Biraj Karki
Crows Nest,NSW
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.
Overview
6
6
years of professional experience
Work History
Head Chef
North Bondi RSL Club
09.2022 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Helped keeping the cogs at 25 as well as wages .
- Worked with the CEO in direct contact to make sure the venue is running with maximum profit margin.
- Dealt with the customer review from bad to the best by bring the 5 star reviews for the venuw over social media.
Senior Sous Chef
The Light Brigade Hotel
06.2021 - 09.2022
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- worked side by side with the executive chef learning the management of the high volume kitchen around different venues scattered around central sydney and northern beaches.
Executive Sous Chef
London Hotel
07.2018 - 02.2021
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
Education
Certificate IV - Hospitality
Sunshine College - West Sunshine Campus
Sunshine West, VIC05.2018
Skills
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Food presentation
- Cost Reduction
- Cost Management
- Recipe creation
- Sanitation Standards
- Purchasing
- Plating and presentation
- Staff Training
Timeline
Head Chef
North Bondi RSL Club
09.2022 - Current
Senior Sous Chef
The Light Brigade Hotel
06.2021 - 09.2022
Executive Sous Chef
London Hotel
07.2018 - 02.2021
Certificate IV - Hospitality
Sunshine College - West Sunshine Campus
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