Om Krishna Mahat
The Entrance North Peninsula Natural Area,NSW
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Area of expertise with skills in concept development and high-quality restaurant operation.
Overview
1
1
Certification
5
5
years of professional experience
Work History
Chef De Partie
DISH PTY LTD (Wallarah Bay Club and Dunes@ Soldier Beach)
40 Wallarah Road Gorokan , 2263
11.2024 - 04.2026
- Collaborated with executive chef and head chef in production or modification of menus and selections.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw grill, stove and oven and cleaned all equipment after every shift.
- Supervised and enhanced work 6-person team producing more than 400 plates per day.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Developed and executed daily menu items, aligning with seasonal ingredients.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented quality control measures to enhance dish consistency and presentation standards.
- Assisted in menu planning, incorporating customer feedback and dietary requirements.
- Supervised kitchen operations, ensuring adherence to health and safety standards.
- Collaborated with head chef to develop and implement new menu items.
- Complied with portion and serving sizes as per restaurant standards.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef
Royal Freemasons Benevolent Institution
Lake Haven
06.2024 - 2026
- Developed innovative seasonal menus to enhance guest dining experience.
- Supervised kitchen staff to ensure consistent food quality and safety standards.
- Streamlined food preparation processes, improving efficiency in service delivery.
- Trained new culinary staff on best practices and operational procedures.
Chef
The Ary Toukley Rsl Club
35-47 Holmes Ave 2263
03.2021 - 10.2024
- Developed and executed diverse menus catering to various dietary preferences.
- Trained and mentored junior chefs in culinary techniques and kitchen safety.
- Streamlined kitchen operations, enhancing workflow efficiency during peak service hours.
- Ensured strict adherence to food safety standards and hygiene regulations.
Cook
The Wyong Milk Factory
141 Alison Road Wyong 2259
12.2020 - 03.2021
- Streamlined cooking processes to enhance efficiency during peak service hours.
- Collaborated with front-of-house staff to ensure seamless service delivery.
- Monitored kitchen equipment for optimal performance and conducted routine maintenance checks.
Education
Certificate IV - CommercialCookery
Kordon Institute OF Technology
Sydney10-2023
M.D. - Accounting And Business Administration
Holmes Institute
YORK STREET12-2019
Bachelor of Hotel Management - Hotel Management
Tribhuvan University
Nepal03-2015
Skills
- Recipes and menu planning
- Food Plating and Presentation
- Food Spoilage Prevention
- Hospitality service expertise
- Fine-dining expertise
- Employee training and development
- Performance Assessments
- Order Delivery Practices
- Food Preparation And Safety
- Team Leadership
- Culinary Arts
- Vendor Collaboration
- Portion and Cost Control
Accomplishments
Awards
Certification
Certificate IV in commercial cookery
Master in professional accounting and business administration
Languages
English
Full Professional
Timeline
Chef De Partie
DISH PTY LTD (Wallarah Bay Club and Dunes@ Soldier Beach)
11.2024 - 04.2026
Chef
Royal Freemasons Benevolent Institution
06.2024 - 2026
Chef
The Ary Toukley Rsl Club
03.2021 - 10.2024
Cook
The Wyong Milk Factory
12.2020 - 03.2021
Bachelor of Hotel Management - Hotel Management
Tribhuvan University
M.D. - Accounting And Business Administration
Holmes Institute
Certificate IV - CommercialCookery
Kordon Institute OF Technology