Nishan Pun
New Port
Summary
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
Portobello Restaurant
Waterfront 1-2 Tarni Court, New Port
03.2022 - 01.2025
- Answer, report and follow executive chef's instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Maintained high levels of cleanliness and organization within the kitchen environment
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Oversaw kitchen operations by coordinating staff schedules.
- Supported head chef in managing kitchen staff for smooth operations.
- Conducted regular inventory checks for freshness of ingredients.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sous Chef
Cruising Yatch Club, SA
North Haven, Large Bay
05.2021 - 01.2022
- Supported head chef in managing kitchen staff for smooth operations.
- Conducted regular inventory checks for freshness of ingredients.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef
10.2018 - 04.2021
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g Chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive chef's instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Education
High School Diploma -
Sphere Education Institute
Sydney03-2022
High School Diploma -
Kantipur Tourism Hotel And Management
Nepal08-2017
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Safe handling
- Staff training
- Detail-oriented
- Butchery skills
- Cost control
- Kitchen management
Certification
Certifcate IV in Commercial Cookery
Skill Assessements
Languages
English
Professional Working
Timeline
Sous Chef
Portobello Restaurant
03.2022 - 01.2025
Sous Chef
Cruising Yatch Club, SA
05.2021 - 01.2022
Chef
10.2018 - 04.2021
High School Diploma -
Sphere Education Institute
High School Diploma -
Kantipur Tourism Hotel And Management