PUSHPA SHRESTHA
Cicerellos Fremantle
Kardiniya
1
Certification
12
years of professional experience
Culinary professional with +10 years strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation. Proven history of creating innovative creating dishes that align with modern dining trends and enhance costumer satisfaction
Work History
Chef
4 Years 6 Months- Responsible for overall kitchen task in one of the busiest restaurant to make sure smooth service
- Prepare batch production like chowder, chilli tomato sauce, dressing, abalone sauce and special sauce, also crumbed items.
- Operates and maintain well kitchen equipments; big fryer, rational oven, pizza oven, robocube, dough mixer, grill, stove and woke.
- Supervise, organize and train cook and kitchen helper ensure that to maintain Cicerelloes culture like helping each other
- Fillet fish, cut lobster, cut and crumb parmigiana also vegetable, ensure that is freshness and suitability production used in the section.
- Maintain cleanliness and adhere to strict hygiene regulations to ensure food safety.
- Estimate and thaw required quantity next day prep/service, for upcoming events to minimise item run out and minimize wastage
- Collaborated with front-of-house staff to enhance service delivery during peak hours, improving overall guest satisfaction.
Chef De Prtie
1 Year 5 Months- Collaborated with kitchen staff to ensure timely service and optimal workflow during peak hours.
- Plated meals paying special attention to garnishes and overall presentation., food should be high presented following most Instagrammable cafe in London.
- Developed seasonal menus by incorporating local ingredients, improving customer satisfaction and engagement.
- Prepare cake display, prepare mise in place for busy breakfast like hollandaise sauce, egg mix, flat bread and simmered vinegar water for poach egg.
- Developed close relationships with suppliers to source best ingredients.
- Monitored stock levels and managed inventory to minimize waste and ensure ingredient availability.
- Establish maintenance and cleaning
- Assist head chef to schedule staff
Commis chef (product kitchen)
2 Years 5 Months- Produce all sauce on big batch for all nearest outlet as per Melenzane & Trapani SOP.
- Participates in food preparation for catering/ big event like 100-150 with 4 course meal.
- Check the quality of food as per Sezan Group standard and ensure food safety standard meet to deliver food including vehicle temperature, also keep on record / checklist.
- Collaborated with senior chefs to develop new recipes and improve existing menu items.
- Streamlined cooking processes, reducing prep time while maintaining quality standards.
Commis chef
1 Year 6 Months- Prepare and cook food/ ingredients as per requisitions, according to the SLA, recipes, quality standards, presentation standards and food presentation checklist.
- Complete all required checklists for all shift and make daily production lists for section in absence of chef de partie.
- Strives to minimise spoilage, waste, proper storage and exercising strict portion control as per operating procedure.
- Analyzing items that are fast moving and be able to provide par-level of each item.
- Being able to do quality check and thus creating NCR, Mark-out and checking the quality of the items being received and should not be used.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Chef De Partie
1 Year 9 Months- Enhanced kitchen operations, ensuring food quality and consistency in high-volume service.
- Gives instructions to cooking personal in fine points of cooking, Observes workers engaged in preparing and portioning plus garnishing food.
- Participating food preparation on big event and function like 500 capacity private booking, hosted concert like undershadow, handling live cooking to them.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Preparing seasonal menu, contribute skill on special menu like roasting whole mutton.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Developed good relationships with suppliers to source best ingredients, find best supplier within competitive supplier.
Commis chef
1 Year- Prepare all the sauces as like Tomato sauce, Mayonnaise sauce, Bechamel sauce, valuate sauce, Espanola sauce & Hollandaise sauce.
- Prepare the mise-en place.
- Cook as well as prepare dish like sauce during rush period for banquet and other social functions.
- Follow the food and safety rules.
- Record the wastage and report to the section in-charge.
Education
BBA - Business Studies, Account, HR
Skills
Strong attention of safe food handling procedures
Inventory process and cost control
Customer service
Food plating and presentation
Kitchen operations
Grilling techniques
Frying techniques
Effective planner
Kitchen trainer
Certification
- SIT40516 Certificate IV in Commercial Cookery
- Basic in culinary arts course from National Institute Of Food Studies & Operation Pvt. Ltd
- SITSS00069 Food safety supervisor
- Advanced AHA Hospitality Hygiene for Food handlers Course
Liscence
Australian valid licence - C-A
Rising Star of the year
Known as fast learner and ability to take high responsibility in Bateel Intl.
employee of the month
several time achieved
Timeline
Chef
Cicerellos Fremantle
01.2022 - CurrentRead More
Chef De Prtie
ELAN Qatar (EL&N LONDON CAFÉ)
03.2021 - 08.2022Read More
Commis chef (product kitchen)
SARK Group- Melenzane Qatar
09.2018 - 02.2021Read More
Commis chef
Café Bateel intl.
02.2017 - 08.2018Read More
Chef De Partie
Attic Bar Pvt. Ltd
04.2015 - 01.2017Read More
Commis chef
Pavilion International Pvt. Ltd
04.2014 - 04.2015Read More
Public Youth Campus
BBA from Business Studies, Account, HR
Read More