Prakash Poudel
Hobart,Australia
Summary
Skilled chef with expertise in menu planning, food preparation, and culinary aesthetics, ready to leverage my experience in managing inventory and training staff to contribute to a dynamic culinary team. Proficient in culinary arts and food safety, eager to create innovative dishes and elevate dining experiences in a new role.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Demi Chef
POINT REVOLVING RESTAURANT, Wrest Point
11.2025 - Current
- Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
- Developed and executed seasonal menu items, enhancing culinary offerings and guest satisfaction.
- Trained junior kitchen staff on food preparation techniques and safety protocols, fostering a collaborative environment.
- Streamlined inventory management processes to reduce waste and optimize ingredient usage effectively.
BREAKFAST CHEF
Hadleys hotel
04.2025 - Current
- Demonstrated excellent multitasking capabilities while managing multiple orders simultaneously.
- Trained new staff members in proper kitchen protocols, procedures, and recipes as needed.
- Actively sought feedback from customers on menu items, making adjustments accordingly.
- Fostered a positive work environment by providing guidance and support to junior chefs.
DEMI CHEF
RACV HOTEL
03.2025 - 01.2026
- Managed inventory of supplies and communicated needs to management staff.
- Communicated effectively with colleagues in order to complete tasks efficiently.
- Ensured quality control for all ingredients used in food preparation.
- Assisted in training new chefs in proper kitchen procedures and techniques.
- Planned menus based on seasonal ingredients and customer preferences.
- Demonstrated proficiency in food preparation techniques, including seasoning, marinating and grilling.
SOUS CHEF
Alchemy Bar and Restaurant
03.2024 - 02.2025
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Monitored inventory levels, ordering new supplies and ingredients when needed.
- Collaborated with Head Chef and Line Cook to create delicious meals for large banquets, including BBQ festivals and functions.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
CHEF DE PARTIE
The Park on Invermay
01.2024 - 08.2024
- Trained and mentored junior chefs on culinary techniques and best practices, leading to improved team performance.
- Prepared food items such as vegetables, fruits, and meats by cutting, chopping, and marinating.
- Maintained knowledge of proper portion sizes and spice levels for all menu items.
- Developed recipes to meet consumer tastes, nutritional needs, and budgetary considerations.
- Completed side work and prep according to back of house checklist.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Worked closely with other chefs to create innovative dishes.
Commis Chef
Gymea Hotel
09.2022 - 12.2023
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Observed food safety and sanitation protocols to reduce germ spread.
- Performed cooking duties as per pre-developed recipes.
- Ensured the highest food preparation and storage standards were maintained.
- Cleared and cleaned work areas on a constant basis, maintaining appropriate hygiene and sanitation standards.
PIZZA CHEF
Capelo Pizzeria Italian Restaurant
01.2021 - 05.2022
- Ensured all pizzas were cooked to perfection by monitoring temperatures and times.
- Implemented new recipes and techniques to improve customer service and increase revenue.
- Developed innovative recipes and techniques for preparing signature pizzas in a high-volume kitchen setting.
- Developed and implemented systems and procedures to ensure consistent quality of pizzas.
- Maintained a positive attitude and worked well with other members of the kitchen staff.
COMMI CHEF
City Tattersalls Club
05.2019 - 02.2022
- Prepared and presented over 100+ dishes daily, ensuring adherence to high-quality standards and consistent customer satisfaction.
- Collaborated with the head chef in developing new recipes that increased customer interest and boosted sales during peak seasons.
- Maintained a clean and organized kitchen environment, leading to a major reduction in food safety violations during health inspections.
- Efficiently managed inventory and supplies, resulting in a massive decrease in waste and cost.
- Trained and mentored junior kitchen staff in cooking techniques and safety protocols, enhancing team productivity and skill level.
KITCHEN HAND / LINE COOK
Navarra Venues
03.2018 - 03.2020
- Monitored food preparation to ensure quality and proper portion sizes.
- Collaborated with front-of-house staff to ensure excellent customer service.
- Communicated effectively with both kitchen staff and customers.
- Created and maintained a positive work environment, fostering collaboration and teamwork.
- Developed and implemented food safety and sanitation policies and procedures.
- Ensured quality, freshness and adherence to food safety standards.
- Maintained accurate records of all food and beverage items used in the kitchen.
Education
ADV DIPLOMA IN HOSPITALITY MANAGEMENT - HOSPITALITY MANAGEMENT
Western Sydney University
NSW06.2021
CERT IV IN COMMERCIAL COOKERY - HOSPITALITY
Western Sydney University
NSW03.2020
Skills
- Stock management
- Pizza making
- Food Safety and Hygiene
- Food Preparation
- Culinary Aesthetics
- Kitchen Maintenance
- Menu planning
- Allergen awareness
- Recipe creation
- Culinary arts
- Food presentation
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
Certification
- Food Safety Certificate
- Cert IV in Commercial Cookery
Languages
Nepali
English
Hindi
Italian
Timeline
Demi Chef
POINT REVOLVING RESTAURANT, Wrest Point
11.2025 - Current
BREAKFAST CHEF
Hadleys hotel
04.2025 - Current
DEMI CHEF
RACV HOTEL
03.2025 - 01.2026
SOUS CHEF
Alchemy Bar and Restaurant
03.2024 - 02.2025
CHEF DE PARTIE
The Park on Invermay
01.2024 - 08.2024
Commis Chef
Gymea Hotel
09.2022 - 12.2023
PIZZA CHEF
Capelo Pizzeria Italian Restaurant
01.2021 - 05.2022
COMMI CHEF
City Tattersalls Club
05.2019 - 02.2022
KITCHEN HAND / LINE COOK
Navarra Venues
03.2018 - 03.2020
CERT IV IN COMMERCIAL COOKERY - HOSPITALITY
Western Sydney University
ADV DIPLOMA IN HOSPITALITY MANAGEMENT - HOSPITALITY MANAGEMENT
Western Sydney University
Activities
Employee of the Quarter (Tattersalls Club)