Niraj Silwal
Sydney,NSW
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
7
7
years of professional experience
Work History
Head Chef
Qube Kaffeine & Kitchen
Parramatta, NSW
01.2022 - Current
- Assisted owners with pricing by providing ingredient costs and portioning information.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored quality, presentation and quantities of plated food across line.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Improved performance of team members resulting in high-quality meals produced daily.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Distributed food to service staff for prompt delivery to customers.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Cook/Chef
Shuk
Chatswood, NSW
08.2020 - 05.2021
- Working in this kitchen made me capable of handling pressure and rush
- I started as a cook with little experience in the kitchen and under immense pressure and rush I learned the job a lot faster
- All the tasks related to opening the service for the day such as turning on all the heating and cooking kitchen devices, setting up the service station, cutting/chopping/slicing/cleaning/cooking food for the service, and more
- All the tasks related to running the service such as cooking food in time, running the pass, calling the order, helping the work mate and more
- Cutting, chopping, slicing and smashing the fruit, veggies and other ingredients to make the section ready for the service
- Section setup for the service.
Baker
Delizie Da Forno
Fairfield, NSW
03.2020 - 08.2020
- Working in this bakery made me learn more about how to make bread and the mixing and kneading of dough.
- Utilized measuring instruments, commercial-grade mixers and ovens to bake cakes and pastries.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
- Packaged and labeled baked goods with accurate descriptions and ingredients.
Kitchen Assistance
The Dwarika’s Hotel
, Nepal
04.2019 - 10.2019
- I started working as a kitchen assistant in this property and learned about how the kitchen is operates
- Worked in a hot kitchen and learned how heritage property operates
- Learned in detail about Indian, Nepali and Continental cuisines
- Learned working in a team.
Bakery Assistant
Hyatt Regency
, Nepal
10.2017 - 05.2018
- Started working in this property as a beginner to the hospitality industry
- Prepared pastry creams, fillings, icing, chocolate mousse and other components used in decorating and filling baked goods.
- Washed preparation utensils, tools and machinery by hand or industrial dishwasher.
- Operated ovens, proofers, fryers, sheeters, rounders, scales and mixers for bakery
- Worked in bakery and pastry department
- Learned in detail to prepare bakery items and pastry items
- Learned working in a team
- Worked as a casual server on a banquet service.
Education
Diploma in Hospitality Management - Hospitality
AUSTRALIAN NATIONAL INSTITUTE OF EDUCATION
Seven Hills, NSW01-2022
Certificate IV in Commercial Cookery - Culinary Arts
AUSTRALIAN NATIONAL INSTITUTE OF EDUCATION
Seven Hills, NSW07-2021
Higher Diploma in International Culinary Arts - Culinary Arts
SILVER MOUNTAIN SCHOOL OF HOTEL MANAGEMENT
Nepal, USA, Kathmandu, Nepal12-2019
GCE A-LEVELS -
KING’S COLLEGE
Nepal, Kathmandu, Nepal06-2014
School Leaving Certificate -
NORTH POINT ACADEMY
Nepal, Kathmandu, Nepal06-2012
Skills
- Budgeting and Cost Control
- Dish Preparation
- Inventory Rotation
- Forecasting and Planning
- Plating and Presentation
- Food Safety Regulations
- Workflow Coordination
- Staff Training
- Menu Development
- Food Safety
- Kitchen Management
- Equipment Maintenance
- Menu Planning
- Cost Control
- Knowledge of Kitchen Tools
- Food Preparation Techniques
- Kitchen Operations
- Purchasing management
- Cost Reduction
- Team Management
- Plating and presentation
- Budgeting and cost control
Affiliations
I have been in Sydney for almost 4 years. During this time, I worked as cook, chef and baker for many reputed and busy cafes and bakeries. By working in the kitchen, I have learned all the necessary skills to prove myself as an experienced worker for the position of chef. I do not break under pressure and I am capable of working efficiently and producing a consistent level of food quality.
References
References available upon request.
Timeline
Head Chef
Qube Kaffeine & Kitchen
01.2022 - Current
Cook/Chef
Shuk
08.2020 - 05.2021
Baker
Delizie Da Forno
03.2020 - 08.2020
Kitchen Assistance
The Dwarika’s Hotel
04.2019 - 10.2019
Bakery Assistant
Hyatt Regency
10.2017 - 05.2018
Diploma in Hospitality Management - Hospitality
AUSTRALIAN NATIONAL INSTITUTE OF EDUCATION
Certificate IV in Commercial Cookery - Culinary Arts
AUSTRALIAN NATIONAL INSTITUTE OF EDUCATION
Higher Diploma in International Culinary Arts - Culinary Arts
SILVER MOUNTAIN SCHOOL OF HOTEL MANAGEMENT
GCE A-LEVELS -
KING’S COLLEGE
School Leaving Certificate -
NORTH POINT ACADEMY
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