Subash Bhandari
Summary
Dedicated and highly skilled cook with 4 years’ experience in a fast-paced restaurant kitchen. Skilled at a food preparation technique, food safety knowledge and the ability to serve great food in a timely manner. proficient in creating delicious quality dishes using fresh and seasonal ingredients.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
6
6
years of professional experience
Work History
Chef
Mures Upper Deck and Pearl + Co.
10.2024 - Current
- Food preparation including bread and cookie baking
- Till Operator
- Monitoring stock levels
- Checking in deliveries
- Complete daily and weekly cleaning schedules
- Follow security & safety procedures
- Maintain a safe working environment for employees and customers
- Prepare range of high-quality meals for our customers.
- Help to design new menu items.
- Streamline processes between our waitstaff and kitchen staff.
- Experience in a busy restaurant with great food.
- Adherence to health and safety standards.
- Setup staff workstations with the necessary ingredients and cooking equipment.
- Prepare food using our approved recipes.
- Monitor ingredients quality for freshness.
- Monitor stock levels and place orders.
- Knowledge about Australian cuisine food like seafood, pasta, burger, fish and chips and some breakfast items.
Chef
The Newport arms bar Hotel (Merivale Group)
01.2020 - 07.2024
- Cooked meat, seafood and vegetarian meals to offer seasonal menu options.
- Baking, frying, grilling and boiling food.
- Cooked and prepared food for customers.
- Maintain customer expectations and accommodate guests with allergies.
- Stored food in designated containers and rotated inventory to maximize freshness.
- Knowledge of making burgers, salads, sandwiches, seafood, breakfast meals as well.
- Collaborated with restaurant staff to meet food service demands during periods.
- Cleaned and maintained kitchen equipment to comply with sanitation regulations.
- Washed and cut produce and garnishes for dishes.
- Regulated temperature of cooking and heating equipment for food safety.
- Communicated clearly with kitchen staff to coordinate workflow.
- Maintained and recorded proper food temperatures following established policy.
Education
Bachelor of Accounting -
Hetauda School of Management and Social Sciences
Certificate IV in Kitchen Management
RPL
07.2024
Skills
- Food Presentation
- Customer Service
- Food Handling
- Plating and Presentation
- Food Safety Oversight
- Sanitation
- Kitchen Management
- Food Preparation
- Contamination Prevention
- Cooking
- Portion Control
- Plate Presentation
- Kitchen management
LANGUAGE
ENGLISH Proficient (C2)
NEPALI Proficient (C2)
WORKING RIGHTS
Full time working rights with no restrictions.
Timeline
Chef
Mures Upper Deck and Pearl + Co.
10.2024 - Current
Chef
The Newport arms bar Hotel (Merivale Group)
01.2020 - 07.2024
Bachelor of Accounting -
Hetauda School of Management and Social Sciences
Certificate IV in Kitchen Management
RPL
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