Manoj Basnet
Waitara,NSW
Summary
Skilled Chef De Partie with a proven track record at The Butcher's Block, enhancing kitchen efficiency and culinary excellence. Mastered mise en place, elevating food presentation and optimizing preparation processes. Demonstrates exceptional knife skills and the ability to thrive under pressure, fostering team collaboration and maintaining high hygiene standards.
Knowledgeable Chef with solid foundation in culinary techniques and kitchen operations. Proven ability to assist in meal preparation and contribute to creation of high-quality dishes in fast-paced environments. Demonstrated proficiency in multitasking and maintaining clean, organized workspace.
Professional culinary expert, well-versed in assisting chefs and contributing to dynamic kitchen teams. Experience includes supporting food preparation and ensuring consistency in dish quality. Known for strong teamwork and adaptability, effectively managing changing needs and contributing to seamless kitchen operations.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Commis Chef
Mooney Mooney Club
02.2024 - Current
- 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.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Chef De Partie
The Butcher's Block
01.2023 - 01.2024
- 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.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie
CUORI / PEACH BLACK
02.2021 - 08.2022
- 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.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
Commis Chef
Annata Restaurant & Bar
03.2018 - 03.2022
- 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.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Prepped daily menu items to quickly deliver upon request.
Education
Certificate IV in Commercial Cookery - Hospitality
Queensford College
3/1 Fitzwilliam St, Paramatta NSW 215002-2022
Diploma of Hospitality Management - Hospitality
Queensford College
3/1 Fitzwilliam St, Paramatta NSW 215002-2022
Skills
- Hygiene practices
- Work under pressure
- Food preparation
- Mise en place
- Cooking techniques
- Food presentation
- Sauce making
- Knife skills
- Ingredient knowledge
- Recipe development
- Portion control
- Stock rotation
Accomplishments
- Resolved product issues through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Documented and resolved issues which led to results
- Supervised team of large staff members.
Certification
- First Aid
- Cardiopulmonary Resuscitation
- Basic Emergency Life Support
Timeline
Commis Chef
Mooney Mooney Club
02.2024 - Current
Chef De Partie
The Butcher's Block
01.2023 - 01.2024
Chef De Partie
CUORI / PEACH BLACK
02.2021 - 08.2022
Commis Chef
Annata Restaurant & Bar
03.2018 - 03.2022
Certificate IV in Commercial Cookery - Hospitality
Queensford College
Diploma of Hospitality Management - Hospitality
Queensford College
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