Manish Gurung
Summary
Dynamic culinary professional with extensive experience at Sofitel Sydney Darling Harbour, excelling in menu development and food safety. Proven ability to enhance kitchen efficiency and foster teamwork, while consistently delivering high-quality dishes. Skilled in recipe adaptation and stock management, ensuring optimal freshness and presentation. Passionate about creating memorable dining experiences.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Demi Chef De Partie
Sofitel Sydney Darling Harbour
01.2025 - Current
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef De Partie
Novotel Sydney International Airport
07.2021 - 07.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Commi Chef
Kingsley Crab and Steak House
07.2019 - 07.2021
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Education
Diploma In Hospitality&cert4 In Kitchen Management - Tourism And Hospitality Management
Sydney College
Level 2/38 College St, Darlinghurst NSW 201003.2023
Skills
- Cooking methods
- Recipe adaptation
- Pastry techniques
- Stock management
- Food safety
- Knife skills
- Food presentation
- Allergen awareness
- Menu development
- Portion control
- Mise en place
Certification
Certificate IV in kitchen management
Certificate IV in commercial cookery
Food and safety supervisior
Languages
English
Professional Working
Nepali
Native or Bilingual
Timeline
Demi Chef De Partie
Sofitel Sydney Darling Harbour
01.2025 - Current
Chef De Partie
Novotel Sydney International Airport
07.2021 - 07.2024
Commi Chef
Kingsley Crab and Steak House
07.2019 - 07.2021
Diploma In Hospitality&cert4 In Kitchen Management - Tourism And Hospitality Management
Sydney College