Jitendra Gurung
87 Liz Kernohan Dr, Elderslie
Summary
I am a highly skilled culinary professional dedicated to crafting exceptional dining experiences. Proven expertise in menu development and delivering high-quality dishes, coupled with a commitment to upholding the highest standards of food quality and kitchen hygiene. A passionate leader with a talent for inspiring kitchen teams to achieve culinary excellence. Creative culinary professional seeking to transition into new field, developed skills in high-paced kitchen environments. Demonstrates strengths in team collaboration, problem-solving, and time management. Eager to apply these transferable skills to contribute effectively in dynamic and challenging new role.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef
Wattle Bistro
09.2025 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Cook
The Log Cabin
01.2024 - 08.2025
- Spearheaded all kitchen operations at The Log Cabin, consistently exceeding guest expectations and cultivating a 90% customer satisfaction rating.
- Developed and implemented four seasonal menu revisions annually, highlighting locally sourced ingredients and modern culinary techniques, driving a 15% increase in dinner reservations.
- Cultivated a high-performing kitchen team of 8 staff members through comprehensive training, mentorship, and performance management, reducing employee turnover by 20%.
- Championed strict adherence to food safety and sanitation protocols, consistently achieving "A" ratings in health inspections and maintaining a spotless kitchen environment.
- Optimized inventory management and portion control strategies, resulting in a 10% reduction in food costs and minimized waste, directly impacting profitability.
- Oversaw catering for over 50 on-site events annually, coordinating all aspects from menu creation to flawless execution, generating an average of $5,000 per event.
Cook
The Orchard
11.2023 - 01.2024
- Prepared high-quality meals consistently according to The Orchard's recipes and standards, ensuring customer satisfaction.
- Maintained a clean and organized kitchen environment, adhering to all health and safety regulations, resulting in consistently high sanitation scores.
- Managed inventory and minimized food waste through careful ordering and rotation practices, contributing to cost savings.
- Collaborated with the kitchen team to develop daily specials, increasing menu variety and customer interest.
- Mastered various cooking techniques and equipment, enabling efficient meal preparation during peak service hours.
- Proactively addressed customer feedback and special requests, enhancing the dining experience and fostering positive relationships.
Chef
Cook&archies
02.2022 - 09.2023
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Education
Diploma - commercial cookery in Hospitality Management
Southern Academy of Business And Technology
95 Bathrust St. Sydney NSW 200012.2022
DIPLOMA - Hospitality And Management
Southern Academy of Business And Technology
95 Bathrust St. Sydney NSW 200007.2023
YEAR 12 - HIGH SCHOOL
SAMATA SIKHSHYA NIKETAN
KATHMANDU NEPAL11.2018
Skills
- CHEF
- Menu Development
- Kitchen Management
- Team Leadership
- Food Safety & Sanitation
- Inventory Management
- Cost Control
- Customer Service
Certification
- Skill Assessment Obtained
- TRA – Chef
- January 2024 - April 2025
Languages
English
Professional Working
Hindi
Full Professional
Nepali
Full Professional
Timeline
Chef
Wattle Bistro
09.2025 - Current
Cook
The Log Cabin
01.2024 - 08.2025
Cook
The Orchard
11.2023 - 01.2024
Chef
Cook&archies
02.2022 - 09.2023
YEAR 12 - HIGH SCHOOL
SAMATA SIKHSHYA NIKETAN
Diploma - commercial cookery in Hospitality Management
Southern Academy of Business And Technology
DIPLOMA - Hospitality And Management
Southern Academy of Business And Technology
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