Summary
Overview
Work History
Education
Skills
References
Professional Training And Achievements
Timeline
Generic
Hikmat Bahadur Saru

Hikmat Bahadur Saru

Hurstville,Australia

Summary

I have more than 6 years of kitchen experience, from local restaurant to fine dining restaurant in 5* Hotels and resorts. Works well as dynamic leader in high pressure settings. Passionate about food, I love putting my ideas into practice and platting and I am always looking to create a good working environment for my team to gain maximum guest satisfaction with strong customer orientation.

Overview

6
6
years of professional experience

Work History

Chef

Avocado Lounge
Brighton-Le Sands, Australia
01.2024 - Current
  • Manage and incharge daily operation of restaurant such as brunch and dinner service.
  • Prepare, cooking and present high quality dishes as per menu standard.
  • Support the head chef in creating and testing new menu items and specials.
  • Daily Ordering fresh vegetables, poultry, meat, seafoods and dry goods etc.
  • Monitor stock levels and report shortages to the head chef.

chef

The Man from Snowy River Hotel
Perisher Valley, Australia
07.2023 - 11.2023
  • Prepare and cook high-quality dishes in assigned kitchen section, ensuring consistency in taste, portion and presentation.
  • Learning the sop's of the outlet and carrying out the work according to it.
  • Manage or handle the steakhouse kitchen operations.
  • Support the head chef and supervise junior staff like commis chefs to ensure smooth operation.
  • Maintain strict hygiene and food safety standards in compliance with HACCP regulations.

Demi-chef de-partie

Marsa Malaz Kempinski Hotel
Doha, Qatar
03.2022 - 07.2023
  • Prepare the dishes with consistent plating and clean, creative presentation of each dish.
  • Monitor stock levels, reduce food waste through proper storage and portioning, and report any shortages to chef de cuisine or head chef.
  • Support the training and development of junior kitchen staff by sharing knowledge, skills, and proper techniques.
  • Follow the instruction and recommendation from the immediate superiors to complete the daily tasks.

Demi-chef De-partie

Sun Siyam Iru Veli Resort & Spa
Dhaal Atoll, Maldives
12.2018 - 01.2022
  • Worked as a demi-chef de-partie at italian fine dining restaurant.
  • Prepare the daily mise-en-place and food production for italian Fine dining outlet.
  • Incharge or handle live pasta, pizza and grill section.
  • Support the head chef or chef de cuisine in the daily operation and work.
  • Maintain clear and respectful communication with other chefs and kitchen sections to ensure smooth and coordinated service.
  • Ensure all ingredients and equipment are ready before service begins, helping the kitchen run efficiently during peak hours.

Education

PROFICIENCY CERTIFICATE LEVEL - Hotel Management

Saipal Academy
Kathmandu, Nepal
01.2017

SCHOOL LEAVING CERTIFICATE EXAMINATION -

Shree Bindnya Basinee Secondary School
Kavrepalanchok, Nepal
01.2015

Skills

  • Great team leader with great communication
  • food excellent use of various cooking techniques, ingredients,euipments, tool and process
  • beautifully presented the food with high level of attention to details
  • Highly competent in following: meat, fish, seafood, and poultry cooking, and presentation of dish, soup, and sauce, etc
  • ability to run section with great team management skills

References

  • Mark Bunter, Executive Chef, The Man from Snowy River Hotel, Perisher Valley, NSW, +61437486214
  • Saroj Singh Darlami, Executive Sous Chef, Sun Siyam Iru Veli Resort, Maldives, sarojdarlami@sunaqua.com

Professional Training And Achievements

  • HACCP food safety level 2 course completed from Food Safety Asia at Sun Siyam Iru Veli Resort, Maldives.
  • Two times employee of the month nominated - Sun Siyam Iru Veli Resort & Spa, Maldives.
  • Achieved Certificate IV in Kitchen Management from Quantum Training, Australia.
  • Achieved Certificate III in Commercial Cookery from William Hospitality, Australia.

Timeline

Chef

Avocado Lounge
01.2024 - Current

chef

The Man from Snowy River Hotel
07.2023 - 11.2023

Demi-chef de-partie

Marsa Malaz Kempinski Hotel
03.2022 - 07.2023

Demi-chef De-partie

Sun Siyam Iru Veli Resort & Spa
12.2018 - 01.2022

PROFICIENCY CERTIFICATE LEVEL - Hotel Management

Saipal Academy

SCHOOL LEAVING CERTIFICATE EXAMINATION -

Shree Bindnya Basinee Secondary School

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