Navin Shirish
Ashfield,Australia
Summary
Highly spirited and classically trained culinary professional with exceptional interpersonal and communication skills, fast learner and a great team player always willing to explore the diverse world of hospitality. Customer-savvy hospitality aspirant, accustomed to demanding work with little downtime. Dedicated team player with demonstrated training and problem-solving abilities. Excellent interpersonal and time management skills.
Overview
6
6
years of professional experience
Work History
Commis Chef, part-time
Intercontinental Sydney
05.2023 - Current
Culinary Intern- Continental & Mediterranean Cuisine
Intercontinental Fujairah Resort
03.2021 - 03.2022
- Worked under the supervision of Sous chefs and CDPs
- Assisted chefs in preparation of different Continental foods in Nama all day dining
- Also assigned to prepare many dishes for the Nama and banquet events like weddings and parties with the utmost attention to hygiene and quality
- Was responsible to maintain the cleanliness of the kitchen working space and proper storage of the raw and cooked items for the hot kitchen
- Had proper guest interactions & elevated guests’ experience positively
- Took care of receiving, storing and mise en place preparation for the A la carte restaurant “Drift” and proper stock rotation
- Carried out kitchen operations with proper use of equipments and machines such as conventional ovens, Alto-Shaam, blast freezers
- Was able to handle ingredients of highest quality and their proper preparation and storage
- Was successfully able to assist chefs in a la carte lunch and dinner orders during busy hours
- Learned and implemented different cooking techniques of meat, poultry, seafood and vegetables
- Maintained HACCP logs and cleanliness logs with genuine record keeping
- Was nominated by Executive Sous Chef for the “Intern of the month” for July, 2021
Culinary Intern- Continental Cuisine (Thamel Kitchen)
Marriott Kathmandu
10.2019 - 12.2019
- Reported to CDP on duty on daily basis
- Assisted the senior chefs in station set up and mise en place for all day dining daily operation
- Carried out receiving of vegetables and dry items and proper processing and storage of the same
- Prepared breakfast, lunch and dinner food under the supervision of senior chefs
- Also assigned for the buffet set up, refilling and maintaining food tempearature as required
- Set up live stations for pasta, noodles, soups, grills in banquet events like weddings and parties
- Acknowledge the guests and their special requests and reported back to the senior chefs
- Had meaningful interactions with different guests for the responses and feedbacks about the food and the service aspects
- Maintaining daily logs (cooking temperature, hot and cold holding) and hygiene of the work place
- Maintained good rapport with everyone in the hotel and was ready to be of help to anyone in genuine matters
- Was able to be flexible with various working hours and during the weekends
Culinary Intern – Hot Kitchen and Bakery
LSG Sky Chefs (The Soaltee Gate Gourmet, at present)
10.2018 - 01.2019
- Was fortunate enough to work in fully facilitated state of the art Airlines catering unit, the one and only airlines catering in Nepal
- Handled receiving of vegetables, fruits, frozen and fresh meat, poultry and fish items and stored them properly as required
- Maintained HACCP standard of 3 sink washing process of vegetables using chorine tablets for sanitizing
- Prepare basic mise en place for daily food production with senior chefs and eventually got to prepare different bulk food preparations under their supervision
- Was assigned in the bakery for 1 month and was able to bake bread loafs, prepare different pastries, cakes within a short period of time
- Maintained the temperature logs after cooking and chilling the food in the blast freezer and then stored with proper date and day tags
- Got familiar with the packaging of airlines’ foods with proper portioning and taking temperature records while packaging
- Strictly adhered to the organization’s rule of cleanliness and sanitation while processing, preparing and packaging food items as airlines’ food cannot compromise with quality and standards and slight carelessness involves high risks with greater consequences
Front Office Intern
Fairfield by Marriott
04.2018 - 06.2018
- Streamlined check-in and check-out processes for increased customer satisfaction and return visits.
- Designed special welcome cards for the VIPs and VVIPs and placed special amenities for them inside the room for elevated guests' experience.
- Prepared room key cards for the check-in guests.
- Assisted the guests for their queries related to the hotel, meals, and the direction of various renowned places to visit from the hotel
- Followed proper standard and etiquettes while having telephone conversations with the guests for their queries about bookings and for giving them wake up calls
- Communicated with the guests very courteously and was able to convince them for their valuable feedbacks and suggestions for the hotel
- Collaborated with housekeeping staff to maintain room availability and cleanliness standards.
- Established rapport with clients through excellent communication skills, creating lasting relationships and repeat business opportunities.
- Conducted regular inventory audits, maintaining adequate supplies at the front desk for smooth operations.
- Enhanced guest experience by efficiently managing front desk operations and promptly addressing inquiries.
- Maintained up-to-date knowledge of local events and attractions, providing personalized recommendations to guests.
- Answered and managed incoming and outgoing calls while recording accurate messages for distribution to office staff.
Education
Master Of International Hotel Management -
Blue Mountains International Hotel Management School, Torrens University
04.2025
BSc(Hons) in International Hospitality management - Food and beverage service, Food production, Front office, Accommodation operations. Specialized in culinary arts (Culinary Foundation Course)
Academy of Culinary arts and Hospitality management, Lalitpur, Nepal
01.2022
+2 Science -
Tilottama Higher Secondary School and College, Rupandehi, Nepal
01.2016
SLC Examination (Secondary School) -
Butwal Glory English Boarding School, Belbas, Butwal
01.2012
Skills
- Hygiene practices
- Basic cooking methods
- Inventory supervision
- Stock Rotation
- Mise en place & Food Preparation
- Allergen awareness
- Quality Control
- Interpersonal Skills
- Active Listening
- Team Collaboration
- Organizational Skills
- Teamwork and Collaboration
- Adaptability
- Exceptional customer service
- Menu Memorization
- Table Setting
- Food and Beverage Service
- Upselling
Accomplishments
- Nominated for "Intern of the month, July 2022” at Intercontinental Fujairah Resort, UAE.
- Actively participated in Food production department during various college events, major one being the International Food Tasting Event in Academy Of Culinary Arts.
- Appreciated by the college for exceptional performance during my internships.
Languages
English (Good User)
Full Professional
Nepali (Native)
Native or Bilingual
Hindi (Good User)
Full Professional
French (Basics)
Personal Information
- Father's Name: Tara Prasad Shirish
- Mother's Name: Hari Maya Shirish
- Date of Birth: 12/22/95
- Marital Status: Single
References
- Mr. Samuel Vivas Imparato, Lecturer (Torrens University, Surry Hills), samuel.vivasimparato@torrens.edu.au
- Chef Matt Hart, Executive Chef (Intercontinental Sydney), Matt.Hart@ihg.com, +61438071678
- Chef Ricardo Licetti, Exe. Sous Chef (Intercontinental Sydney), Ricardo.Licetti1@ihg.com, +61431128367
- Chef Luke Fernley, Chef De Cuisine (Intercontinental Sydney), Luke.Fernley@ihg.com, +61414708995
- Chef Barun Kumar Singh, Former Sous Chef (Intercontinental Fujairah Resort), +971 509779106, +977 9841304996
- Chef Khum Bahadur Rana, Chef De Partie (Asian Specialist, Intercontinental Fujairah Resort), kbrana1982@gmail.com, +971 0552909587
- Chef Mahanaam Muni Shakya, Former Executive Chef (LSG Sky Chefs, The Soaltee Gate Gourmet, Nepal), trapush@hotmail.com, +977 9841349332
Extracurricular Activities
Travelling Reading cookbooks Exploring different eateries Music Meeting new people
Disclaimer
I hereby declare that all the information stated above are true, correct, and complete to the best of my knowledge and belief. I do understand that any deliberate falsification described herein may lead to my dismissal or disqualification.
Hobbies
Reading cookbooks and beverage books, Listening songs of various genres, Exploring new places to travel, Trying new cuisines
Timeline
Commis Chef, part-time
Intercontinental Sydney
05.2023 - Current
Culinary Intern- Continental & Mediterranean Cuisine
Intercontinental Fujairah Resort
03.2021 - 03.2022
Culinary Intern- Continental Cuisine (Thamel Kitchen)
Marriott Kathmandu
10.2019 - 12.2019
Culinary Intern – Hot Kitchen and Bakery
LSG Sky Chefs (The Soaltee Gate Gourmet, at present)
10.2018 - 01.2019
Front Office Intern
Fairfield by Marriott
04.2018 - 06.2018
Master Of International Hotel Management -
Blue Mountains International Hotel Management School, Torrens University
BSc(Hons) in International Hospitality management - Food and beverage service, Food production, Front office, Accommodation operations. Specialized in culinary arts (Culinary Foundation Course)
Academy of Culinary arts and Hospitality management, Lalitpur, Nepal
+2 Science -
Tilottama Higher Secondary School and College, Rupandehi, Nepal
SLC Examination (Secondary School) -
Butwal Glory English Boarding School, Belbas, Butwal
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