HARE RAM SHRESTHA
Delacombe,VIC
Summary
Detail-oriented Chef de Partie with experience working in several modern Australian, Greek and Italian cuisine. Known for attention to detail, love of food and extensive knowledge of culinary arts. Motivated and focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine. Reliable, hardworking and driven to give guests top quality food.
Overview
5
5
years of professional experience
Work History
Chef De Partie
The Forge Pizzeria
12.2020 - Current
- Preparation, cooking, and service of meals including kitchen and pizza meals
- Delegation of tasks to back-of-house staff and Apprentices
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Prepared items for roasting, sauteing, frying, and baking
- Evaluated inventory levels on weekly basis and placed orders to restock Vegetables, meat, fish, and dry goods items before supplies ran out
- Plated meals paying special attention to garnishes and overall presentation
- Complied with portion and serving sizes as per restaurant standards
- Sliced fruit and vegetables for salads, entrees, and desserts and stored in crisper
- Aligned seasonal plans with ingredient availability
- Rotated stock to use items before expiration date
- Operated all kitchen equipment safely to prevent injuries
- Worked closely with head chef to create banquet menu for 200 wedding/ function guests.
- Operated all kitchen equipment safely to prevent injuries.
Chef
Little Local DC
03.2019 - 10.2019
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Verified compliance in preparation of menu items and customer special requests
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Planned promotional menu additions based on seasonal pricing and product availability
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Chef
Billy's Trackside
10.2018 - 05.2019
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Planned and directed high-volume food preparation in fast-paced environment
- Seasoned and marinated cuts of meat, poultry and fish
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
- Kept stations clean by wiping down counters during high traffic times in kitchen.
Chef
Fat Chef Keilor East
04.2017 - 10.2018
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Seasoned and marinated cuts of meat, poultry and fish
- Gathered and placed all ingredients into workstations to meet shift needs
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items
- Rotated food regularly, removing outdated items for proper disposal
- Rotated through all prep stations to learn different techniques
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
Education
Certificate IV in Commercial Cookery: Hospitality -
Institute of Advancing Careers
08.2020
Masters of Professional Accounting - Accounting
Charles Sturt University
11.2018
Skills
- Stocking and replenishing
- Recipes and menu planning
- Special Events
- Food Safety and Food Handling
- Portion Standards and Quality Management
- Counter Sanitization
- Plating and presentation
- Safety standards and protocols
- Costing
- Food Spoilage Prevention
- Vendor Relationships
- Disposal Management
Languages
Nepali
Native or Bilingual
English
Professional Working
Hindi
Full Professional
Timeline
Chef De Partie
The Forge Pizzeria
12.2020 - Current
Chef
Little Local DC
03.2019 - 10.2019
Chef
Billy's Trackside
10.2018 - 05.2019
Chef
Fat Chef Keilor East
04.2017 - 10.2018
Certificate IV in Commercial Cookery: Hospitality -
Institute of Advancing Careers
Masters of Professional Accounting - Accounting
Charles Sturt University
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