Mohan Thapa
Box Hill,VIC
Summary
Accomplished Chef De Partie with a proven track record at Chapter three espresso cafe, where I honed my skills in food presentation and proper food handling. Known for developing memorable dishes and enhancing kitchen efficiency, I excel in fostering teamwork and meeting high standards of cleanliness. My culinary creativity and commitment to food safety regulations set me apart.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef De Partie
Chapter Three Espresso Cafe
01.2022 - Current
Chef De Partie
Fordhams Milkbar
01.2024 - 11.2024
- 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.
- 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.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- 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.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Chef De Partie
White Mojo
06.2022 - 09.2023
Commis Chef
Gradi 400
01.2021 - 12.2021
Kitchen Hand
The Main Cafe Bar and Restaurant
10.2018 - 04.2020
Education
Diploma - Hospitality Management
Royal Gurkha Institute
Flinders, VIC06.2021
Certificate IV - Cookery
Royal Gurkha Institute
Royal Gurkha Institute12.2020
Certificate III - Cookery
Royal Gurkha Institute
Flinders, VIC06.2019
Skills
- Food presentation
- Proper food handling
- Stock making
- Plating and presentation
Certification
Certificate III,IV and diploma in hospitality management
Timeline
Chef De Partie
Fordhams Milkbar
01.2024 - 11.2024
Chef De Partie
White Mojo
06.2022 - 09.2023
Chef De Partie
Chapter Three Espresso Cafe
01.2022 - Current
Commis Chef
Gradi 400
01.2021 - 12.2021
Kitchen Hand
The Main Cafe Bar and Restaurant
10.2018 - 04.2020
Certificate III,IV and diploma in hospitality management
Diploma - Hospitality Management
Royal Gurkha Institute
Certificate IV - Cookery
Royal Gurkha Institute
Certificate III - Cookery
Royal Gurkha Institute
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