Summary
Overview
Work History
Education
Skills
Websites
Software
Hobbies
Timeline
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Maniraj Adhikari

Chef
Campsie,NSW

Summary

With a passion for culinary excellence and a dedication to delivering unforgettable dining experiences, I have cultivated my skills and expertise over years in the culinary industry. My culinary journey began with hands-on experience in esteemed kitchens, where I gained invaluable insights into the intricacies of food preparation, flavor combinations, and kitchen management.

After years of working in the industry and honing my craft, I decided to further my education and pursue my career aspirations by completing a Diploma in Hospitality Management. This decision was driven by my desire to deepen my understanding of the hospitality industry and broaden my skill set beyond the kitchen.

Throughout my career, I have had the privilege of working in bustling restaurants, and esteemed culinary establishments, where I have collaborated with talented chefs and mentored aspiring culinary professionals. From mastering the intricacies of haute cuisine to embracing the simplicity of farm-to-table cooking, I have continuously pushed the boundaries of my culinary creativity and innovation.

My culinary philosophy is rooted in a commitment to sourcing the finest ingredients, celebrating seasonal flavors, and showcasing the diversity of global cuisines. Whether crafting exquisite tasting menus for discerning diners or elevating classic comfort dishes with a modern twist, I strive to create dishes that not only tantalize the taste buds but also evoke emotions and memories.

As a chef, I thrive in high-pressure environments, where precision and attention to detail are paramount. From managing kitchen operations to leading a team of culinary professionals, I am adept at orchestrating the symphony of flavors and textures that culminate in a memorable dining experience.

With a relentless pursuit of excellence and a dedication to continuous learning and growth, I am excited to embark on new culinary adventures and contribute my passion, creativity, as we embark on a journey to delight and inspire our guests.

This background description highlights your extensive experience in the culinary industry, as well as your decision to further your education through a Diploma in Hospitality Management, providing a well-rounded perspective and expertise in both culinary arts and hospitality management.

Overview

6
6
years of professional experience
6
6
years of post-secondary education

Work History

Demi Chef

Sofitel Darling Harbour
06.2023 - Current
  • Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Developed strong working relationships with vendors, negotiating favorable pricing terms for bulk ingredient purchases to reduce costs without sacrificing quality.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Utilized culinary techniques to create visually appealing dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Worked well in a team setting, providing support and guidance.
  • Exercised leadership capabilities by successfully motivating and inspiring others.

Chef

Bistro Rex
12.2021 - 06.2023
  • Managed grill and fish sections, ensuring efficient preparation and service of dishes to meet quality and timing standards.
  • Supervised the culinary team in the section, providing guidance and support to maintain consistency and excellence in food presentation and taste.
  • Assisted cooks in the preparation, cooking, and presentation of a diverse range of foods, demonstrating versatility and proficiency in various culinary techniques.
  • Maintained impeccable cleanliness and sanitation standards throughout kitchen areas, adhering to health and safety regulations and upholding the hotel's reputation for hygiene.
  • Collaborated with the Head Chef to complete prep tasks and create ordering lists, contributing to efficient kitchen operations and inventory management.
  • Evaluated food products to verify freshness and quality.
  • Placed orders to restock items before supplies ran out.
  • Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Coordinated with team members to prepare orders on time.

Chef

Leaf Cafe
02.2021 - 12.2021
  • Managed the prep section, overseeing the production of large batches of Mise En Place to support seamless kitchen operations and ensure timely execution of menu items.
  • Thrived in high-pressure environments, efficiently managing multiple tasks and responsibilities while maintaining a calm and focused demeanor, contributing to the smooth functioning of the kitchen during peak service periods.
  • Demonstrated adaptability and versatility by working across various venues, consistently delivering the same high-quality menu offerings to meet guest expectations and uphold the restaurant's reputation for excellence.
  • Responsible for creating comprehensive breakfast and lunch menu ordering lists, meticulously planning ingredient requirements and quantities to facilitate efficient inventory management and minimize waste, ensuring optimal freshness and cost-effectiveness in menu execution.

History Bar and Grill

Chef/Cook
02.2019 - 04.2020
  • Demonstrated proficiency in operating a wood fire Grill Josper, skillfully utilizing the unique cooking method to impart smoky flavors and achieve optimal grill marks on a variety of proteins and vegetables.
  • Independently managed all aspects of kitchen operations, including staff supervision, inventory management, and quality control, during periods of limited supervision, ensuring seamless workflow and adherence to organizational standards.
  • Led food preparation efforts, meticulously crafting dishes according to established recipes and standards, while also contributing innovative ideas to menu planning sessions to keep offerings fresh and enticing for guests.
  • Implemented effective food costing and waste management strategies, analyzing ingredient usage patterns and portioning practices to minimize waste and optimize profitability, resulting in a significant reduction in food costs and improved overall financial performance.

Chef

Hotel Retreat
01.2018 - 02.2019
  • Oversaw operations of the grill section, ensuring precision and excellence in food preparation and presentation to meet the highest standards of quality and guest satisfaction.
  • Supervised and trained kitchen staff on recipe procedures, culinary preparations, and cleaning protocols, fostering a culture of excellence and attention to detail throughout the kitchen team.
  • Collaborated with cooks to assist in the preparation, cooking, and presentation of a diverse array of menu items, showcasing versatility and proficiency in culinary techniques.
  • Upheld stringent cleanliness standards throughout kitchen areas at all times, maintaining a hygienic and organized environment conducive to safe and efficient food production.
  • Assisted the Head Chef in menu planning and development of specials, leveraging culinary expertise and creativity to introduce innovative dishes and enhance the overall dining experience for guests.

Education

Bachelor of Science - Information Technology

Victoria University
Footscray, VIC
01.2016 - 08.2019

Commercial Cookery Cert-IV and Diploma - Diploma in Hospitality

Choice Business College
602 & 603/541 Kent St, Sydney NSW 2000
01.2021 - 01.2023

Skills

Quick learner

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Software

Editing software's,

Hobbies

My creative hobby not only allows me to express myself artistically but also serves as a form of relaxation and meditation. It provides me with a respite from the stresses of daily life, allowing me to unwind, recharge, and reconnect with my innermost thoughts and feelings.

Timeline

Demi Chef

Sofitel Darling Harbour
06.2023 - Current

Chef

Bistro Rex
12.2021 - 06.2023

Chef

Leaf Cafe
02.2021 - 12.2021

Commercial Cookery Cert-IV and Diploma - Diploma in Hospitality

Choice Business College
01.2021 - 01.2023

History Bar and Grill

Chef/Cook
02.2019 - 04.2020

Chef

Hotel Retreat
01.2018 - 02.2019

Bachelor of Science - Information Technology

Victoria University
01.2016 - 08.2019
Maniraj AdhikariChef