Hi, I’m
Pramesh Silwal
Parkes,NSW
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
10
years of professional experience
Work History
GDM hotelsForbes, Nsw
Head Chef
09.2023 - Current
Job overview
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
Services clubParkes, Nsw
Jr Sous Chef/Pastry Chef
08.2022 - Current
Job overview
- Checked food portioning for optimal presentation and cost control.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Performed as head chef to maintain team productivity and restaurant quality.
- Created new recipes using available ingredients and for special occasions.
The railway hotel Parkes, NSW
Sous Chef
09.2020 - 08.2022
Job overview
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assisted head chef with scheduling, training and professional development for team.
- Managed shift of 21 cooks, bakers and kitchen helpers.
Mikes bar and grill , Nsw
Senior Chef De Partie
07.2020 - 07.2020
Job overview
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Performed mise en place daily to efficiently prepare signature dishes.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Assisted head chef with scheduling, training and professional development for team.
Mediterranea RestaurantSydney, Nsw
Chef De Partie
02.2018 - 07.2020
Job overview
- Cooked all food to order ensuring adherence to company quality standards.
- Assisted in preparation of menu items such as steaks, burgers,pasta,pizzas and sandwiches.
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
- Maintained cleanliness and organization of all line workstations.
- Chopped, diced and sliced ingredients for stir-fries, salads ,appetisers.
- Created from-scratch pizza dough daily in large quantities following authentic Italian recipe.
- Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes.
salt meats and cheeseSydney, Nsw
Pizza Chef/Pasta Chef
08.2019 - 02.2020
Job overview
- Encouraged owner to add specialty neapolitana pizza to menu, which drew in new clientele.
- Operated wood fire pizza oven and brick oven along with other kitchen equipment to prepare pizzas dough.
- Properly garnished and arranged orders on plates and trays.
- Kept stations stocked and ready for use to maximize productivity.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.Prepped vegetables and seafood ingredients by washing, chopping and dicing.
- Created from-scratch pizza dough daily in large quantities following authentic Italian recipe.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Stocked freezers and refrigerators after service times to maintain adequate supply of ingredients and products.
- Prepared more than 350 pizzas per day in fast-paced busy environment while maintaining high customer satisfaction rate.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Created 250-300 pizzas per shift by topping pizzas with ingredients per customer orders.
- Organized food preparation stations and replenished supplies .
- Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes.
The flynn hotelSydney, Nsw
Chef De Partie
01.2018 - 07.2019
Job overview
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Worked closely with headchef and sous chef to create dynamic entrees for large banquets, including luch and dinner events for up to 950 people.
- Safely operated kitchen equipment including industrial size mixers and kitchen tools.
- Trained kitchen workers on culinary techniques.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
cyren bar and grill seafoodSydney, Nsw
Demi Chef
06.2014 - 11.2018
Job overview
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Completed side work and prep according to back of house checklist.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
Education
Duke College Of HospitalitySydney
Cert 3 , 4 Commercial Cookery from Hospitality Management
03.2016
William Blue College Of Hospitality ManagementSydney
High School Diploma
03.2016
Skills
- Kitchen Management
- Staff Training
- Safe Food Handling
- Garnishing and Plating
- Cost Control and Budgeting
- Food Preparation
- Portion Control
- Motivational Team Management
- Vendor Relations
- Recipe Development
- BOH Operations
- Food Stock and Supply Management
- Staff Recruiting and Hiring
- Menu Planning
Timeline
Head Chef
GDM hotels
09.2023 - Current
Jr Sous Chef/Pastry Chef
Services club
08.2022 - Current
Sous Chef
The railway hotel
09.2020 - 08.2022
Senior Chef De Partie
Mikes bar and grill
07.2020 - 07.2020
Pizza Chef/Pasta Chef
salt meats and cheese
08.2019 - 02.2020
Chef De Partie
Mediterranea Restaurant
02.2018 - 07.2020
Chef De Partie
The flynn hotel
01.2018 - 07.2019
Demi Chef
cyren bar and grill seafood
06.2014 - 11.2018
Duke College Of Hospitality
Cert 3 , 4 Commercial Cookery from Hospitality Management
William Blue College Of Hospitality Management
High School Diploma
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