Narayan Subedi
Donnybrook,VIC
Summary
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Detail-oriented Chef de Partie with experience working in several Italian, Modern Australian restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in diverse equipment and multiple cuisine restaurants.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Marnong Estate Winery
09.2022 - Current
- Provided support in all areas of kitchen as needed, demonstrating versatility and adaptability under pressure with strong multitasking abilities, managing multiple stations during busy service periods.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation and business standards that brought new customers into establishment.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes. Implemented food cost and waste reduction initiatives to save money.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Maintained well-organized mise en place to keep work consistent.
Cook
The Old England Hotel
05.2022 - 09.2022
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained food safety and sanitation standards.
Pizza Chef/Cashier
Heavens Woodfire Pizza
07.2021 - 09.2022
- Operated Wood-Fired pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Worked closely with front-of-house staff to ensure seamless communication between kitchen and dining area for accurate order fulfillment and timely service delivery.
- Used pizza cutter to slice pizzas according to size and customer specifications.
- Handled cash register operations, giving customer totals, and processing cash and credit card payments.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Assisted customers with inquiries and provided exceptional service, resulting in positive feedback from shoppers.
Chef De Parte
Bar Bambi
02.2022 - 06.2022
- Provided support in all areas of kitchen as needed, demonstrating versatility and adaptability 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.
- Prepared items for roasting, sautéing, frying, and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Set up and broke down kitchen for service.
Pizza Maker/ Chef
+39 Pizzeria
05.2019 - 10.2021
- Got transitioned from kitchen hand to pizza chef in +39 Pizzeria
- Collaborated with team members to streamline kitchen operations and maintain timely order fulfillment.
- Assisted in training new employees on proper pizza-making techniques, contributing to overall staff proficiency.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Pizza Preparation: Crafting pizza from scratch, including dough preparation, sauce-making, and assembling toppings according to restaurants standards
- Oven Management: Operating double deck electric stoned base oven, managing temperature and ensuring pizzas are cooked to perfection
Kitchen Hand
+39 Pizzeria
07.2018 - 05.2019
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Contributed to positive team atmosphere through effective communication with colleagues and supervisors.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Education
Diploma of Hospitality Management - Hospitality Management
Hilton Academy
Melbourne, VIC05-2023
Certificate IV in Commercial Cookery - Culinary Arts
Hilton Academy
Melbourne, VIC11-2022
Certificate III in Commercial Cookery - Culinary Arts
Hilton Academy
Melbourne04-2022
Bachelors of Networking - Information And Communication Technology
Melbourne Institute of Technology
Melbourne, VIC11-2020
Skills
- Kitchen organization, Team Management, Kitchen Leadership
- Knife skills, cooking techniques
- Plating and food presentation
- Sauce preparation, portion standards
- Menu development, Food Costing, Cost Control
- Roasting methods, Grilling Techniques
- Pizza making, Pasta Making, performance improvement
- Allergen awareness, Special Diets
Languages
English
Full Professional
Nepali
Native or Bilingual
Interests
- Cooking, Food Photography
- Learning new cooking techniques and expanding my culinary skills I enjoy cooking for friends and family gatherings
- I like trying new recipes and food trends
- Enjoy experimenting with different ingredients and flavors in the kitchen
- Sustainable Tech Innovations, Drone Piloting
- Coding and Programming, 3D Printing
- Artificial Intelligence (AI) and Machine Learning
- Developing software, websites, and apps in various programming languages
- Tech enthusiast, passionate about exploring the latest advancements and innovations
- Hiking, Playing Sports, Camping, Adventure Travel, Road Trips
Timeline
Chef De Partie
Marnong Estate Winery
09.2022 - Current
Cook
The Old England Hotel
05.2022 - 09.2022
Chef De Parte
Bar Bambi
02.2022 - 06.2022
Pizza Chef/Cashier
Heavens Woodfire Pizza
07.2021 - 09.2022
Pizza Maker/ Chef
+39 Pizzeria
05.2019 - 10.2021
Kitchen Hand
+39 Pizzeria
07.2018 - 05.2019
Diploma of Hospitality Management - Hospitality Management
Hilton Academy
Certificate IV in Commercial Cookery - Culinary Arts
Hilton Academy
Certificate III in Commercial Cookery - Culinary Arts
Hilton Academy
Bachelors of Networking - Information And Communication Technology
Melbourne Institute of Technology
Similar Profiles
Sudip GiriSudip Giri
Chef de partie at Marnong Estate-WineryChef de partie at Marnong Estate-Winery
Shawna DavisShawna Davis
Bartender/Server Team Lead at Ravine Vineyard Estate WineryBartender/Server Team Lead at Ravine Vineyard Estate Winery
Rebecca CrydermanRebecca Cryderman
Cook at North 42 Estate WineryCook at North 42 Estate Winery