Anup Gautam
Hurstville,Australia
Summary
To become a successful professional in the field of Hospitality Industry, to work in a creative and challenging environment where there is scope for upgrading skills and knowledge and I can take part in the growth of the organization.
Overview
12
12
years of professional experience
Work History
Chef
Barbicrew catering
01.2023 - Current
- Cooking and preparing a variety of fresh nutritious midday meals and other refreshments
- Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring performance
- Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen
- Considering the wishes of clients (Dietary requirements) when planning of menus
- Making sure good nutritional standards are maintained when preparing meals
- Making sure that all food at point of delivery is of the highest quality
- Enquiring is any clients have allergies and then cooking meals accordingly
- Responsible for high standards of food, hygiene, and health and safety
- Keeping an eye on the temperature of cookers and roasters
- Assisting the catering manager to price up menus
- Deciding what quantities are to be cooked and the number of portions to be served
- Constantly checking the quality of the food being served to customers
- Encouraging junior staff in their training and development
- Receiving supplies from supplier and keep a record of it as per company standards
- Controlling stock rotation to ensure the kitchen and larder are always well stocked
- Confidently working in Grills, fryers and Pans
- Maintaining the food quality and Keep all kitchen equipment cleaned and maintained.
Academic Intern
Le Grandeur Palm Resort Johor
07.2014 - 10.2014
- Being academic intern got exposure on overall operation of all four main department (front office, housekeeping, service, and food production)
- Gain basic knowledge in all four departments with practical experience.
Cook
Bexley North Hotel
01.2022 - 10.2023
- Assisting chefs for preparation, stock rotation, Kitchen cleaning, Portion control, and menu planning
- Working as a team for high standard of food preparation and service
- Portioning food, setting up the section
- Reporting to the head chef for ordering as required
- Work in various sections in the kitchen like Fryer, pasta, larder
- Always happy to help all the kitchen team including kitchen hand.
Chef
Affiniti Café
09.2020 - 04.2022
- Supervising the Kitchen
- Working in all section including Sauce and Grill
- Menu planning and Menu standardization
- Rostering the staff as per requirements
- Ordering fresh vegetables and Meats
- Assisting chefs for preparation, stock rotation, Kitchen cleaning, Portion control, and menu planning
- Working as a team for high standard of food preparation and service
- Portioning food, setting up the section
- Reporting to the head chef for ordering as required
- Work in various sections in the kitchen like Fryer, pasta, larder
- Always happy to help all the kitchen team including kitchen hand.
Cook
Cooked for You by Nat
03.2019 - 04.2022
- Cooking breakfast and lunch as per the menu
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens, and fryers
- Prepared food items to meet recipes, portioning, cooking, and waste control guidelines.
Food and Beverage Production Trainee
Hotel Sheraton Bangalore
02.2015 - 04.2015
- Final semester Training for professional in food and beverage production
- Learn basic food production, kitchen planning, menu planning, recipe formation and staff allocation
- Bulk production, buffet setup, function planning, and function menu setup.
Food Production (cook Training)
Kantipur Hotel Training Centre
05.2012 - 08.2012
Education
Certificate IV - Commercial Cookery
Astral Skills Institute Of Australia
05.2022
Master of International Tourism and Hotel Management -
The Hotel School Sydney
Sydney, NSW01.2020
Bachelor of Hotel Management - Hotel Management
Banglore University
Banglore, Karnataka07.2016
12 (Hotel Management) - Hotel Management
Nepal Tourism and Hotel Management College
Pokhara05.2012
10th Standard -
Golden Nature Boarding School
Pokhara01.2009
Skills
- Team Play
- Attention to detail
- Target driven
- Punctual
- Cost Control
- Banquets and Catering
- Food Safety and Sanitation
Languages
English
Nepali
Hindi
Personal Qualifications
- Food preparation and safety
- Ability and willing to work in and within team.
- Ability to work in odd and pressurized hour.
- Punctual
References
Natalie Jaeger, Director, Cooked for you by Nat, 0431698771, ntalie@nataliejaeger.com.au
Andreh Georges, Manager, Affiniti cafe, andreh.georges@affiniticafe.com.au
Balu Gimenez , Owner,
Barbicrew Catering,
balugimenez@hotmail.com
Timeline
Chef
Barbicrew catering
01.2023 - Current
Cook
Bexley North Hotel
01.2022 - 10.2023
Chef
Affiniti Café
09.2020 - 04.2022
Cook
Cooked for You by Nat
03.2019 - 04.2022
Food and Beverage Production Trainee
Hotel Sheraton Bangalore
02.2015 - 04.2015
Academic Intern
Le Grandeur Palm Resort Johor
07.2014 - 10.2014
Food Production (cook Training)
Kantipur Hotel Training Centre
05.2012 - 08.2012
Certificate IV - Commercial Cookery
Astral Skills Institute Of Australia
Master of International Tourism and Hotel Management -
The Hotel School Sydney
Bachelor of Hotel Management - Hotel Management
Banglore University
12 (Hotel Management) - Hotel Management
Nepal Tourism and Hotel Management College
10th Standard -
Golden Nature Boarding School
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