PRATEEK GURUNG
Sydney,NSW
Summary
Dynamic culinary professional with extensive experience at THE ORCHARD HOTEL, excelling in inventory management and team collaboration. Proven ability to enhance kitchen efficiency through effective training and quality control. Committed to maintaining high hygiene standards while delivering exceptional customer service in fast-paced environments.
Overview
3
3
years of professional experience
Work History
Demi Chef De Partie
THE ORCHARD HOTEL
CHATSWOOD, NSW
05.2024 - Current
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Maintain high standards by quality control, consistency, and following recipes and guidelines.
- Assisted with interviewing, hiring and training kitchen personnel.
- Adhered strictly to health and safety regulations while preparing meals for guests.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Inheriting time management, prioritizing important tasks, and bearing problem-solving ability while handling pressure.
Commis Chef
THE ORCHARD HOTEL
CHATSWOOD, NSW
08.2023 - 05.2025
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Ensured proper storage of food items at correct temperature according to health code standards.
- Trained kitchen workers on culinary techniques.
- Ordered necessary supplies and equipment needed for daily tasks.
- Prepared variety of foods according to exact instructions and recipe specifications.
KITCHEN HAND AND COOK
THE ORCHARD HOTEL
CHATSWOOD, NSW
02.2022 - 08.2023
- Trained new kitchen hands in basic tasks, safety protocols, and kitchen standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Prepared simple salads, sandwiches, appetizers, as directed by supervisor or chef.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Monitored food temperature during storage and preparation to adhere to food safety standards.
Education
DIPLOMA OF HOSPITALITY MANAGEMENT -
KINGSFORD INTERNATIONAL INSTITUTE
SYDNEY, NSW11-2024
CERTIFICATE IV IN HOSPITALITY MANAGEMENT -
KINGSFORD INTERNATIONAL INSTITUTE
SYDNEY, NSW03-2024
HOTEL MANAGEMENT, HIGH SCHOOL -
MADAN BHANDARI MEMORIAL COLLEGE
KATHMANDU, NEPAL01-2019
PRIMARY TO SECONDARY EDUCATION -
SHREE SARBAJANIK HIGHER SECONDARY SCHOOL
DHANUSHA NEPAL01-2017
GRADUATE DIPLOMA OF MANAGEMENT (LEARNING) -
KINSFORD INTERNATIONAL INSTITUTE
SYDNEY, NSWSkills
- Inventory management
- Culinary techniques
- Food safety knowledge
- Customer service
- Team collaboration
- Employee training
- Time management
- Quality control
- Recipes and menu development
- Hygiene standards
- Ordering and requisitions
- Staff training
Languages
- English
- Nepali
- Hindi
Timeline
Demi Chef De Partie
THE ORCHARD HOTEL
05.2024 - Current
Commis Chef
THE ORCHARD HOTEL
08.2023 - 05.2025
KITCHEN HAND AND COOK
THE ORCHARD HOTEL
02.2022 - 08.2023
DIPLOMA OF HOSPITALITY MANAGEMENT -
KINGSFORD INTERNATIONAL INSTITUTE
CERTIFICATE IV IN HOSPITALITY MANAGEMENT -
KINGSFORD INTERNATIONAL INSTITUTE
HOTEL MANAGEMENT, HIGH SCHOOL -
MADAN BHANDARI MEMORIAL COLLEGE
PRIMARY TO SECONDARY EDUCATION -
SHREE SARBAJANIK HIGHER SECONDARY SCHOOL
GRADUATE DIPLOMA OF MANAGEMENT (LEARNING) -
KINSFORD INTERNATIONAL INSTITUTE
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