Bishal Khadka

• Managed a section and junior chefs within the kitchen i.e
• Developed customized reports, summarizing and presenting data in visually appealing format.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Complied with portion and serving sizes as per restaurant standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Monitored food and labor costs to verify budget targets were met.

Reference: Gary- +61 401 239 717

• Looking after ordering to assist the head chef - looking after cooks and commis. - Menu planning, weekly specials - Making sure we provide consistent food quality.
• 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.
• Maintained well-organized mise en place to keep work consistent.
• Mentored kitchen staff to prepare each for demanding roles.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Sanitized all counters properly to prevent food-borne illness.

Reference; MD Islam +61 430 570 098

Sam executive chef +61 451 581 281

• Helped in developing menus, supervising staff, and maintaining food quality - Knowledge of COGS, rostering, and staff wages control. - assisting chefs/owners with weekly specials and menu change
• Mentored kitchen staff to prepare each for demanding roles.
• Maintained well-organized mise en place to keep work consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Modernized work processes to reduce guest wait times and boost daily output.

Reference; Theo (owner) +61 401 722 850

• Menu designing, restaurant setup - hiring staffs - management of staff and rostering - maintained food standards, hygiene, and effective communication with staff - made sure that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Created recipes and prepared advanced dishes.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Placed orders to restock items before supplies ran out.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Reference; Deon ( CEO) 0472 823 245

• Maintained standard requirements of health and safety - trained with a professional group of chefs - Right storage of cooked and uncooked food. - checking temperatures of deliveries, sorting, and general cleaning.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Modernized work processes to reduce guest wait times and boost daily output.
• Rotated through all prep stations to learn different techniques.
• Collaborated with staff members to create meals for large banquets.

Reference. ADI 0451861614