Surendra Jung Basnet
Sydney
Summary
Adept at leading high-performing teams, I significantly enhanced kitchen efficiency and food quality at Merivale Group, showcasing expertise in inventory management and team leadership. My innovative menu contributions boosted guest return rates, while my commitment to food safety and sanitation exceeded industry standards. Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations. I have a thirst for knowledge in hospitality and constantly seeking new challenge's, i want to take plunge by integrating a new team, maybe your?
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sous Chef
Merivale Group( Totti Italian Restaurant)
12.2022 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Senior Chef De Partie
Qantas First Class Lounge
11.2021 - 03.2023
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Chef De Partie
Tradies Gymea
02.2021 - 11.2021
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Chef De Partie
Little Italy - Italian Restaurant
04.2020 - 03.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Education
High School Diploma -
Australian International College
Sydney, NSW01-2024
Bachelor of Science - Information Technology
Federation University Australia
Sydney, NSW07-2021
High School Diploma -
Siddhababa Higher Secondary School
Nepal02-2016
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Food preparation
- Customer service
- Safety management
- Supervising food prep
- Cooking techniques
- Kitchen organization
- Knife skills
- Allergen awareness
- Ordering and requisitions
- Staff motivation
- Cleaning and sanitation
- Kitchen staff management
- Dish preparation
- Verbal and written communication
- Culinary trends
- Workflow optimization
- Order delivery practices
- Recipes and menu planning
- Sanitation procedures
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- First Aid Certification
- Certificate level three in commercial cookery and kitchen management.
Timeline
Sous Chef
Merivale Group( Totti Italian Restaurant)
12.2022 - Current
Senior Chef De Partie
Qantas First Class Lounge
11.2021 - 03.2023
Chef De Partie
Tradies Gymea
02.2021 - 11.2021
Chef De Partie
Little Italy - Italian Restaurant
04.2020 - 03.2021
High School Diploma -
Australian International College
Bachelor of Science - Information Technology
Federation University Australia
High School Diploma -
Siddhababa Higher Secondary School
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