Prakash Bhattarai
Melbourne,Australia
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. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
7
7
years of professional experience
Work History
Chef De Partie
Union Hotel
01.2021 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef De Partie
Imperial Hotel
01.2020 - 10.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- worked on busy service coordinating with other staffs
- Trained kitchen staff to perform various preparation tasks under pressure.
Cook
Bistrot D'Orsay
01.2017 - 03.2020
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed opening and closing shift kitchen tasks.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and presentation to maintain high standards.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Cook
Melissa Oakleigh
03.2018 - 06.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
Certificate III, Cert Iv And Diploma in Cookery - Commercial Cookery
AVETA
Melbourne, VIC01.2021
Skills
- Food Spoilage Prevention
- Counter Sanitization
- Portion Standards
- Recruiting and Training
- Proper Food Handling
- Plating and Presentation
- Food Allergy Understanding
- Portion Control
- Food Safety
- Food Preparation
- Cost Control
- Order Delivery Practices
- Menu Planning
- Safe Food Handling
- Kitchen Management
- Equipment Usage
- Performance Improvement
- Kitchen Equipment Operation
- Team Leadership
- worked in various different cuisine
Timeline
Chef De Partie
Union Hotel
01.2021 - Current
Chef De Partie
Imperial Hotel
01.2020 - 10.2023
Cook
Melissa Oakleigh
03.2018 - 06.2019
Cook
Bistrot D'Orsay
01.2017 - 03.2020
Certificate III, Cert Iv And Diploma in Cookery - Commercial Cookery
AVETA
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