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
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
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