Nimesh Pokhrel
Gosford,Australia
Summary
Experienced Chef with a proven track record of overseeing and optimizing food service operations. Proficient in managing staff, inventory, and budgets to ensure efficient and profitable operations. Skilled in maintaining high standards of food quality, safety, and customer service.
Overview
6
6
years of professional experience
Work History
Kitchen Manager
Guardian Childcare & Education
Blackwall, NSW
01.2023 - Current
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Ensured compliance with health and safety regulations.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
Sous Chef
Hotel Gosford
Gosford, NSW
06.2021 - 12.2023
- Supervised cooks and other kitchen personnel during meal services.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
- Developed daily specials utilizing seasonal ingredients.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Senior Chef De Partie
Elanora Hotel
East Gosford, NSW
11.2020 - 06.2021
- Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
- Planned daily specials according to seasonal produce availability.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Created attractive plate presentations that met both aesthetic and nutritional guidelines.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Trained and supervised line cooks to develop new skills and improve team performance.
Chef De Partie
Kingsleys Steak & Crab House
Woolloomooloo, NSW
09.2018 - 11.2020
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared workstations with ingredients and tools to increase efficiency.
- Managed food usage with proper stock rotation to prevent spoilage.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Checked quality of food products to meet high standards.
- Monitored food products, driving quality, freshness and integrity.
Education
MBA - Professional Accounting/Business Administration
Holmes Institute
Sydney, Australia07.2019
BBA - Business Administration
Islington College
Kathmandu, Nepal05.2015
High School Diploma -
Nobel Academy
Kathmandu, Nepal04.2012
Baba Boarding High School
Kathmandu, NepalSkills
- Recruitment
- Scheduling
- Employee monitoring
- Kitchen staff coordination
- Purchasing
- Menu development
- Recipes and menu planning
- Food safety compliance
- Budget management
Training
- Certificate IV - Commercial Cookery - Institute of Advancing Careers, Melbourne, Australia
- Certificate III - Commercial Cookery - Institute of Advancing Careers, Melbourne, Australia
References
References available upon request.
Timeline
Kitchen Manager
Guardian Childcare & Education
01.2023 - Current
Sous Chef
Hotel Gosford
06.2021 - 12.2023
Senior Chef De Partie
Elanora Hotel
11.2020 - 06.2021
Chef De Partie
Kingsleys Steak & Crab House
09.2018 - 11.2020
MBA - Professional Accounting/Business Administration
Holmes Institute
BBA - Business Administration
Islington College
High School Diploma -
Nobel Academy
Baba Boarding High School