Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

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 2000
12.2022

DIPLOMA - Hospitality And Management

Southern Academy of Business And Technology
95 Bathrust St. Sydney NSW 2000
07.2023

YEAR 12 - HIGH SCHOOL

SAMATA SIKHSHYA NIKETAN
KATHMANDU NEPAL
11.2018

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
Jitendra Gurung