Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

PRITHIVI POUDEL

Campsie

Summary

Dynamic Chef De Partie with a proven track record at The Eveleigh Hotel, excelling in kitchen organization and team management. Recognized for reducing food waste and enhancing customer satisfaction through meticulous inventory oversight and attention to dietary needs. Committed to maintaining high standards of food presentation and safety.

Overview

4
4
years of professional experience

Work History

Chef De Partie

The Eveleigh Hotel
05.2025 - Current
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Planned and directed high-volume food preparation in fast-paced environment.

Chef De Partie

Rydges World Square Hotel
04.2025 - 08.2025
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.

Chef De Partie

Novotel Sydney City Centre
06.2024 - 04.2025
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.

Chef

Wonderwood Eatery
10.2023 - 01.2025
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Food Production Chef

St Vincent's Private Hospital
10.2022 - 01.2024
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Monitored food production to verify quality and consistency.

Cook

La Cachette Cafe
02.2022 - 10.2022
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Managed opening and closing shift kitchen tasks.

Education

Bachelors in Hospitality Management

Churchill Institute of Higher Education
Parramatta, NSW
09-2026

Kitchen Management/Diploma of Hospitality

Australian Harbour International College
Sydney, NSW
02-2025

Skills

  • Kitchen organization
  • Team management
  • Food presentation
  • Inventory oversight
  • Food allergy safety

Languages

English
Full Professional

Timeline

Chef De Partie

The Eveleigh Hotel
05.2025 - Current

Chef De Partie

Rydges World Square Hotel
04.2025 - 08.2025

Chef De Partie

Novotel Sydney City Centre
06.2024 - 04.2025

Chef

Wonderwood Eatery
10.2023 - 01.2025

Food Production Chef

St Vincent's Private Hospital
10.2022 - 01.2024

Cook

La Cachette Cafe
02.2022 - 10.2022

Bachelors in Hospitality Management

Churchill Institute of Higher Education

Kitchen Management/Diploma of Hospitality

Australian Harbour International College

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