Himal Sharma
Sydney,NSW
Summary
Results-oriented Chef with a proven track record of success spanning 6 years in renowned 5-star hotels and esteemed restaurant groups. Armed with vital qualifications including a Food Safety Supervisor Certificate, Cert IV in Commercial Cookery, Diploma in Hospitality, and First Aid Certification, I am committed to delivering culinary excellence and exceeding expectations. Known for my ability to lead kitchen teams to achieve peak performance while maintaining impeccable standards, I am eager to bring my talents to your establishment as a Chef de Partie, ensuring unparalleled quality and guest satisfaction
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef De Partie
Hilton Sydney
Sydney, NSW
12.2023 - Current
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Supervised and trained kitchen staff to ensure quality standards of food production.
Commis Chef
Sydney Harbour Marriott Hotel
Sydney
07.2022 - 12.2023
- Maintained well-organized mise en place to keep work consistent.
- Monitored recipe portioning to control food costs.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Demi Chef De Partie
Nick’s Seafood Restaurant
10.2020 - 05.2023
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Demi Chef De Partie (solo)
Crowbar Sydney
03.2019 - 09.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Commis Chef
The EATE
02.2018 - 02.2019
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
Education
Diploma - Hospitality Management
Queensford College
Sydney05.2023
Food Safety Supervisor -
NSW Food Authority
Sydney, NSW01-2023
Certificate IV - Commercial Cookery
Queensford College
Sydney, NSW10.2022
Certificate - First Aid
Queensford College
Sydney, NSW2022
Diploma of International Hotel Management (Cooking) -
IIHM
Kathmandu, Nepal01-2017
Comprehensive Beverage Training With Work Placement -
Himalayan Java
Kathmandu, Nepal01-2017
Skills
- Team Management
- HACCP
- Food Safety and Allergy Management
- Inventory/stock control
- Ordering
- First Aid
- A' la Carte, Functions/Table d'Hote
Working Rights and Availability
- Unrestricted working rights sc485
- 5 days a weeks on full time basis preferred.
Affiliations
- Up to date with cullinary trends
- Community social works volunteering
Certification
Diploma in Hospitality Management
Diploma in International Hotel and Restaurant Management (Major in cooking)
Cert IV in commercial cookery
First Aid and CPR
Allertrain - Alllergy Training by Marriott International
Food Safety Supervisor by NSW Food Authority
Languages
English
Full Professional
Nepali
Native/ Bilingual
References
References available upon request.
Timeline
Chef De Partie
Hilton Sydney
12.2023 - Current
Commis Chef
Sydney Harbour Marriott Hotel
07.2022 - 12.2023
Demi Chef De Partie
Nick’s Seafood Restaurant
10.2020 - 05.2023
Demi Chef De Partie (solo)
Crowbar Sydney
03.2019 - 09.2020
Commis Chef
The EATE
02.2018 - 02.2019
Diploma - Hospitality Management
Queensford College
Food Safety Supervisor -
NSW Food Authority
Certificate IV - Commercial Cookery
Queensford College
Certificate - First Aid
Queensford College
Diploma of International Hotel Management (Cooking) -
IIHM
Comprehensive Beverage Training With Work Placement -
Himalayan Java
Diploma in Hospitality Management
Diploma in International Hotel and Restaurant Management (Major in cooking)
Cert IV in commercial cookery
First Aid and CPR
Allertrain - Alllergy Training by Marriott International
Food Safety Supervisor by NSW Food Authority
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