Mukesh Bahadur Chaudhary
Brisbane,QLD
Summary
High-performing Chef offering more than 4 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Furthermore, Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
5
5
years of professional experience
Work History
Chef De Partie (Senior)
The Plough Inn
10.2022
- Working with chef to prepare daily food specials and other supplies
- Prepared food orders to support waitstaff and other team members
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation
- Placed orders to restock items before supplies ran out
- Working as an all-rounder (Grill, Pan, Pizza, salad section and Deep fryer).
Breakfast Chef
Story Bridge Hotel
02.2024 - Current
- Practiced safe food methods to avoid disease and prevent food poisoning.
- Collaborated with chef to create exciting, fun menu options for banquets and special events.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Collaborated with staff members to create meals for large banquets.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Sous Chef
Gilhooley’s Irish Pub and Bar
11.2023 - Current
- Collaborative Culinary Leadership: Work closely with the Head Chef in menu planning, recipe development, and ensuring high-quality culinary standards
- Assist in leading and inspiring the kitchen team to maintain a positive and efficient working environment
- Execution of Culinary Vision: Play a key role in the preparation and presentation of dishes, ensuring they meet both aesthetic and taste standards
- Take charge in the absence of the Head Chef, overseeing day-to-day kitchen operations
- Quality Assurance: Uphold strict food safety and sanitation standards, ensuring compliance with health regulations
- Conduct regular quality checks on ingredients and dishes to maintain consistency
- Team Development: Provide guidance and mentorship to junior kitchen staff, fostering their culinary skills and professional growth
- Collaborate with the Head Chef in training initiatives to enhance overall kitchen efficiency
- Ordering and Inventory Management: Assist in managing kitchen inventory, ensuring optimal levels of fresh ingredients, and minimizing waste.
Junior Sous Chef
The Park Hotel
02.2023 - 11.2023
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
- Acted as head chef when required to maintain continuity of service and quality
- Planned and directed high-volume food preparation in fast-paced environment
- Mentored kitchen staff to prepare each for demanding roles
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Collaborated with staff members to create meals for large banquets.
Junior Chef De Partie
Pacific Hotel
03.2022 - 08.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Paretie
Cafe 63
07.2019 - 04.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Set up and prepare cooking supplies and workstations during opening and closing to maximize productivity
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot
- Transitioned between breakfast and lunch service
- Inspected appliances, commercial fryers, and ovens to verify proper working order
- Ordered and received products and supplies to stock kitchen areas
- Managed kitchen staff, supervised preparation of foods, and explained steps for readying specialty items
- Mentored staff in expectations and parameters of kitchen goals and daily work.
CDP Chef
Jimmy's On The Mall
08.2019 - 11.2020
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Mentored kitchen staff to prepare each for demanding roles
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Checked the freezer and refrigerator prior to each shift to verify correct temperatures
- Maintained well-organized mise en place to keep work consistent.
Pizza Chef(Demi Ch
Toscano Italian Bistro
11.2019 - 05.2020
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage
- Created specialty pizzas to diversify the menu and promote restaurant
- Prepared raw materials for cooking by cutting vegetables and preparing dough
- Cooked pizza and pasta
- Fostered a positive working environment through effective communication and time management
- Prepared dough from scratch using an old world recipe and added toppings, cheese and sauce for unique pies
- Oversaw inventory and restocked ingredients following First-In First Out (FIFO) method to minimize spoilage
- Trained and assisted new kitchen staff members
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
Education
Commercial Cookery Cert. IV -
Spencer College
Queensland International Business Academy (QIBA) - undefined
High School Diploma
Queensland International Business Academy (QIBA) - undefined
High School Diploma
Skills
- Recipe Development
- Quality Control and Oversight
- Food Preparing, Plating and Presentation
- Staff Supervision and Coordination
- Cleaning and Sanitation
- Time Management
- Team Development
- Cooking and Baking
- Rotation Procedures
- Coordination
- Excellent communication
- Proper food handling
- Food presentation
Additional Information
In conclusion, my resume highlights my extensive skills, qualifications, and experiences that make me a strong candidate for the desired position. I possess a diverse range of expertise, coupled with a proven track record of success in various roles and industries. I am confident in my ability to contribute effectively to the organization and thrive in a challenging work environment. I am excited about the opportunity to contribute my skills and expertise to a dynamic organization that values growth, innovation, and excellence. I am confident that my qualifications align perfectly with the requirements of the position, and I am eager to make a positive impact through my work. Thank you for considering my application. I look forward to the opportunity to discuss how my qualifications can benefit your organization further.
Sincerely,
Mukesh Bahadur Chaudhary
Timeline
Breakfast Chef
Story Bridge Hotel
02.2024 - Current
Sous Chef
Gilhooley’s Irish Pub and Bar
11.2023 - Current
Junior Sous Chef
The Park Hotel
02.2023 - 11.2023
Chef De Partie (Senior)
The Plough Inn
10.2022
Junior Chef De Partie
Pacific Hotel
03.2022 - 08.2023
Pizza Chef(Demi Ch
Toscano Italian Bistro
11.2019 - 05.2020
CDP Chef
Jimmy's On The Mall
08.2019 - 11.2020
Chef De Paretie
Cafe 63
07.2019 - 04.2022
Commercial Cookery Cert. IV -
Spencer College
Queensland International Business Academy (QIBA) - undefined
High School Diploma
Queensland International Business Academy (QIBA) - undefined
High School Diploma
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