Bharat Malla
Ascot Vale,Australia
Summary
Passionate and driven young chef dedicated to cultivating an exceptional work environment and fostering a strong, united team. Committed to delivering outstanding culinary experiences through meticulous attention to detail, innovative menu development, and precise execution. Adept at collaborating with diverse individuals to create a harmonious and efficient kitchen atmosphere. Continuously seeking opportunities to enhance skills and stay up-to-date with industry trends, ensuring the delivery of exceptional dining experiences that leave a lasting impression.
Overview
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1
Certification
Work History
Chef
Queens Bodega
Collingwood, VIC, Australia
- Being a chef is undoubtedly a challenging role
- Juggling various responsibilities like food management, cost control, staff coordination, minimizing waste, and fostering a positive work environment is no easy feat
- At Queen's Bodega, I’ve made significant changes to align with our customers' preferences
- In my previous roles, I was responsible for the morning setup through to closing
- My morning duties included preparing and baking muffins, yogurt cups, Hollandaise sauce, and sandwiches
- Additionally, I created salsa verde, chili sambal, pancake mix, and various other items
- I particularly enjoy the rush hour service, as it is exciting to engage with a steady flow of customers and serve them with enthusiasm
- I am capable of managing the pan, service, grill, and preparation areas
- The menu items I worked with were similar to those found in other cafes, including scrambled eggs, poached eggs, chili scramble, eggs Benedict, fried eggs, and omelets
- Pancakes and House made granola is my Favorite tasks cause it is fun to make again and again, it's quite popular
- Egg on Toast, eggs and greens on Toast, local mushrooms on a Toast, calamari salad with Asian dressing, spicy cauliflower on Toast, smash Avocado on a Toast are simplest and Quickest
- Got few burgers like steak sandwich, cheese burger, breakfast burger and spicy SF burger etc
- Egg and Benedict on bagels with sliced ham, pulled pork, poached eggs, hollandaise sauce and some garnishes on the top makes my plating really good
- I also prepared simple and quick dishes such as egg on toast, eggs and greens on toast, local mushrooms on toast, calamari salad with Asian dressing, spicy cauliflower on toast, and smashed avocado on toast
- Our burger offerings included steak sandwiches, cheeseburgers, breakfast burgers, and spicy SF burgers
- My plating skills shine when I create egg Benedict on bagels, featuring sliced ham, pulled pork, poached eggs, Hollandaise sauce, and garnishes
- Good at piping, glazing and placing beautifully different items like Chili oil, Chili flex, sumac, reduced balsamic glaze on the plate
- Our pumpkin toast is our best-selling item, served with hummus, smashed avocado, poached eggs, cherry tomatoes, and goat cheese
- I also made a variety of sandwiches, including pastrami, egg and bacon, ham and cheese, veggie wraps, tuna wraps, and chicken sandwiches
- To complement our coffee, I began making pastries such as cheesecake, muffins, chocolate cookies, and almond cakes
- Our menu featured dishes like salmon Atlanta, calamari salad, summer salad, and chicken salad
- During busy periods, we often ran low on supplies, but I am quick and efficient with preparations
- I possess advanced multitasking skills, allowing me to complete tasks effectively
- My favorite dishes include huevos
Chef
TRIAKOSIA 300
Fitzroy North, VIC, Australia
- I have a strong preference for preparing ingredients, a task that some chefs may not enjoy as much
- I take pride in my responsibility during the preparation process
- Our menu features a variety of small dishes, including green beans, zucchini fritters, a three-cheese blend, fried chips, and house-made spanakopita
- For starters, we offer Mediterranean sausage, octopus, calamari, sardines, lamb cutlets, Gigandes plaki, sausage spetsofai, prawns saganaki, and fried whitebait, all of which are also small plates
- Each of these dishes requires careful preparation, including seasoning, cutting, chopping, and portioning
- We operate a busy Greek restaurant where three chefs collaborate to deliver high-quality cuisine
- I consider myself an all-rounder, primarily working on the service bench
- On weekdays, when only two chefs are present, I also handle the larder section and cooking on the pans
- Our extensive sharing menu features the ODYSSEY and ILIAD, which combine meat and seafood options
- I prepare hundreds of Souvlakis, which are quite popular, offering six varieties: chicken, pork, prawns, calamari, saganaki, and lamb
- We also see significant sales from our larger dishes
- One of my favorites to prepare is Lamb Kleftiko, known for its incredible aroma and texture, achieved through a slow cooking method
- Additionally, we feature a renowned fish of the day, served with fragrant herbed rice and a honey vinaigrette made from greko cabbage
- Our menu includes several classic large plates, such as moussaka, pork souvlaki plates, and, of course, traditional lamb and chicken gyros, along with gemista
- If you enjoy grilled skewers, I excel at preparing them, cooking slowly over low heat to achieve the perfect color and doneness
- Our offerings include pork skewers, halloumi, prawns, and salmon
- When it comes to desserts, I keep it simple yet delicious, with a menu featuring just three options: loukoumades, kaimaki, and galaktoboureko
- Our customers tend to prefer straightforward dishes, so I also serve Greek salads, along with Olympus, Minoan, and Ionian salads
Chef
Grandpa Joe cafe
Ascot Vale, VIC, Australia
- After gaining experience in several cafes, I developed into a skilled chef, collaborating with my head chef on menu planning
- I prefer to take on a variety of tasks rather than splitting responsibilities
- I excel in plating, ensuring garnishes are artfully arranged around the food, and I am adept at piping, glazing, and beautifully presenting items like chili oil, chili flakes, sumac, and reduced balsamic glaze
- We excel in offering Bircher muesli, granola, and pear porridge at this establishment
- Additionally, my other responsibilities include preparing baked goods such as slices, almond friands, vegan brownies, muffins, and hotcakes
- I have enjoyed serving breakfast items like the brekkie bun, spicy burger, and cheeseburger, which features exceptional potato hash
- Among my favorites are the beetroot eggs and royal eggs, both of which are simple to prepare
- We introduced Mediterranean Baked to our menu in response to requests from our regular customers
- We also provide a DIY option, allowing customers to create dishes tailored to their preferences
- Vegetarian options are essential, so we offer pumpkin wraps, pumpkin burgers, and pumpkin pesto sandwiches
- Additionally, our renowned zucchini fritters are a standout dish, contributing significantly to our sales volume
- Our sandwich selection includes chicken salad, chicken pesto, roasted vegetable, and Reuben sandwiches, among others
- To enhance the variety and flavor for our customers, I have also started making toasties, including little toaste, kids' eggs, and ham and cheese toasties, as well as ham and cheese soldiers
Pastry Chef
TOO GOOD BAKERY
Aberfeldie, VIC, Australia
- I possess strong skills in decorating and designing baked goods, including cake decoration, doughnut piping, biscuit filling, and preparing various desserts and breads
- I have crafted hundreds of pies, spanakopita, vegetable pasties, beef pasties, and sausage rolls
- My experience extends to baking cakes such as sponge, mud, carrot, banana, New York cheesecake, and muffins tailored to customer specifications
- I am adept at managing the freshness of savory items and pastries, as well as controlling oven temperatures
- I can skillfully shape tart and quiche bases, among other items
- I also have a solid understanding of baking with ingredient restrictions, including gluten-free and sugar-free pastries
- I have perfected the art of making croissants, Danish pastries, and escargot, ensuring consistency in size and flavor
- My daily repertoire includes preparing custard, cream cheese, and frangipane recipes efficiently
- When working with dough, I excel in mixing, molding, shaping, and cutting
- I am innovative, creative, detail-oriented, and possess an artistic eye, along with leadership capabilities
- I can enhance the visual appeal of pastries through glazing, icing, and other decorative techniques
- My experience includes mastering lamination techniques and developing new recipes
- As a baker, I consistently maintain product quality and taste through precise ingredient usage, mixing, and weighing
- Each day, I mold and shape thousands of bread products while ensuring proper color combinations for all baked goods
- I am skilled in mixing, dough folding, and lamination techniques for puff pastry and pie bases
- I have a tactile understanding of dough, allowing me to gauge its readiness through touch, sound, and texture during mixing
- My basic mathematical skills enable me to accurately interpret recipes, measurements, and portion sizes
- I work in a renowned production facility where we bake thousands of breads daily
Education
Bachelor's - hospitality and tourism
Bachelor's of hospitality and tourism
Commercial cookery cert III -
Commercial cookery cert IV -
diploma -
JRA -
Chef experience job ready program
Safe Food handling -
Working with children -
Skills
- Flavor Architect
- Zero-Waste Champion
- Cultural Cuisine Connoisseur
- Dietary Restrictions Expertise
- Mentorship and Training
- Flavor Alchemist
Certification
- Currently holding my TR (full work right)
- Completed Commercial Cookery Cert III, IV and Diploma
- Completed Bachelor's of Hospitality and Tourism
- JRA (Chef Experience Job Ready Program)
- Safe Food Handling
- Working with Children
Timeline
Bachelor's - hospitality and tourism
Bachelor's of hospitality and tourism
Commercial cookery cert III -
Commercial cookery cert IV -
diploma -
JRA -
Chef experience job ready program
Safe Food handling -
Working with children -
Chef
Queens Bodega
Chef
TRIAKOSIA 300
Chef
Grandpa Joe cafe
Pastry Chef
TOO GOOD BAKERY