Summary
Overview
Work History
Education
Skills
Certification
Languages
Software
References
Timeline
Generic

Kaushal Ghimire

Gosford,NSW

Summary

Talented Sous-Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communications skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Senior Sous Chef

The Bayview Hotel
04.2022 - Current
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.

Sous Chef

The Montash Group
10.2021 - 05.2022
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

Sous Chef

Cruising Yacht Club Of Australia
02.2017 - 10.2021
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Disciplined and dedicated to meeting high-quality standards.
  • Utilized culinary techniques to create visually appealing dishes.

Senior Chef De Partie

Mark Maroon Aged Care
08.2017 - 01.2018
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
  • Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.

Education

Certificate IV in Commercial Cookery -

Swiss Institute
Sydney, NSW
11.2020

MBA+MPA - Accounting

Holmes Institute of Management
Sydney, NSW
12.2019

Skills

  • Multitasking Abilities
  • Dependable and Responsible
  • Excellent Communication
  • Time Management
  • Calm Under Pressure
  • Decision-Making
  • Flexible and Adaptable
  • Attention to Detail

Certification

Completion of food safety and hygiene certificate, Institute of hospitality, 19 AUG 2018

Languages

English
Full Professional

Software

Cooking the book

Deputy to create Roster

References

References available upon request.

Timeline

Senior Sous Chef

The Bayview Hotel
04.2022 - Current

Sous Chef

The Montash Group
10.2021 - 05.2022

Senior Chef De Partie

Mark Maroon Aged Care
08.2017 - 01.2018

Sous Chef

Cruising Yacht Club Of Australia
02.2017 - 10.2021

Certificate IV in Commercial Cookery -

Swiss Institute

MBA+MPA - Accounting

Holmes Institute of Management

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Kaushal Ghimire