PURNA BHADRA UPADHYA
Redbankplains
Summary
Ambitious, career-focused job seeker, anxious to obtain an entry-level Chef position to help commence career while achieving company goals. Diligent chef possessing excellent cooking skills and strong knowledge of food safety. Strong leadership abilities and commitment to delivering impeccable quality and customer satisfaction. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Full Time Chef
Rashays
Queensland
10.2021 - Current
- Ordering, Stock take, Menu planning, Specials
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Supervised preparation of foods and explained steps for readying specialty items.
- Staff Management and Roster Making.
- Running shift and Managing kitchen staffs.
- Supervised team members during meal service to ensure accuracy of orders.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Created weekly schedules for employees based on projected business volume.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Resolved customer complaints regarding food quality or service issues.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Cook
Hotel W
Brisbane CBD
02.2019 - 04.2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Safely used kitchen equipment and reduced risk of injuries and burns.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Prep chef
Breakfast Creek Hotel
Brisbane
11.2020 - 01.2021
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Chopping and portioning
- Make salads and portion sauces
- Cook smoked wings and Ribs
- Maintain stocks
Casual
Sage Yellowfin
South Brisbane
12.2019 - 04.2020
- Operated equipment and machinery according to safety guidelines.
- Worked with cross-functional teams to achieve goals.
- Completed day-to-day duties accurately and efficiently.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Stored foods correctly using correct storage containers and labelling systems.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
Junior cook
Hotel Red Carpet
Lumbini
02.2018 - 08.2019
- Prepare Nepali and Indian cuisine
- Maintained well- stocked stations
Education
High School Diploma - Certificate iv in commercial cookery, Diploma in Hospitality management, Advance Diploma in hospitality Management, Certificate iv in Marketing and communication
Spencer College
Brisbane, QLD05.2025
Grade 1 to 10 -
Green Land public school
Nepal+2 - Management
Aroma Collage
NepalSkills
- Organized
- Disciplined
- Goal oriented
- Cooking
- Stock control
- Portioning
- Teamwork
- Delegation
- Communication
- Guest service
- Operational equipment
- Hygienic preparation
- Moral character
- SOP compliance
- HACCP compliance
- Health and Safety compliance
- Menu planning
- Inventory management
- Customer service
- Staff management
- Time management
- Quality control
- Food quality
- Food safety and sanitation
- Food presentation
- Grilling and deep frying skills
Certification
- Skill Assessment Certificate from TRA (TRADE RECOGNITION ASSESSMENT)
- RSA and RSG
- First Aid and CPR
- Food Health and Safety
References
- Binod Bohara, Head Chef, Rashays, Binod.b@rashays.com, 0424461043
- Desmond Percy, Area Manager, Rashays, Desmondp@rashays.com, 0466488594
- Anthony Squires, Chef Trainer, 0451124729
Timeline
Full Time Chef
Rashays
10.2021 - Current
Prep chef
Breakfast Creek Hotel
11.2020 - 01.2021
Casual
Sage Yellowfin
12.2019 - 04.2020
Cook
Hotel W
02.2019 - 04.2021
Junior cook
Hotel Red Carpet
02.2018 - 08.2019
High School Diploma - Certificate iv in commercial cookery, Diploma in Hospitality management, Advance Diploma in hospitality Management, Certificate iv in Marketing and communication
Spencer College
Grade 1 to 10 -
Green Land public school
+2 - Management
Aroma Collage