Manish Chaulagain
Sydney,Australia
Summary
Results-driven culinary professional with extensive experience in managing kitchen operations and supervising junior staff. Known for strong knife skills, multitasking abilities, and a commitment to food safety, consistently delivering high-quality dishes that exceed customer expectations. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Dedicated to food safety, customer service best practices and quality food service.
Overview
3
3
years of professional experience
Work History
Chef de Partie
Spicers Sangoma Retreat 🎩
Bowen Mountain, NSW
01.2026 - Current
- Created daily specials based on seasonal ingredients and member preferences.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Trained kitchen workers on culinary techniques.
Senior Chef de Partie
Bathers Pavilion
Mosman, Nsw
12.2025 - 01.2026
- Prepared high-quality dishes according to menu specifications and seasonal ingredients.
- Ensured cleanliness and organization of kitchen area in compliance with health regulations.
- Monitored portion control to ensure consistency across the menu items.
- Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
Chef De Partie
ROYAL MOTOR YACHT CLUB OF NSW
Point Piper, Australia
03.2025 - 12.2025
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Fully Manage own section independently and supervise junior staffs.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Contributed to menu development and innovation for seasonal offerings.
- Prepare the diverse range of seafood dishes with attention to flavour and presentation.
- Demonstrated excellent multi-tasking abilities during busy service periods.
Demi Chef
ROYAL MOTOR YACHT CLUB OF NSW
Point Piper, Australia
05.2024 - 03.2025
- Manage stock rotation and section cleanliness.
- Collaborated with colleagues to expedite orders and meet customer demands in a fast-paced kitchen.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Take Responsibility for a specific section under supervision.
- Checked quality of food products to meet high standards.
Commis Chef
ROYAL MOTOR YACHT CLUB OF NSW
Point Piper, Australia
07.2023 - 05.2024
- Prepare and cook menu items, focusing on breakfast, lunch, and light meals with attention to quality and presentation.
- Manage cooking stations, including grill, stovetop, and oven, to ensure timely meal preparation.
- Maintain a clean and organized kitchen, following sanitation and food safety guidelines.
- Observe and support senior chefs in service as well as preparation and cleaning duties.
- Work efficiently under pressure during peak hours, ensuring fast and accurate order delivery.
Education
DIPLOMA OF HOSPITALITY MANAGEMENT - Hospitality Management
ROCKFORD COLLEGE
Sydney, NSWCERT IV IN KITCHEN MANAGEMENT - COMMERCIAL COOKERY
ROCKFORD COLLEGE
Sydney, NSWSkills
- Team collaboration
- Time management
- Pasta making
- Meal preparation
- Grilling techniques
- Temperature control
- Food quality and safety
- Multitasking skills
- Food presentation
- Knife skills
References
Kazuhiro Iketani, Royal Motor Yacht Club, kazu@rmycnsw.com.au, +61424993499
Perry Hill, Bathers Pavilion, Perry.Hill@batherspavilion.com.au, +61 416 359 617
Timeline
Chef de Partie
Spicers Sangoma Retreat 🎩
01.2026 - Current
Senior Chef de Partie
Bathers Pavilion
12.2025 - 01.2026
Chef De Partie
ROYAL MOTOR YACHT CLUB OF NSW
03.2025 - 12.2025
Demi Chef
ROYAL MOTOR YACHT CLUB OF NSW
05.2024 - 03.2025
Commis Chef
ROYAL MOTOR YACHT CLUB OF NSW
07.2023 - 05.2024
DIPLOMA OF HOSPITALITY MANAGEMENT - Hospitality Management
ROCKFORD COLLEGE
CERT IV IN KITCHEN MANAGEMENT - COMMERCIAL COOKERY
ROCKFORD COLLEGE