Paras Thapa
Chef
Hornsby
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Chef
Cookabrew
01.2024 - Current
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef
Terrigal Taps
01.2024 - 07.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
CHEF
EAST WEST CATERING Previously at Richmond GC
10.2021 - 01.2024
- Help creating menu
- Monitoring food prep
- Ensuring Impeccable presentation and garnishing
- Maintaining quality control
- Inventory management
- Kitchen safety and sanitation
- Budgeting and cost control.
CHEF
COSTIS SEAFOOD & GRILL (BLUE ST FISHERIES)
01.2022 - 01.2023
- Help creating menu
- Preparation and cooking
- Seasonal menu changes
- Staff management
- Food safety and sanitation
- Customer service.
CHEF
KOGARAH CLUBHOUSE
09.2019 - 10.2021
- Help Executive head chef and sous chef with food stocking, food ordering and creating chefs specials every week while taking good care of kitchen
- Assisting line cooks to make sure no mistake occurs especially at rush hour and maintaining neat and tidy workspace to work
- Planned promotional menu additions based on seasonal pricing and product availability.
COOK
SITE PIZZA BAR
01.2018 - 09.2019
- Prepare and portion ingredients with precision, ensuring adherence to food safety standards
- Cook and plate dishes according to established recipes, maintaining consistency in quality
- Manage a specific kitchen station, coordinating with colleagues to ensure an efficient workflow
- Communicate effectively with kitchen staff, conveying order details and addressing special requests
- Maintain cleanliness, organization, and proper stocking of the workstation, contributing to a safe and compliant kitchen environment.
Education
Certificate IV - Commercial Cookery
Sydney Academy
2 Chifley Square, Sydney 04.2001 -
Skills
Portion standards
Recipes and menu planning
Proper food handling
Safety standards and protocols
Food plating and presentation
Works smoothly under fast paced and extremely busy environments
Kitchen Operations
Food Quality
Personal Qualifications
Cert IV in commercial cookery
References
- I.Lasith Mendis, 0405335271 (Executive Head Chef/ Richmond Golf Club)
- II Sagun Shrestha, 0424776336 (Ex Head chef/ Kogarah Clubhouse)
- III. Dorje lama, 0481710509 (Manager/ Blue St Fisheries)
- IV. Payam Samimi, 0406619146 (Owner/Meshki espresso)
Certification
Certificate IV in commercial cookery
Timeline
Chef
Cookabrew
01.2024 - Current
Chef
Terrigal Taps
01.2024 - 07.2024
Certificate IV in commercial cookery
02-2023
CHEF
COSTIS SEAFOOD & GRILL (BLUE ST FISHERIES)
01.2022 - 01.2023
CHEF
EAST WEST CATERING Previously at Richmond GC
10.2021 - 01.2024
CHEF
KOGARAH CLUBHOUSE
09.2019 - 10.2021
COOK
SITE PIZZA BAR
01.2018 - 09.2019
Certificate IV - Commercial Cookery
Sydney Academy
04.2001 -
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