Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Pradeep Limbu

Melbourne,VIC

Summary

Dynamic culinary professional with extensive experience at Hootel Chadstone, excelling in menu planning and quality control. Proven ability to enhance customer satisfaction through innovative dish creation and effective team collaboration. Recognized for meticulous attention to detail and problem-solving skills, ensuring high standards in food safety and production efficiency.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Chef De Partie

Hootel chadstone
Malvern East, Victoria
10.2022 - 03.2025
  • Liaised closely with kitchen and front-of-house personnel.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Trained kitchen workers on culinary techniques.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Supervised and trained kitchen staff to ensure quality standards of food production.

Sous Chef

chefdine Pvt Ltd
Portmelbourne, Victoria
10.2020 - 11.2022
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored food products, driving quality, freshness and integrity.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Contributed to the successful execution of catered events from start to finish.
  • Collaborated closely with team members to achieve project objectives and meet deadlines.

Demi Chef

crown pvt ltd
CBD, Victoria
01.2022 - 10.2022
  • Prepared sauces, stocks and soups for the kitchen.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Ensured proper storage conditions were maintained throughout the kitchen area.
  • Adhered to company policies, procedures and safety standards.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Worked closely with other chefs to create innovative dishes.
  • Kept work area clean and organized at all times.
  • Assisted in the daily preparation of meals according to recipes.

Chef De Partie

Queensberry hotel
CBD, Victoria
01.2020 - 06.2021
  • Liaised closely with kitchen and front-of-house personnel.
  • Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Checked quality of food products to meet high standards.

Commis Chef

Bridgehotel mordialloc
Mordialloc, Victoria
02.2019 - 01.2020
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Monitored stock levels of ingredients and kitchen supplies.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.

Cook's Assistant

palms on the park restaurant
Mount Waverley, Victoria
09.2018 - 11.2019
  • Prepared meats, vegetables or desserts according to orders or instructions.
  • Grilled and deep fried various foods from meats to potatoes.
  • Carried out basic cooking duties such as reducing sauces and parboiling food.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Adhered to regulatory standards regarding safe and sanitary food prep.

Education

Diploma in Hospitality Management -

Glen Institute
Melbourne, VIC
02-2023

Certificate Iv in Commercial Cookery - Certificate Iv in Commercial Cookery

Glen Institute
Melbourne, VIC
03-2022

Master of Information Technology And Systems -

Victorian Institute of Technology
Melbourne, VIC
03-2022

Skills

  • Menu planning
  • Culinary techniques
  • Team collaboration
  • Quality control
  • Time management
  • Problem solving
  • Food safety
  • Attention to detail
  • Recordkeeping and documentation

Certification

skill assessment completed

References

References available upon request.

Timeline

Chef De Partie

Hootel chadstone
10.2022 - 03.2025

Demi Chef

crown pvt ltd
01.2022 - 10.2022

Sous Chef

chefdine Pvt Ltd
10.2020 - 11.2022

Chef De Partie

Queensberry hotel
01.2020 - 06.2021

Commis Chef

Bridgehotel mordialloc
02.2019 - 01.2020

Cook's Assistant

palms on the park restaurant
09.2018 - 11.2019

Diploma in Hospitality Management -

Glen Institute

Certificate Iv in Commercial Cookery - Certificate Iv in Commercial Cookery

Glen Institute

Master of Information Technology And Systems -

Victorian Institute of Technology

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