ANUJ SHRESTHA
Albion,VIC
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
5
5
years of professional experience
Work History
Chef De Partie
YARRAVILLE FOOTSCRAY BOWLING CLUB
10.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Following, and ensuring the team follows food hygiene and occupational health and safety measures.
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
- Rotated stock to use items before expiration date.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Junior Chef De Partie
SUPERCHIDO
05.2021 - 09.2021
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Commis Chef
SPOTSWOOD HOTEL
04.2019 - 05.2021
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Coordinated with team members to prepare orders on time.
Line Cook
THE PALACE HOTEL
07.2018 - 04.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Answer, report and follow Head Chef or Sous Chef’s instructions.
- Cooking food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards in cooperation with the rest of the kitchen staffs.
Education
MBA -
HOLMES INSTITUTE
Melbourne, VIC08.2021
MASTERS - ACCOUNTING
HOLMES INSTITUTE
Melbourne, VIC04.2021
Skills
- Cooking and Baking
- Timely Food Delivery
- Disciplinary Action
- Knowledge of Cuisines
- Equipment Inspection and Maintenance
- Plating and Presentation
- Kitchen Staff Management
- Forecasting and Planning
Timeline
Chef De Partie
YARRAVILLE FOOTSCRAY BOWLING CLUB
10.2021 - Current
Junior Chef De Partie
SUPERCHIDO
05.2021 - 09.2021
Commis Chef
SPOTSWOOD HOTEL
04.2019 - 05.2021
Line Cook
THE PALACE HOTEL
07.2018 - 04.2019
MBA -
HOLMES INSTITUTE
MASTERS - ACCOUNTING
HOLMES INSTITUTE
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