SHADAM THAPA
Brisbane,QLD
Summary
Highly skilled professional in the restaurant industry with expertise in meal preparation, portion sizing, and plating. Experienced Chef de Partie with a background working in renowned establishments that set culinary trends and cater to diverse clientele. Committed to supporting chef leadership through active participation in new recipe development and offering valuable suggestions for pairings.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Bracken Ridge Tavern
10.2023 - Current
- Overlooking all operation in the absence of head chef or sous chef
- In charge of hot section at the company (Grill, Pans and Frying section)
- Training and handling new and existing staff
- Improving efficiency and effectiveness of kitchen operations
- Maintaining consistent efforts to achieve high customer satisfaction levels throughout the company while effectively maintaining stock levels
- Follow HCAAP Standard work ethics procedures with PPE work safety measures
Chef De Partie
Brooklyn Depot
08.2022 - 10.2023
- Maintained well-organized mise en place to keep work consistent
- Prepared items for roasting, sautéing, frying and baking
- Rotated stock to use items before expiration date
- Plated meals paying special attention to garnishes and overall presentation
- Operated all kitchen equipment safely to prevent injuries
- Mentored kitchen staff to prepare each for demanding roles
- Follow HCAAP Standard work ethics procedures with PPE work safety measures
Chef De Partie
Illi Hill Café
06.2021 - 07.2022
- Acted as head chef when required to maintain continuity of service and quality
- Planned and directed high-volume food preparation in fast-paced environment
- Monitored food and labour costs to verify budget targets were met
- Planned promotional menu additions based on seasonal pricing and product availability
- Led daily staff meetings to communicate expectations and review safety procedures
- Worked closely with front-of-house staff to facilitate excellent customer service
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Coordinated with team members to prepare orders on time
- Trained and managed kitchen personnel and supervised related culinary activity
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Evaluated food products to verify freshness and quality
- Follow HCAAP Standard work ethics procedures with PPE work safety measures
Chef De Partie
Bondi Pizza
09.2019 - 05.2021
- Plated meals paying special attention to garnishes and overall presentation
- Operated all kitchen equipment safely to prevent injuries
- Managed the entire station and prepared items for roasting, sautéing, frying and baking
- Sanitized all counters properly to prevent food-borne illness
- Modernized work processes to reduce guest wait times and boost daily output
- Planned and directed high-volume food preparation in fast-paced environment
Education
GCE A LEVEL -
Malpi International College
Kathmandu, NepalDiploma In Hotel And Casino Management -
Boston Business School
SingaporeGCE Ordinary Level -
Macpherson Secondary School
SingaporeSkills
- Verify Food Quality
- Profit Target Achievement
- Proper Food Handling
- Knowledge of Cuisines
- Organization and Prioritization
- Equipment Inspection and Maintenance
- Consistent Presentations
- Attention to Taste
- Consistent Supervision
- Station Preparation
- Food Preparing
- Plating and Presentation
- BOH Operations
- Counter Sanitization
- Estimate Food Needs
- Food Stock and Supply Management
- Safety Standards
- Timely Food Delivery
- High-Volume Environments
- Training and Development
Timeline
Chef De Partie
Bracken Ridge Tavern
10.2023 - Current
Chef De Partie
Brooklyn Depot
08.2022 - 10.2023
Chef De Partie
Illi Hill Café
06.2021 - 07.2022
Chef De Partie
Bondi Pizza
09.2019 - 05.2021
GCE A LEVEL -
Malpi International College
Diploma In Hotel And Casino Management -
Boston Business School
GCE Ordinary Level -
Macpherson Secondary School