Pravesh Shrestha
Narara
Summary
Chef for award-winning bistro. Worldly, ambitious and highly skilled in ethnic cuisine with a strong understanding of flavor profiles with 17 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment for several years. Seeking a position as Head Chef/Executive Chef at a well-known bistro/restaurant.
Overview
12
12
years of professional experience
Work History
Chef Consultant
Terrigal Burgers Pty Ltd
08.2023 - Current
- Enhanced restaurant reputation by consistently delivering high-quality dishes and innovative menu offerings.
- Trained new chefs in advanced cooking techniques, elevating the skill level of kitchen staff and maintaining consistency in dish preparation.
Head Chef
Margarita Daze
01.2019 - 09.2023
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Head Chef
Bayview Hotel
02.2019 - 01.2020
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Head Chef
Avoca Surf House
10.2018 - 01.2019
- Reduced food costs by estimating purchasing needs and buying through approved suppliers. -Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews. -Monitored linework processes to ensure consistency in quality, quantity, and presentation. -Incorporated customer feedback in the experimentation and creation of new signature dishes. -Planned promotional menu additions based on seasonal pricing and product availability. -Ensured personnel safety, kitchen sanitation and proper food handling or storage. - Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. -Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Head Chef
Northbridge/Royal Oak Hotel
04.2016 - 09.2018
- Started in Northbridge hotel as a Head Chef then aer 5 months i was given a role of an executive chef to run one of their another pubs The Royal oak hotel in Parramatta.
- Duties: -Reduced food costs by estimating purchasing needs and buying through approved suppliers. -Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 400 diners each night -Played a significant role to take the pub to the next level by creating some unique flavors and techniques. -Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews. -Monitored linework processes to ensure consistency in quality, quantity, and presentation. -Incorporated customer feedback in the experimentation and creation of new signature dishes. -Planned promotional menu additions based on seasonal pricing and product availability. -Ensured personnel safety, kitchen sanitation and proper food handling or storage. - Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. -Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Sous Chef
Pyrmont Point Hotel
03.2012 - 04.2016
- Awarded as top ten Pubs in 2014 by Good Food Guide Runner up in Best Hotel Bistro category at the Australian Hotel Association Awards in 2012 and 2013. -Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 400 diners each night. -Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. -Consistently produced exceptional menu items that regularly garnered diner's praise. -Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. -Collaborated closely with the Food and Beverages Director to conduct staff meetings and resolve service, product and personnel issues.
Education
*
Skills
- Sous vide technique
- ServSafe certified
- Contemporary sauce work
- Food handlers
- Well-tuned palette
- High volume production capability
- Menu development/creativity
- Commanding leadership style
Personal Information
Title: Chef
References
References available upon request
Timeline
Chef Consultant
Terrigal Burgers Pty Ltd
08.2023 - Current
Head Chef
Bayview Hotel
02.2019 - 01.2020
Head Chef
Margarita Daze
01.2019 - 09.2023
Head Chef
Avoca Surf House
10.2018 - 01.2019
Head Chef
Northbridge/Royal Oak Hotel
04.2016 - 09.2018
Sous Chef
Pyrmont Point Hotel
03.2012 - 04.2016
*
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