Pawan Rimal
Orange,Nsw
Summary
Looking for an opportunity to work for a long term as a self-motivated cook, where I can employ my best services utilising my kitchen experience and skills in order to enhance my professional and personal development. High-performing Chef offering 3 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with australian, afro centric ,portrugese and greek cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
6
6
years of professional experience
Work History
Chef
Robinhood Hotel
Orange, NSW
05.2021 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Line Cook
The Meat and Wine Co
Adelaide, CBD
02.2021 - 05.2021
- Duties and responsibilities
- Ensuring day-to-day priorities are kept
- Undertaking all food inventories and record all stock
- Managing kitchen equipment and checking for safety
- Resolving all customer complaints regarding food quality
- Maintaining accurate food inventories
- Working together with the Cooks in preparing meals
- Storing food items properly at required temperatures
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Line-cook
Frango Charcoal Chicken
Penrith, NSW
08.2018 - 02.2021
- Duties and responsibilities
- Preparing dishes and accompaniments in hot entree sections
- Working effectively under the instruction of superiors to produce high quality dishes and keeping a clean and well organised preparation space
- Accurately taking and processing order from order section in demanding kitchen environment
- Preparing house dressings and sauces including mayonnaise, lemon dressing, spice ingredients
- Using knife skills such as chopping, cutting, slicing, dicing and trimming
- Organising cool room, dry store and freezer
- Handling the kitchen's major equipment such as the oven, fryers, fridges, seal machine etc
- With safety procedures
- Stock reporting to sous chef
Cook
House of GRK
Penrith, NSW
07.2019 - 01.2021
- Responsibilities
- Preparing food understanding and organising the dockets flow within time limits
- Follow the restaurants standards and food handling procedures
- Organising the kitchen and the storage area
- Keeping a clean and tidy preparation space
- Handling deliveries
- Prepping and handling preps assigned items according to the Prep Lists
- Preparing dressings, sauces, salad and desserts plate.! Stock and ordering list reporting to the Head chef.
Education
Diploma of Hospitality - Hospitality
Duke College
Parramatta, NSW02.2020
Certificate IV in Commercial Cookery - undefined
Duke college
2020
BBA - Business Administration
Presidency College of Management Sciences
Bharatpur, Chitwan02.2016
Skills
- Ability to work in a high-pressure environment and love to work in a
- Team
- Flexible with a positive attitude and willingness to collaborate with
- Others
- Ability to perform physically demanding work quickly and competently
- A strong interest in food,
- The ability to follow instructions
- Excellent command of oral and written English
- Decision-Making
- MS Office
- Self-Motivated
- Teamwork and Collaboration
- Waste Control
- Food Preparation Techniques
- Food Preparation and Safety
- Fine Dining Expertise
- New Hire Training
- Made-to-Order Meals
- Process Improvement
- Food Inventories
- Cleaning and Sanitizing Methods
- Food Spoilage Prevention
- Food Plating and Presentation
- Portion and Cost Control
- Knife Use
- Complex Problem-Solving
- Featured in Publication Name]
- Food Safety Oversight
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef
Robinhood Hotel
05.2021 - Current
Line Cook
The Meat and Wine Co
02.2021 - 05.2021
Cook
House of GRK
07.2019 - 01.2021
Line-cook
Frango Charcoal Chicken
08.2018 - 02.2021
Diploma of Hospitality - Hospitality
Duke College
Certificate IV in Commercial Cookery - undefined
Duke college
BBA - Business Administration
Presidency College of Management Sciences
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