Bijendra Shrestha
Kellyville,NSW
Summary
Adaptable and enterprising chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Sous Chef
Momento Hospitality
2158, Nsw
11.2021 - 05.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
Sous-chef
momento hospitality
Castle Holl, Nsw
03.2020 - 11.2021
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef De Partie
Momento Hospitality
Castle Hill, NSW
09.2018 - 02.2020
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
Star Cruises Genting World
Singapore
10.2015 - 05.2017
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Rotated stock to use items before expiration date.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Acted as head chef when required to maintain continuity of service and quality.
- Led daily staff meetings to communicate expectations and review safety procedures.
1st Cook
Star Cruises Genting World
Singapore
03.2011 - 09.2015
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
2nd Cook
Star Cruises Genting World
Singapore
03.2009 - 12.2010
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Communicated closely with servers to fully understand special orders for customers.
3rd Cook
Star Cruises Genting World
Singapore
04.2007 - 01.2009
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in fast-paced Type environment.
Cook Apprentice
Star Cruises Genting World
Singapore
03.2005 - 01.2007
- Planned menus for different events, seasons and customer requests.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Trained and supervised cooking staff to expertly meet daily needs.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Sous Chef
crowne plaza hawkesbury
sydney, nsw
11.2023 - 02.2024
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked well in a team setting, providing support and guidance.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
Night sous chef
Fast fuel meals
sydney, NSW
03.2024 - Current
- Strengthened communication skills through regular interactions with others.
- Organized and detail-oriented with a strong work ethic.
- Managed time efficiently in order to complete all tasks within deadlines.
- Resolved problems, improved operations and provided exceptional service.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
Education
Amar Adharsha High School.
Kathmandu,NepalCookery
Nepal Association of Tourism And Hospitality.
Kathandu, Nepal2005
Skills
- Inventory Management
- Guest Satisfaction
- Food Preparation and Safety
- Order Delivery Practices
- Garnishing and Plating
- Chef Assistance
- Kitchen Preparation
- Stocking and Replenishing
- Food Spoilage Prevention
- High-Volume Environments
- Safe Food Handling
- Staff Motivation
- Team Leadership
- Kitchen Management
- Food Preparation Supervision
- Heavy Lifting
- Line Inspection
- Safety Management
- Ordering and Requisitions
- Cleaning and Sanitation
- Staff Training
- Safe Work Practices
- Temperature Monitoring
- Dietary Requirements
Certification
Certificate IV in commercial cookery
Food safety supervisor
First aid
Timeline
Night sous chef
Fast fuel meals
03.2024 - Current
Sous Chef
crowne plaza hawkesbury
11.2023 - 02.2024
Sous Chef
Momento Hospitality
11.2021 - 05.2023
Sous-chef
momento hospitality
03.2020 - 11.2021
Chef De Partie
Momento Hospitality
09.2018 - 02.2020
Chef De Partie
Star Cruises Genting World
10.2015 - 05.2017
1st Cook
Star Cruises Genting World
03.2011 - 09.2015
2nd Cook
Star Cruises Genting World
03.2009 - 12.2010
3rd Cook
Star Cruises Genting World
04.2007 - 01.2009
Cook Apprentice
Star Cruises Genting World
03.2005 - 01.2007
Amar Adharsha High School.
Cookery
Nepal Association of Tourism And Hospitality.
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