Bijaya Ghimire
4/34 Cameron Street Nundah,QLD
Summary
Dynamic Chef with extensive experience at Cafe 63 Ascot, specializing in seasonal menu development and innovative dish creation. Proven expertise in proper food handling and training junior staff, fostering a collaborative kitchen environment. Committed to maintaining high-quality standards while optimizing food preparation processes to enhance customer satisfaction.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Chef De Partie
Downtown Istanbull
02.2025 - Current
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Sanitized all counters properly to prevent food-borne illness.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
Junior Sous Chef
Cafe 63 Nundah
09.2024 - Current
- Supervised kitchen staff, ensuring adherence to food safety and hygiene standards.
- Assisted in menu development by creating innovative dishes using seasonal ingredients.
- Managed inventory control, reducing waste through efficient stock rotation practices.
- Trained new team members on culinary techniques and kitchen protocols.
- Collaborated with head chef to optimize operational workflows during peak service hours.
- Monitored food preparation quality, ensuring consistency and presentation standards were met.
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Led team by example in preparing items accurately and according to high-quality standards.
Chef De Partie
Cafe 63 Chermside
12.2022 - 02.2025
- Assisted in food preparation and presentation under guidance of senior chefs.
- Maintained cleanliness and organization of kitchen stations to ensure efficient workflow.
- Learned proper food handling techniques to uphold safety and hygiene standards.
- Collaborated with team members to execute menu items during high-volume service periods.
- Supported inventory management by tracking ingredient usage and reporting shortages.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
Chef
Cafe 63 Ascot
12.2023 - 09.2024
- Developed and implemented seasonal menus to enhance customer dining experience.
- Managed food preparation and cooking processes, maintaining high standards of quality and safety.
- Trained junior kitchen staff on proper techniques and kitchen operations for optimal efficiency.
- Collaborated with suppliers to source fresh ingredients, ensuring consistency in menu offerings.
- Executed food plating and presentation strategies to elevate visual appeal of dishes.
- Conducted regular kitchen inspections to maintain cleanliness and compliance with health regulations.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Education
High School Diploma - Certificate Iv in Kitchen Management
Vibe College
Qld11.2024
Skills
- Proper food handling
- Grilling techniques
- Portion standards
- Frying techniques
- Appetizer creation
- Entree preparation
- Pasta making
- Dessert creation
- Poaching methods
- Steaming methods
- Food allergy safety
Certification
I have certificate iv in kitchen management and diploma of hospitality
Timeline
Chef De Partie
Downtown Istanbull
02.2025 - Current
Junior Sous Chef
Cafe 63 Nundah
09.2024 - Current
Chef
Cafe 63 Ascot
12.2023 - 09.2024
Chef De Partie
Cafe 63 Chermside
12.2022 - 02.2025
High School Diploma - Certificate Iv in Kitchen Management
Vibe College