Binod Shrestha
Melbourne,VIC
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. High-performing Chef offering five years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
7
7
years of professional experience
Work History
Sous Chef
Lolo And Wren Cafe
01.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Assisted with menu development and planning.
- 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 managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
Chef De Partie
Grand View Hotel
09.2019 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Chef De Partie
The Tipsy Village
02.2019 - 09.2019
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- 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.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Sanitized all counters properly to prevent food-borne illness.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared items for roasting, sautéing, frying and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
Ludlow Bar And Dining
09.2018 - 06.2019
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
The Park Hotel
04.2018 - 12.2018
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Chef De Partie
Copperwood Restaurant
01.2017 - 03.2018
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
Education
Master of Science - Information Technology
Federation University Australia
Ballarat, VIC06.2019
Skills
- Equipment Inspection and Maintenance
- Conflict Resolution
- Basic Math
- Cooking Technique Demonstrations
- Ordering and Requisitions
- Staff Training
- Cook Consistent Dishes
- Order Delivery Practices
- High-Quality Ingredients
- Coaching and Mentoring
- Menu Planning
- Food Preparing, Plating and Presentation
- Safety Management
- Temperature Monitoring
- Dietary Requirements
- Safe Handling
- Garnishing and Plating
- Active Listening
- Kitchen Preparation
- Learning Techniques
- Performance Improvement
Timeline
Sous Chef
Lolo And Wren Cafe
01.2021 - Current
Chef De Partie
Grand View Hotel
09.2019 - Current
Chef De Partie
The Tipsy Village
02.2019 - 09.2019
Chef De Partie
Ludlow Bar And Dining
09.2018 - 06.2019
Chef De Partie
The Park Hotel
04.2018 - 12.2018
Chef De Partie
Copperwood Restaurant
01.2017 - 03.2018
Master of Science - Information Technology
Federation University Australia
Similar Profiles
SIZIPHIWE MPOKELASIZIPHIWE MPOKELA
Weighbridge Operator at LOLO & LOLO DEV SERVICESWeighbridge Operator at LOLO & LOLO DEV SERVICES
Darrelle FallisDarrelle Fallis
Senior Hair Stylist at Lolo Hair SalonSenior Hair Stylist at Lolo Hair Salon
Shushanna PoghosyanShushanna Poghosyan
Tutor's Assistant at Private Kindergarten "Lolo"Tutor's Assistant at Private Kindergarten "Lolo"
Farzana TemoriFarzana Temori
Picker Packer at Maihan BakeryPicker Packer at Maihan Bakery
Jon TraubJon Traub
Customer Relations Case Manager at Hewlett Packard AustraliaCustomer Relations Case Manager at Hewlett Packard Australia