Anjan Paudel
41 A Whitesides Avenue Sunshine West,VIC
Overview
8
8
years of professional experience
Work History
Head Chef
Aintree Food And Wine Co
04.2023 - Current
- 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, VIC07.2021
Diploma Of Hospitality Management - Hospitality
Acknowledge Education
Melbourne, VIC07.2019
Certificate III - Commercial Cookery
Front Cooking School
Melbourne, VIC12.2018
Certificate III - Commercial Cookery
Front Cooking School
Melbourne, VIC10.2018
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
Education Access Australia
Diploma Of Hospitality Management - Hospitality
Acknowledge Education
Certificate III - Commercial Cookery
Front Cooking School
Certificate III - Commercial Cookery
Front Cooking School
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