Milan Gurung
Homebush,NSW
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
5
5
years of professional experience
Work History
Junior Sous Chef
Kitchen By Mike
Sydney Airport, NSW
09.2024 - 01.2025
- Checked food portioning for optimal presentation and cost control.
- Ensured adherence to sanitation procedures throughout the kitchen operation.
- Developed menus that were creative while still being cost effective.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Managed food inventory, ordering and receiving of products from vendors.
Chef
Antico Woodfired Pizza
Narellan, NSW
07.2024 - 08.2024
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Established controls to alleviate supply and food waste.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored temperatures of prepared food and cold-storage areas.
Senior CDP
Beach Road Hotel
Bondi, NsW
09.2022 - 06.2024
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Reviewed orders placed by waitstaff before sending them out to customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Monitored portion control to ensure consistency across the menu items.
- Monitored temperatures of prepared food and cold-storage areas.
- Determined schedules and staff requirements necessary to prepare and plate food.
Assistant Baker
Mr Focaccia
Sydney, NSW
09.2019 - 09.2023
- Stored, labeled, and replenished supplies in compliance with food safety regulations.
- Decorated baked goods and designed visually appealing displays of finished products.
- Washed dishes and sanitized prep area at end of each shift.
Education
Diploma of Hospitality Management And Certificate IV in Commercial Cookery -
Skyline International College
08-2023
Skills
- Preventative Care
- Knowledge of Food Chemistry
- Culinary Techniques
- Excellent Customer Service
- Food Safety and Sanitation Practices
- Quality Assurance
- Menu development
- Cost control
- Inventory management
References
- Vincenzo Larcinese, Executive Chef, Bondi Beach Hotel, +61 414 429 762
- Roshan Pakharin Head Chef, Kitchen By Mike, 0435 890 155
Languages
English, Neplese
Personal Information
- Place of Birth: Nepal
- Date of Birth: 14/11/1998
- Nationality: Nepalese
Timeline
Junior Sous Chef
Kitchen By Mike
09.2024 - 01.2025
Chef
Antico Woodfired Pizza
07.2024 - 08.2024
Senior CDP
Beach Road Hotel
09.2022 - 06.2024
Assistant Baker
Mr Focaccia
09.2019 - 09.2023
Diploma of Hospitality Management And Certificate IV in Commercial Cookery -
Skyline International College
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