Bhuwan Subedi

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying, and baking.
• Rotated stock to use items before expiration date.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Sanitized all counters properly to prevent food-borne illness.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Maintained well-organized mise en place to keep work consistent.

Reference:-

James Wilkinson: 0444547575 (Head Chef)

The Boatbuilders Yard- Riverland Group

The Boatbuilders Yard is an award winning bar and café conveniently located on the edge of the Melbourne CBD at South Wharf. The Boatbuilders Yard is a 1400 person-capacity bar set on the water.

Duties and Responsibilities:

• ensuring consistent food quality and presentation standards in line with recipe cards.
• ensuring all menu items in your section are available at any given time and adhere to par-levels.
• ensuring food is delivered within agreed reasonable timeframes.
• ensuring appropriate communication with FOH.
• ensuring high level of communication during service.
• ensuring order lists/prep. lists and par-levels are used at all times.
• ensuring orders are placed and received using CTB software.
• ensuring all deliveries are physically checked against invoice/orders.
• ensuring stocktakes are performed accurately.
• ensuring portion control is strictly followed.
• reporting wastage accurately.
• ensuring staff adhere to OH&S policies and Food Safety rules;
• ensuring kitchen is in a presentable state at any given time and adhere to uniform policies.
• contributing to the maintenance of both high productivity and good morale.
• ensuring high level of initiative, motivation, leadership and effective communication.
• ensuring effective time management.
• dealing with crisis and conflict in a timely manner.
• following instructions, delegating tasks and following up on their completion.
• demonstrating attention to detail with focus on customer service, staff and property presentation.
• adhering to training or development plan provided by the Sous Chef.
• coaching and training of reporting staff.
• demonstrating understanding of seasonality, current trends.
• presenting ideas in line with brief.
• assisting with menu tastings, elaborate tasting notes and following menu notes for FOH.

Reference:

Iyan Cabayao :- 0422905820 (Head chef)

• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work consistent.
• Aligned seasonal promotions with ingredient availability to maximize profits.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Seasoned and marinated cuts of meat, poultry and fish.
• Assisted with routine stock rotation to keep ingredients fresh.
• Rotated food regularly, removing outdated items for proper disposal.
• Cleaned kitchen counters, refrigerators and freezers.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Collaborated with staff members to create meals for large banquets.

Reference:

Executive Chef: 0487220309 (Grame)

Manager : O396825900 (Vicki)

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Interacted with guests to obtain feedback on product quality and service levels.
• Communicated closely with servers to fully understand special orders for customers.
• Tasted, smelled and pierced food with fork to verify sufficient cooking.
• Transitioned between breakfast and lunch service.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Prepped daily menu items to quickly deliver upon request.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Cooked memorable dishes that brought new customers into establishment.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Seasoned and marinated cuts of meat, poultry and fish.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.