ARUNA GURUNG
MACQUARIE FIELDS,NSW
Summary
Dynamic culinary professional with extensive experience at Brunch Cafe and Grill, excelling in food safety and inventory management. Proven ability to lead teams and enhance kitchen efficiency, ensuring high-quality food presentation and customer satisfaction. Adept at menu planning and fostering a collaborative work environment to achieve operational goals. Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
12
12
years of professional experience
Work History
Chef
Hermidale Hotel
05.2025 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
CHEF
BRUNCH CAFE AND GRILL
03.2023 - 04.2025
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
COOK
MNJ CHICKENS
09.2013 - 09.2024
- Set up and performed initial prep work for soups, sauces and salads.
- Received and stored food and supplies.
- Managed inventory levels of ingredients and supplies necessary for daily operations.
- Managed portion control using correct utensils during preparation and plating.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Set up work stations prior to opening to minimize prep time.
- Replenished food items from inventory and rotated ingredients.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Education
DIPLOMA IN HOSPITALITY MANAGEMENT - HOSPITALITY
GAMMA COLLEGE
Sydney, NSW04-2025
CERTIFICATE IV - COOKERY
GAMMA COLLEGE
SYDNEY09-2024
Skills
- Food safety
- Inventory management
- Menu planning
- Customer service
- Team building
- Time management
- Plating techniques
- Temperature control
- Grill Techniques
- Verbal and written communication
- Garnishing techniques
Languages
English
Professional
Nepali
Professional
Hindi
Professional
Timeline
Chef
Hermidale Hotel
05.2025 - Current
CHEF
BRUNCH CAFE AND GRILL
03.2023 - 04.2025
COOK
MNJ CHICKENS
09.2013 - 09.2024
DIPLOMA IN HOSPITALITY MANAGEMENT - HOSPITALITY
GAMMA COLLEGE
CERTIFICATE IV - COOKERY
GAMMA COLLEGE
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