Narendra Prasad Kalakheti
St James,Western Australia
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
22
22
years of professional experience
Work History
Head Chef
Plunge+co Cafe
2023.06 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Head Chef
Chulo Nepalese Restaurant
2022.06 - 2023.05
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
Head Chef
Little Nepal Nepalese Restaurant
2019.04 - 2022.03
- Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
- Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
Head Chef
The Darbar Indian and Nepalese Restaurant
2013.07 - 2019.02
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Coordinated special events catering services, providing exceptional dining experiences for clients and guests.
- Maintained safe working conditions by enforcing adherence to health department regulations and training staff on proper sanitation procedures.
- Mentored junior staff members in culinary techniques and best practices, fostering an environment of professional growth.
- Developed creative menu options to cater to diverse dietary needs and preferences, increasing overall customer satisfaction.
- Introduced innovative plating techniques that elevated the visual appeal of dishes while adhering to nutritional guidelines.
- Managed staff scheduling during peak seasons, ensuring adequate coverage and limiting overtime expenses while maintaining a high level of service.
- Ensured consistent food quality by implementing strict quality control measures and monitoring inventory levels.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
Chef
Gorkha Palace Nepalese Restaurant
2008.09 - 2012.12
- 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.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef
Garden Resort
2002.03 - 2007.08
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- 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.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Education
High School Diploma -
Kalika Higher Secondary School
Bharatpur-10, Chitwan, Nepal04.2001
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Menu Supervision
- Special Event Catering
- Cost Reduction
- Cost Management
- Food presentation
- Recipe creation
- Ingredient Selection
- Seasonal Menu Planning
- Plating and presentation
- Equipment Maintenance
- Food spoilage prevention
- Staff Training
- Resource Management
- Meal Preparation
- Food Preparing, Plating, and Presentation
- Garnishing and Plating
Languages
Nepali
Native or Bilingual
Timeline
Head Chef
Plunge+co Cafe
2023.06 - Current
Head Chef
Chulo Nepalese Restaurant
2022.06 - 2023.05
Head Chef
Little Nepal Nepalese Restaurant
2019.04 - 2022.03
Head Chef
The Darbar Indian and Nepalese Restaurant
2013.07 - 2019.02
Chef
Gorkha Palace Nepalese Restaurant
2008.09 - 2012.12
Chef
Garden Resort
2002.03 - 2007.08
High School Diploma -
Kalika Higher Secondary School
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