Nikesh Rajbanshi
Melbourne,VIC
Summary
Forward-thinking professional offering more than 9 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven multi-tasking skills.
Overview
12
12
years of professional experience
Work History
Chef
Straight And Narrow Cafe
11.2020 - 07.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
Chef
Le Roi
08.2019 - 10.2020
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Chef De Partie
Panari Yakiniku
10.2014 - 12.2018
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
Chef De Partie
Everest Hotel
07.2013 - 08.2014
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie
Bombay Dining Restaurant
09.2011 - 06.2013
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
Education
Certificate IV in Cookery - Hospitality
Royal Greenhill Institute of Technology
Melbourne, VICDiploma of Hospitality Management - Hospitality
Royal Greenhill Institute of Technology
Melbourne, VIC07.2021
12th Standard - High School
Merryland Public Higher Secondary School
Nepal06.2011
Skills
- Complex Problem-Solving
- Food Stock and Supply Management
- Verify Food Quality
- Cooking Technique Demonstrations
- Food Preparation Techniques
- Kitchen Equipment Operation
- Waste Control
- Recipe Development
- Proper Storage Procedures
- Profit Target Achievement
Timeline
Chef
Straight And Narrow Cafe
11.2020 - 07.2023
Chef
Le Roi
08.2019 - 10.2020
Chef De Partie
Panari Yakiniku
10.2014 - 12.2018
Chef De Partie
Everest Hotel
07.2013 - 08.2014
Chef De Partie
Bombay Dining Restaurant
09.2011 - 06.2013
Certificate IV in Cookery - Hospitality
Royal Greenhill Institute of Technology
Diploma of Hospitality Management - Hospitality
Royal Greenhill Institute of Technology
12th Standard - High School
Merryland Public Higher Secondary School
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