Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Manoj Thapa Magar

Sydney,NSW

Summary

Highly Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptive team player passionate about sustainable cuisine with focusing on high end produce at the same time maintaining staff focus and productivity in high-volume, managing budget and boosting restaurant profiles.

Overview

10
10
years of professional experience

Work History

Chef

GMT
11.2023 - Current
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within team.
  • Ensured consistent quality control of all dishes leaving kitchen, resulting in reputation for excellence among patrons.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented proper cleaning procedures, ensuring safe and sanitary kitchen workspace compliant with health department regulations.

Chef

Mamma Barone
06.2019 - Current
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within team.
  • Assisted in budget planning and cost management efforts, helping establishment maintain profitability without sacrificing quality or service standards.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef

Cafe Tropicana
07.2023 - 12.2023
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Cook

The Petersham Inn
01.2014 - 03.2015
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • 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.
  • Collaborated with the management team to develop new menu items based on customer feedback and preferences.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.

Education

Bachelor of Business - Accounting And Business Management

Holmes Institute
Sydney, NSW
07.2020

Advanced Diploma of Accounting - Accounting

Zenith Business Academy
Sydney, NSW
08.2015

Skills

  • Budgeting
  • Menu development
  • Vendor Relations
  • Cost Control
  • Menu development
  • Inventory Management
  • Customer Service
  • HACCP/OSHA Regulations
  • Effective Communications
  • Banquets and catering
  • Kitchen Management

Languages

English
Full Professional
Nepali
Native or Bilingual

Timeline

Chef

GMT
11.2023 - Current

Chef

Cafe Tropicana
07.2023 - 12.2023

Chef

Mamma Barone
06.2019 - Current

Cook

The Petersham Inn
01.2014 - 03.2015

Bachelor of Business - Accounting And Business Management

Holmes Institute

Advanced Diploma of Accounting - Accounting

Zenith Business Academy

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Manoj Thapa Magar