Rabin Shrestha
151 Moray Street, New Farm
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Downtown Istanbul
09.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Chef De Partie
Mucho Mexicano
07.2023 - 09.2024
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
Chef Supervisor
@Beans Cafe
05.2020 - 07.2023
- Streamlined food preparation processes for faster service times and better quality control.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
Chef De Partie
The Verve Italian Restaurant
11.2019 - 02.2020
- 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.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
Education
Diploma - Hospitality And Management
Queensford College
Queens Street, Brisbane City05.2022
Certificate IV - Commercial Cookery
Queensford College
Queen Street, Brisbane City11.2021
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Meal Preparation
- Effective Communications
- Recipes and menu planning
- Staff Coordination
- Menu development
- Special diets understanding
Additional Information
Dipen Tamang ( Headchef)
0405 970 231
Timeline
Chef De Partie
Downtown Istanbul
09.2024 - Current
Chef De Partie
Mucho Mexicano
07.2023 - 09.2024
Chef Supervisor
@Beans Cafe
05.2020 - 07.2023
Chef De Partie
The Verve Italian Restaurant
11.2019 - 02.2020
Diploma - Hospitality And Management
Queensford College
Certificate IV - Commercial Cookery
Queensford College
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