Badri Silwal
Sydney,NSW
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. plus 5-year background in high-end restaurant industry.
Adaptable and enterprising cooking with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
7
7
years of professional experience
Work History
Sous Chef
OLIVE AND OAK BONDI JUNCTION
02.2022 - 06.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Make own function menus including 3 course alternate menu to canapes menu
- Planned promotional menu additions based on seasonal pricing and product availability.
Assistant Head Chef
Celest Catering (quarantine Programme)
06.2020 - 02.2022
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- bulk food preperations to feed about 500 people in a day
- handle dietries, allergies and various food recomendations.
- runned a 3-star hotel named holiday inn for medical quarantine
- Obtained fresh, local ingredients to lower grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Bitton Gourmet Oatley
02.2019 - 10.2020
- Acted as head chef on a french fine dining when needed
- handling mains section which includes pans, grills and pass at once.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Utilized culinary techniques to create visually appealing dishes.
Chef
Blackfish Cafe Como
09.2018 - 01.2019
- Placed orders to restock items before supplies ran out.
- Cooked memorable dishes that brought new customers into establishment.
- Disciplined and dedicated to meeting high-quality standards.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- cooked dishes in a very very fast paced environment
Chef De Partie
Quarrymans Hotel Pyrnmont
06.2017 - 12.2018
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Acted as head chef when required to maintain continuity of service and quality.
Chef
West Village Petersham
04.2016 - 11.2017
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Collaborated with staff members to create meals for large banquets.
- learned all the basics of kitchen including making food from scratch to making own specials menu
Education
Certificate III Certificate IV - Culinary Arts
TAFE UNIVERSITY
Sydney, NSW06.2018
Diploma - Engineering (Pre-Engineering)
University of Technology Sydney
Sydney, NSW02.2016
Associate of Science - Physics
New Capital College
Nepal05.2014
Skills
- Equipment Purchasing
- Basic Math
- Staff Supervision and Coordination
- Safe Food Handling
- Team Leadership
- Recruiting and Hiring
- Coaching and Mentoring
- Learning Techniques
- Proper Storage Procedures
- Kitchen Staff Management
- Create Recipes
Timeline
Sous Chef
OLIVE AND OAK BONDI JUNCTION
02.2022 - 06.2023
Assistant Head Chef
Celest Catering (quarantine Programme)
06.2020 - 02.2022
Sous Chef
Bitton Gourmet Oatley
02.2019 - 10.2020
Chef
Blackfish Cafe Como
09.2018 - 01.2019
Chef De Partie
Quarrymans Hotel Pyrnmont
06.2017 - 12.2018
Chef
West Village Petersham
04.2016 - 11.2017
Certificate III Certificate IV - Culinary Arts
TAFE UNIVERSITY
Diploma - Engineering (Pre-Engineering)
University of Technology Sydney
Associate of Science - Physics
New Capital College
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