Gaybish Bajracharya
Chef
2 6-8 Matilda Crt, Belmont,VIC
Summary
Enthusiastic and eager to contribute to team success through smart work, attention to detail and excellent organizational skills. Motivated to learn, grow and excel.
Overview
9
9
years of professional experience
Work History
Chef
The Peninsula Hotel
08.2025 - Current
- Optimize food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improve kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Check freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintain well-organized mise en place to keep work consistent.
- Performing specialized cooking duties.
- Maintains stock and par levels.
- Is required to perform general or specialized cooking, butchering, baking or pastry cooking duties and/or
supervises and trains other cooks and kitchen employees. - Supervising and training of cooks of a lower grade.
Chef
Gordon Institute of TAFE
01.2022 - 08.2025
- Cook and serve dishes according to standard seasonal menu and function menus
- Coordinate with Head Chef with menu creation and dietary modifications
- Stock management
- Teach and guide students while at the restaurant(The Davidson Restaurant)
- Work with indigenous ingredients
Senior Chef
Ingenia Communities
01.2022 - 07.2025
- Plan, cook and serve meals as per the menu and dietary requirements and keep food allergy matrix upto date.
- Develop, maintain and modify seaonal menus according to the standard and food compliance documents.
- Stock management, ordering and recieving and dealing with suppliers
- Budget management in accordance to approved expense limit.
- Discuss and solve catering issues of residents by coordinating with the community manager.
- Food safety supervisor duties
- Tain and guide new staff where applicable
Chef
Banks Road Vineyard
10.2021 - 01.2023
- Prepare and create authentic dishes using local ingredients and wine- pairing.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Maintained well-organized mise en place to keep work efficient and consistent.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Stock management and orders
- Coordinating with Head chef and restaurant manager for rosters and staffing.
- Guide and train kitchen staff
- Working on pass
- Assisting with KPI report.
Chef de Partie
Toki Modern Japanese Fine Dining
01.2022 - 08.2022
- Prepared meals according to order and standard recipes.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Maintained well-organized mise en place to keep work efficient and consistent.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Chef de Partie
Bayview bar and grill
11.2020 - 11.2021
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Maintained well-organized mise en place to keep work efficient and consistent.
Chef
Enzo's on Pako
01.2020 - 10.2020
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Maintained well-organized mise en place to keep work efficient and consistent
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
Chef
Cafe R n R
09.2019 - 05.2020
- Helped develop recipes and menus by applying understanding of market demand and culinary trends.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work efficient and consistent
- Responded to customer requests, cooked and serve
Chef
Squires loft
03.2019 - 11.2019
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Verified compliance in preparation of menu items and customer special requests
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Maintained well-organized mise en place to keep work efficient and consistent
- Monitored line processes to maintain consistency in quality, quantity and presentation
Chef de Partie
Queen of Spades
07.2018 - 03.2019
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Oversaw food preparation and monitored safety protocols
- Helped general management develop prices based on inventory costs and portion sizes
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Purchased food and cultivated strong vendor relationships
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business
Cook
Cafe Brass
01.2017 - 01.2018
- Ordered and received products and supplies to stock kitchen areas
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
Education
Certificate 3 - commercial cookery, Hospitality
The Gordon Tafe
Geelong, VIC12.2019
Cert 4 and Diploma - Hospitality
The Gordon Tafe
Geelong, VIC12.2020
Bachelors - Arts and Journalism
Tribhuvan University
01.2012
Skills
Kitchen management
Workflow optimization
Signature dish creation
Food presentation
Resource management
Knife skills
Menu development
Cost control
Staff coordination
Food safety and sanitation
Equipment maintenance
Time management
Interests
Bass player, Music enthusiast, Graphic Designer, Foodie
Timeline
Chef
The Peninsula Hotel
08.2025 - Current
Chef
Gordon Institute of TAFE
01.2022 - 08.2025
Senior Chef
Ingenia Communities
01.2022 - 07.2025
Chef de Partie
Toki Modern Japanese Fine Dining
01.2022 - 08.2022
Chef
Banks Road Vineyard
10.2021 - 01.2023
Chef de Partie
Bayview bar and grill
11.2020 - 11.2021
Chef
Enzo's on Pako
01.2020 - 10.2020
Chef
Cafe R n R
09.2019 - 05.2020
Chef
Squires loft
03.2019 - 11.2019
Chef de Partie
Queen of Spades
07.2018 - 03.2019
Cook
Cafe Brass
01.2017 - 01.2018
Cert 4 and Diploma - Hospitality
The Gordon Tafe
Bachelors - Arts and Journalism
Tribhuvan University
Certificate 3 - commercial cookery, Hospitality
The Gordon Tafe