Anuj Shrestha
South Launceston,TAS
Summary
Dynamic Chef de Partie with extensive experience at Tamar Valley Resort, excelling in kitchen organization and team management. Proven ability to enhance food presentation and ensure food safety standards, resulting in consistently high-quality dishes. Adept at training staff and implementing efficient practices to minimize waste and elevate customer satisfaction.
Overview
6
6
years of professional experience
Work History
Chef de Partie
Tamar Valley Resort
, TAS
06.2025 - Current
- Prepared high-quality dishes in fast-paced kitchen at Tamar Valley Resort.
- Collaborated with team to create seasonal menu offerings and daily specials.
- Maintained cleanliness and organization of workstation during service periods.
- Assisted in training junior kitchen staff on cooking techniques and food safety standards.
- Monitored ingredient inventory and communicated needs to the head chef regularly.
- Implemented proper food storage practices to minimize waste and ensure freshness.
- Coordinated with front-of-house staff to ensure smooth service during peak hours.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Trained kitchen workers on culinary techniques.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
Chef De Partie
Stoney's Club
, VIC
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 manage kitchen staff.
- Determines how food should be presented, and creates 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: January 30, 2024, to April 13, 2025 (Chef de Partie, full-time, 40 hours/week).
Casual
Beer deluxe
, VIC
08.2023 - 01.2024
- Company Overview: Open Door Pub Co. Pty Ltd (Australian Venue Company)
- ABN: 480-891-64803
- 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
- Prepared meats, vegetables, and garnishes for cooking processes.
- Cooked menu items utilizing various kitchen gadgets and techniques.
- Ensured freshness of food items prior to serving.
- Maintained cleanliness of kitchen stations and equipment after each use.
- Collaborated with kitchen staff to deliver consistent, high-quality food service.
- Resolved issues related to food orders and customer complaints promptly.
- Accommodated dietary requests while demonstrating knowledge of daily menu.
- Plated dishes to a high standard, ensuring visual appeal.
Casual
Feekah café
02.2022 - 11.2022
- Assisted chefs with ingredient preparation to support head chef's recipes.
- Maintained organized mise en place to ensure consistency in operations.
- Prepared daily menu items for prompt delivery upon request.
- Rotated through all prep stations to acquire diverse culinary techniques.
- Collaborated with Chef De Partie to identify storage locations for fresh ingredients.
- Received deliveries, checked inventory items, and stocked goods appropriately.
- Placed orders to replenish supplies before shortages occurred.
- Coordinated with team members to ensure timely order preparation.
Junior Chef De Partie
Superchido
06.2021 - 11.2021
- Served as head chef to ensure service continuity and uphold quality standards.
- Adhered to portion control and serving sizes according to restaurant protocols.
- Maintained organized mise en place for consistent workflow efficiency.
- Rotated stock to minimize waste and use items before expiration.
- Plated meals with emphasis on garnishes and visual appeal.
- Operated kitchen equipment safely to mitigate injury risks.
- Ensured compliance with food hygiene and occupational health standards.
- Assisted head chef and sous chef in menu development and recipe creation.
Line Cook
The Palace Hotel South Melbourne
11.2019 - 11.2020
- Stocked and set up stations with all required supplies for efficient service.
- Prepared food items, including chopping vegetables, butchering meat, and making sauces.
- Collaborated with kitchen staff to cook menu items according to standards.
Education
Certificate IV - Kitchen Management
William Hospitality School
Skills
- kitchen organization
- Team management
- Knife skills
- Food presentation
- Food safety and sanitation
- Allergen awareness
- Portion control
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.
Timeline
Chef de Partie
Tamar Valley Resort
06.2025 - Current
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