NIRAJAN PAUDEL
Melbourne,VIC
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments with over 9 years of experience and proven expertise in building and leading successful teams. Skilled at coordinating with head chef and culinary teams to meet high standards for taste, presentation and service.
Overview
8
8
years of professional experience
1
1
Certification
Work History
SOUS CHEF - Full Time
BANG BANG THE RIFLE CLUB
06.2023 - Current
- Lead the kitchen brigade to achieve the financial results outlined in the budget, and ensure food is safe, consistent and profitable while maintaining a high level of staff morale, development and retention.
- Ensuring staff adhere to OH&S policies.
- Ensuring each shift is staffed appropriately and rosters are adjusted according to external factors.
- Ensuring consistent food quality and presentation standards.
- Ensuring a high level of initiative, motivation, leadership and effective communication.
- Identifying, communicating and fixing any OH&S issues immediately.
- Ensuring order lists/ prep lists and par-levels are menu-relevant and adjusted to trade levels. Also ensuring portion control system and waste control system are in place.
- Writing rosters to budget without compromising service levels and demonstrating the ability to use rostering software.
- Ensuring appraisals are tied up with training and development plans.
- Ensuring HR policies and the company induction/orientation systems are strictly followed.
- Ensuring recruitment and selection processes and policies are being followed; screening resumes, conducting first interviews and reference checks.
HEAD CHEF - Full Time
RICE PAPER SCISSORS
02.2020 - 05.2023
- As the most senior member of staff in this highly successful restaurant, I have built a strong team of both BOH and FOH through strong leadership and education while maintaining a fun and positive work culture
- Ensuring that the wage costs and food costs are maintained to the target set by the Executive Chef
- Prepare daily and weekly kitchen report and leave report
- Besides my everyday responsibilities as a Head Chef, I have also managed off site events and achieved better pricing for all venues from our suppliers by ensuring that suppliers are reviewed regularly and compared with other potential suppliers, to ensure the most competitive pricing, quality and terms.
SOUS CHEF - Full Time
RICE PAPER SCISSORS
11.2018 - 02.2020
- As the second most senior member of staff in this highly successful restaurant, I have been conducting performance Appraisals on nominated kitchen staffs
- Ensuring correct storage procedure, conducting timely and accurate stock takes and stock rotation
- Assisting Head Chef to document cost and standardize all menu items
- Ensuring the proper time keeping and rostering of all kitchen staff, assisting Head Chef in controlling the wages percentage, food cost, theft, wastage and damage in the kitchen
- Ensuring all kitchen staff are trained in the regulation and procedures of the Food Safety Plan
- Training and supervising junior staffs
- Conducting kitchen audit.
CHEF DE PARTIE - Full Time
RICE PAPER SCISSORS
06.2017 - 11.2018
- As Chef de Partie for 18 months, I was responsible for all aspects of food production and execution, as well as hiring/training staff
- Ensuring the profitable/smooth operation of the kitchen by assisting the control of food cost by astute portion control, waste control and regular kitchen stock taking
- Ensuring the productivity and performance of all kitchen staff to set service procedures and standards while on shift
- Assisting with the correct recruiting and selection of kitchen staff according to the procedures laid down by the Sous Chef
- Ensuring the maintenance of both high productivity and positive staff morale.
COMMIE CHEF - Full Time
RICE PAPER SCISSORS
02.2016 - 06.2017
- As a cook, it was my sole responsibility to ensure food quality and service was of the highest standard and to prepare ingredients beforehand and manage kitchen before the arrival of the Chefs
- Ensuring the ordering procedures are adhered and monitoring all food deliveries for quality, quantity, freshness and accuracy
- Delivering consistently high-quality product from the kitchen within an acceptable time
- Cleaning food preparation area as determined by law and company policy
- Prepare necessary sauces or accompaniments before meal service begins
- Ordering ingredients and spices as needed.
Education
Commercial cookery in III and IV -
SWISS Institute
Melbourne, VICSkills
- Strong leadership
- Strong budget acumen
- Staff Recruiting and Hiring
- Menu Planning
- Resource Management
- Staff Supervision and Coordination
- Inventory Management
- Mentoring and Coaching
- Forecasting and planning
- Portion and cost control
- Allergen awareness
- Hiring, Training, and Development
Certification
- The Hospitality Supervisor - Eldred Hospitality
- Selection and Recruitment - Eldred Hospitality
- Food Cost Control Training - Eldred Hospitality
- Wage Cost Control Training - Eldred Hospitality
- Train the trainer - Eldred Hospitality
References
- Shane Stafford - Owner of Serai,
stafford78@hotmail.com
- Baptiste Duboz, Head Chef - Rice Paper Scissors
dubozbaptiste@gmail.com
Timeline
SOUS CHEF - Full Time
BANG BANG THE RIFLE CLUB
06.2023 - Current
HEAD CHEF - Full Time
RICE PAPER SCISSORS
02.2020 - 05.2023
SOUS CHEF - Full Time
RICE PAPER SCISSORS
11.2018 - 02.2020
CHEF DE PARTIE - Full Time
RICE PAPER SCISSORS
06.2017 - 11.2018
COMMIE CHEF - Full Time
RICE PAPER SCISSORS
02.2016 - 06.2017
Commercial cookery in III and IV -
SWISS Institute
- The Hospitality Supervisor - Eldred Hospitality
- Selection and Recruitment - Eldred Hospitality
- Food Cost Control Training - Eldred Hospitality
- Wage Cost Control Training - Eldred Hospitality
- Train the trainer - Eldred Hospitality
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