Ashok Subedi
Brown Hill,VIC
Summary
Adept at leading high-volume kitchen operations, I significantly enhanced kitchen efficiency and reduced food waste .My expertise in menu development and cost control, coupled with a talent for mentoring staff, consistently elevates dining experiences. Skilled in food safety and inventory management, my contributions have been pivotal in achieving operational excellence and guest satisfaction.
Overview
5
5
years of professional experience
Work History
Sous Chef
Secret Grounds
Doncaster, VIC
03.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Junior Sous Chef
Network Bar and Pizzeria
Southern Cross VIC
09.2021 - 11.2022
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
- Monitored food production to verify quality and consistency.
Chef De Partie
3030 Boulevard
Werribee South, VIC
06.2020 - 10.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Chef
Mezzanine Cafe and Lounge
05.2019 - 06.2020
- 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.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Education
Commercial Cookery - Cooking
Royal Green-hill Institute of Technology
Melbourne, VIC08.2022
Automotive Technology - Mechanic
Central Australian College
West Footscray VIC09.2021
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Menu Planning
- Kitchen Organization
- Mentoring and Coaching
- Menu development
- Cost Control
Timeline
Sous Chef
Secret Grounds
03.2023 - Current
Junior Sous Chef
Network Bar and Pizzeria
09.2021 - 11.2022
Chef De Partie
3030 Boulevard
06.2020 - 10.2021
Chef
Mezzanine Cafe and Lounge
05.2019 - 06.2020
Commercial Cookery - Cooking
Royal Green-hill Institute of Technology
Automotive Technology - Mechanic
Central Australian College