Summary
Overview
Work History
Education
Skills
Accomplishments
Work Availability
Timeline
Generic

Anuj Shrestha

South Launceston,TAS

Summary

Culinary professional with track record of delivering exceptional menu items and maintaining rigorous food safety standards. Adept at fostering collaborative kitchen environment and consistently achieving culinary excellence. Known for reliability and adaptability to dynamic kitchen needs, with strong skills in recipe development and culinary techniques.

Overview

5
5
years of professional experience

Work History

Chef De Partie

Stoney's Club
01.2024 - 04.2025
  • Company Overview: Melbourne Racing Club
  • ABN: 96267203634
  • Establish food preparation standards on a consistent basis.
  • Providing a positive work environment.
  • Provide directions for all day-to-day operations in the kitchen.
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  • Determines how food should be presented and create decorative food displays.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and the right temperature of all food products.
  • Ensure all products are prepared in a consistent manner.
  • Follows and enforces all applicable safety procedures.
  • Duration & Position: 30/01/2024 to 13/04/2025 (Chef De Partie, Full-time, 40 hours/week)

Casual

Beer deluxe
08.2023 - 01.2024
  • Company Overview: Open Door Pub Co. Pty Ltd (Australian Venue Company)
  • ABN: 48089164803
  • 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.
  • Duration & Position: 28/08/2023 to 07/01/2024 (Casual)

Chef De Partie

Yarraville Footscray Bowling Club
11.2021 - 09.2023
  • Company Overview: ABN: 25 289 918 124
  • Preparing meat, vegetables, garnishes, and other ingredients to be used for cooking.
  • Cooking menu items using various kitchen gadgets and cooking methods. Making sure that food items are always fresh before serving.
  • Maintaining a clean kitchen station and work area and making sure the utensils and kitchen equipment are left clean after each use.
  • Working with other kitchen staff to ensure consistent and high-quality food service.
  • Resolving issues related to food orders or customer complaints efficiently.
  • Having knowledge about the daily menu and accommodating dietary requests.
  • Arranging, garnishing, and plating dishes to a high standard.
  • Checking food before it’s given to the wait staff to serve to customers.
  • Making sure the kitchen is left clean and sanitized after cooking.
  • Keeping regular stock of the pantry and ordering supplies when necessary.
  • Being involved in planning menus.
  • Working in compliance with food safety regulations and processes.
  • Keeping a stock inventory record.
  • Duration & Position: 01/11/2021 to 03/09/2023 (Chef De Partie)

Casual

Feekah café
02.2022 - 11.2022
  • Company Overview: FRUITION MELBOURNE PTY. LTD
  • ABN: 74622570585
  • 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.
  • Duration & position: 14/02/2022 to 06/11/2022 (Casual)

Junior Chef De Partie

Superchido
06.2021 - 11.2021
  • Company Overview: Reyeda Holdings Pty Ltd
  • ABN: 36 646 089 607
  • 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.
  • Duration & Position: 07/06/2021 to 26/11/2021 (Junior Chef De Partie)

Line Cook

The Palace Hotel South Melbourne
11.2019 - 11.2020
  • Setting up and stocking stations with all necessary supplies.
  • Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
  • Cooking menu items in cooperation with the rest of the kitchen staff.
  • Set up and stocking stations with all necessary supplies.

Education

Certificate IV - Kitchen Management

William Hospitality School

Skills

  • Kitchen organization
  • Team management
  • Knife skills
  • Food presentation
  • Proper food handling
  • Sanitation practices
  • Allergen awareness
  • Portion standards

Accomplishments

  • Increased productivity by revamping workflow and restructuring line.
  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Resolved product issue through consumer testing.

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse

Timeline

Chef De Partie

Stoney's Club
01.2024 - 04.2025

Casual

Beer deluxe
08.2023 - 01.2024

Casual

Feekah café
02.2022 - 11.2022

Chef De Partie

Yarraville Footscray Bowling Club
11.2021 - 09.2023

Junior Chef De Partie

Superchido
06.2021 - 11.2021

Line Cook

The Palace Hotel South Melbourne
11.2019 - 11.2020

Certificate IV - Kitchen Management

William Hospitality School

Similar Profiles

CREATE PROFILE
Anuj Shrestha