Manoj Khadka
Hurstville,Nsw
Summary
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Overview
6
6
years of professional experience
Work History
Chef De Partie (Job Role and Responsibilities)
Verandah Bar
55/65 Elizabeth St, Sydney NSW 2000
11.2019 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- 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.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Reference : Ferdy wijaya ( Head Chef )
Cook
Daris Kitchen
22 Buckley St NSW Sydney Marrickville
03.2019 - 09.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Education
Advanced Diploma Of Hospitality Management - Hospitality Management
ABM Further Education
Mexzanine, 56-58 York St Sydney NSW 200012.2022
Diploma In Hospitality Management - Hospitality Management
Australian College of The Professions
S1 28-36 Foveaux St, Surry Hills, NSW 201012.2021
Certificate IV In Cookery - Hospitality
Australian College of The Professions
S1 28-36 Foveaux St, Surey Hills NSW 201004.2021
Skills
- Kitchen organization
- Team management
- Food presentation
- Recipes and menu planning
- Order delivery practices
- Cost control
- Safety management
- Kitchen management
- Ordering and requisitions
- Kitchen equipment operation
- Safe handling
- Portion control
- Cooking techniques
- Food preparation
- Food safety
- Food allergy safety
- Kitchen utensils
- Food cost control
- Steaming methods
- Pizza making
- Portion standards
- Frying techniques
- Menu development
- Grilling techniques
- Proper food handling
Timeline
Chef De Partie (Job Role and Responsibilities)
Verandah Bar
11.2019 - Current
Cook
Daris Kitchen
03.2019 - 09.2019
Advanced Diploma Of Hospitality Management - Hospitality Management
ABM Further Education
Diploma In Hospitality Management - Hospitality Management
Australian College of The Professions
Certificate IV In Cookery - Hospitality
Australian College of The Professions