Bijay Sunuwar
Rainbow Beach
Summary
I am a highly motivated and skilled chef with a deep-seated passion for creating popular, healthy and nutritious meals. My culinary expertise and professional background are key assets I am keen to bring to a forward-thinking organization that prioritizes innovation and quality. Actively seeking a dynamic role within the hospitality industry, I am excited about opportunities that allow me to demonstrate my skills and foster my professional development. My adaptability is a core strength, enabling me to blend into new teams and settings with ease. With a commitment to continuous learning, I am always eager to embrace new culinary techniques and stay abreast of current trends.
Overview
11
11
years of professional experience
Work History
Chef
The Deck @ Sea Salt
12.2021 - Current
- Expertly prepared ingredients and meticulously followed standard recipes to uphold food quality and consistency.
- Provided robust support to culinary team in daily kitchen operations and food preparation.
- Vigilantly maintained food safety protocols to ensure a hygienic dining environment.
- Consistently projected a professional image, reflecting the restaurant's high standards during all tasks.
- Fostered professional customer relationships, dedicated to delivering exceptional customer service excellence.
Chef
Gladstone Yacht Club
10.2018 - 12.2021
- Expertly prepared ingredients and adhere to standard recipes to ensure consistent, high-quality dishes.
- Strategically order stock and negotiate with suppliers to manage costs effectively.
- Conducted comprehensive training for apprentices and new staff to enhance productivity and optimize kitchen operations.
- Develop and introduce seasonal menus, ensuring thorough training for all staff prior to launch.
- Oversee maintenance of the venue, coordinating with electricians, plumbers, and pest control professionals.
- Successfully managed high-volume service, accommodating 200-300 customers during peak weekend hours.
Chef
Hotel Settlers, Stars Hotel Group
01.2018 - 10.2018
- Proficient in managing grill, pans, and larder stations within a high-volume kitchen.
- Skilled in inventory management, including ordering supplies and optimizing product utilization.
- Experienced in executing catering for weddings, birthdays, and corporate events.
- Experience in sourcing ingredients, emphasizing seasonal availability and volume requirements.
- Dynamic adaptation of daily specials to enhance lunch and dinner offerings.
- Demonstrated ability to serve 100-150 customers per dinner service with high-quality standards.
- Competent in coordinating daily operations and reporting to the venue manager.
- Adept at preparing and presenting dishes that cater to diverse dietary needs.
- Collaborative contributor to menu development, ensuring cost-effectiveness and culinary innovation.
Chef
Rydges Melbourne & Locanda Restaurant and Bar, Event Hospitality and Entertainment Limited (EVENT)
04.2014 - 01.2018
- Versatile Line Cook experienced in grilling, sautéing, pantry, dessert preparation, and expediter stations.
- Proficient in crafting desserts from multiple cuisines with attention to detail.
- Skilled in food preparation, storage, and preservation techniques to ensure quality.
- Expertise in executing conference and banquet catering for events up to 800 guests, emphasizing waste reduction.
- Commitment to excellence in kitchen and food safety protocols to maintain a safe working environment.
- Adept at plating and inspecting dishes to guarantee customer satisfaction.
- Demonstrated ability in multitasking and time management during high-pressure situations.
- Knowledgeable in the proper use of chemicals for cleaning ovens and grills.
- Ability to thrive in fast-paced kitchen settings while maintaining cleanliness at anytime standards.
- Responsible for documenting processes, maintaining records, and reporting to the Head Chef.
Education
Diploma in Hospitality -
Front Cooking School
Melbourne, Victoria01.2017
Certificate III Commercial Cookery - undefined
Front Cooking School
Melbourne, Victoria01.2016
Certificate IV Commercial Cookery - undefined
Front Cooking School
Melbourne, Victoria01.2016
First Aid Certificate - undefined
HIPD
01.2016
Diploma of Accounting - undefined
Deakin University
Burwood, Victoria01.2014
Skills
- Cooking
- Menu Development
- Time and Budget management
- Training and managing staffs
- Creativity and team work
- Computer skill and basic productive software
Timeline
Chef
The Deck @ Sea Salt
12.2021 - Current
Chef
Gladstone Yacht Club
10.2018 - 12.2021
Chef
Hotel Settlers, Stars Hotel Group
01.2018 - 10.2018
Chef
Rydges Melbourne & Locanda Restaurant and Bar, Event Hospitality and Entertainment Limited (EVENT)
04.2014 - 01.2018
Certificate III Commercial Cookery - undefined
Front Cooking School
Certificate IV Commercial Cookery - undefined
Front Cooking School
First Aid Certificate - undefined
HIPD
Diploma of Accounting - undefined
Deakin University
Diploma in Hospitality -
Front Cooking School
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