Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

MUKESH THAPA

Brisbane,QLD

Summary

Proactive Chef De Partie with extensive experience in high-volume food preparation and managing multiple kitchen stations. Skilled in inventory management, food handling, and training kitchen staff under pressure. Brings strong organizational abilities and a commitment to maintaining quality and presentation standards.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Chef De Partie

Hamilton Hotel
01.2022 - Current
  • 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.
  • Rotated stock to use items before expiration date.

Sous Chef

Hallmark Hospitality
06.2024 - 11.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Chef

Regatta Hotel
02.2019 - 04.2022
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Demi Chef

Rashay's
06.2018 - 04.2019
  • Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
  • Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
  • Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.

Education

Certificate IV - Hospitality

Queensford College
Brisbane, QLD
01-2022

Bachelor of Management Studies - Management

University of Queensland
Brisbane, QLD
10-2020

Skills

  • Food presentation
  • Proper food handling
  • Stock making
  • Plating and presentation
  • Sauce preparation
  • Menu development
  • Hospitality
  • Frying techniques
  • Recipe creation
  • Portion standards
  • Roasting methods
  • Allergen awareness
  • Pizza making
  • Vegetable cookery
  • Poaching methods

Certification

  • Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.

Timeline

Sous Chef

Hallmark Hospitality
06.2024 - 11.2024

Chef De Partie

Hamilton Hotel
01.2022 - Current

Chef

Regatta Hotel
02.2019 - 04.2022

Demi Chef

Rashay's
06.2018 - 04.2019

Certificate IV - Hospitality

Queensford College

Bachelor of Management Studies - Management

University of Queensland

Similar Profiles

CREATE PROFILE
MUKESH THAPA