Summary
Overview
Work History
Education
Skills
Languages
Certification
Affiliations
Timeline
Generic

GOKUL THAPA

Perth,WA

Summary

Well-rounded Chef offering 25 years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus, and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Chef

Bathesda Health Clinic
Cockburn, WA
02.2023 - Current
  • Prepared high-quality dishes according to established recipes.
  • Checked quality of raw materials before use.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Exercised portion control for items served, eliminating waste.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Distributed food to service staff for prompt delivery to customers.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised food preparation staff to deliver high-quality results.

Chef

Aegis Aged Care
Hamilton Hill, WA
08.2022 - 02.2023
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Checked quality of food products to meet high standards.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
  • Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.

Chef

Carina Aged Care
Bicton, WA
10.2017 - 08.2022
  • Prepared high-quality dishes according to established recipes.
  • Checked quality of raw materials before use.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Exercised portion control for items served, eliminating waste.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Resolved customer complaints regarding food quality or service issues.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Monitored quality, presentation and quantities of plated food across line.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.

Chef De Partie

Nocello Cafe
Cockburb, WA
11.2013 - 10.2014
  • Met with clients to discuss menus and meal options for weddings and banquets.
  • Adhered to budget guidelines when purchasing ingredients and equipment.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Checked quality of food products to meet high standards.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Supervised food preparation staff to deliver high-quality results.

Kitchen Manager

Dome Cafe
Fremantle, WA
05.2008 - 10.2014
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Trained new employees to perform duties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Chef

Sharjah Rotana Hotel
Sharjah , UAE
01.2003 - 12.2004
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Prepared high-quality dishes according to established recipes.
  • Checked quality of raw materials before use.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Established controls to alleviate supply and food waste.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Managed daily operations of the kitchen including scheduling shifts for staff.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.
  • Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Met with clients to discuss menus and meal options for weddings and banquets.
  • Documented employee performance reviews in order to assess progress towards goals set out in training plans.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Checked quality of food products to meet high standards.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Commis III

Mafraq Hotel
Abu Dhabi, UAE
02.2000 - 11.2002
  • Completed day-to-day duties accurately and efficiently.
  • Understood and followed oral and written directions.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
  • Identified needs of customers promptly and efficiently.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Assisted with customer requests and answered questions to improve satisfaction.
  • Planned and completed group projects, working smoothly with others.
  • Worked with cross-functional teams to achieve goals.
  • Maintained open communication with team members and stakeholders, resulting in successful project outcomes.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Maintained updated knowledge through continuing education and advanced training.
  • Collaborated with others to discuss new opportunities.
  • Delivered products to customer locations on time.
  • Recognized by management for providing exceptional customer service.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Maintained schedule of class assignments to meet deadlines.

Education

Hotelmanagement And Culinery Arts - Culinery Arts

RMTC Kathmandu
Nepal
12-1999

High School Diploma -

Shree Gangadevi Secondary School
Nepal
03-1999

Skills

  • Vendor Relations
  • Purchasing
  • Regulatory Compliance
  • Staff Coordination
  • Dish Preparation
  • Pantry Restocking
  • Workflow Optimization
  • Food and Beverage Pairing
  • Meal Preparation
  • Resource Management
  • Company Safety Standards
  • Verbal and Written Communication
  • Budgeting and Cost Control
  • Cooking Techniques
  • Waste Control
  • Grilling Techniques
  • Performance Assessments
  • Banquets and Catering
  • Menu Planning
  • Kitchen Management
  • Kitchen Operations
  • Process Improvements
  • Seafood Preparation
  • Recipe Development
  • Knife Skills
  • Food Safety and Sanitation
  • Grilling and Deep Frying Skills
  • Sanitation Practices
  • Food Presentation
  • Food Service Operations
  • Sauce Preparation
  • Food Preparation Techniques
  • Performance Improvement
  • Knife Use
  • Sanitation Guidelines
  • Culinary Expertise
  • Menu Supervision

Languages

English
Professional
Hindi
Professional
Nepali
Professional

Certification

  • Certificate III in Cookery and Culinary
  • Occupational Health and Safety (Construction Induction
  • Liquor Control Approved Manager

Affiliations

  • Cycling
  • Gym Activities

Timeline

Chef

Bathesda Health Clinic
02.2023 - Current

Chef

Aegis Aged Care
08.2022 - 02.2023

Chef

Carina Aged Care
10.2017 - 08.2022

Chef De Partie

Nocello Cafe
11.2013 - 10.2014

Kitchen Manager

Dome Cafe
05.2008 - 10.2014

Chef

Sharjah Rotana Hotel
01.2003 - 12.2004

Commis III

Mafraq Hotel
02.2000 - 11.2002

Hotelmanagement And Culinery Arts - Culinery Arts

RMTC Kathmandu

High School Diploma -

Shree Gangadevi Secondary School

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