maintain continuity of service and quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Chef
Port Pier Hotel
05.2018 - 11.2018
Sous Chef
The Groove Train
10.2016 - 02.2018
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Acted as head chef when required to maintain continuity of service and quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Monitored food and labor costs to verify budget targets were met.
Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Education
Advance Diploma Of Hospitality Management - Hospitality
Education Access Australia
North Melbourne, VIC
07.2021
Diploma Of Hospitality Management - Hospitality
Acknowledge Education
Melbourne, VIC
07.2019
Certificate III - Commercial Cookery
Front Cooking School
Melbourne, VIC
12.2018
Certificate III - Commercial Cookery
Front Cooking School
Melbourne, VIC
10.2018
Skills
Nutritional knowledge
Food Safety
Kitchen Management
Team Management
Menu development
Menu Planning
Kitchen Operations
Languages
English , nepali
Full Professional
Timeline
Head Chef
Aintree Food And Wine Co
04.2023 - Current
Sous Chef
The Groove Train
12.2021 - 02.2023
Chef
Port Pier Hotel
05.2018 - 11.2018
Sous Chef
The Groove Train
10.2016 - 02.2018
Advance Diploma Of Hospitality Management - Hospitality