Ashish Khadka
609/67 galada avenue, parkville
Summary
High-performing Chef offering more than 5 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams. Efficient and committed to keeping high standards of food safety and sanitation. A hardworking and passionate job seeker with strong organizational skills eager to secure an entry-level of chef position. Ready to help the team achieve company goals.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Chef
The Lomond Hotel
07.2023 - Current
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated with team members to prepare orders on time.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Sous Chef
CAFE THE BROWN SUGAR
05.2022 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sous chef
Evie’s Disco Dinner
08.2021 - 05.2022
- Organizing the order and helping in ordering the food
- Mentored kitchen staff to prepare each for demanding roles.
- Operated standard kitchen equipment with a focus on safety and sanitation
- Platted every dish with attractive flair to meet the strict restaurant standards and maintain business reputation
- Planned and directed high-volume food preparation in a fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
Lazy Moe Oakleigh
03.2019 - 08.2021
- Cleaned and organized kitchen stations to promote team efficiency
- Oversaw incoming deliveries, including unboxing supplies, shelving stock, and rotating items
- Operated standard kitchen equipment with a focus on safety and sanitation
- Collaborating with the head chef on menu designing and innovative recipe
- Platted every dish with attractive flair to meet the strict restaurant standards and maintain business reputation
- Stepped into additional roles during busy times to boost coverage of important stations.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Education
Certificate III, Certificate IV, Diploma - Hospitality
GLEN INSTITUTE
Melbourne, VIC03.2021
Skills
- Team management
- Deep fry
- Grill
- Communications
- Food Preparation
- Pasta Making
- Quality Control and Oversight
- Equipment Purchasing
- Recipe Development
- Food Preparing, Plating, and Presentation
Certification
Certificate III in Commercial Cookery
Certificate Iv in Commercial cookery
Diploma in hospitality management
Timeline
Chef
The Lomond Hotel
07.2023 - Current
Sous Chef
CAFE THE BROWN SUGAR
05.2022 - Current
Sous chef
Evie’s Disco Dinner
08.2021 - 05.2022
Sous Chef
Lazy Moe Oakleigh
03.2019 - 08.2021
Certificate III, Certificate IV, Diploma - Hospitality
GLEN INSTITUTE
Certificate III in Commercial Cookery
Certificate Iv in Commercial cookery
Diploma in hospitality management
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