Birendra Subedi
Adamstown,Australia
Overview
17
17
years of professional experience
Work History
Chef
The Shorty Hotel PVT LTD
Shortland, Australia
03.2021 - Current
- Realizing the executive chef's vision for dish presentation
- Maintaining efficiency among the kitchen team
- Overseeing apprentice chefs
- Ensuring all food served meets quality standards
- Preparing ingredients and cooking dishes
- Being familiar with different styles of cooking
- Serving as the second-in-command in a professional kitchen
Member
Junior Chamber International (JCI)
01.2011 - Current
Chef
JSB PTY LTD (Blue Flame Indian Cuisine)
Tamworth, Australia
12.2019 - 02.2021
- Prepare and cook all food
- Select herbs and spices to complement the correct flavors
- Checking the quality and temperature of the raw and cooked food
- Make adjustments to food items to accommodate guests with allergies or specific diet concerns
- Check the stock level and prepare order list for director
- Train the new staff and motivate the kitchen ongoing operation
- Food Safety and provide quality customer service
- Routine cleaning of kitchen area
- Labeling of food, frequent check of temperature
- Follow sanitation guidelines and safety procedures
- Practice cost-cutting measures
- Run the restaurant and take more responsibilities when the director is away
- Promoting of online ordering System and make sure food is ready in time for delivery (e.g
- Uber eats, eat appy, Facebook order etc.)
Cook
Pavilion Chinese Restaurant
Melbourne, Australia
11.2017 - 10.2019
- Receive, check off and store kitchen food and trade supplies
- Organizing and preparation of food
- Preparation work and helping the chef
- Providing quality and timely prepared foods
- Handle equipment, appliances, small wares, supplies and tools
- Ensuring that all food is cooked properly and served in timely manner and that is presented correctly
- Perform ongoing duties
- Perform additional tasks requested by Head Chef
- Following cleaning schedules and cleaning all equipment and work areas
- Responsible for wastage and report
- Quality of food, portion control and consistency
- Assembling equipment’s and tools
- Handling knives and selecting the correct knife for each activity
Cook
Bharatpur Garden Resort Pvt.Ltd
Chitwan, Nepal
12.2013 - 11.2017
- Organize, prepare and cook all the food
- Promote the menu and quality customer service
- Follow workplace hygienic procedure
- Control and order stock
- Prepare appetizers, salads, desserts, sausage and soup
- Prepare food according to dietary and cultural need
- Implement the food safety program and procedures
- Monitor work operations, lead and manage the staff
Director/Investor/Share Holder
Advance Samudayik Hospital Pvt.Ltd
07.2012 - 12.2015
Apprentice Cook
The China Town Chinese Restaurant & Bar
Lazimpat, Kathmandu, Nepal
11.2007 - 09.2011
- Prepare and cook all the Food
- Follow instruction from Chef
- Check and maintain the stocks level
- Scheduled the work of other kitchen employees
- Train the new staffs of kitchen and motivate
- Maintained the standards of the quality to ensure that cost of food remain economical
- Ensured that high standard of cleanliness was maintained throughout the kitchen areas
- Established controls to minimize food and supply waste and theft
- Food safety and provide quality customer service
Education
Cert iv - Disability
International institute of education and training
01.2024
Skill assessment - Cook (Commercial Cookery)
Vet assess
01.2019
Cert IV - Commercial Cookery
Greenfield Education PTY LTD
01.2015
Skills
- MS Word
- MS Excel
- Power Point
- C-Programming
- Typing skills in English
- Internet
- Two and four-wheeler vehicle license
Programattended
- 63rd JCI WORLD CONGRESS, 11/04/08, 11/09/08, New Delhi, India
- JCI United Kingdom National Convention, 03/24/13, 03/27/13, UK
References
- Rudra Thapa, Head Chef, +977-984350576, Bharatpur Garden Resort (Nepal)
- Bikash Sapkota, 0419344555, Blue Flame Indian Restaurant, Tamworth NSW, Manager/Director
Hobbies and Interests
- Cooking
- Travelling
- Reading
Keyexperiences
- Full-time Chef, The Shorty Hotel PVT LTD, Shortland, NSW, 03/01/21, Present, Realizing the executive chef's vision for dish presentation., Maintaining efficiency among the kitchen team., Overseeing apprentice chefs., Ensuring all food served meets quality standards., Preparing ingredients and cooking dishes., Being familiar with different styles of cooking., Serving as the second-in-command in a professional kitchen.
- Full-time Chef, JSB PTY LTD (Blue Flame Indian Cuisine), Tamworth, NSW, 12/01/19, 02/28/21, Prepare and cook all food., Select herbs and spices to complement the correct flavors., Check the quality and temperature of the raw and cooked food., Make adjustments to food items to accommodate guests with allergies or specific diet concerns., Check the stock level and prepare order list for director., Train the new staff and motivate the kitchen ongoing operation., Food Safety and provide quality customer service., Routine cleaning of kitchen area., Labeling of food, frequent check of temperature., Follow sanitation guidelines and safety procedures., Practice cost-cutting measures., Run the restaurant and take more responsibilities when the director is away., Promoting of online ordering System and make sure food is ready in time for delivery.
- Full-time Cook, The Pavilion Chinese Restaurant, Melbourne, VIC, 11/01/17, 10/31/19, Receive, check off and store kitchen food and trade supplies., Organizing and preparation of food., Preparation work and helping the chef., Providing quality and timely prepared foods., Handle equipment, appliances, small wares, supplies and tools., Ensuring that all food is cooked properly and served in timely manner and that is presented correctly., Perform ongoing duties., Perform additional tasks requested by Head Chef., Following cleaning schedules and cleaning all equipment and work areas., Responsible for wastage and report., Quality of food, portion control and consistency., Assembling equipment’s and tools., Handling knives and selecting the correct knife for each activity.
- Full-time Cook, Bharatpur Garden Resort Pvt.Ltd, Chitwan, Nepal, 12/01/13, 11/30/17, Organize, prepare and cook all the food., Promote the menu and quality customer service., Follow workplace hygienic procedure., Control and order stock., Prepare appetizers, salads, desserts, sausage and soup., Prepare food according to dietary and cultural need., Implement the food safety program and procedures., Monitor work operations, lead and manage the staff.
- Apprentice Cook, The China Town Chinese Restaurant & Bar, Lazimpat, Kathmandu, Nepal, 11/01/07, 09/30/11, Prepare and cook all the Food., Follow instruction from Chef., Check and maintain the stocks level., Scheduled the work of other kitchen employees., Train the new staffs of kitchen and motivate., Maintained the standards of the quality to ensure that cost of food remain economical., Ensured that high standard of cleanliness was maintained throughout the kitchen areas., Established controls to minimize food and supply waste and theft., Food safety and provide quality customer service.
Personal Information
- Available: Full Time
- Date of Birth: 04/09/89
- Gender: Male
- Nationality: Nepalese
- Marital Status: Married
Timeline
Chef
The Shorty Hotel PVT LTD
03.2021 - Current
Chef
JSB PTY LTD (Blue Flame Indian Cuisine)
12.2019 - 02.2021
Cook
Pavilion Chinese Restaurant
11.2017 - 10.2019
Cook
Bharatpur Garden Resort Pvt.Ltd
12.2013 - 11.2017
Director/Investor/Share Holder
Advance Samudayik Hospital Pvt.Ltd
07.2012 - 12.2015
Member
Junior Chamber International (JCI)
01.2011 - Current
Apprentice Cook
The China Town Chinese Restaurant & Bar
11.2007 - 09.2011
Cert iv - Disability
International institute of education and training
Skill assessment - Cook (Commercial Cookery)
Vet assess
Cert IV - Commercial Cookery
Greenfield Education PTY LTD
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