BIJAYA GURUNG
Gold Coast,QLD
Summary
Adept at leading high-volume kitchen operations, I honed my skills at Broadbeach Tavern, mastering food safety and team leadership. Demonstrating versatility, I efficiently managed multiple stations and trained staff, significantly enhancing kitchen productivity. My commitment to excellence and inventory management ensures top-notch service and presentation standards.
Overview
6
6
years of professional experience
Work History
Sous Chef
Yatch Club, Main Beach
2024.03 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Broadbeach Tavern
2023.01 - 2024.02
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Broad Beach Traven
2018.12 - 2022.12
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Education
Commercial Cookery Certificate Iv
Swiss Institute
Melbourne, VIC01.2020
Timeline
Sous Chef
Yatch Club, Main Beach
2024.03 - Current
Chef De Partie
Broadbeach Tavern
2023.01 - 2024.02
Commis Chef
Broad Beach Traven
2018.12 - 2022.12
Commercial Cookery Certificate Iv
Swiss Institute
Skills
- Kitchen leadership
- Food Safety
- Inventory Management
- Food presentation
- Menu Planning
- Safe Food Handling