Mausam Rijal
Nowra,Australia
Summary
Being an enthusiastic and ambitious person, I am currently working as a Junior Sous Chef at Huskisson Hotel. My previous experience was Senior Catering Supervisor at RFBI Berry Masonic Village. Sous Chef leading to Head Chef at Porterhouse Hospitality Group, Chef at Matteo Double Bay, Chef at Wheat and Barrel, and Chef at Burger Barrel. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Customer-focused individual with a passion for delivering exceptional service. Strong interpersonal skills with a talent for effectively addressing concerns. Committed to improving customer satisfaction and driving positive outcomes.
Overview
9
9
years of professional experience
Work History
Junior Sous Chef
Huskisson Hotel
Huskisson, Australia
07.2024 - Current
- Prepared, cooked, and presented dishes to meet high culinary standards.
- Managed and trained demi-chef de parties and commis chefs to enhance team performance.
- Assisted Executive Chef and Head Chef in developing innovative dishes and menus.
- Ensured adherence to food hygiene standards and health and safety regulations.
- Monitored portion sizes and waste control to protect profit margins.
- Followed directives from Executive Chef or Head Chef for consistent operations.
Senior Catering Officer
RFBI Berry Masonic Village
Berry, Australia
10.2023 - 07.2024
- Facilitate, observe, prepare, create the quality, effective and timely preparation of food
- Seasonal menu plan, develop food planning with consultation with the Executive Chef
- Monitor equipment, catering supplies and consumables
- Ordering and stock control.
- Staffing and roster management
- Train and assist staffs.
- Follow daily menu and recipes
- Able to identify special dietary requirements of the residents and prepare food accordingly
- Ensuring that all food is cooked properly and served in timely manner
- Control costs and use appropriate portion control
- Check the quality and record the temperature of cooked food products
- Follow correct cleaning, sanitising and safety procedures and follow cleaning procedures
- Able to assemble equipment and use tools correctly
- Complete temperature records and audits when required
Head Chef
Shoalhaven Heads Bowling Club
Shoalhaven Heads, Australia
10.2021 - 12.2023
- Managing a team of thirteen staff ensuring delivery of on-time, high quality meals to up to 200 customers per lunch and dinner session
- Planning menus including bi-annual revamp and weekly specials including budgeting and pricing
- Liaising with suppliers to order daily fresh produce; managing costs and ensuring goods ordered are received completely and in good condition
- Overseeing Food Safety and Hygiene control including a rigorous cleaning schedule after each session
- Rostering staff and allocating tasks to ensure that there are sufficient resources to meet demands whilst optimizing cost control
- On boarding new staff including them into company WHS and Hygiene procedures and providing training as required in role specific tasks
- Temperatures check
- Meal Preparation and feeding the residents
- Socializing the residents with dementia and behavioural change monitoring
- Reporting the issues and documenting them
- Laundry management
Chef
Matteo
Double Bay, Australia
07.2020 - 10.2021
- Manage pasta and mains section on day to day basis
- Planning menus with coordination of head chef
- Estimating food cost by food cost percentage to set menu and maximize profit
- Manage customer relation by handling any customer dissatisfaction or specific needs
- Examining food to ensure quality and safety
- Regulate temperature of ovens, grills and fryers
- Train kitchen staff to ensure duties are being carried out to the greatest extent
- Keep accurate record of ordered supplies
- Take accurate stock take in order to produce then before restaurant administration
Chef
Wheat and Barrel
Cronulla, Australia
07.2019 - 06.2020
- Prepare Italian mains and sides on day to day basis
- Menu planning and implementation in coordination with head chef
- Food cost analysis and control based on menu and strive for maximum profit
- Looking after customer needs, and handling complaints and comments
- Ensuring food quality and safety
- Regulate temperature of ovens, grills and fryers
- Train new staffs
- Record keeping and stock management
- Manage ordering and stock storage
Chef
Burger Barrel
Coogee, Australia
10.2016 - 04.2019
- Complete daily task and operate equipment following designated safe work procedures.
- To actively assist with manager in the creation of menus, prepare and supervise production of approved menus
- To ensure paperwork is correct and submitted within the correct timeframe
- To meet the required standard of the company quality policy and site food safety plans
- To motivate and educate the team to ensure they are aware of the quality standards required and maintain these standards on site.
- Proactively participate in all the health and safety procedures.
- Liaison with manager to advise any suggestions at workplace
- Any other task as directed by the owner
Education
Food Safety Supervisor Training -
Australian Institute of Accreditation Pty Ltd
06.2023
Certificate IV in Commercial Cookery (RPL) -
Frontier Institute of Technology
03.2020
Bachelor of Business Accounting -
Federation University Australia and Kings Own Institute
03.2019
Higher Secondary Education -
Amity Higher Secondary School
03.2014
School Leaving Certificate -
Karnali International English Boarding School
06.2011
Skills
- Menu preparation and planning
- Staff management
- Problem solving
- Stock control and management
- Cost control
- Self-motivation and dynamism
- Organizational skills and attention to detail
- Challenge acceptance and deadline adherence
- Verbal and written communication
- Team leadership and motivation
- Training and mentoring
- Service-oriented delivery
Availability
Full Time
Training And Memberships
- Certificate IV (Ageing Support)
- Food Safety and Handling
- ACFI and documentation trainings
- Fire Safety Trainings
- First Aid Training
- Chemical Trainings
- Manual handling
- Outbreak management
References
References available upon request.
Timeline
Junior Sous Chef
Huskisson Hotel
07.2024 - Current
Senior Catering Officer
RFBI Berry Masonic Village
10.2023 - 07.2024
Head Chef
Shoalhaven Heads Bowling Club
10.2021 - 12.2023
Chef
Matteo
07.2020 - 10.2021
Chef
Wheat and Barrel
07.2019 - 06.2020
Chef
Burger Barrel
10.2016 - 04.2019
Food Safety Supervisor Training -
Australian Institute of Accreditation Pty Ltd
Certificate IV in Commercial Cookery (RPL) -
Frontier Institute of Technology
Bachelor of Business Accounting -
Federation University Australia and Kings Own Institute
Higher Secondary Education -
Amity Higher Secondary School
School Leaving Certificate -
Karnali International English Boarding School